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Blackberry Buttermilk Cake

Truth be told, this blackberry buttermilk cake is a dessert. But it’s made with so many healthy ingredients — Hodgson Mill Whole Wheat Pastry Flour, Hodgson Mill Milled Flax Seed, fresh blackberries, and apricot jam — I served it for breakfast. I also made a cinnamon-vanilla yogurt sauce to drizzle over the top for more breakfast appeal — not that my family needs much arm twisting to eat cake first thing in the morning.

This cake was a big hit at breakfast, but if you serve it for dessert, it would be lovely with a dollop of lightly sweetened whipped cream. But you can’t go wrong with the cinnamon-vanilla yogurt sauce, either.

This cake is easy to put together and can be adapted to whatever fruit you have on hand. I think blueberries, sweet cherries, or sliced peaches would be great alternatives. To produce delicious results, simple recipes like this call for quality ingredients. So, be sure to start things off right and get your Hodgson Mill products out and ready!

Begin by sifting together the Hodgson Mill Whole Wheat Pastry Flour and Hodgson Mill Milled Flax Seed with the salt, baking powder, and baking soda. Why add milled flax seed? Flax seed on of nature’s richest plant source of Omega-3 oils — “good” fats that provide heart-healthy benefits. Frankly, Hodgson Mill Milled Flax Seed could and should be added to boost LOTS of recipes. I like to add it to smoothies, muffins, and hot cereals, just to name a few. It also helps justify having a bigger slice of cake.

In another large bowl, beat the butter and preserves together until they are light and fluffy. Mix in the egg and vanilla. Add the buttermilk and flour mixture, alternating between the two until the mixture is moistened and just combined. Pour the batter into a springform pan that has been lightly sprayed with cooking spray. Set aside while you prepare the fruit.

Rinse a pint of fresh blackberries.

Sprinkle the blackberries over the top of the batter. Notice that I have foil under my springform pan. Just in case the batter seeps out, the foil will protect my oven floor from a burned-on disaster. It only takes cleaning up that kind of mess once to learn the foil lesson.

Sprinkle turbinado sugar all over the blackberries and batter then bake the cake in a 350˚F oven for 40-45 minutes or until a cake tester inserted in the middle of the cake comes out clean.

Allow the cake to cool for 10 minutes then release the pan sides and continue cooling on a wire rack. This cake tastes the best the day it’s made and is delicious warm or at room temperature.

This cake is a delicious way to begin or end your day. Have your cake and eat it, too, and feel good about all of the whole grains in each bite! Enjoy!

Blackberry Buttermilk Cake

Ingredients

  • 1 ½ cups Hodgson Mill Whole Wheat Pastry Flour
  • 2 Tablespoons Hodgson Mill Milled Flax Seed
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, room temperature
  • 1 cup apricot preserves, room temperature
  • 2 teaspoons vanilla extract
  • 1 egg, room temperature
  • 1 cup buttermilk, room temperature
  • 1 pint (2 cups) fresh blackberries
  • 2 Tablespoons turbinado sugar

Instructions

Spray a 9-inch springform pan with cooking spray. Wrap foil around the bottom of the pan to catch any leaks that may occur while baking. In a large bowl, sift together flour, flax seed, salt, baking powder, and baking soda. Set aside. In another large bowl, mix the butter and preserves until light and fluffy. Add the egg and vanilla and mix until well-combined. Next, add the flour mixture alternately with the buttermilk in two or three additions – mixing until just moistened and combined. Pour the batter into the prepared springform pan. Rinse the blackberries and scatter over the top of the batter. Sprinkle turbinado sugar over the blackberries and batter. Bake the cake for 40-45 minutes in a 350ºF oven or until a cake tester inserted into the middle of the cake comes out clean. Cool the cake on a wire rack for 10 minutes and then release the sides of the pan. Continue cooling the cake until it is ready to be served — warm or at room temperature. This cake is best eaten the day it’s made.

Cinnamon-Vanilla Yogurt Sauce

  • 1 cup whole-milk, plain yogurt
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Place all ingredients in a small bowl and stir until combined. Spoon over the top of blackberry buttermilk cake slices and serve.

Adapted from Make-Ahead Meals Made Healthy, by Michele Borboa


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Author: Holly






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Avatar  Nadine 3 years agoReply

Just want to double check ingredients list. This recipe has no sugar in the batter except what is in the apricot preserves and the 2 tablespoons sprinkled on top? If so, then could you substitute an "all fruit" type of apricot preserves instead of one with sugars?

Also if you make it with peaches, blueberries, or strawberries do you change the preserves to that flavor? This sounds like it would be a nice light cake with the fruit for the summer!

Avatar  Holly 3 years agoReply

Correct - the only sugar in the recipe other than what is sprinkled on top is the sugar from the preserves. So, if you think the "all fruit" spread is sweet enough for your taste, then it should work well as a substitute. Give it a try and see what happens. I would love to know how it works out for you! As far as changing the preserves flavor to match the fruit, I really don't think you can go wrong with switching this out, too. I've been wanting to try a strawberry combination myself. Thanks for your comments! I'm looking forward to hearing how things work out for you! :)

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