Blackberry Buttermilk Loaf Cake with Sweet Almond Glaze
A tender, moist loaf cake studded with juicy blackberries and enhanced by tangy buttermilk. The sweet almond glaze adds an elegant finishing touch to this rustic yet refined dessert. Perfect for breakfast, afternoon tea, or a light dessert, this cake showcases the natural sweetness of blackberries while the buttermilk creates an incredibly soft crumb. The layered technique ensures berries throughout every slice.
Ingredients
- 2 ¼ cup all-purpose flour, divided
- 1 tablespoon all-purpose flour, for berries
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 cup whole buttermilk
- 1 large egg
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 heaping cup blackberries, cut in half if large
- 1 cup confectioners' sugar
- ¼ cup heavy cream
- ½ teaspoon almond extract
- 1 pinch salt, for glaze
Instructions
- 1
Preheat oven to 350 degrees and prepare loaf pan with baking spray and parchment paper
- 2
Whisk together flour, sugar, and salt in large bowl
- 3
Whisk together buttermilk, egg, melted butter, vanilla extract, and lemon zest in medium bowl
- 4
Make well in dry ingredients and add wet ingredients, mix with wooden spoon or spatula
- 5
Set aside half cup of batter and spread half remaining batter in loaf pan
- 6
Toss blackberries with tablespoon of flour and scatter half over batter in pan
- 7
Spread remaining half of batter over blackberries and scatter remaining blackberries on top
- 8
Spoon reserved batter over top
- 9
Bake for 50 to 55 minutes
- 10
Cool in pan for 10 minutes then remove
- 11
Whisk together all glaze ingredients and drizzle over cake
Tips
Toss blackberries with flour to prevent them from sinking to the bottom during baking
Reserve some batter to create distinct layers of berries throughout the cake
Let cake cool completely before glazing for best results
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead without glaze, add glaze before serving
Serve at room temperature, slice with sharp knife for clean cuts
Common Mistakes
Don't overmix batter to avoid tough cake
Coat berries with flour to prevent sinking
Cool completely before glazing to prevent melting
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use frozen blackberries?
Yes, use frozen blackberries without thawing. Toss with flour and add directly to batter to prevent excess moisture.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. Glaze may soften over time.
Can I freeze this loaf cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature and add glaze after thawing.