Blackberry Buttermilk Cake

I love my birthday. (Well, I USUALLY do... my 13th bday wasn't so hot. My "friends" read my diary while I was in another room with some of my real friends. I'm not bitter any more. I promise. I've had many wonderful birthdays since then.) But there are people out there who don't like their birthdays. They don't like the whole pomp and circumstance that comes with turning a year older. Are you one of these people?

 

My newest coworker is. She's not a big fan of the celebrations involved with her birthday. I told her that we HAD to celebrate because it's an excuse to eat dessert at work. Priorities first, right?

 

Little did she know that I would be making her a cake from scratch.

I showed her the cake with little ceremony and we promptly enjoyed it. It was a big hit. I even snapped a photo on my iPhone before devouring my slice. 

Did you also know that there are people in this world that don't like dessert? Well, a different coworker isn't a dessert fan and guess what! He tried a piece and *gasp* LIKED it!

 

Three cheers for this great summer cake! One that isn't too heavy and isn't too light. One that's just right in consistency with the lovely tart/sweetness of blackberries.

Blackberry Buttermilk Cake (adapted from One Perfect Bite)

Ingredients:4 tablespoons unsalted butter, softened, plus more for greasing

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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

 

Directions:1) Preheat oven to 400 degrees F. Butter a 9-inch round cake pan or spring form board.

2) In a small bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, beat butter with 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in egg and vanilla. At low speed, beat in buttermilk and dry ingredients in 3 alternating batches, ending with dry ingredients. Do not over beat. Gently fold batter just until blended, then scrape into prepared baking pan and smooth the top.
3) Place 1 1/4 cups of blackberries over batter and lightly press them in. Sprinkle remaining 1-1/2 tablespoons of sugar over cake. Bake for about 30 minutes, or until a cake tester inserted in center comes out clean.
4) Transfer cake to a rack to cool for 10 minutes, then turn cake out of pan. Turn cake right side up and let cool completely. Serve the buttermilk cake with more blackberries and whipped cream if desired.

Bake well and prosper!