Berry Buttermilk Cake

Berry Buttermilk Cake.

This adaptation of a traditional buttermilk cake just takes mostly pantry ingredients. You can use any kind of fresh or frozen berries. If you wait until frozen fruit is on sale, you can keep these handy for cooking. You may need to add a few extra minutes of baking time depending on the mix of fruit and whether fresh or frozen. Make sure you invert the cake coming out of the pan so the bottom dries a bit. You can top with a bit of whipped cream if you like.

This yields 1 9-inch cake cut into eight generous slices. Preparation time is about 15 minutes if the frozen fruit is already thawed. Be sure to take the butter out to soften at the same time. Equipment: A hand mixer, cake pan, two bowls and measuring cups and spoons. A spatula may also come in handy to get all of the cake batter into the pan. Baking time can take from 25 to 35 minutes depending on your oven. Use the toothpick test to make sure it is done. Cooling time totals at least an hour.


  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 stick unsalted butter, softened
  • 2/3 cup sugar + separate 1-1/2 tbs. sugar
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1/2 cup buttermilk, well shaken
  • 1 cup thawed berry medley frozen fruit


  1. Take butter out of the refrigerator a few hours before you plan to bake, so it can soften.
    Preheat oven to 400F. Grease and flour 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda and salt. In a separate bowl, beat in 2/3 cup of sugar with the mixer on low-medium speed until sugar is fully incorporated and the mixture is pale and fluffy, about 2 minutes. Mix in vanilla and egg until fully incorporated.
  3. With mixer on low, alternate adding flour and buttermilk in 3 batches until batter is just combined.
  4. Pour batter into prepared cake pan. Scatter berries over the top. Sprinkle 1-1/2 tbs. sugar over the top.
  5. Bake until cake is golden brown and a toothpick comes out of the center clean, about 30 minutes. Cool in pan for at least 10 minutes. Then turn out onto a rack and allow to cool about 15 minutes until just warm. Invert onto a plate and serve.