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Last updated March 20, 2021; first published by Katie on June 7, 2017

Berry Buttermilk Cake

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This berry buttermilk cake is a light and tender everyday cake with jammy berries, a crunchy lid, and all the flavors of summer.

Berry Buttermilk Cake | katiebirdbakes.com

I’ve been holding out on you.  I really have.  I’ve had the recipe for this cake for nearly three weeks, and I am only just now getting around to sharing it with you.  It’s worth the wait, I promise.

Summer is finally here – unofficially, I suppose, since we haven’t reached the summer solstice yet, but you wouldn’t know it if you’re in Chicago.  On Sunday, Brian and I took a walk around the city and it felt like the middle of July.  The sun was blazing, we were in shorts and, within 20 minutes of starting the walk, we were searching out ice cream with desperation.  We wound up with root beer floats, which agreed with us quite nicely.  Don’t root beer floats taste like childhood to you?  Or is that just me?

One of the things I love about summer here is our long weekend walks together in the city.  They’re usually on Sunday afternoons, when the weekend has gone on long enough that we’ve tired of lounging on the couch or seeing friends, and we want to stave off that awful Sunday night feeling for a little longer.  Often we don’t know where we’re going when we walk out the door, and that’s the best part.  One of us picks a direction, and we just walk.

Berry Buttermilk Cake | katiebirdbakes.com

Chicago isn’t like New York, where you find yourself in a new neighborhood nearly block by block.  No, here the neighborhoods are larger, more defined, each with their own voice and character.  Some are in transition, not quite sure of themselves yet, while others are like old souls.  

I love the reinvention you can feel in the West Loop; the ever-changing excitement of River North; the quiet stateliness of the Gold Coast.  I love Old Town’s newness and Wicker Park’s hipsters.  I love the college feel of Lincoln Park and the ramshackle used bookstore we frequent in Lakeview, where the owner threatens to be overtaken by the haphazard stacks of books he builds around himself.

Mostly, though, I love that Brian and I discover these places together.  Sometimes our walks take us to places we know well; sometimes to places we don’t.  Sometimes we talk, and sometimes we walk in companionable silence.  Sometimes we stop for a beer along the way; sometimes for ice cream.  

We’ve been taking these long walks together since our college days, and it’s a ritual that I hope we don’t retire anytime soon.

Berry Buttermilk Cake | katiebirdbakes.com

Another of my favorite summer rituals in Chicago is the weekly farmer’s market on Division Street.  Every Saturday morning, two full blocks are closed down for all of the Midwestern farmers to sell their wares.  I see the same people every year, selling strawberries at the beginning of summer and pumpkins at the end.  

I can’t express to you how much joy the farmer’s market brings me.  Maybe that makes me weird, but it can’t be much of a surprise.  I wander up and down the stalls, just staring and wondering how tomatoes and onions and potatoes and chard and corn can be so beautiful.

And that’s just the vegetables.  Don’t even get me started on the fruit.  We’re not quite at the point yet where the berries are fragrant and overflowing out of their little baskets, but we will be soon, and what a glorious day that will be.  

For now, though, there are small sweet strawberries and rhubarb and the earliest cherries.  And we can make do with grocery store berries for this lovely buttermilk cake, to tide us over until the real deal appears.

Berry Buttermilk Cake | katiebirdbakes.com

Easy berry buttermilk cake steps

This batter comes together so easily – just a few simple ingredients blended together in one bowl with a hand mixer (or stand mixer, if you’re extra fancy).  The buttermilk makes this cake light and just slightly tangy, and produces a supremely delicate crumb.  

  1. Cream butter and sugar together using a mixer, until very light and fluffy. This takes 2-3 minutes, longer than you think it should. It adds air and lightness to the batter.
  2. Beat in the egg at medium speed until fully combined, then beat in almond extract and lemon zest.
  3. In a separate small bowl, whisk together flour, baking powder, baking soda, and salt. Add a third of the flour mixture to the batter, and mix at low speed until just combined. Pour in about a third of the buttermilk, then mix at low speed again until just combined. Continue alternating the rest of the flour and buttermilk. Mix just until combined each time – don’t overmix. The batter will be quite thick.
  4. Scrape the batter into the cake pan, and spread it out evenly. It will seem a rather thin cake layer, but don’t worry, it will puff up in the oven.
  5. Arrange the berries evenly scattered over top of the batter. Sprinkle the 1 1/2 tablespoons of granulated sugar over top. Don’t skip this step – it produces a lovely crunch when baked!
  6. Bake until cake is golden brown on top and a toothpick inserted in the center comes out clean, 22-25 minutes. Mine needed 25 – watch carefully, as my toothpick came out wet at 23 minutes but clean at 25!
  7. Cool for 20 minutes in pan, then run a knife along the edges and invert onto a cooling rack or plate to cool completely. Note you’ll actually have to invert it 2 times – once upside-down onto a rack, and then back upright again onto another rack or plate.
  8. Serve cooled cake dusted with powdered sugar or topped with whipped cream!
Berry Buttermilk Cake | katiebirdbakes.com

