This recipe for a quick and delicious cake is perfect for anyone looking to impress with minimal effort. The combination of blackberries and raspberries adds a burst of tartness and sweetness, making this cake a delightful treat for any occasion. Whether you're hosting a dinner party or simply craving a sweet snack, this cake is sure to satisfy
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
1 cup fresh blackberries
1 cup fresh raspberries
Powdered sugar, for dusting (optional)
Fresh Berries: Using fresh blackberries and raspberries is recommended for the best flavor and texture. If using frozen berries, do not thaw them before adding to the batter.
Room Temperature Ingredients: Ensure that the butter, eggs, and buttermilk are at room temperature before starting. This helps achieve a smoother batter and a more even bake.
Gentle Folding: When incorporating the berries, fold them in gently to maintain their shape and prevent the cake from turning a different color.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for a summer dessert or a special brunch. Enjoy a slice with a cup of tea or coffee for a delightful treat.
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep the cake in the refrigerator for up to 5 days.
This quick and delicious cake with blackberries and raspberries is not only easy to make but also a delightful way to enjoy the natural sweetness of summer berries. Enjoy baking and sharing this wonderful treat!