Blackberry cake is a beautiful summer dessert with fresh fruit that pairs really well with a bowl of ice cream.
Course: Dessert
Keyword: blackberries, cake, fresh fruit, vanilla
Ingredients
2pintsfresh blackberrieswashed
3/4teaspoonlemon juice
1tablespoonplus 1/2 cup sugar
8tablespoonsbutter
2eggs
2teaspoonsvanilla
1cupflour
1teaspoonbaking powder
1/4teaspoonsalt
Instructions
Preheat the oven to 350 degrees.
Grease a nine-inch spring form pan (line the bottom with parchment if you want to be able to transfer it to a plate. If you’re fine with just serving it from the metal bottom, don’t bother).
Combine the blackberries, lemon juice and tablespoon of sugar in a bowl and stir to coat the berries. Set it aside.
In another bowl, cream the butter and other 1/2 cup of sugar for a few minutes until it’s light and fluffy. Beat in the eggs and vanilla.
Beat in the flour, baking soda and salt until the mixture is just combined.
Pour the batter into the spring form pan and then evenly distribute the blackberries and any juices in the bowl over top of the batter.
Bake for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool for about 30 minutes before removing the cake from the pan. Let it cool completely if you’re planning on transferring it to a separate plate, or serve it warm otherwise.