Blackberry Buttermilk Cake
- 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 orange zest
- 1 cup well-shaken buttermilk
- Powdered sugar (for dusting)
- This recipe is vegetarian
- Produce
- Blackberries, fresh (2 1/2 cups)
- Orange, zest (1 1/2 teaspoons)
- Cooking & Baking
- Baking powder (1 1/2 teaspoons)
- Baking soda (1/2 teaspoon)
- Cake flour (2 1/3 cups)
- Powdered sugar (1)
- Salt (3/4 teaspoon)
- Sugar (1 1/2 cup)
- Vanilla extract (2 teaspoons)
- Dairy
- Butter, unsalted (3/4 cup)
- Buttermilk (1 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
61.7Rating
1-100
1-100
10Tweets
384Facebook
Shares
Shares
1StumbleUpon
Views
Views
438PinterestPins
Recipe Stats
Published July 1, 2011 (1 year ago).
17 people saved this recipe.
