Buttermilk Cake With Blackberries Recipes

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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.

BLACKBERRY BUTTERMILK CAKE



Blackberry Buttermilk Cake image

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

vegetable oil cooking spray
8 cups all-purpose flour, plus more for tossing berries
3 tablespoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon baking soda
3 cups unsalted butter, softened
5 1/4 cups sugar
2 tablespoons pure vanilla extract
12 large eggs
1 1/2 cups buttermilk
150 fresh blackberries (about 6 cups)
6 large eggs, separated
1 1/2 cups sugar
2 cups whole milk
1 teaspoon pure vanilla extract
6 cups unsalted butter, softened
1/2 cup blackberry puree (about 3 cups whole berries)
7 lbs rolled fondant

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

GRANDMA'S BLACKBERRY CAKE



Grandma's Blackberry Cake image

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

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Optional: Whipped cream and confectioners' sugar

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.

BLACKBERRY BUTTERMILK CAKE



Blackberry Buttermilk Cake image

My grandmother passed on this receipe to my mother, my mother to me. I followed all the ingredients but I baked it in a 9 in. springform and I took it out of the oven after 50 min but I think it may have been done at 45 min. It was delish, I can't tell you if it was good the next day because it was gone so soon after it was...

Provided by Melanie Campbell

Categories     Fruit Desserts

Number Of Ingredients 12

3/4 c unsalted butter, room temperature, plus more for pan and parchment
2 1/3 c cake flour (sifted, then measured) plus more for pan
2 1/2 c fresh blackberries
1/4 c plus 1 1/3 cups sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 large eggs, room temperature
2 tsp vanilla extract
1 1/2 tsp finely grated orange zest
1 c well-shaken buttermilk
powdered sugar (for dusting)

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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 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.

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  • 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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