Blackberry Buttermilk Cake

I've never met a baked good I didn't like... I take that back.. those crumbly cookies that come in the holiday tins. Those I don't like. Who ever brings those anyway? Testing and adapting recipes has always been a huge stress reliever for me. This cake is no exception.

This Blackberry Buttermilk Cake is perfect. The buttermilk keeps it moist and fresh blackberries remind us that summer isn't over yet. This cake is light and full of flavor.

Blackberry Buttermilk Cake

Adapted from: Bon Appétit | July 2011 - Melissa Roberts

Yield: Makes 8 to 10 servings

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
2 1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated lemon zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)

Preparation:

Position a rack in middle of oven and preheat to 350°. Butter bottom of a 9"–10"-diameter springform 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 50-55 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.