Decadent Blackberry Cake
This Decadent Blackberry Cake combines the sweetness of ripe blackberries with a light, fluffy cake that's perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar Adjust for sweetness preference
- 0.5 cup unsalted butter, softened Room temperature for smoother batter
- 2 large eggs Room temperature
- 0.5 cup milk Room temperature
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 cup fresh blackberries Gently fold into batter
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Mixing
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk. Mix until just combined.
- Gently fold in the blackberries.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Serve and enjoy your moist blackberry cake!
Notes
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, sprinkle some powdered sugar on top or add a few more fresh blackberries for garnish. Store in an airtight container at room temperature for up to three days or refrigerate for one week. Can be frozen for up to two months.