Description
Whipping up this delightful blackberry cake brings pure joy to my kitchen. Sweet, tart berries nestled in a tender crumb make this dessert a true crowd-pleaser that feels like a warm hug from summer.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1½ cups fresh or frozen blackberries
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- ½ cup sour cream or Greek yogurt
- ½ cup milk
Supporting Ingredients:
- 2 large eggs
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice or milk
Instructions
- Prepare your 9-inch cake pan by greasing and dusting with flour. Preheat the oven to precisely 350°F (175°C).
- Toss 1½ cups fresh or frozen blackberries with 1 tablespoon all-purpose flour. Keep the coated berries aside.
- In a medium mixing bowl, thoroughly combine 2 cups flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt using a whisk.
- Using an electric mixer, cream ½ cup softened butter with 1 cup granulated sugar until the mixture becomes pale and airy.
- Add 2 large eggs individually to the butter mixture, beating thoroughly after each addition to ensure smooth incorporation.
- Blend 1 teaspoon vanilla extract and 1 tablespoon lemon zest into the wet ingredients.
- Incorporate ½ cup sour cream into the butter mixture, stirring until fully integrated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with ½ cup milk. Mix until just combined, avoiding overmixing.
- Gently fold the flour-coated blackberries into the batter, using a soft spatula to distribute evenly.
- Transfer the batter to the prepared cake pan, spreading it smoothly with a spatula.
- Bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is ready.
- Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Optional: Prepare a simple glaze by mixing ½ cup powdered sugar with 1-2 tablespoons lemon juice or milk, drizzling over the cooled cake.
Notes
- Test berry distribution by coating them in flour to prevent sinking during baking.
- Fold blackberries gently to maintain cake’s delicate texture and prevent berry bruising.
- Use room temperature ingredients for smoother batter and more consistent cake rise.
- Fresh or frozen berries work equally well, but frozen ones need light flour coating to prevent color bleeding.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 19 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg