BLACKBERRY BUTTERMILK CAKE
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
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.
BLACKBERRY BUTTERMILK CAKE
Make and share this Blackberry Buttermilk Cake recipe from Food.com.
Provided by Kait S
Categories Dessert
Time 40m
Yield 2 cakes, 70 serving(s)
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again; set aside. Sift together flour, baking powder, salt, and baking soda in a large bowl; set aside.
- 2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 12 minutes. Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture in 2 batches, alternating with the buttermilk. Divide batter among prepared pans. Gently toss berries in flour to coat completely, and gently press into batter.
- 3. Bake until a cake tester inserted in centers comes out clean. (If the cakes become too dark while baking, cover with foil.) Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment, and reinvert. Cakes can be wrapped in plastic and stored up to 1 day.
- 4. To assemble: Review Cake Assembly instructions. Cut each cake in half horizontally, making 4 layers of each size. Spread buttercream on 3 cake layers (see note below for amounts). Stack layers, placing the plain layer on top. Coat tiers with buttercream; chill. Smooth fondant over tiers.
Nutrition Facts : Calories 362.6, Fat 25.4, SaturatedFat 15.6, Cholesterol 118, Sodium 139.8, Carbohydrate 31.1, Fiber 0.4, Sugar 20.1, Protein 3.7
BLUEBERRY BUTTERMILK COFFEECAKE
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
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
BERRY BUTTERMILK CAKE
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
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.
BUTTERMILK CAKE WITH BLACKBERRIES
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
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.
BLACKBERRY BUTTERCREAM
Use this recipe to make our Blackberry Buttermilk Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield 15 cups
Number Of Ingredients 6
Steps:
- Follow instructions for Vanilla Buttercream, adding 1/2 cup blackberry puree (about 3 cups whole berries) in step 5.
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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BUTTERMILK BLACKBERRY CAKE RECIPE | RACHAEL RAY IN …
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- Preheat the oven to 375°. Grease a 9-inch round cake pan with 2-inch-high sides. Line the bottom with a parchment paper round.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the eggs. Whisk in the buttermilk, butter, lemon zest, and vanilla. Make a well in the center of the dry ingredients and gradually stir in the wet ingredients until almost blended. Fold in the berries. (Be careful not to overmix.) Scrape the batter into the pan.
- Bake until the edges of the cake pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool on a wire rack for 10 minutes. Invert the cake onto the rack; peel off the paper. Let cool. Before serving, dust the cake with confectioners’ sugar.
BLACKBERRY BUTTERMILK CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (68)Estimated Reading Time 3 minsServings 8-10
- 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 cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes for a 9" pan and about 1 hour for a 10" pan. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the 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 RECIPE | FOOD & WINE
From foodandwine.com
4/5 Category CakeServings 1Total Time 1 hr
- 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.
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