Berry Buttermilk Cake Recipes

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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.

BLUEBERRY BUTTERMILK BUNDT CAKE



Blueberry Buttermilk Bundt Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 17

For the cake:
2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons fine salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)
For the toppings:
2 to 3 cups large strawberries, halved or quartered (about 1 pint)
1 to 2 tablespoons granulated sugar
2 1/2 cups confectioners' sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
  • Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
  • Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
  • Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

BERRY & BUTTERMILK CAKE



Berry & Buttermilk Cake image

Another from Tessa Kiros' lovely book, "Apples for Jam". I haven't yet tried it, but love using buttermilk and expect it won't be long until I do! Any fresh berries will do - Tessa says frozen ones tend to be a bit too mushy and will collapse.

Provided by catxx

Categories     Dessert

Time 40m

Yield 12-15 squares

Number Of Ingredients 10

315 g all-purpose flour
3 teaspoons baking powder
90 g caster sugar
ground fresh nutmeg, to taste
2 eggs
250 ml buttermilk
60 g butter, melted
1 teaspoon lemon zest, grated
150 g fresh blueberries
2 tablespoons demerara sugar

Steps:

  • Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
  • Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
  • in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
  • Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
  • Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
  • Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
  • Leave to cool in the tin, then cut into squares.
  • This keeps well in a biscuit tin for up to a week.

Nutrition Facts : Calories 196.9, Fat 5.3, SaturatedFat 3, Cholesterol 46.8, Sodium 154.1, Carbohydrate 32.8, Fiber 1, Sugar 12, Protein 4.6

BLUEBERRY BUTTERMILK COFFEECAKE



Blueberry Buttermilk Coffeecake image

Simple, delicious coffee cake recipe that my mom made for company. I took the basic recipe and added blueberries.

Provided by BATA

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
  • Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 76.2 g, Cholesterol 68.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 9.1 g, Sodium 539.7 mg, Sugar 37.9 g

RASPBERRY BUTTERMILK CAKE



Raspberry Buttermilk Cake image

Provided by Melissa Roberts

Categories     Cake     Mixer     Brunch     Dessert     Bake     Quick & Easy     Raspberry     Summer     Buttermilk     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Steps:

  • 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.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  • Spoon batter into cake pan, smoothing top. Scatter raspberries 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, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

TRIPLE BERRY SUMMER BUTTERMILK BUNDT CAKE



Triple Berry Summer Buttermilk Bundt Cake image

This recipe came from SmittenKitchen.com, one of my favourite food blogs... and she's adapted it from Rustic Fruit Desserts. All I know is that it's delicious! It's the perfect summer cake, a light tasting lemon-kissed, berry wonder - the perfect use for the plentiful berries available this time of year. Make it for dessert, and enjoy it for breakfast the next day. Use fresh berries when available, frozen are ok, too. Feel free to use whatever berries are in season, or whichever you prefer. When I made it, I left the glaze off, and sprinkled it lightly with powdered sugar. Delish.

Provided by Katzen

Categories     Dessert

Time 1h20m

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or 1 teaspoon table salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 lemon, zest of
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
2 tablespoons all-purpose flour
3 cups berries (blueberries, raspberries, blackberries, etc)
2 cups powdered sugar
1 lemon, juice of
1 tablespoon unsalted butter, very, very soft

Steps:

  • Preheat your oven to 350°F Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.
  • In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don't mix any more than you need to. In the bowl where you'd mixed your dry ingredients, toss the berries with the 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
  • Spread cake batter - you might find it easier to plop it in the pan in large spoonfuls, because it's so thick - in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.
  • Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you'd like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
  • *Note: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you're really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance.

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From hotrodsrecipes.com


BERRY BUTTERMILK CAKE | RECIPE CART
Instructions. 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.
From getrecipecart.com


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