Blackberry Buttermilk Snack Cake
A simple, old-fashioned cake that goes perfectly with a cup of tea in the afternoon or with your scrambled eggs and coffee at breakfast. Blackberry Buttermilk Snack Cake is a lightly sweet, incredibly moist treat.
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh blackberries rinsed, drained and patted dry
- 1 to 2 tablespoons powdered confectioners sugar, or as needed
Preheat the oven to 350 degrees F. Coat a 9- or 10-inch baking dish with non-stick cooking spray.
In a large bowl using an electric mixer, cream butter and sugar until light and fluffy. Add the egg, vanilla extract, and orange zest and beat until combined.
In a separate bowl use a spoon to mix together the flour, baking powder and salt. Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk, beating with the electric mixer until combined. Transfer cake batter to prepared baking dish. Drop blackberries on top of batter, spacing out evenly (they will sink as cake bakes).
Bake for 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for about 30 minutes then sprinkle top of cake with powdered sugar and serve.
Serving: 1slice | Calories: 309kcal | Carbohydrates: 47g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 170mg | Potassium: 204mg | Fiber: 2g | Sugar: 25g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg