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.

Course Dessert

Cuisine American

Keyword buttermilk cake, blackberry cake

Prep Time 10

Cook Time 25

Total Time 35

Servings pieces

Calories 307kcal

Author Nicole

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

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