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Nutty Delight: Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
Citrus Twist: Mix in the zest of one lemon or orange for a refreshing flavor boost.
Chocolate Chip: Replace berries with 3/4 cup of semi-sweet chocolate chips for a kid-friendly favorite.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend for those with dietary restrictions.
FAQ:
Q: Can I make this recipe dairy-free?
A: Absolutely! Use dairy-free butter substitutes and almond or oat milk in place of buttermilk. Add a tablespoon of lemon juice or vinegar to the milk to mimic buttermilk’s acidity.
Q: How can I keep the berries from sinking to the bottom?
A: Toss berries lightly in flour before folding them into the batter. This helps suspend them evenly throughout the cake.
Q: Can this be made into muffins or cupcakes?
A: Yes! Just divide the batter evenly into a lined muffin tin and bake at 350°F (175°C) for about 20-25 minutes.
Q: What’s the best way to reheat leftovers?
A: Warm slices in a toaster oven or microwave for 15-20 seconds for a fresh-baked feel.
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