Note that you don’t have to buy buttermilk at the store if you don’t want to – I added a note below on how to make a homemade version with regular milk.  I added lemon zest and just a bit of almond extract for extra flavor, and in my humble opinion, it makes all the difference.

I used a few different kinds of fresh berries to dot on top of the cake because that’s what I had on hand, but you could definitely just pick your favorite and it would be lovely.  As the cake bakes and rises around the berries, they sink into the batter and become jammy and delicious.

The part that you absolutely cannot skip is the sprinkling of granulated sugar on top, before it goes in the oven.  It may seem unnecessary, but trust me, it’s worth it.  When you bite into the cake, it has the best crunch from that little bit of sugar, and the contrast with the tender, light cake is just fantastic.

I also added a dusting of powdered sugar, totally optional.  It would also be great with whipped cream.  I don’t think it needs much more than that – this cake is a star all on its own.

Berry Buttermilk Cake | katiebirdbakes.com

How to store berry buttermilk cake: this cake will keep, well-wrapped at room temperature, for up to 1 day.  For longer storage keep in the fridge (up to 5 days).  Baked cake can be frozen, well-wrapped, for up to 3 months.  Thaw at room temperature before serving.

Berry Buttermilk Cake | katiebirdbakes.com

I don’t think this cake would be out of place at a summer brunch, a birthday party, a 4th of July barbecue, or a quiet Tuesday night on the couch.  It’s not fancy or fussy, and it’s endlessly versatile.

Common Questions:

Can I use frozen berries in this cake?

Yes, you absolutely can, but you need to fully defrost and drain them before using. Otherwise, they will be too wet and heavy and will sink to the bottom of the cake while baking. Several readers have had this issue when using frozen berries, so I recommend making sure your berries are fully defrosted and at room temperature before using!

How do I make homemade buttermilk?

If you don’t have store-bought buttermilk on hand, just put 1/2 Tablespoon lemon juice or vinegar into a measuring cup, and add regular milk until it measures 1/2 cup.  Stir and let sit for 5 minutes – voila, homemade buttermilk!

Berry Buttermilk Cake | katiebirdbakes.com

I hope you make this buttermilk cake as summer comes into its own, and enjoy it all season long!

More Summer Cake Recipes:

  • Single Layer Lemon Cake with Lemon Cream Cheese Frosting
  • Rhubarb Cake
  • Fig Coffee Cake
  • Chocolate Zucchini Cake
  • Golden Plum Coffee Cake
Berry Buttermilk Cake | katiebirdbakes.com
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5 from 11 votes

Berry Buttermilk Cake

This berry buttermilk cake is a light and tender everyday cake, with jammy berries, a crunchy lid, and all the flavors of summer.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: brunch, Dessert
Cuisine: American
Servings: 8 (1 9-inch cake)
Author: katiebirdbakes.com

Ingredients

  • 4 Tablespoons (56g) unsalted butter, softened to room temperature
  • 2/3 cup (130g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • Zest of 1 lemon (about 1 teaspoon)
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) buttermilk*
  • 1 cup (170g) fresh mixed berries (I used strawberries, blueberries, and blackberries – see tip on frozen berries in notes)
  • 1 1/2 Tablespoons (18g) granulated sugar , for topping

