Molly's Country Memories

Molly's Country Memories

The memories and happening in the everyday life of a country girl

Friday, June 26, 2009

Blackberry Buttermilk Cake....

Ladies I just had to tell you about a very simple and delicious blackberry buttermilk cake I made this morning, I had Redman and Moo-Moo last night and this morning for breakfast they wanted pancakes or something different, so I got to thinking and I remember a recipe for a simple 1 layer Blackberry buttermilk cake, that I had seen over at the Japanese Rednecks blog.

It was so simple to make and so much better than pancakes, We used cool whip and fresh berries on top and they just loved it.
I didn't think to take a picture before I cut it, time I thought about it this was all that was left and now there is none left....I am going to make a blueberry one next....

Here is the recipe, I used....
My berries were a little tart so I put 1/4 cup sugar over them and let them sit for a few minutes...while I was mixing up the cake batter
Raspberry Buttermilk Cake: (adapted from Gourmet Magazine)
1 cup self rising flour
1/2 stick unsalted butter, softened (I didn't have any unsalted so I used reg. butter...
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon lemon juice...
1 large egg
1/2 cup well-shaken buttermilk
2 cup fresh blackberries

Preheat oven to 375°F with rack in middle. Butter and flour a 9-inch round cake pan. (I used a black cast iron skillet) everything seems to taste better in a cast iron skillet...hummmmmm
In a large bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla extract and lemon juice. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan, smoothing top. Scatter blackberries evenly over top and sprinkle with remaining 2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Hope you will try it and enjoy....


  1. QUICK! Mail it to me before it cools off!

  2. Yummmmmmmmm. I'm GLAD you waited until it was cut to snap its picture - - - all the more ready to EAT that way.

  3. Oh my goodness, Molly, it looks like it would melt in MY mouth! :) My daddy would love this. I'll have to make one for him.

    Colt's favorite pie is a buttermilk pie. Ever had one?


  4. Molly,

    It looks scrumptious---I love making an unexpected treat for breakfast---scones or crepes or even a pan of hot buttery cornbread---and this would be wonderful.

    I wondered---1/4 t. lemon juice is in the recipe, and later it says "add lemon zest."

    And nevermind Sal---I'll just come get it.

  5. Racheld, my bad, I didn't have any lemons to get the zest from so I just added lemon juice, worked fine, Thanks for calling that to my attention I will change it so no one else gets confused

  6. This looks wonderful!
    Mrs. White

  7. Gonna give this one a try. YUM

  8. Yum. That sounds divine. I'm going to have to make some!


Little sweet memories whispered..