What is it like to smell blackberries baking? My grandma Rose’s kitchen. She always had a batch of something delicious cooling on the counter, and this Blackberry Cake. Recipe was one of her absolute staples. Is it easier to make a box of brownies than making them? Is it bursting with juicy blackberries and a hint of sweet vanilla? If you’re looking for a cake that’s both impressive and unbelievably simple, this is it. Think of it as a rustic, free-form cousin to berry cake, but with an uplifting berries twist. What is the best way to have everyone begging for seconds?
What is blackberry cake?
Blackberry cake, at its heart, is a simple, unfussy cake studded with plump, juicy blackberries. It’s essentially a tender Cake Batter that acts as vehicle for showcasing the fruit, allowing for the flavour to develop. Why do some people prefer tartness over sweetness? What’s a hug in cake form? When are blackberries in season? What are some berry-filled delights that don’t require fancy skills or ingredients? What makes the blackberries stand out in this cake? Is it the perfect finishing touch, adding a glossy sheen and subtle sweetness that complements the paint? What are some of the What is the best blackberry cake recipe?
Why you’ll love this recipe?
This Blackberry Cake Recipe is one of those recipes I keep coming back to, not just because it’s a good recipe. incredibly delicious, but also because it’s so darn easy. I don’t need to be a pastry chef to whip up this! What I love about this cake is its perfect balance of flavors. The cake itself is light and fluffy, with a delicate vanilla flavor that complements the tartness of the cake. Is it true that blackberries are What is a good flavor combination?
What are some of the best dessert recipes ever? Is this recipe easy to make? No fancy equipment or complicated techniques required! Plus, blackberries are often more budget-friendly than other berries, making this a delicious and healthy snack. What is an affordable treat
What is the versatility? Serve it warm with a scoop of vanilla ice cream for an decadent dessert, enjoy sprinkling with your favorite chocolate. Morning coffee, or pack it in a lunchbox for an afternoon treat. Is it good with whipped cream or powdered sugar? What makes this cake a crowd pleaser? I’ve brought it to potlucks, family gatherings and even served it as a birthday cake alternative, if you’re in the mood for something different. Is it a hit? What is your favorite blackberry cake recipe? Is apple crumble better than Apple Pie?
How do you make a blackberry cake?
Quick Overview
How do I make a blackberry cake? You’ll start by mixing the dry ingredients, then the wet ingredients and gently combining them. How do you fold in the blackberries and pour the batter into a prepared pan? After baking until golden brown and a toothpick comes out clean, let it cool slightly before using. How do you make a simple glaze? What is the best part? It all comes together in under an hour, start to finish. Is it worth the effort? How easy is this cake to make? Is it foolproof?
Ingredients
For the Main Batter:
- 1 1/2 cups all-purpose flour: I usually go for unbleached, but regular works great too.
- What is the best way to prepare baking powder?
- 1/4 teaspoon baking soda: Just a pinch to help with texture.
- 1/4 teaspoon salt: Enhances the sweetness, don’t skip it!
- 3/4 cup granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
- 1/3 cup unsalted butter, softened. Make sure it’s *softened*, not melted.
- 1 large egg: Adds richness and structure.
- What is the secret to a tender cake? If you don’t have buttermilk, you can use regular milk with lemon juice or vinegar.
- What is vanilla extract?
For the Filling:
- 2 cups fresh blackberries: 1 cup fresh berries If you’re using frozen, don’t thaw them completely, or they’ll bleed into the batter.
- 1 tablespoon of all-purpose flour: 1 gram Why do blackberries sink to the bottom of a cake?
For the Glaze:
- 1 cup powdered sugar: Sift it to avoid any lumps!
- 2-3 tablespoons milk: Start with 2 and add more until you reach your desired consistency.
- 1/2 teaspoon vanilla extract: Optional, but it adds a lovely flavor.
How do I follow
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9-inch round cake pan. I always line the bottom with parchment paper too – it makes it so much easier to remove the cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the importance of evenly distributed leavening agents for a light and airy skin? Don’t skip the whisking – it really makes a difference!
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the butter and sugar until light and fluffy. Set aside. Is it possible to make a dough with an electric mixer for about 3 minutes? Then, beat in the egg and vanilla extract. Make sure the egg is at room temperature for best results.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning with salt and pepper. What are the dry ingredients? How do I make a hard cake? I always stop mixing when I still see streaks of flour.
