Blackberry Buttermilk Cake—A Birthday

It was my birthday, so I made myself a cake.  Always an adventurer, I finessed a blackberry buttermilk concoction.  We had friends over, my close friends, and despite the joy that it brought me to see them all together with me, I couldn’t help to feel a touch of bittersweet afterwards, as I know this will probably be the last birthday, for now, with us all together.

Nevertheless, the combination of wine and pleasantly intellectual conversations, laughter, and painted watermelons, made for a lovely evening.  Never-mind the cake.  Oh yes, it was so good I had two slices.

 
Blackberry Buttermilk Cake, adapted from Super Natural Every Day, by Heidi Swanson
6 Tbs. unsalted butter, melted and slightly cooled
2 cups whole wheat flour
1 3/4 cups cake flour
1 1/2 Tbs. baking powder
3/4 cups baker’s sugar
3/4 tsp. salt
3 large eggs
2 1/4 cup buttermilk
Zest of 2 large lemons
1 1/2 cups blackberries
 
1. Preheat the oven to 350 degrees F.  Butter and flour two 9-inch cake pans.
2. Whisk flour, baking powder, sugar, and salt in a large bowl.  In a separate container, whisk milk, eggs, and butter.  Whisk in the lemon.  Add the wet mixture to the flour and stir until combined.
3. Pour the batter into the prepared pans.  Arrange the berries on top of the batter and gently press in.  
4. Bake for 35 minutes, rotating the pans halfway through baking.
5. Cool and frost as desired.
 
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