Blackberry Rhubarb Buttermilk Cake
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 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 sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1 teaspoon lemon zest
- 1/2 cup well-shaken buttermilk
- 3/4 cup fresh blackberries
- 1/2 cup rhubarb, (chopped)
- 2 tablespoons turbinado sugar
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Preparation
Step 1
1. Preheat oven to 400°F with rack in middle. Coat a 9-inch round cake pan with cooking spray.
Step 2
2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
Step 3
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until batter is smooth, about 2 minutes. Beat in the vanilla, egg, and lemon zest. Mix until well combined.
Step 4
4. At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk. Start with the flour and end with the flour. Mix until just combined. Don't over mix.
Step 5
5. Spoon batter into cake pan, smoothing the top with a spatula. Scatter blackberries and rhubarb evenly over the top of the batter. Sprinkle with remaining 2 tablespoons of turbinado sugar.
Step 6
6. Bake until cake is golden brown and a wooden pick inserted into center comes out clean, 20-25 minutes. Let the cake cool in pan for about 10 minutes, then turn out onto a rack and cool completely. Serve the cake upside down to show off the pretty berries and rhubarb. Cut into slices.
Step 7
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