Cake for breakfast? I’m sure almost anyone can say yes to that! This lemon and ginger scented cake has plump blackberries inside, making this buttermilk cake moist and delicious. Sprinkle it with a little confectioner’s sugar for breakfast or top it with vanilla ice cream for dessert!
2 cups plus 1 tbsp. all-purpose flour, divided
1 tbsp. plus 1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cups sugar
2 tbsp. minced crystallized ginger
Zest of 1 lemon
2 cups buttermilk, room temperature
2 tsp. vanilla extract
1/4 cup oil
1 pint fresh or frozen blackberries
Preheat oven to 350 F. Grease and flour pan. Whisk together dry ingredients plus ginger and lemon zest.
In another bowl, combine buttermilk, vanilla, and oil. Wisk liquid ingredients into dry ingredients. Pour into prepared pan.
Toss blackberries with 1 tbsp. flour; distribute blackberries over batter.
Bake 25 to 30 minutes, until toothpick in center comes out clean.
Cool 5 minutes; remove from pan and cool completely on rack.