Instructions

  • Preheat oven to 400 degrees F. Generously grease a 9-inch round cake pan and set aside.
  • In a large bowl, beat softened butter and sugar together with a hand mixer or stand mixer at medium-high speed until light and fluffy, 2-3 minutes. This will take longer than you think it should – keep going until it’s quite pale in color.
  • Beat in the egg at medium speed until fully combined, then beat in almond extract and lemon zest.
  • In a separate small bowl, whisk together flour, baking powder, baking soda, and salt. Add a third of the flour mixture to the batter, and mix at low speed until just combined. Pour in about a third of the buttermilk, then mix at low speed again until just combined. Continue alternating the rest of the flour and buttermilk. Mix just until combined each time – don’t overmix. The batter will be quite thick.
  • Scoop the batter into the cake pan, and spread it out evenly. It will seem a rather thin cake layer, but don’t worry, it will puff up in the oven. Arrange the berries evenly scattered over top of the batter. Sprinkle the 1 1/2 tablespoons of granulated sugar over top. Don’t skip this step – it produces a lovely crunch when baked!
  • Bake until cake is golden brown on top and a toothpick inserted in the center comes out clean, 22-25 minutes. Mine needed 25 – watch carefully, as my toothpick came out wet at 23 minutes but clean at 25!
  • Cool for 20 minutes in pan, then run a knife along the edges and invert onto a cooling rack or plate to cool completely. Note you’ll actually have to invert it 2 times – once upside-down onto a rack, and then back upright again onto another rack or plate.
  • Serve cooled cake dusted with powdered sugar or topped with whipped cream!

Notes

*Homemade buttermilk: If you don’t have buttermilk on hand, just put 1/2 Tablespoon lemon juice or vinegar into a measuring cup, and add regular milk until it measures 1/2 cup.  Stir and let sit for 5 minutes – homemade buttermilk!
 
*To use frozen berries: fully defrost and drain them before using.  If you bake while they’re still frozen they will sink to the bottom of the cake!
 
Storage: cake keeps, well-wrapped at room temperature, for up to 1 day.  For longer storage keep in the fridge (up to 5 days).  Baked cake can be frozen, well-wrapped, for up to 3 months.  Thaw at room temperature before serving.
 
Adapted from Gourmet magazine via Epicurious.

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Berry Buttermilk Cake | katiebirdbakes.com

Filed Under: Cake for Breakfast, Cakes, Dessert, Recipes, Single Layer Cakes, Spring, Summer

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Comments

  1. Anastasia says

    November 13, 2021 at 6:17 am

    Hi Katie, could I use almond or coconut flour?

    Reply
    • Katie says

      November 30, 2021 at 2:01 pm

      Hi Anastasia – no, those perform very differently from all-purpose flour. If you’re looking for a GF alternative, I recommend using an all-purpose GF mix with xanthan gum like Bob’s Red Mill 1-1.

      Reply
  2. Sarah Gee says

    October 29, 2021 at 6:15 am

    5 stars
    What a delightful cake. Made it twice, now. Works well with blackberries too. Speedy to make (and it doesn’t last long either!)

    Reply
    • Katie says

      November 8, 2021 at 4:11 pm

      Thank you Sarah!!

      Reply
  3. Andrea Francis says

    May 30, 2021 at 7:07 am

    Hi there, can the berries be substituted for any other fruit?

    Reply
    • Katie says

      June 1, 2021 at 11:02 pm

      I prefer to use berries since they have less moisture than, say, peaches or apples, but try at your own risk!

      Reply
  4. Lisa says

    March 30, 2021 at 4:36 pm

    5 stars
    Made this to bring to a friends house. Was a major hit! Super impressive and pretty yet very easy to make and of course delicious.

    Reply
    • Katie says

      March 30, 2021 at 10:21 pm

      Thank you Lisa! It’s a go to for me as well!

      Reply
  5. Annie says

    September 8, 2020 at 10:31 am

    5 stars
    Wow! What a great recipe! Looks fancy but comes together in a snap! Taste is delicious – light and bright and summery. Don’t skip the lemon – it brightens the flavors so much. I used dried lemon peel from Penzeys (rehydrated) which worked just fine. I love how versatile it is – I used blueberries and raspberries. I used a bit more than called for plus the raspberries were a little wet so they sunk to the bottom and the cake stuck. To remedy, next time (and oh yes, there will be a next time for this delicious cake!) I will dry the berries thoroughly, and use less. I’ll also use a buttered parchment circle on the bottom of the pan instead of just spraying it. Love to see from another reviewer that it worked well with wheat flour – will try that next time. For my sugar sprinkle on top, I used Penzeys vanilla sugar. A nice touch but would be fine with plain sugar or plain sanding sugar as well. This recipe is a gem!

    Reply
    • Katie says

      September 13, 2020 at 10:30 pm

      Thank you so much for the thorough review! I think adding a parchment round is definitely a good insurance policy for cake release. Adding vanilla sugar on top sounds delicious!

      Reply
  6. Seema S Jaising says

    August 30, 2020 at 7:22 am

    Hi Katie …can I make this cake gluteb free with a gf flour replacer ?

