Ok. Remember when I mentioned fall was coming and I was getting kinda excited about it? I made this tasty apple crisp? I take it back. Just a few more weeks of summer PLEASE!
Oregon is steadily making its march to fall. The mornings are cool and overcast but the afternoons are still warming up to 80+ degrees. Leaves are starting to fall and our little town is completely football crazed. There are still tiny hints of the beautiful hot summer we had. One of those last hints are the blackberries still on the bushes in my backyard. When we moved in to this house there were blackberries all around the shop. Thankfully Nathan didn’t get around to pruning them till they had flowers and I insisted he leave the blooms so we could have our own tiny berry patch.
It has turned out to not be such a tiny patch though. We have had so many berries this summer! My favorite part was feeding the berries to Little and watch him discover the yumminess. He will now just point at the berries excepting us to pick them for him. A couple of days ago I snuck out before it got dark and picked enough berries for this cake. One last recipe with our tasty summer berries.
So if, like me, you are clinging to the last bit of summer go run out and pick the last berries of the summer and make this cake.
Buttermilk cake with blackberries (makes one 9 inch cake)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature
1 1/4 cups blackberries, plus more for serving
Preheat the oven to 400°. Butter a 9-inch-round cake pan and line the bottom with parchment paper. Butter pan.
In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, starting and ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.
Scatter the 1 1/4 cups of blackberries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean.
Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more blackberries.