Berry Buttermilk Cake


Cake for breakfast. You’re welcome.

The story of making this cake begins with a mystery.

This cake is easy, light and delicious. My colleague Terra brought a lovely version of this cake to work and was nice enough to share the recipe. When I went to make it, however, I noticed that all…ALL…of my cake pans had disappeared. Poof! Gone! Now, if you were to see my small house, you would understand that there are only so many places to hide things (“so many” being four). They are just flat-out gone. I would blame the cat, but his lack of opposable thumbs rules him out. So, I relied instead on my Kings Pottery baking dish, which is apparently not 9″ as noted in the recipe. But we all make do, right?


With the still-unsolved mystery on my mind, I adjusted this recipe to my kitchen, using whole wheat pastry flour, organic, unbleached sugar and the blackberries and raspberries I had from our Produce Box. The end result is a bit more “rustic” and browner than the original, but we all liked it very much. I tried making an artful display of berries on top, but as you can see from the photo, the batter rises up and swallows the berries anyway, so if you are not feeling “artful”, that is okay. This would be a terrific summer dessert on those nights that you serve a rich meal and just want something light. It would also be a wonderful coffee cake for breakfast or brunch.

Yes, cake for breakfast. Yum.

If you happen to find three random cake pans wandering around, send them home, please. They are missed. I still suspect the cat.

Berry Buttermilk Cake (makes one 9″ cake)

  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup organic, unbleached cane sugar
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 pint fresh, pesticide free berries
  • 1 tablespoon turbinado or other course sugar
  1. Pre-heat oven to 400 degrees.
  2. Butter and flour a 9″ cake pan (or the closest you can find!)
  3. In a small mixing bowl, blend the first four ingredients. Set aside.
  4. In the bowl of a mixer, combine butter and sugar and beat well, until the butter is light and fluffy.
  5. Add the vanilla and lemon zest and egg to the butter and mix until blended.
  6. With the mixer on low, alternately add the flour and buttermilk, starting and ending with the flour. Mix until just blended.
  7. Add the batter to the pie pan, spreading evenly. Top with the berries and the remaining sugar.
  8. Bake 20-25 minutes or until a toothpick poked in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a cooling rack and cool for 15 minutes more.
  10. Serve warm.

Mixed Berry Ice Pops


I can’t tell you how much fun we have had making our own ice pops this summer! This mixed berry version is definitely my favorite so far. The berries are nice and tart–very refreshing on a hot day. The yogurt and almond milk mellow out the tartness and keep the ice pops just a bit creamy. We used a mix of blackberries, blueberries, raspberries and cherries since that is what we have at the markets now. You can use whatever is available to you locally or buy a bag of frozen berries. Maybe I’ll sneak some of these into the deep freeze for a winter treat 🙂

Mixed Berry Ice Pops (makes 10, 3 ounce ice pops)

  • 4 cups fresh berries (preferably pesticide-free)
  • 4 ounces vanilla Greek yogurt
  • 1 1/2 to 2 cups organic almond milk
  1. Put all ingredients into a Vitamix or good quality blender. Blend until smooth.
  2. Pour into ice pop molds.
  3. Add sticks, if needed, and freeze 4 hours or overnight.
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