Best 6 Buttermilk Cake With Blackberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Buttermilk cake with blackberries is a classic Southern dessert that is perfect for any occasion. The cake is moist and fluffy, and the blackberries add a touch of sweetness and tartness. This recipe is easy to follow and can be made in just a few steps. You can also add other ingredients to the cake, such as chocolate chips, nuts, or spices, to create a unique flavor. No matter how you choose to make it, buttermilk cake with blackberries is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERMILK CAKE WITH BLACKBERRIES AND BEAUMES-DE-VENISE



Buttermilk Cake with Blackberries and Beaumes-de-Venise image

Categories     Cake     Dairy     Dessert     Bake     Blackberry     White Wine     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

2 cups cake flour (not self-rising)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup well-shaken buttermilk
For topping
3/4 cup Beaumes-de-Venise or other white dessert wine
4 tablespoons sugar
1 (3- by 1-inch) strip fresh orange zest
1/3 cup seedless blackberry preserves or 1/2 cup blackberry preserves with seeds, strained
4 cups fresh blackberries (1 1/2 lb)

Steps:

  • Make cake:
  • Preheat oven to 350°F.
  • Line bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, then butter paper.
  • Sift together flour, baking powder and soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition, then, with mixer at low speed, beat in all of buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
  • Spoon batter into cake pan, smoothing top, and bake in middle of oven until golden and a tester comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then run a thin sharp knife around edge of cake to loosen. Invert onto rack, then slide cake onto a cake plate.
  • Make topping:
  • Bring wine, 3 tablespoons sugar, and zest to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil until syrup is reduced to about 2/3 cup, 1 to 2 minutes. Discard zest.
  • Reserve 2 tablespoons syrup and pour remainder slowly and evenly over cake (cake will absorb syrup).
  • Stir together reserved syrup, preserves, and remaining tablespoon sugar in small saucepan and simmer, stirring occasionally, until thickened slightly, about 1 minute (it should be the consistency of a thick syrup). Put blackberries in a large bowl, then pour preserves mixture over berries. Gently stir berries with a rubber spatula to coat, then pour over cake, mounding blackberries on top.
  • Serve warm or at room temperature.

BLACKBERRY BUTTERMILK CAKE



Blackberry Buttermilk Cake image

Provided by Melissa Roberts

Categories     Cake     Mixer     Fruit     Brunch     Dessert     Bake     Easter     Fourth of July     Picnic     Mother's Day     Graduation     Wedding     Father's Day     Blackberry     Spring     Summer     Anniversary     Birthday     Family Reunion     Shower     Party     Potluck     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
2 1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)
Special Equipment
Use a 9"-10"-diameter springform pan.

Steps:

  • Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
  • Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
  • Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

BUTTERMILK CAKE WITH BLACKBERRIES



Buttermilk Cake With Blackberries image

Simple, not too sweet, dessert that spotlights the lovely blackberries of summer. From Food and Wine magazine.

Provided by KathyP53

Categories     Dessert

Time 1h15m

Yield 1 9" cake

Number Of Ingredients 10

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 sugar (plus 1 1/2 tbsp.)
1 large egg, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk, at room temperature
1 1/4 cups blackberries (plus more for serving)

Steps:

  • Preheat oven to 400 degrees. Butter a 9" 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 and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending in the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.,.
  • Scatter the 1 1/4 cups of blackberries over the batter; lightly press them inches Sprinkle the remaining 1 1/2 tablespoons 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 blackberries.

BUTTERMILK CAKE WITH BLACKBERRIES RECIPE - (4.7/5)



Buttermilk Cake with Blackberries Recipe - (4.7/5) image

Provided by DreiFromBK

Number Of Ingredients 11

4 tablespoons unsalted butter, softened, plus more for greasing
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plus 1 1/2 tablespoons sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature
1 1/4 cups blackberries, plus more for serving
Sweetened whipped cream, for serving

Steps:

  • Preheat the oven to 400°. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with 2/3 cup of the sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. 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; smooth the top. Scatter the 1 1/4 cups of blackberries 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, then turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve the buttermilk cake with whipped cream and more blackberries.

BUTTERMILK CAKE WITH BLACKBERRIES



Buttermilk Cake With Blackberries image

Make and share this Buttermilk Cake With Blackberries recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h15m

Yield 1 9" cake

Number Of Ingredients 11

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 tbsp sugar
1 large egg, at room temperature
1 teaspoon vanilla
1/2 cup buttermilk, at room temperature
1 1/4 cups blackberries (plus more for serving)
sweetened whipped cream (for serving)

Steps:

  • Preheat oven to 400 degrees. Butter a 9" 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 and vanilla. 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 1 1/4 cups of blackberries over the batter; lightly press them inches 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 blackberries.

Nutrition Facts : Calories 1589.7, Fat 54, SaturatedFat 31.6, Cholesterol 313, Sodium 1604.1, Carbohydrate 253.4, Fiber 12.9, Sugar 148.9, Protein 26.2

BERRY BUTTERMILK CAKE



Berry Buttermilk Cake image

Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.

Provided by Dawn Perry

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-inch) square or round cake

Number Of Ingredients 10

1/2 cup/120 milliliters vegetable oil or other neutral oil, plus more for greasing the pan
1/2 cup/120 milliliters buttermilk or milk
2 large eggs
1 tablespoon vanilla extract
1 cup/200 grams plus 2 tablespoons granulated sugar
1 1/2 cups/190 grams plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 (10-ounce/285-gram) bag frozen berries (about 2 cups), any kind, any combination (large berries quartered)

Steps:

  • Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
  • Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

Tips:

  • Use room temperature ingredients. This will help the cake batter to come together smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing will result in a tough, dense cake.
  • Fold in the blackberries gently. Over-mixing will cause the berries to break down and bleed into the batter, resulting in a less-than-appealing appearance.
  • Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and shape of the cake pan.

Conclusion:

This buttermilk cake with blackberries is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and tender, with a sweet and tangy flavor that is perfectly complemented by the juicy blackberries. Whether you are serving it for a special occasion or simply enjoying it as a snack, this cake is sure to be a hit. Additional Tips:

  • For a more intense blackberry flavor, use fresh blackberries instead of frozen.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #desserts     #fruit     #american     #easy     #dinner-party     #heirloom-historical     #holiday-event     #kid-friendly     #cakes     #dietary     #berries     #4-hours-or-less

Related Topics