Friday, July 15, 2011

Mixed Berry Buttermilk Cake

You may remember me sharing a yummy-looking blackberry cake last week for Friday Favorite Finds. I had plans to make it on the 4th of July, but when mama and I went to the grocery store there were no blackberries to be found. Everyone else must have had blackberry recipes for the 4th as well, so we improvised and got fresh raspberries and blueberries instead. 

It actually worked out better because the cake turned out very patriotic.

Try this next time you're in the mood for a summer cake that is light enough to serve alongside some yummy vanilla ice cream. The hint of orange really takes it over the top!

Mixed Berry Buttermilk Cake -- slightly adapted from Bon Appetit

  • 3/4 c. butter, room temperature
  • 2 1/3 c. cake flour
  • 10 - 12 oz. of fresh berries (the recipe calls for blackberries, but blueberries and raspberries made a nice alternative!)
  • 1/4 c. + 1 1/3 c. sugar
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking soda
  • 3 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 1/2 tsp. grated orange zest
  • 1 c. well-shaken buttermilk
  • Powdered sugar for dusting
**You will also need a 10" springform pan for this one!
  1. Preheat oven to 350 degrees.
  2. Spray some non-stick cooking spray in the bottom of your pan and line with a parchment round. Spray a little more cooking spray on top of parchment.
  3. Line bottom of pan with berries, and sprinkle evenly with 1/4 c. of your sugar.
  4. Stir flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  5. Using a mixer, beat 3/4 c. butter and remaining sugar in a large bowl at med-high speed until fluffy. Add eggs, 1 at a time. Beat in vanilla and zest. Reduce speed to low.
  6. Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions. (You will begin and end with the flour)
  7. Once incorporated, pour batter over berries in pan and smooth.
  8. Bake until cake is golden brown and toothpick comes out clean near the middle (the recipe says to bake for 1 hr 25 mins, but I took the advice of the reviewers and checked mine at 45 minutes and it was done, so be sure and watch this puppy!)
  9. Let cool in pan for 15 minutes and then remove and invert. Peel off parchment and dust with powdered sugar. Let cool completely before serving.

We served ours alongside some classic vanilla ice cream and drizzled some blueberry syrup on top!

Or if you wanna keep it simple, you can definitely serve this solo alongside some piping hot coffee.



  1. oh me oh my! That looks like a good slice of pie ;-)

    excuse the cheese this morning ... I just felt like something different. That does look fantastic, friend. Wish I could have shared a slice with you.

  2. Wow! That looks soooo good! It's so cute too and you're right, it is very patriotic. =)

  3. I love berries - adding this to my list : )


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