One of the many fabulous things about writing a food blog is that friends bring me lovely things from their gardens to cook with. Perhaps they all feel sorry for me because they know how hard I tried to grow things myself, but I gave up a couple of years ago.  It was just too demoralizing to run the neighborhood buffet for the local deer, bunny, and squirrel population.

My friend’s son Ethan, who is a master gardener and arborist (as a middle-schooler), brought me green beans and cucumbers from his plot early in the summer. Come to think of it I really must share the recipe for that green bean and fig recipe I made with those beans.  A few week’s later Finn, who I’ve known since he was born, (a day before my son) arrived at the door with tons of blueberries from his grandfather’s garden (honestly, I believe those disappeared before they had a chance to be requisitioned for baking.)  Then a few days ago, another friend arrived with blackberries picked during an outing the with the little people he counsels at a local day camp.

On this lazy Sunday morning, I decided the blackberries needed a home in a buttermilk breakfast cake.  Just the other day, I featured a Roasted Cherry Buttermilk Breakfast Cake in my July link love. from one of my favorite blogs – Seasons and Suppers.  It seemed to me I could adapt Jennifer’s idea to showcase my blackberries… Oh my, yes… the buttermilk cake complemented the tart blackberries perfectly.


Anyone else have any produce to send my way?


Blackberry Buttermilk Breakfast Cake

Adapted from Roasted Cherry Buttermilk Breakfast Cake – Seasons and Suppers


  • 1/2 cup butter
  • 1 cup white sugar, DIVIDED
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1 1/2 blackberries
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

DirectionsPreheat the oven to 350° F. Measure out 1 cup of white sugar and remove 2 Tbsp. to a small bowl. Set aside.Cream butter with remaining sugar (1 cup less the 2 Tbsp. you set aside) until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until well combined.In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk until well combined.

Place the blackberries in a separate bowl. Sprinkle the berries with 1 tablespoon of sugar, and the cornstarch.  Toss to combine.

Spoon the batter into a buttered 9-inch round skillet, or 9×9 baking pan.  Scatter the blackberries over the top of the batter.  Sprinkle the remaining 2 tablespoons of sugar over the entire cake.

Bake for 45 minutes or until the top turns golden brown. Check with a toothpick for doneness.

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32 Responses to "Blackberry Buttermilk Breakfast Cake"
  1. thebrookcook says:

    YUM!! I made a similar “pancake” with blueberries…. I will have to make this next!! Beautiful & delicious 🙂

  2. seasonssuppers says:

    Love this! And also love that you cooked it in a skillet 🙂 Beautiful and I hope it made a perfect breakfast.

  3. cheri says:

    We have some blackberries that are looking pretty ripe growing up and down our driveway, now I have a plan, thanks!

  4. I love anything with blackberries, my favorite berry, Looks delicious.

  5. Blackberries are prevalent in my area and are showing up. This looks perfect. I do love breakfast food any time of the day!

  6. Ngan R. says:

    Oh, this looks delicious!

  7. Kaila511 says:

    Your meal looks delicious, but I think it’s the cutest that your friends all share items they grow too! Have a wonderful weekend. 🙂

  8. Leigh Ann says:

    Love this time of year with all of the fresh produce. Looks amazing!

  9. Scarlett says:

    Oh, I keep hoping for friends or neighbours who would share their garden bounty, since all I have is one tomato plant in a pot on the back deck. 🙂 This looks delicious and I know my family would enjoy it, so I’m planning to make it this weekend. Thanks for sharing!

  10. sarahgiebens says:

    I love this cake! It looks great 😀
    So kind of your friends to bring you things to cook with 🙂
    Happy Fiesta Friday!

  11. How absolutely perfect and gorgeous is this?! I’ll definitely need to make this before the summer’s out… Who can I have over for brunch so I don’t feel like a pig consuming this whole thing? Loooove that it’s made in a skillet!

  12. FireBonnet says:

    I love your comment about your garden being a buffet for the wildlife! Hilarious. It’s awesome though to have friends who supply you with fresh ingredients. This looks so yummy! I love blackberries… my mouth is watering. Happy Fiesta Friday!

  13. chefjulianna says:

    Yum! My mom just sent me a bucket of blackberries! Now I know what to make! 😀

  14. Yum, yum, yum! Thanks so much for sharing this at FF! 🙂

  15. saucygander says:

    Alas, I live in an apartment without a balcony, no produce from me. Isn’t Seasons and Suppers a beautiful, down to earth blog? Lovely breakfast cake, thank you for sharing it with this week’s Fiesta Friday!

  16. Oh yum, wouldnt mind waking up to that breakfast! Just gorgeous 🙂

  17. Michelle says:

    cake for breakfast?! count me in!! looks awesome

  18. Beautiful cake,,,,Happy FF

  19. awesomelyoz says:

    You had me at blackberry – totally saved this recipe it looks GLORIOUS! Will be trying it out 🙂 Thanks for sharing and have a great one MB! -Iva

  20. Arl's World says:

    Breakfast cake is always good …add blackberries or blueberries …yummy! This looks delicious. 🙂

  21. Looks yummy! Like the idea of a cake for breakfast! Different from a pancake!

  22. dishofdailylife says:

    This looks so good! Just wanted to let you know you were featured this week at A Dish of Daily Life on Foodie Fridays! Thanks for linking up with us last week…I am definitely saving your recipe…it looks delicious!

  23. Yumm –
    We’ve just had blackberry cheesecake for desert, but there are loads more berries in the garden – think we’ll have to try this next!
    Emma 🙂

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