What says summer more than fresh berries? This is a simple every day cake that can be made with any summer berries. It is basic cake that is the platform for your imagination. I made it with blueberries since I had plenty on hand, but next time I will make it triple berries with raspberries, blueberries, and blackberries. I find that strawberries tend to get mushy when baked. Better yet, you can top it off with fresh strawberries once baked. I love using buttermilk in baked goods. That is part of reason that I went with this particular recipe since it uses buttermilk and butter. Although most cakes, uses vegetable oil to make it moist, I like butter in my cakes since it’s more flavorful. It is only one stick which is not really much for an entire cake. Also, the buttermilk gives a tangy flavor to any cakes even pancakes! So visit your local farmers market or u pick it farm for fresh berries. Once you make this cake, let me know how yours turn out. Remember, summer berries are like the red cherry on top of any great dessert!
I sprinkle the blueberries and turbinado sugar on the batter. Use can use regular sugar or even sugar in the raw. But, I like turbinado sugar since it is larger and does not disappear after baking.
Berry buttermilk cake (Source: Gourmet 2009)
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh berries
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.