Looking for the perfect decadent summer dessert recipe? Look no further. This buttermilk cake with blueberries and raspberries is not only gorgeous, but also completely delicious. Not to mention you can easily make it gluten-free! Sweet, fresh and scrumptious, you’re going to want to have this all year round. Check out the recipe below!
Here’s what you’ll need:
-1 1/2 cups AP flour or Gluten Free flour blend (we used Pamela’s GF Artisan Blend)
-3/4 teaspoon baking powder
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-6 tablespoons unsalted butter, softened
-3/4 cup granulated sugar, plus 1 tablespoon
-1 large egg
-2/3 cup buttermilk
-2 teaspoons vanilla extract
-3 teaspoons grated lemon zest, divided (orange is ok if you prefer)
-1/2 cup each raspberries and blueberries
Here’s what to do:
Preheat oven to 350 F (180 C). Butter a 10-inch (25 cm) pie or tart pan, or prepare with non-stick spray.
Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in egg, buttermilk, vanilla and 2 teaspoons of the lemon zest on medium speed. Add the flour mixture and mix to combine without over-mixing. Spread batter in the prepared dish (it will be thick). Arrange berries on top of the batter, gently pressing to partially submerge. Sprinkle with 1 tablespoon sugar (if you have turbinado or raw sugar available, that works well on top of the cake).
Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 50 minutes. Cool in plate on a rack. Before serving, sprinkle remaining zest over the cake. Serve slightly warm or at room temperature. Accompany with whipped cream if desired.
Recipe by KC the G-Free Foodie