At a glance
You're making a moist, light cake packed with mixed berries—the buttermilk is the secret ingredient that keeps it tender and fresh. The most interesting part is deciding whether to fold the fruit into the batter or scatter it on top before baking; both methods work beautifully, so you can go with whatever feels easier. It takes about an hour total, with the actual hands-on time being quick and straightforward.
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Cream the butter and sugar
Let the butter soften, then beat it together with the sugar in a stand mixer. Beat until the two ingredients are fully combined into a creamy mixture. The sugar doesn't need to dissolve completely.
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Beat in the buttermilk
Add all the eggs gradually, then the vanilla, beating thoroughly after each addition. Add the buttermilk to the bowl and beat on a lower speed until everything is combined.
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Mix the dry ingredients
In a smaller bowl, combine the flour, baking powder and salt. Stir the dry mixture into the wet mixture in the mixer bowl. Mix until you have a smooth, lump-free batter.
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How it went
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