blackberry buttermilk cake
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My husband, the most awesome baker, likes "easy" cakes that you mix and pour. The cake looks really pretty--the dark purple blackberries with the powdered sugar and cake. Great for breakfast or dessert.
You will need a springform pan, Pam spray (which I call my husband's girlfriend) and parchment paper.
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Preheat oven to 350 degrees. Spray the pan with Pam and line the bottom with parchment paper. Spray Pam on the paper and dust with a little flour. Put berries in a single layer at the bottom of the pan (directly on the parchment). Sprinkle with 1/4 cup sugar.
Sift together flour, baking powder, sale and baking soda in the "dry" bowl. He dumps everything into the sifter and then mix/sifts into the bowl. Beat together butter and 1 1/3 cups sugar in a mixer until it's fluffy, about 2 minutes. Add eggs one at a time and then vanilla extract making sure everything is mixed together. Add in flour and buttermilk, taking turns and making sure that the dry ingredients are first and last.
Pour batter over berries and smooth the batter over. Bake for about 1 hour and 30 minutes or until golden brown and a toothpick to the center comes out clean. Cool in the pan for about 15 minutes. Run sharp, thin knife to loosen and un-snap the sides. Turn the pan over onto the serving dish or cake container and then take off metal bottom and parchment.
Dust with powdered sugar with before serving. If you dust with sugar too early, it won't look as pretty because the powdered sugar will get absorbed by the blueberries.
Sift together flour, baking powder, sale and baking soda in the "dry" bowl. He dumps everything into the sifter and then mix/sifts into the bowl. Beat together butter and 1 1/3 cups sugar in a mixer until it's fluffy, about 2 minutes. Add eggs one at a time and then vanilla extract making sure everything is mixed together. Add in flour and buttermilk, taking turns and making sure that the dry ingredients are first and last.
Pour batter over berries and smooth the batter over. Bake for about 1 hour and 30 minutes or until golden brown and a toothpick to the center comes out clean. Cool in the pan for about 15 minutes. Run sharp, thin knife to loosen and un-snap the sides. Turn the pan over onto the serving dish or cake container and then take off metal bottom and parchment.
Dust with powdered sugar with before serving. If you dust with sugar too early, it won't look as pretty because the powdered sugar will get absorbed by the blueberries.
