Blackberry Buttermilk Cake

Name: Blackberry Buttermilk Cake
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: ¾ cup unsalted butter; 2⅓ cups cake flour; 2½ cups fresh blackberries; 1.58 cups sugar; 1½ teaspoons baking powder; ¾ teaspoon salt; ½ teaspoon baking soda; 3 large eggs; 2 teaspoons vanilla extract; 1½ teaspoons orange zest; 1 cup buttermilk; ¼ cup powdered sugar; 1 piece springform pan

A delicious buttermilk cake featuring fresh blackberries and a hint of orange zest, baked in a springform pan and topped with a dusting of powdered sugar. The berries create a beautiful top layer when the cake is inverted.

8 servings

2 hr 5 min

Published October 4, 2025

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Ingredients

•¾ cup unsalted butter
•2⅓ cups cake flour
•2½ cups fresh blackberries
•1.58 cups sugar
•1½ teaspoons baking powder
•¾ teaspoon salt
•½ teaspoon baking soda
•3 large eggs
•2 teaspoons vanilla extract
•1½ teaspoons orange zest
•1 cup buttermilk
•¼ cup powdered sugar
•1 piece springform pan

Cooking Instructions

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.
10 min
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.
15 min
3.
Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 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.
100 min

Ingredients

•¾ cup unsalted butter

•2⅓ cups cake flour

•2½ cups fresh blackberries

•1.58 cups sugar

•1½ teaspoons baking powder

•¾ teaspoon salt

•½ teaspoon baking soda

•3 large eggs

•2 teaspoons vanilla extract

•1½ teaspoons orange zest

•1 cup buttermilk

•¼ cup powdered sugar

•1 piece springform pan

Cooking Instructions

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.

10 min

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.

15 min

Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 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.

100 min