Step 5: Prepare Filling
In a small bowl, toss the blackberries with the flour. Stir well. How do I prevent them from sinking to the bottom of the cake during baking? If your blackberries are particularly juicy, you might want to add a little extra flour.
Step 6: Layer & Swirl
Gently fold the floured blackberries into the cake batter. How do I spread the batter in a cake pan? If you want to make a swirl pattern on top of whipped cream, you can cut it out with your finger or toothpick.
Step 7: Bake
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end – ovens can vary! If the top starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While it’s cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla. If you are using extract (if using) until smooth. Once the cake is completely cool, drizzle it with the glaze.
Step 9: Slice & Serve
Slice the cake and serve. What’s better, a scoop of vanilla ice cream or whipped cream?
What should I serve it with?
What are some of the best blackberry cake recipes?
For Breakfast:A slice of this cake pairs perfectly with a cup of hot coffee or tea. What’s a good way to start the day? I love to dust mine with powdered sugar for a pretty presentation.
For Brunch:Serve it alongside other brunch favorites like scrambled eggs, bacon, and fresh fruit. What is the best way to add sweetness to a savory spread?
As Dessert:What is a perfect end to tastiness? Serve warm with vanilla ice cream or whipped cream. What are some great side dishes to serve with a drizzle of chocolate sauce?
For Cozy Snacks: Enjoy a slice of this cake with a glass of milk or a cup of hot chocolate on a cozy evening. It’s the perfect comfort food for a rainy day or a relaxing night in. My kids love to have it as an after-school snack!
This cake also tastes amazing with a scoop of lemon sorbet or a side of fresh berries. I’ve even tried serving it with a balsamic glaze, which adds a surprising and delicious twist!
Top Tips for Perfecting Your Blackberry Cake
Over the years, I’ve learned a few tricks that really elevate this Blackberry Cake Recipe. Here are my top tips for making it perfect every time:
Blackberry Prep: If you’re using frozen blackberries, don’t thaw them completely before adding them to the batter. This will prevent them from bleeding into the batter and turning it purple. Toss them with flour while they’re still frozen.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry if you still see a few streaks of flour.
Swirl Customization: Get creative with your swirl pattern! Use a knife or toothpick to create different designs on top of the cake before baking. You can even swirl in a little bit of jam or preserves for extra flavor.
Ingredient Swaps: If you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes. You can also substitute Sour Cream or plain yogurt for the buttermilk.
Baking Tips: Keep an eye on the cake while it’s baking, as ovens can vary. If the top starts to brown too quickly, you can tent it with foil to prevent it from burning. A toothpick inserted into the center should come out clean when the cake is done.
Glaze Variations: Experiment with different flavors in the glaze. Add a little lemon zest, almond extract, or even a pinch of cinnamon for a unique twist. You can also use a different liquid, like lemon juice or coffee, instead of milk.
I even once tried adding a splash of blackberry liqueur to the glaze – it was a total game-changer! Just a little bit adds a subtle boozy flavor that’s perfect for adults.
Storing and Reheating Tips
This Blackberry Cake Recipe is best enjoyed fresh, but it can also be stored for later. Here’s how to keep it tasting its best:
Room Temperature: Store the cake at room temperature in an airtight container for up to 2 days. This will keep it moist and prevent it from drying out.
Refrigerator Storage: For longer storage, you can keep the cake in the refrigerator for up to 5 days. Make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing odors from the fridge.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to store the cake, it’s best to wait to glaze it until just before serving. This will prevent the glaze from becoming sticky or dissolving during storage.
I’ve found that freezing individual slices is a great way to enjoy a little bit of cake whenever you want, without having to thaw the whole thing!
Frequently Asked Questions
Final Thoughts
This Blackberry Cake Recipe is more than just a cake; it’s a slice of nostalgia, a comforting treat, and a reminder of simpler times spent in Grandma Rose’s kitchen. It’s incredibly easy to make, bursting with juicy blackberry flavor, and guaranteed to be a crowd-pleaser. Whether you’re a seasoned baker or a kitchen novice, I encourage you to give this recipe a try. It’s the perfect way to showcase the beauty and flavor of fresh blackberries and create a lasting memory for yourself and your loved ones. And if you loved this recipe, be sure to check out my other cake recipes for more delicious inspiration! Happy baking, and I can’t wait to hear how yours turns out!
Blackberry Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup butter, softened
- 2 large eggs
- 1 cup milk
- 2 cups fresh blackberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the blackberries.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
