Asheville Bed and Breakfast Sends Special Fixings for those Summer Blueberries or Blackberries!

Ok, blueberries are “hot off the press” and can now be found at our local Farmer’s Market or the tail gate scene if you prefer so your Asheville Bed and Breakfast Sends Special Fixings for those Summer Blueberries or Blackberries.  This is a 1 pan wonder and you will love it for sure.

Berry Buttermilk Cake      Pre-heat oven to 350 degrees … 9 inch spring form pan and cut out a piece of parchment paper to fit bottom of pan and butter it.  Dust with flour.  Tap out excess. Arrange your fresh berries in the bottom of the pan with some kind of uniformity.  Sprinkle with 1/4 cup of sugar.  

1 1/2 sticks of unsalted butter…Plus some left over for the pan.

2 1/3 cups Cake Flour.  I have used All Purpose with no problem at all.  For every one cup of all purpose flour you need for any recipe calling for cake flour….Remove two tablespoons of the all purpose flour and replace with 2 Tablespoons of corn starch. 
Sift at least four times to thoroughly incorporate the corn starch addition to the flour.  Voila….Cake flour or at least as close as you will ever need to get …Failing some Cooking contest entry and I am not thinking you are up for one of those.  

2 1/2 cups of fresh blueberries or blackberries

1 1/3 cups sugar    Plus 1/4 cup of sugar for another purpose

1 1/2 tsp. of baking powder

3/4 tsp. of  salt

1/2 tsp. baking soda

3 large eggs, room temperature

2 tsp. vanilla

1 1/2 tsp. finely grated orange zest

1 cup well shaken buttermilk

Whisk all dry ingredients together.  Set aside.  In a separate bowl beat the stick and 1/2 of butter together with the remaining 1 1/3 cups of sugar on medium high speed scraping down the bowl occasionally until pale and fluffy.  Add the eggs one at a time beating well after each addition.  Beat in vanilla and orange zest. Lowering the speed begin to add flour mixture alternating with buttermilk beginning and ending with flour mixture.  Do not over beat or the gluten will make for tough cake.  Pour batter over berries.  Smooth top.
Bake until cake is golden brown.  About 1 hour 25 Min’s. Do not try to remove from pan until it has cooled 15 Min’s.  Run a thin, sharp knife along the edge of the pan freeing the sides and remove sides.Let cool a bit more.  Invert pan onto rack.  Remove spring form pan bottom.  Right the cake to “Berry side up”    Peel off parchment and dust with powdered sugar.

Great for either dessert or breakfast bread.  I assure you….Berries never found a higher purpose.


Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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