    Reply
    • Katie says

      September 13, 2020 at 10:31 pm

      Hi there – yes, if you use an all-purpose GF blend, should work!

      Reply
  7. Christine says

    July 13, 2020 at 10:50 pm

    5 stars
    just made it and it’s delicious!
    do you recommend storing it in the fridge or outside the fridge? how long does it stay after baking? and can leftovers be frozen?

    Reply
    • Katie says

      July 20, 2020 at 4:19 pm

      Hi – so glad you loved it! I recommend storing at room temperature for about a day, then transferring it to the fridge if you’ll be keeping it longer (3-5 days). You can freeze the baked cake wrapped in plastic for up to 3 months! Just thaw at room temperature which should take a couple hours.

      Reply
  8. Lucia says

    July 2, 2020 at 7:13 pm

    What size rectangular pan can I use for this recipe? I want to make it look like a flag cake using the berries.

    Reply
    • Katie says

      July 3, 2020 at 6:43 pm

      An 8 or 9 inch square pan would work, or you could double the recipe to make in a 9×13 pan. You could also try a single recipe on a 7×11 pan but I think the cake would be really thin. Good luck!

      Reply
  9. rush says

    June 1, 2020 at 3:06 pm

    can this be made with frozen fruits?

    Reply
    • Katie says

      June 2, 2020 at 11:50 pm

      Yes – just make sure you thaw and dry them before using!

      Reply
  10. Phoebe says

    May 11, 2020 at 12:44 pm

    5 stars
    This cake is the first thing I think of once the berries start to appear in stores. It is our most frequently served dessert whenever we have guests during the summer months. It also made a wonderful dessert for Mother’s Day. If you haven’t tried it yet, do it soon and don’t forget the whipped cream!

    Reply
    • Katie says

      May 14, 2020 at 11:40 am

      Thanks Phoebe for such a great review! It means a lot 🙂

      Reply
    • Jess says

      May 18, 2020 at 6:45 pm

      5 stars
      Followed the recipe to a t! Best cake ever!

      Reply
      • Katie says

        May 18, 2020 at 10:23 pm

        Yay! Thank you!

        Reply
  11. Naomi T says

    May 7, 2020 at 12:05 am

    5 stars
    This cake is such a lovely summery dessert. I love that the cake has a hint of almond flavor and the berries are so pretty on top. I made it with blueberries and strawberries last time and I am planning on doing it the same for Mother’s Day this weekend 🙂

    Reply
    • Katie says

      May 7, 2020 at 6:04 pm

      Perfect cake for mother’s day! Thanks Naomi!

      Reply
  12. Melissa Merkle says

    April 26, 2020 at 7:53 pm

    5 stars
    First time making and we loved it! I used blueberries, raspberries, and blackberries. Yummy! Would make weekly. Thank you!

    Reply
    • Katie says

      April 27, 2020 at 11:36 pm

      Thank you so much, Melissa! So glad you enjoyed this cake 🙂

      Reply
  13. Maria says

    April 17, 2020 at 8:00 pm

    5 stars
    I’m shocked this recipe doesn’t have more reviews. This has been one of my go to cakes to make Friday night for a nice quick Saturday breakfast. It’s so easy and can be made so many different ways. I served it to my mother in law once too and she is hooked. Currently making it now and doing blackberry banana version 😋😋

    Reply
    • Katie says

      April 19, 2020 at 11:42 pm

      Thank you so much for the review, Maria! I’m so glad you love it as much as we do 🙂

      Reply
  14. Chris V says

    September 8, 2019 at 8:34 pm

    5 stars
    This was a great recipe! I reduced sugar in the batter and sprinkled less on top also, but it was perfectly sweet enough for us! I also used frozen berries (defrosted a little) and that worked well. The batter was so light even with whole wheat flour! Thank you!

    Reply
    • Katie says

      September 30, 2019 at 10:33 pm

      I am so glad you enjoyed the recipe, Chris! Thank you for the review!

      Reply
  15. Emily says

    June 23, 2018 at 12:30 pm

    5 stars
    Excellent (as usual)! It was a very forgiving recipe too. I made it with my preschooler and despite our less than accurate methodology, it still came out perfect!

    Reply
    • Katie says

      June 28, 2018 at 11:08 pm

      Thanks Emily! I’m so glad it turned out well for you. It’s a favorite around here!

      Reply

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I'm Katie: attorney by day, baker by night. I'm sharing sophisticated yet approachable dessert recipes to convince you that if you can read, you can bake! Thanks for being here. Read More...

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