Recipe: Frozen Berry Buttermilk Cake

I have a complicated relationship with desserts. While sometimes I’m really into making them – both for special occasions and simply just to enjoy on weeknights – most of the time I need to find a solution to feed two of my family demands: the option of something sweet that’s not ice cream after dinner, and a steady stream of homemade cakes or cookies available at any given time. Naturally, I do my best to roll these two things into one.

One of the best cake-for-dessert recipes I made during lockdown is this Frozen Berry Buttermilk Cake, adapted from Epicurious. It’s a simple sponge studded with frozen berries, perfect for using up whatever you’ve got and a great way for still enjoying fruit way past its season. You can of course make it using fresh, but with the possibility of another lockdown looming for us here in the South East, and places in the North already locked down, things you can make from your freezer are always welcome.

I’ve used a mixture of frozen raspberries and blueberries here, but as I said, use whatever you’ve got or prefer.

Also note this is a rather flat cake here in these pictures because I only own a 20cm round cake tin (anything else you’ve seen me bake that has been round has been made by either turning up in my mother’s kitchen that basically contains everything, or by borrowing something for a specific recipe!) but honestly, use what you’ve got. A slightly smaller tin will make for a slightly taller cake, just make sure to keep an eye on it in the oven, and test it with a cake tester that should come away clean towards the end of cooking.

I like to serve this cake plain, but if you are going down the dessert route, a dollop of thick natural yogurt or creme fraiche would not go amiss.

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