Looking for a simple, easy and delicious way to use up leftover buttermilk? Then this Mixed Berry Buttermilk Cake is for you! I was looking for something that required exactly 1/2 cup of buttermilk (that’s what I had leftover from making Buttermilk Waffles) and found this quick and easy recipe.
I didn’t have any fresh raspberries on hand so I used frozen berries–a mixture of blueberry, blackberry and raspberry. You can use whatever berries you like or try other fruits like peaches, nectarines, apricots….and maybe cranberries in the fall would be good, hmm…
This cake is like a moist version of coffeecake that would work well as a dessert or a nice afternoon snack or even as part of a breakfast buffet. This is a terrific go-to recipe to keep on hand that is versatile, easy and delicious. It also freezes perfectly. What a gem! Here is how you make it:
You can find the recipe for Raspberry Buttermilk Cake here.
Preheat oven to 400 degrees then butter and flour a 9 inch round cake pan. I used an 8 inch round cake pan and sprayed it with Pam for Baking.
Gather you ingredients and whisk together the flour, baking soda and powder and salt. Set aside. In the mixer beat together the butter and sugar until light and fluffy. Next, add the egg and vanilla beating until completely combined and smooth. Add your flour mixture and buttermilk, alternating between the two until a batter forms.
Pour the batter into the prepared pan and smooth out with a spatula. Scatter berries over the top of the batter and sprinkle with remaining sugar. I added a little raw sugar to the top for a little extra crunch. Bake until golden, around 25-30 minutes. Let cool in the pan for 10 minutes then invert cake and turn out onto a rack to finish cooling. You can serve the cake warm or at room temperature. Enjoy!