Blackberry Buttermilk Cake

    The blackberries have been big and juicy here in Kentucky this summer, but it has been so hot I haven't picked many!  We did get enough for 2 small pies and they were good.  This is a soft cake made in a round, springform pan dusted with powdered sugar.

NOTE* Use a 9" or 10" diameter springform pan for baking.

  1 1/2  sticks unsalted butter, room temp plus more for pan and parchment lining

  2 1/2  cups cake flour (sifted then measured)

  2 1/2  cups fresh blackberries

  1 3/4  cups sugar, divided

  1 1/2  tsp. baking powder

     3/4  tsp. salt

     1/2  tsp. baking soda

        3  large eggs, room temp

        2  tsp. vanilla

  1 1/2  tsp. grated orange zest

        1  cup well shaken butter milk

Powdered sugar for dusting

   Preheat oven to 350 F. Butter pan and line with buttered parchment.

   Dust lightly with flour and place berries in a single layer in bottom of pan.

   Sprinkle with 1/4 cup of sugar.

   Sift flour, add baking powder, salt and soda in a medium bowl. Set aside.

   In mixer bowl, beat butter and remaining sugar until pale and fluffy.

   Add eggs, one at a time, beating welll after each one.

   Add vanilla and zest; reduce speed and fold in flour mixture, alternating with buttermilk.

   Spoon over berries, smooth top.

   Bake at 350 F. for 1 hour 15 minutes or until golden and tester comes our clean when placed in

   center of cake.

   Let cool in pan on a rack for 15 minutes then run a knife blade around edge and invert on rack

   or platter.

   Remove parchment paper and dust with powdered sugar.

   Serve cooled.