Blackberry Lemon Cake

I am always on the lookout for new recipes, and when I find one that I just have to try, I am so excited and I usually try it right away.  That happened a little while ago, when a blogging friend, who goes under the name justborkingaround, posted a recipe for a Buttermilk Blueberry Breakfast Cake.  I made it a couple of days after I found the recipe, and just loved it.  With the fresh berries, it is perfect for Spring and Summer.  It’s not just for breakfast either.  It makes a perfect snack or light dessert anytime.  I made mine with blackberries, since that is what I had at the time.  I love both blueberries and blackberries, although blackberries rank a bit higher on my preference list.  It was very light and fluffy.  It was also really, really good.  Because this is such a light dessert, the calorie count is relatively low as well.  It makes 12 servings, and each serving only has 226 calories, which is perfect for those of us who are trying to cut down on our sweets and desserts, but still have a sweet tooth.

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Blackberry (or Blueberry) Buttermilk Breakfast Cake

1/2 cup butter (1 stick) at room temperature

1-2 tsp lemon zest

1 cup + 1 TBSP sugar

1 egg, at room temperature

1 tsp vanilla

2 cups + 1/4 cup flour

2 tsp baking powder

1 tsp salt

2 cups fresh berries (your choice)

1/2 cup buttermilk  (I use the dried buttermilk, mixed with regular milk.  Follow directions on package).

 

Preheat oven to 350* F

Prepare an 8″ round cake pan with cooking spray on the bottom and lined with parchment paper.

Toss the berries in 1/4 cup of flour.  I had some leftover lemon cookie crumbs that I ground up in the food processor and added to the flour and berry mixture as well.  Set aside.

Cream the butter and lemon zest and 1 cup of the sugar until smooth and creamy.  Add the egg and vanilla and mix until well blended.  Mix all your dry ingredients together then add 1/2 at a time to the butter and sugar mixture, alternating with the buttermilk.  Mix until all the ingredients are well combined.   Gently fold in the berry and flour mixture, making sure not to crush the berries.  Pour the batter into the prepared cake pan.  Sprinkle the top with the remaining sugar.  Again, I used some of my lemon cookie crumbs along with the sugar to give it a real zesty flavor.  Bake for about 45-50 minutes, or until it is golden brown and a toothpick comes out clean when inserted in the middle.  Cool completely before cutting.

Gently fold in the berries to the mixture then pour into the prepared cake pan.

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Top the cake with the sugar (and lemon cookie crumbs if using) before baking.

IMG_1288Again, thank you to my fellow blogger justborkingaround for this delicious recipe.  I thoroughly enjoyed it and I know you will as well.  Please check out justborkingaround for some more really tasty dishes.

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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