Blackberry Cake

Blackberry Cake

It’s practically summertime here in Southern California and there’s beautiful berries everywhere. Everywhere I look from supermarkets, to farmer’s markets and roadside stands all I see are berries. It’s my personal observation that strawberries always seem to get top billing with blueberries and raspberries coming in at a close second. It appears to me that the blackberry just doesn’t get the same notoriety as it’s cohorts. Since today was designated as a baking day, I thought I would show the blackberry a little love and make it the star of this particular baking project.

I found that this cake tasted even better when I added a nice dollop of freshly whipped cream to it and then sprinkled it with a few juicy blackberries. This rustic, homey dessert is best when served warm from the oven.

Blackberry Cake

Blackberry Cake

From Baking by Emma Patmore

• 1 pound blackberries
• 1/3 cup sugar
• 1 large egg
• 1/3 cup light brown sugar
• 6 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1 cup self-rising flour

Directions

1. Preheat the oven to 350 degrees F. Using a pastry brush and a tablespoon of melted butter, lightly grease a 8″ cake pan or a 9″ pie plate and set aside.
2. Place the blackberries and the sugar together in a medium bowl and gently toss until the blackberries are totally covered in the sugar. The berries are very tart (usually) so make sure they’re completely coated.
3. Place the coated berries in the pan you set aside. Spread them around so they evenly cover the bottom of the pan.
4. Beat the egg and brown sugar together in a large bowl until well combined. Stir in the melted butter and milk. Sift the flour into the egg/butter mixture and blend until the flour is incorporated.
5. Blend until you have a smooth batter then spread the batter over the blackberries in the pan.
6. Bake for about 25 minutes until the cake is firm and golden around the edges.
7. Dust the top of the cake with some powdered sugar and serve warm.
8. You can also bake this cake in individual ramekins, just adjust the time accordingly.

Blackberry Pudding

Recipe: Easy