- 6 tbsp/85 g unsalted butter softened
- 1/2 cup/100 g sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup/ 125 ml milk
- 1 cup/ 110 g flour
- 1/2 cup/60 g light buckwheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 lbs blackberries fresh or frozen
Preheat the oven to 350F/180C. Butter a 10" cake pan or a 10" deep pie plate.
In a large bowl mix butter with sugar with a hand mixer until light and fluffy, add an egg and vanilla and continue mixing until well incorporated then add milk, mix for 2 more minutes and set aside.
Sift both flours, baking powder and salt into a medium bowl.
Add the dry mixture to the butter mixture and mix until well combined but do not over mix, about 2 minutes.
Scrape the batter into a buttered dish and level the top.
Scatter blackberries all over the cake batter and bake for 1 hour.
Lightly dust with powdered sugar before serving.
Calories: 251kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 238mg | Potassium: 274mg | Fiber: 4g | Sugar: 16g | Vitamin A: 442IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg