Blackberry Lemon Buttermilk Cake
If you're looking for a fool-proof, quick, and easy cake, this Blackberry Lemon Buttermilk Cake is for you! I am no baker and I can throw this easy cake together on a whim. Blackberry Lemon Buttermilk Cake is ever-so-slightly sweet, packed with blackberries and served with a simple lemon whipped cream. Perfect for entertaining or a random summer day.
Servings 8 pieces
Calories 307kcal
Cost $12
Equipment
- stand mixer
- Mixing bowl
- Square baking dish
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup whole-wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 stick unsalted butter, softened
- 2/3 cup + 2 tbsp sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup buttermilk
- 1 cup blackberries
Lemon Whipped Cream
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- 3 tbsp powdered sugar
- 1 1/2 tsp lemon zest
Instructions
- Preheat oven to 400 degrees. Butter a square 9x9 baking pan.
- In a medium bowl, whisk flours, baking powder, baking soda and salt. Set aside
- In a stand mixer, beat sugar and butter until light and fluffy, about 2-3 minutes. Add egg, lemon zest and vanilla, beat until combined.
- Add the flour mixture in thirds, alternating with two additions of the buttermilk. So you want to start and end with flour. Mix just until combined.
- Transfer batter to baking pan. Scatter blackberries over batter and sprinkle with 2 tablespoons sugar.
- Bake 15-20 minutes until golden brown, and a wooden toothpick comes out with a few moist crumbs attached. Let cool 10 minutes before serving.
- While the cake is baking make the whipped cream.Place cream in the bottom of a stand mixer, fitted with the whisk attachment.Whisk on high until medium peaks form. Add vanilla, sugar and lemon zest. Refrigerate until needed.Serve cream with warm cake