Buttermilk Berry Cake Recipe

Name: Buttermilk Berry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Plain Flour; 3 teaspoons Baking Powder; 1/3 cups Heaping, Castor Sugar (raw Or White); 1/4 teaspoons Nutmeg; 2 whole Eggs; 1 cup Buttermilk; 1/4 cups Butter, Melted; 1 teaspoon Finely Grated Lemon Rind; 1 cup Fresh Blueberries; 3 Tablespoons Demerara Sugar

Servings: persons

2-1/4 cups Plain Flour
3 teaspoons Baking Powder
1/3 cups Heaping, Castor Sugar (raw Or White)
1/4 teaspoons Nutmeg
2 whole Eggs
1 cup Buttermilk
1/4 cups Butter, Melted
1 teaspoon Finely Grated Lemon Rind
1 cup Fresh Blueberries
3 Tablespoons Demerara Sugar

1
Preheat the oven to 200C (400F). Grease and flour a 30 x 20cm (10 x 8 inch) cake tin.
2
Sift the flour and baking powder into a large mixing bowl. Add the sugar and nutmeg. Stir gently until just combined. Set aside.
3
In a smaller bowl whisk the eggs until light and frothy. Add the buttermilk, butter and lemon rind and beat well until combined.
4
Pour buttermilk mixture over the dry ingredients and mix together very gently using a wooden spoon until just combined. Be careful not to over beat or the cake will be dense.
5
Spoon into the cake tin and spread out to the sides of the pan. Scatter the berries over the top and then sprinkle over the demerara sugar.
6
Place in pre-heated oven for 25 minutes or until skewer test comes out clean. Cool in tin on wire rack. When cool cut into squares and serve.
7
Note:
8
*If you do not have any buttermilk you can make it by mixing 1 Tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it stand for 5-10 minutes.
9
**I tend to use blueberries here but strawberries cut in half and blackberries also work too, even black currants.
10
***If you do not have demerara sugar available then raw sugar can be a suitable substitute.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2-1/4 cups Plain Flour, 3 teaspoons Baking Powder, 1/3 cups Heaping, Castor Sugar (raw Or White), 1/4 teaspoons Nutmeg, and more.

Yes, Buttermilk Berry 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.

Buttermilk Berry Cake

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