Blackberry Buttermilk Cake

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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.

Ingredients

  • 1 1/2 cups Hodgson Mill Whole Wheat Pastry Flour
  • 2 Tbsp Hodgson Mill Milled Flaxseed
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter, room temperature
  • 1 cup apricot preserves, room temperature
  • 2 tsp vanilla extract
  • 1 egg, room temperature
  • 1 cup buttermilk, room temperature
  • 1 pint blackberries, fresh (about 2 cups)
  • 2 Tbsp turbinado
  • 1 cup yogurt, plain
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Directions

Blackberry Buttermilk Cake

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

  • 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

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 350˚F 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.



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