Berry & Buttermilk Cake Recipe

Name: Berry & Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 315 g all-purpose flour; 3 teaspoons baking powder; 90 g caster sugar; ground fresh nutmeg, to taste; 2 eggs; 250 ml buttermilk; 60 g butter, melted; 1 teaspoon lemon zest, grated; 150 g fresh blueberries; 2 tablespoons demerara sugar

Servings: persons

1
Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
2
Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
3
in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
4
Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
5
Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
6
Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
7
Leave to cool in the tin, then cut into squares.
8
This keeps well in a biscuit tin for up to a week.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 315 g all-purpose flour, 3 teaspoons baking powder, 90 g caster sugar, ground fresh nutmeg, to taste, and more.

Yes, Berry & Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry & Buttermilk Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions