Bandwagon Buttermilk Berry Cake

Preheat the oven to 400 degrees, grease and flour a 9 inch cake pan (regular or Springform – your choice! Free will!).

Sift together the flours, xanthan gum, baking powder, baking soda and salt, and set aside.

In a large mixing bowl, cream the butter and sugar for about 2 minutes, so they’re well combined and light in color and texture.

Add the egg and the vanilla, and mix well. (Did you know that most recipes add egg at the same time as vanilla? If not, that’s nifty to know in case someone – i.e., me – winds up forgetting to mention adding the vanilla. I think it has to do with eggs binding fats so that you can mix oil and water. If you watch Alton Brown, you know what I’m talking about.)

Add the flour mixture in thirds, alternating with the buttermilk. Blend just completely, and then stop.

Put the batter in the prepared pan, even up the top and chuck your blackberries in. If you’re like me (or Deb, evidently), you start to get a tic if they’re not more or less evenly distributed. All of my berries were swallowed into the cake, so there was no dimpliness to be had.

Bake in preheated oven for 20-25 minutes (mine was 20 minutes on the dot), until golden brown and a cake tester comes out clean.

Cool in the pan for about ten minutes, run a knife around the outside of the pan, and turn out of the pan, cool completely on a rack. Serve plain or with a dollop of fresh whipped cream.

Or cool MOST of the way and serve slightly warm with vanilla ice cream.

Now why didn’t I think of that earlier?