Last week we produced a holiday photo shoot based on this inspiration, and ever since, blackberries have been having a major moment with me…their deep, moody hue is such a welcome contrast to the bright, neon palettes of the last couple of months. Of course, blackberries themselves are quintessentially summer, and I’ve been buying them en masse with every trip to the grocery – scattering them on top of greek yogurt and oatmeal in the morning, over ice cream at night. I came across a recipe for the most simple, tender one-layer buttermilk cake in last month’s Food & Wine, made a few tweaks and threw handfuls of blackberries & blueberries into the batter. It’s crazy how fast it disappeared from the house…definitely a keeper, and next time I may try a blackberry & nectarine combo. Keep reading for more images and the recipe!
Serving with freshly-whipped cream and more fresh berries on the side is a definite must.
The berries keep the batter super moist and add bursts of tart and sweet.
Summer Berry & Buttermilk Cake
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- 1/2 cup buttermilk, at room temperature
- 1 cup blueberries & blackberries
- Preheat the oven to 400°. Butter a 9-inch-round cake pan and line the bottom with parchment paper. Butter the paper.
- In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg, vanilla and lemon zest. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.
- Scatter the berries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean.
- Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more fresh berries.
*photos by Camille