Are you a fan of Berries? I like them in baked goodies and otherwise not so much ;)
So, the other day when I got hold of some Blackberries, I baked this cake, and well…can anything go wrong when there is cake involved?
I was tasting Blackberries for the first time and I did enjoy it. If you are looking out for some baking recipes using berries, this is a good one.
You can use any of your fav berry like strawberry, blueberry or raspberry in place of blackberry.
Like all the cake recipes that I share, this is also an easy one and what I liked most about is it's not too sweet. It's perfect with a cup of coffee/tea and since it's not too sweet, you can have it for breakfast too.
Here is the recipe…
Recipe from here
Blackberry Breakfast Cake
- 2 ½ cups Plain flour (maida) (334g)
- ½ tsp Salt
- 2 ½ tsp Baking powder
- ¼ tsp Baking soda
- 1 cup Sugar (222g)
- 3 Large eggs
- 1 cup Sour cream (8-ounces (refer notes for substitte))
- 1 tsp Vanilla extract
- Zest and juice of 1 lemon
- ½ cup Unsalted butter melted and cooled (4oz or 113g)
- 2 cups Fresh or frozen blackberries (10oz)
- 2 tbsp Sugar
- 2 tbsp Almond flakes (optional)
- Preheat oven to 325°F. Lightly grease a 9-inch springform or square baking pan, set aside.
- In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
- In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended.
- Slowly add the melted butter whisking constantly until combined.
- Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.
- Pour the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter.
- Dollop the remaining batter over the blackberries, and smooth with an offset spatula. Top with all remaining blackberries, pressing the berries slightly into the batter.
- Allow the cake to rest for 10 to 15 minutes before baking. Sprinkle coarse sugar on top, mostly on the exposed batter avoiding the blackberries. Sprinkle the almond flakes, if using.
- Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay.
- Cool the cake for 20 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with powdered sugar, or a dollop of whipped cream, if desired.
- If using a square cake pan, serve straight from the pan.
If using frozen blackberries, do not thaw before adding them to the batter. I used 8 inches round tin for baking and I also got 3 muffins from the above qty. I didn't remove the seeds of the blackberries.