Berry Cake

I have quite a bit to say these days, yet my visits here have not affirmed the sharing of my days and thoughts, but isn't summer grand? I have taken note though that food seems to be at the top of what I talk about here lately.

The season of blueberry picking has arrived just in time for the approaching July weekend. I knew I was destined to bake something with them, and a recipe in this month's Bon Appetit further inspired me.  Also, the sighting of this recipe last week in my blog reading. (You ladies do know I read your blogs?)

I used blueberries, but I plan to make one with blackberries soon. But it is equally delicious with the blueberries and since my husband has a certain prejudice against blackberries due to the seeds, his preferences highly influence me.

  

My best suggestion for you today is to head to the blueberry bushes, or your local market, and make one of these cakes.  I do not think you will regret it.

 I feel as if I can give the recipe I used because I did make a few changes to their original recipe and maybe you do not have a lovely daughter-in-law like Claire to give you a subscription to this magazine for Christmas, and you might just have some berries right now screaming to be made into a delicious  summertime  berry dessert.

 Berry Buttermilk Cake

1 1/2 sticks of butter, softened at room temperature

2 1/3 cups flour

2 1/2 to 3 cups fresh berries, at least until bottom of pan is covered

1 cup sugar, more if desired

1 1/2 teaspoon baking powder

3/4 teaspon salt

1/2 teaspoon baking soda

3 eggs, at room temperature

1 teaspoon vanilla

1 teaspoon almond extract

1 cup buttermilk

Preheat oven to 350 degrees.

Butter a springform pan, line the pan's bottom with parchment paper, butter and lightly flour.

Layer berries on the bottom and toss with 1/4 cup sugar (optional depending on your sugar taste buds, but I did for this cake)

Sift flour, baking powder, soda and salt.

Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition Beat in the flavorings. Then add the flour mixture alternately with the buttermilk in thirds beginning with the flour and ending with the flour, beating only until incoporated. Pour the batter over the berries.

Bake until lightly brown about 1 hour, check for doneness.

You can dust the cake with powderd sugar before serving.

Enjoy outside on the patio, or under a shade tree, or by the pool...you do not even need a fork or plate.