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Categories:
unsalted butter brown sugar blackberry blueberries raspberries unsalted butter vegetable oil granulated sugar egg vanilla almond extract flour baking powder baking soda salt buttermilk
Viewed: 19 - Published at: 4 years agoIngredients
- 2 tablespoons unsalted butter, melted
- 1/3 cup brown sugar, firmly packed
- 1 cup blackberry
- 1 cup blueberries
- 1 cup raspberries
- 1/4 cup unsalted butter, softened
- 2 tablespoons vegetable oil
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups reduced-fat buttermilk
Method
- Preheat oven to 375 degrees F.
- Spray 9"x9" cake pan with cooking spray, then pour in melted butter.
- Sprinkle brown sugar evenly over butter, then carefully scatter berries over sugar.
- Place 1/4 cup softened butter, along with oil & sugar, in large bowl, then beat with mixer at medium speed until well blended.
- Beat in egg & extracts.
- In another bowl, sift or wisk together flour, baking powder, baking soda & salt.
- To the butter mixture, add flour mixture & buttermilk alternately, beating at low speed until just combined.
- Pour batter on top of berries.
- Bake 30-35 mintes until top is golden brown & sides are bubbly.
- Remove from oven & cool on wire rack 5 minutes, then invert onto serving plate.
