Name: Blackberry Rhubarb Buttermilk Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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 Vanilla extract; 1 large Egg; 1 teaspoon Lemon zest; 1/2 cup Well-shaken buttermilk; 3/4 cup Fresh blackberries; 1/2 cup Rhubarb (chopped); 2 tablespoons Turbinado sugar

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There’s something magic about baking with seasonal fruits, and that’s why I adore this Blackberry Rhubarb Buttermilk Cake. I remember the first time I made this cake; the sun was shining, and the air was filled with the sweet scents of spring. The combination of tart rhubarb and luscious blackberries creates a flavor explosion that’s simply irresistible. Every bite tells a story, reminiscent of warm, sunny afternoons spent with family and friends. This cake is not just a dessert; it’s a heartfelt experience that brings everyone together. The moment you take it out of the oven, the aroma will have your loved ones gathering around, eagerly waiting for a slice. Trust me, this isn’t just any cake; it’s a delightful treat that captures the essence of spring.

Recipe Snapshot

Total Time:
40 mins

Prep Time:
15 mins

Cook Time:
25 mins

Difficulty:
Easy

Calories:
250 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
11 g

Tools Used:
Oven, Baking Sheet, Frying Pan, Whisk, Mixing Bowl, Chef’s Knife

Why This Blackberry Rhubarb Buttermilk Cake Works

Flavor Fusion

The balance of flavors in this Blackberry Rhubarb Buttermilk Cake is what sets it apart. The tartness of the rhubarb plays beautifully against the sweetness of the blackberries, creating a symphony of taste that dances on your palate. It’s a delightful surprise with every bite.

Simple Ingredients

You won’t need to hunt down exotic ingredients to make this cake. It’s all about using simple, fresh components that come together in harmony. The buttermilk adds a rich creaminess, while the butter ensures a moist texture that’s simply divine.

Perfect for Spring

Spring is the perfect season for this cake as it showcases the best of seasonal produce. Rhubarb and blackberries peak during this time, making it an ideal choice for gatherings or a cozy dessert at home. Baking this cake feels like celebrating the season itself.

Versatile Delight

This recipe is versatile enough to serve at various occasions. Whether it’s a family dinner, a spring picnic, or simply a dessert to enjoy with your morning coffee, the Blackberry Rhubarb Buttermilk Cake fits perfectly with any setting.

A Showstopper Presentation

When it comes to presentation, this cake is a showstopper. The vibrant colors of the blackberries and rhubarb peeking through make it a feast for the eyes as well. It’s bound to impress your guests and make them feel special.

Easy to Make

If you’re worried about baking skills, fear not! The Blackberry Rhubarb Buttermilk Cake is easy to make, even for beginners. The simple steps guide you seamlessly, ensuring that you achieve a delightful cake without any fuss.

Ingredient List for Blackberry Rhubarb Buttermilk Cake

When it comes to baking, the quality of ingredients can make all the difference. In this Blackberry Rhubarb Buttermilk Cake, each ingredient plays a pivotal role in creating a harmonious blend of flavors and textures. From the tartness of the rhubarb to the creaminess of the buttermilk, they all come together beautifully to create something truly special.

All-purpose flour: The foundation of our cake, providing the necessary structure and texture.
Baking powder: Essential for leavening, helping the cake rise and become light and fluffy.
Baking soda: Works in conjunction with buttermilk to create a tender crumb.
Salt: Enhances the flavors of all the ingredients, balancing sweetness with a hint of savory.
Unsalted butter: Adds richness and moisture, making the cake incredibly soft.
Sugar: The sweetener that brings all the flavors together, creating that delightful taste we crave.
Vanilla extract: Adds a warm, aromatic flavor, elevating the overall taste of the cake.
Egg: Provides structure and stability, helping the cake to bind and rise properly.
Lemon zest: Infuses a fresh, citrusy brightness that complements the berries beautifully.
Buttermilk: Contributes moisture and a slight tang, making the cake tender and flavorful.
Fresh blackberries: The star of the cake, providing bursts of sweet-tart flavor in every bite.
Rhubarb: Adds a unique tartness that balances the sweetness of the other ingredients.
Turbinado sugar: Sprinkled on top for a lovely crunch and added sweetness.

How to Make Blackberry Rhubarb Buttermilk Cake

Making the Blackberry Rhubarb Buttermilk Cake is a straightforward process that’s both enjoyable and rewarding. Follow these steps to create a cake that is sure to impress family and friends.

