Blackberry Rhubarb Buttermilk Cake
The ultimate spring dessert, this Blackberry Rhubarb Buttermilk Cake is a delightful blend of sweet and tart flavors. Moist and fluffy, it’s perfect for any occasion. Treat yourself and your loved ones to this easy and delicious cake that captures the essence of seasonal ingredients.
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 stick Unsalted butter softened
- 2/3 cup Sugar
- 1/2 teaspoon Vanilla extract
- 1 large Egg
- 1 teaspoon Lemon zest
- 1/2 cup Buttermilk well-shaken
- 3/4 cup Fresh blackberries
- 1/2 cup Rhubarb chopped
- 2 tablespoons Turbinado sugar
Instructions
- 1. Preheat oven to 400°F with rack in middle. Coat a 9-inch round cake pan with cooking spray.
- 2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- 3. Beat butter and sugar with an electric mixer at medium-high speed until batter is smooth, about 2 minutes. Beat in the vanilla, egg, and lemon zest. Mix until well combined.
- 4. At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk. Start with the flour and end with the flour. Mix until just combined. Don’t over mix.
- 5. Spoon batter into cake pan, smoothing the top with a spatula. Scatter blackberries and rhubarb evenly over the top of the batter. Sprinkle with remaining turbinado sugar.
- 6. Bake until cake is golden brown and a wooden pick inserted into center comes out clean, 20-25 minutes. Let the cake cool in pan for about 10 minutes, then turn out onto a rack and cool completely. Serve the cake upside down to show off the pretty berries and rhubarb. Cut into slices.
Notes
- Tip 1: Store leftover cake in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it.
- Tip 2: Yes, you can freeze this cake! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. It can last for about three months.
- Tip 3: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat that complements the tartness of the rhubarb.
- Tip 4: Swap out the blackberries for other seasonal fruits like raspberries, peaches, or even apples for a different twist.
- Tip 5: Substitute the all-purpose flour with a gluten-free blend to cater to dietary needs.