This Berry Buttermilk Cake is the perfect dessert all summer long – not just on red, white & blue holidays.
- 1 1/2 cups AP flour or Gluten Free flour blend (we used Pamela’s GF Artisan Blend)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar, plus 1 tablespoon
- 1 large egg
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 3 teaspoons grated lemon zest, divided (orange is ok if you prefer)
- 1/2 cup each raspberries and blueberries
- Preheat oven to 350 F (180 C). Butter a 10-inch (25 cm) pie or tart pan, or prepare with non-stick spray.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in egg, buttermilk, vanilla and 2 teaspoons of the lemon zest on medium speed. Add the flour mixture and mix to combine without over-mixing.
- Spread batter in the prepared dish (it will be thick). Arrange berries on top of the batter, gently pressing to partially submerge. Sprinkle with 1 tablespoon sugar (if you have turbinado or raw sugar available, that works well on top of the cake).
- Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 50 minutes. Cool in plate on a rack. Before serving, sprinkle remaining zest over the cake. Serve slightly warm or at room temperature. Accompany with whipped cream if desired.
Recipe created by K.C. Cornwell; provided by G-Free Foodie
photo by Katie Roletto from our days at Love With Food.