Blueberry Buttermilk Cake
Delight in the fresh tangy sweetness of this moist blackberry cake. A tender crumb speckled with juicy blackberries and a hint of lemon makes this treat perfect for any time of day. Baking up a beautiful golden brown, this cake is an easy-to-make crowd-pleaser that is sure to become a favorite in your home.
— Constant Cookbook
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp lemon extract
- 1 1/3 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup blackberries
- 2 tbsp powdered sugar, for dusting
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 9 inch round cake pan with baking spray and a round piece of parchment paper.
- In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, until fully combined. Add the buttermilk and lemon extract and mix on low until just incorporated.
- In another small bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter.
- Using a spatula, gently fold in the blackberries.
- Pour the cake batter into the prepared baking pan and baking for 30 minutes.
- Remove the cake from the oven and let cool for at least 10 minutes before dusting with powdered sugar. Serve warm or at room temperature.
Nutrition
- Calories: 314 kcal
- Carbohydrate Content: 45 g
- Protein Content: 5 g
- Fat Content: 14 g
- Saturated Fat Content: 8 g
- Trans Fat Content: 0.5 g
- Cholesterol Content: 73 mg
- Sodium Content: 348 mg
- Fiber Content: 1 g
- Sugar Content: 29 g
- Unsaturated Fat Content: 5 g
- Serving Size: 1 serving
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