Blackberry Buttermilk Cake

The bake time is incorrect, as others have commented. Baking time should be about 50 minutes, checking it at 45 minutes. Mine turned out really dry after baking it for 1 hour 10 minutes. But it is a lovely recipe, especially with the blackberries.

• jennylud

• 3/27/2021

I made this exactly the way the recipe was written, reading the reviews afterwards. I was afraid it would be dry because I baked it the full time stated. Instead, the cake had a deep, delicious crust and delicate crumb. The flavor was outstanding due to the vanilla and the orange zest. I will make this again.

• kgockley

• Stowe, VT

• 8/5/2020

I've made this cake many times and it is always delicious. It looks lovely, also. I usually bake it closer to 50 minutes

• crocus11

• New Yor

• 12/30/2018

So the first time I made this the center of the cake was wet like several other reviewers noted. The flavor however, was amazing. The second time I made it I used a springform pan with a bundt insert and it turn out perfectly. Baked for 65 minutes.

• bradley2

• Allentown, PA

• 8/12/2017

综述占三个修改——我sed 1 C of Greek yogurt instead of buttermilk. I used only 1 C of sugar for the batter. And I omitted the 1/4 C sugar to add to the blackberries. (Why ruin perfectly tasty fruit?) It turned out amazing. I agree with the rest of the reviewers in that the bake time is off. However, I will say I baked the cake for over an hour, which surprised me. I apologize I cannot tell you my exact bake time since I had to keep putting it back in the oven repeatedly. Regardless, the flavor of the cake is great. I don't know why others said the cake is bland. It is moist and has great tang from the orange zest. My 6-year-old and husband loved it. Will definitely make again.

• fondachang

• Los Angeles

• 8/6/2017

I have made this several times. The cake has been very successful. I have changed the recipe in small ways after more practice. I have used different fruits with success. Raspberries and peaches are the best. Blueberries not so good because they get to be a muddy color. I have used unbleached flour when I've been out of cake flour and plain low fat yogurt when buttermilk meant a trip to the grocery store. All in all, a very good cake to take to a potluck, serve to guests or make for a bake sale.

• mmwoodside

• Walnut Creek, CA

• 10/15/2013

昨天我做了这个蛋糕,之前阅读像nts, with good results. As noted, the baking time is way off. But my cake batter was very, very light so I knew it wouldn't need the time suggested in the recipe. My cake went 65 minutes and that was probably 7 or 8 minutes too long. When I removed the cake from the oven, I noticed the center had cratered a bit. Even though it tested done, I was worried that perhaps the center wasn't which was why it was sinking. When I finally cut the cake it was done in the center, but the crumb was fairly coarse, which it should not have been based on how light the batter was going into the pan. Coarse crumb and center craters are telltale signs of too much baking powder. So I think in addition to a baking time that is too long, the recipe probably has a little bit too much baking powder in it as well. We liked the flavor of the cake, and while it is drier the second day, it was still quite edible. The blackberries turned to mush due to the overly long baking time. I will not make this recipe again as written, but I will experiment using a sturdier fruit, less baking powder and a shorter baking time.

• kalypso

• 9/2/2013

I made this cake exactly as written with the exception of the shortened baking time as noted by many earlier reviewers (mine was done in 45 minutes - 10" pan). This is a wonderful cake that smells great when baking and tastes great when done. I would definitely make this easy, delicious cake again!

• Anonymous

• Westfield, NJ

• 6/14/2013

This was a HUGE hit at a recent dinner party. I would add at least 50% more fruit though. It also dries out somewhat quickly so I would not make it the day of.

• Meridith1108

• 4/19/2013

I have to agree with those who wouldn't make this again. I was looking for a recipe to use up some buttermilk I'd bought for something else, and this had the bonus of being able to use those blackberries that got frozen solid when the freezer door got left open. :) Didn't have any horror stories with cake texture, underbaked center, etc. (although it WAS done in about 55 minutes) but for all the butter that went into it, it just didn't have an exceptional flavor, and the texture really suffers after a day. Maybe with an exceptional topping and a lot of it this would be better, but I'll never know.

• Anonymous

• Mobile, AL

• 2/15/2013

Please check the time before you make this! 1 hour and 25 minutes was waaaaay too long, in my experience. I checked it, almost as an afterthought, at 1 hour--almost too brown, but not quite--I'd check it at 45 minutes if I made it again--which I won't. It's just not that special. I did not have the problem with the berries making a mush in the pan, as other reviewers have--solved that by measuring berries carefully and spacing evenly in a 10" pan--mine looked pretty much like the picture. But I just didn't find this wonderful--were I doing a cake of this type I would choose the Raspberry Buttermilk Cake or the Blueberry Cornmeal cake on this site--they are truly 4 stars.

• Anonymous

• Georgia

• 7/4/2012

I'm not going to rate this but a warning to whoever else tries it: When I unmolded this one, all the blackberries in the center had sunk (risen?)into the batter so it looks nothing like the picture. A few blackberries visible around the rim, and the rest a gummy pale ring, bleah. I'm going to serve it with the browned side up (very brown because I didn't catch the way-too-long cooking time. Don't know what I did, but watch out!

• Munacil

• Wauwatosa, WI

• 4/27/2012

Vikieeaston..I have used lowbush cranberries, lignonberries, and it was wonderful, for Easter I'm going to use rhubarb and preserved nectarines, so far it's been super versatile.

• hlynfortune

• Alaska

• 4/3/2012

I used 16 oz of blueberries and it was too much. Not enough cake. Flavors were good though. Next time I will only use 10 oz. My cake didn't cook in the middle also, which may be because of too many blueberries. Will try again.

• DCrimmins

• Folsom

• 3/11/2012

This is a delicious cake! I followed the recipe exactly except for wanting a bigger fruit-to-cake ratio. With that in mind, I used much more fruit (blueberries), a smaller, taller pan (8") to which I added a lesser amount of cake batter. Baked at 350 for 45-50 minutes. A slice of my cake had near equal thicknesses of cake and berries. What extra batter was left made four individual shortcakes for sliced strawberries. Would have given this recipe four stars had the ingredients favored a better fruit-to-cake ratio, but I'm happy with the moistness of the cake and definitely will use this recipe again.

• Anonymous

• Orlando, FL

• 2/10/2012