Blackberry Buttermilk Cake

Covered in Sugar!!!

Artificial Lighting

Natural Lighting (and the next morning at that)

Of course once you buy buttermilk you have to use it up. So, I found this Bon Appetite recipe and was very happy with it. The only crazy thing is that it tells you to cook it for an hour and a half?! Seriously. So, while I did not cook it for that long, it was still a little on the dry side. I am sure the buttermilk and juicy black berries helped keep it moist.

Blackberry Buttermilk Cake
Adapted from Bon Appetite

3/4 c. room temperature butter
2 1/3 c. cake flour sifted, then measured. Plus more for pan.
2 1/2 c. fresh blackberries
1 1/3 plus 1/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
3 large eggs, room temp
2 tsp. vanilla extract
1 1/2 tsp. finely grated orange zest (I used lemon)
1 c. well shaken buttermilk


Position rack in middle of oven, preheat to 350. Butter pan, line bottom with parchment paper, butter parchment. Dust with flour, tap out excess. Arrange berries in a single layer on bottom, top with 1/4 c. sugar.
Sift flour, baking powder, baking soda and salt in medium bowl. In a large bowl beat butter and remaining sugar until pale and fluffy. Add eggs, one at a time beating well after each. Beat in vanilla and zest.
Beat in 1/3 flour, half the buttermilk, 1/3 flour, other 1/2 of buttermilk and finally 1/3 flour. Pour batter over berries. Bake until cake is golden brown. I think mine was in there for an hour or so.