Buttermilk Berry Sheet Cake

As summer rolls around, there's no better way to celebrate the abundance of seasonal berries than with a Buttermilk Berry Sheet Cake. This delightful dessert not only showcases the vibrant colors and flavors of fresh berries but also offers a moist, tender cake base. Perfect for sharing with friends and family.

Celebrating Fresh Berries

Buttermilk Berry Sheet Cake is a celebration of nature's bounty. It highlights the sweetness of ripe berries. Whether it's juicy raspberries and blackberries, or plump blueberries. Berries add a burst of color and natural sweetness to every bite. But peaches and plums would also be delicious.

Ingredients

The beauty of Buttermilk Berry Sheet Cake lies in its simplicity and quality ingredients:

• Fresh Berries: I used a mix of raspberries, blackberries, and blueberries.
• Buttermilk: Adds moisture and a subtle tanginess to the cake batter.
• Flour: All-purpose flour forms the base, providing structure.
• Sugar: Balances the tartness of the berries and sweetens the cake.
• Vegetable Oil: I used Sunflower oil for richness.
• Vanilla Extract: Enhances the overall flavor profile.
• Lemon Zest: Adds a fresh citrus flavor that complements the berries perfectly.
• Baking Powder and Baking Soda: Leavening agents that ensure a light and fluffy texture.
• Salt: Enhances the flavors and balances sweetness.

How To Make This Buttermilk Berry SheetCake

• Prepare the Berries: Wash and dry the berries. Set aside while preparing the cake batter.
• Combine the Wet Ingredients: In a bowl combine buttermilk, vanilla extract, and oil. Add the sugar and the zest of a lemon. Stir.
• Combine the Dry Ingredient: Place a sieve over the bowl, and add flour, baking powder, baking soda, and salt. Sieve everything into the bowl.
• Make the Batter: Mix the wet and dry ingredients until a smooth batter forms.
• Combine and Bake: Gently fold the berries into the batter, pour into a prepared sheet pan, and bake until golden brown and a toothpick inserted into the center comes out clean.

Serving Suggestions

Once baked and cooled, this sheet cake is a feast for the senses. Serve it dusted with powdered sugar or a dollop of whipped cream, letting the flavors of summer berries shine through. It's perfect for picnics, potlucks, or simply as a delightful ending to a summer meal on the patio. Each slice offers a burst of fruity goodness and a tender crumb that melts in your mouth.

Variations and Personal Touches

While this Buttermilk Berry Sheet Cake shines in its classic form, there are endless ways to personalize it:

• Citrus Zest: Add lemon or orange zest to the batter for a citrusy twist.
• Almond Flour: Substitute part of the flour with almond flour for a nutty flavor.
• Glaze: Drizzle with a simple glaze made with powdered sugar and lemon juice for added sweetness.
• Seasonal Variations: Experiment with different combinations of berries or add slices of stone fruits for variety.

WATCH MY SHORT RECIPE VIDEO HERE!

Other Sheet Cakes You Might Like

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Recipe

Buttermilk Berry Sheet Cake

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 15

Author: Hello Ani

A quick and easy buttermilk sheet cake that is so fluffy and bursts with fresh berry flavor. A perfect cake for all year round!

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US Customary - Metric

Ingredients

• 1 ½ cup buttermilk
• 1 teaspoon vanilla extract
• ⅓ cup vegetable oil (I use sunflower oil)
• 2 ½ cup flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup sugar
• zest of 1 lemon
• 3 cups fresh mixed berries ( I used 1 cup of each: Blueberry, Raspberry, Blackberry)

Instructions

• Preheat oven to 350 ° F

  1. In a bowl combine buttermilk, vanilla extract and oil. Add the sugar, a pinch of salt, and zest of a lemon. Stir.

  2. Place a sieve over the bowl, add flour, and baking powder. Sieve everything into the bowl. Mix until the batter becomes smooth.

  3. Lightly grease or line a baking dish with parchment baking paper. Pour batter into the pan, and even it out.

  4. Pour mixed berries all over the batter. Gently press the berries a little into the batter.

  Bake for ca. 40 to 45 minutes, or when a skewer inserted in the middle comes out clean. Allow to cool completely before slicing.

  Serve with a dusting of powdered sugar, or a dollop of whipped cream. Enjoy!

Notes

Cake can be stored for up to 4 days in the refrigerator.

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 66mg | Potassium: 156mg | Fiber: 1g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

COURSE: Cake, Dessert

CUISINE: American, German

KEYWORD: Berry Sheet Cake, Blueberry Raspberry Cake, Sheet Cake

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