Black & Blue Berry Cake

Memorize this recipe; it's your new best friend.

Black and Blue Berry Cake
Black and Blue Berry Cake

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Memorize this recipe; it’s your new best friend. Whether you’re thanking the neighbors for dog-sitting, bringing someone a get-well treat, or meeting some friends in the park, this simple cake spreads smiles.

Black & Blue Berry Cake (But any fresh berries will do)

Black and Blue Berry Cake
Black and Blue Berry Cake

Makes 8 to 9 servings

  • 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 pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest (or orange zest)
  • 1 large egg
  • 1/2 cup well-shaken low-fat buttermilk
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh blueberries

Preheat oven to 400 F. Grease and flour 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In large bowl, beat butter and sugar with electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and zest. Add egg and beat well.

At low speed, add 1/3 flour mixture, then 1/3 buttermilk and repeat in 3 batches until just combined. Drop/pour batter into cake pan, smoothing top. Sprinkle berries over top and gently (if at all) push berries into top of batter. (Cake will rise over berries while baking.)

Bake 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes, then turn out onto rack for 10 minutes before moving to plate.

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  1. This is one of my favorite summertime recipes, yet I’m looking forward to trying it with fresh cranberries and orange zest in the fall.


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