I can't count the times I've made this cake. Originally, this is a Raspberry Buttermilk Cake recipe, but you can customize it with your favorite berry. I've used blueberry (as featured here), raspberries and now, blackberries. This is the type of cake you can't mess up even if you tried.
The buttermilk keeps it moist for days. Not that it'll last that long.
In my house, it's gone in under 12 hours.
The lemony flavor goes so well with berries, but it's not overpowering.
By scattering a little sugar on top of the batter and fruit once in the baking dish, the cake develops a slightly crunchy crust on top. The first few times I made this recipe, I skipped that step. Now I wish I hadn't.
*Tip: You can substitute buttermilk in this recipe for a half cup of milk plus 1 tsp of vinegar. Mix well and let it stand at room temperature for 5 minutes before adding to the batter.
1 1/4 cup Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 cup Butter (softened)
2/3 cup Sugar, Plus 1 1/2 tbsp
1/2 tsp Lemon Zest (or Vanilla)
1/2 cup Buttermilk (or substitute)
As many Berries as you like. I used 16.
-Preheat oven to 350°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 sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Then beat in vanilla or zest. Add egg and beat well.
-Mix in flour mixture in three batches, alternating with buttermilk. Beginning and ending with flour.
-Spoon batter into cake pan, smoothing top. Scatter the berries evenly over top and sprinkle with remaining 1 1/2 tablespoons of sugar.
-Bake until cake is golden, 20 to 25 minutes at 350 degrees.
Notice the white specks on top. That's the thin crust, melted sugar forms.
*This comment is totally silly and completely unrelated, but notice how the ingredients list looks like a pyramid. That wasn't on purpose.