Did you catch the alliteration in the title? Blackberry Buttermilk Bundt cake… B – B – B. Pretty cool, right?!
I didn’t even notice this until I started writing up the recipe. It’s funny how those things happen.
At the end of summer I had these beautiful blackberries on hand. I knew I wanted to bake with them right away. One of the things I dislike about blackberries is that they go bad so fast. They begin to mold just after a few days. Because of this, whenever I purchase them I use them right away.
While looking around online I found this beautiful “upside down” blackberry cake on Bon Appetit. Much like a pineapple upside pineapple cake, the fruit it placed on the bottom of the pan and then the cake is baked on top. Then when finished, you invert the cake and reveal the fruit on top of the cake.
For this cake, I thought it would be fun to bake the cake in a bundt pan. I love the shape that bundt pans create, and I thought it would add a great design element to this cake. What i did was place the ripe, juicy blackberries on the bottom of the bundt pan. I sprinkled sugar on top and then poured a buttermilk cake batter on top. The outcome was a moist cake with a slight tart flavor from the blackberries. Delicious.
Because the blackberries are so beautiful on top you don’t want to cover up the cake with frosting. A light sprinkling of powdered sugar highlights the blackberries and adds a light and airy element to the cake.
Light, moist, beautiful, flavorful – This is what you get from this lovely cake. Enjoy :)!