Ingredients
2 cups fresh blackberries
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup buttermilk
1 cup unsalted butter, softened
3 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
Powdered sugar for dusting
Directions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, mash the blackberries with a fork until they form a smooth puree.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
Fold in the blackberry puree until well combined.
Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories:
320
Fat:
12
Carbohydrates:
48
Protein:
5
Sodium:
280
Fiber:
3
Sugar:
28
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