Begin by preheating your oven to 400°F with the rack positioned in the middle. Prepare a 9-inch round cake pan by coating it with cooking spray to ensure easy release after baking.
In a small bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Setting this mixture aside allows the dry ingredients to be well-combined.
Next, in a large mixing bowl, beat the unsalted butter and sugar together using an electric mixer at medium-high speed. This should take about 2 minutes, and you want it to be smooth and creamy. Once that’s achieved, add in vanilla, egg, and lemon zest. Mix until everything is well combined.
Now, it’s time to integrate the dry mixture. At low speed, alternate adding the flour mixture with the buttermilk in three batches. Start and end with the flour mixture. Be careful not to over mix; just combine until you see no dry flour.
Once your batter is ready, gently spoon it into the prepared cake pan, smoothing the top with a spatula for an even surface.
Next, evenly scatter the blackberries and rhubarb over the top of the batter. Then, sprinkle the remaining turbinado sugar on top, which will create a delightful crust as it bakes.
Place the cake in the oven and bake until it turns a golden brown color and a wooden pick inserted into the center comes out clean; this typically takes about 20 to 25 minutes.
After baking, allow the cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a cooling rack to cool completely.
Once cooled, serve the cake upside down to showcase the beautiful blackberries and rhubarb. Slice it up, and enjoy!

Things Worth Knowing

Use Fresh Ingredients: Fresh blackberries and rhubarb make a significant difference in flavor. Always opt for seasonal and ripe fruits for the best results.
Don’t Overmix: When combining the batter, mixing just until incorporated helps keep the cake tender and light.
Cool Before Serving: Allow the cake to cool completely before serving to enhance the flavors and make slicing easier.
Serve Upside Down: Presenting the cake upside down not only looks stunning but also keeps the fruit from sinking into the batter during baking.

Helpful Notes about Blackberry Rhubarb Buttermilk Cake

Making the Blackberry Rhubarb Buttermilk Cake is a delightful experience, and I have some helpful notes to ensure your baking adventure is successful.

Storage: Store any leftover cake in an airtight container at room temperature for up to three days for optimal freshness.
Freezing: You can freeze the cake for up to two months. Just wrap it well in plastic wrap and then in aluminum foil.
Pairing: This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream, enhancing its flavors even more.
Serving Occasions: Perfect for picnics, family gatherings, or as a delightful dessert after dinner.
Variations: Feel free to experiment by adding nuts or substituting different fruits like peaches or strawberries.

Serving This Blackberry Rhubarb Buttermilk Cake

When it comes to serving the Blackberry Rhubarb Buttermilk Cake, it’s all about showcasing its unique flavors and delightful textures. Here are some ideas:

Ideal Dessert: Serve this cake as a delicious dessert at the end of a family meal. Its balance between sweetness and tartness makes it a perfect finale.
Spring Celebrations: This cake is fantastic for spring celebrations like Easter or Mother’s Day, bringing a burst of seasonal flavor to the table.
Afternoon Tea: Pair slices of this cake with a cup of tea or coffee in the afternoon for a lovely treat.
Picnic Treat: Take it to a picnic! It transports well and tastes great even at room temperature.
Storage Tips: If you have leftovers, slice the cake and store it in an airtight container. It will stay fresh for up to three days.
Seasonal Pairings: Pair with fresh whipped cream or a scoop of ice cream for those warmer days and those who enjoy a dessert indulgence.

FAQ

Yes, you can use frozen blackberries in this recipe. Just make sure to add them directly from the freezer without thawing to prevent excess moisture in the cake. Frozen berries may not be as firm as fresh ones, but they will still provide great flavor.

The best way to check if your Blackberry Rhubarb Buttermilk Cake is done is to insert a wooden pick into the center of the cake. If it comes out clean or with a few crumbs attached, it’s ready. The top should also be golden brown and spring back when gently pressed.

If you don’t have buttermilk on hand, you can make a substitute by mixing milk with a tablespoon of lemon juice or vinegar. Let it sit for about five minutes until it thickens slightly. This will provide the necessary acidity for the recipe.

To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it well in plastic wrap and foil and freeze for up to two months. Just remember to let it thaw at room temperature before serving.

Conclusion

The Blackberry Rhubarb Buttermilk Cake is a delightful dessert that captures the essence of spring with its vibrant flavors. I encourage you to try this recipe and share it with your loved ones; it’s a sweet way to celebrate the season. With easy preparation and beautiful results, it’s sure to become a favorite in your home.