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Blackberry Rhubarb Buttermilk Cake

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 pure 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

Instructions

  1. 1. Preheat oven to 400°F with rack in middle. Coat a 9-inch round cake pan with cooking spray.
  2. 2. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Set aside.
  3. 3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until batter is smooth, about 2 minutes. Beat in the vanilla, egg, and lemon zest. Mix until well combined.
  4. 4. At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk. Start with the flour and end with the flour. Mix until just combined. Don't over mix.
  5. 5. Spoon batter into cake pan, smoothing the top with a spatula. Scatter blackberries and rhubarb evenly over the top of the batter. Sprinkle with remaining 2 tablespoons of turbinado sugar.
  6. 6. Bake until cake is golden brown and a wooden pick inserted into center comes out clean, 20-25 minutes. Let the cake cool in pan for about 10 minutes, then turn out onto a rack and cool completely. Serve the cake upside down to show off the pretty berries and rhubarb. Cut into slices.