 |
| Three-Berry Buttermilk Cake |
When the recipe appeared in the June issue of Bon Appetit, I rushed to make it, using the peaches and blueberries I had on hand instead of the blackberries. Round two was again peaches and blueberries.
The third time (can you tell I like this cake?), I used blackberries but delved into a stash of raspberries and blueberries in order to cover the cake sufficiently.
Really, the cake will work with just about any kind of fruit, but do use blackberries if you can get your hands on some.
