Bake Blackberry Cake
Edited by Rose B, Lynn, Rebecca M., Eng
In the United States, blackberries are in season during the months of June and July. Although blackberries are available all year round at supermarkets, it is still best to have them fresh. Blackberry fruit is not a berry under botanical terminologies, rather, they are aggregate fruits, or a cluster of fruits. Aside from making them into a jam, it is also good to bake cakes using these fresh juicy fruits.
- 11 cup all-purpose flourAdvertisement
- 21 teaspoon baking powderAdvertisement
- 31 cup granulated sugar
- 41 tablespoon granulated sugar
- 51 tablespoon powdered sugar
- 62 large eggs
- 71/2 cup butter, cut into chunks
- 81 cup fresh blackberries
- 1Grease and put a little flour (dust) on a 9-inch cake pan
- 2Use a mixer to blend it slowly.Mix 1 cup granulated sugar and 1/2 cup butter in a bowl.
- 3Then beat it on high speed for about three minutes until mixed very well.
- 4Mix it well, then beat on high speed until the batter is blended well for about 2 minutes.Stir in a cup of flour, a teaspoon of baking powder, and two eggs.
- 5Pour the batter into the 9-inch cake pan and smoothie the top part of the batter.
- 6Then put 1 tablespoon granulated sugar over the blackberries.Cover the batter with berries evenly.
- 7Cook for another 10 minutes if it still sticks to the pan.Preheat the oven at 350 degrees, then put the cake pan at the center rack for about 50 minutes, or until the cake begins to separate from the rim of the pan.
- 8Remove from the oven and let it cool for about 10 minutes.
- 9Put the powdered sugar all over the cake, or you can also put on some icing.
To make the icing, you need:
- 12 cups sugar
- 21 cup heavy cream
- 31/4 cup unsalted butter
- 41 tsp vanilla extract
- 5blackberries for garnish
Procedure to make icing
In a pan, cook cream and 1 ½ cups of sugar. Then add the remaining ½ cup of sugar, until the sugar is fully dissolved. Cook it until you start to see a formation of soft balls. Switch off the heat and add 1 teaspoon of vanilla extract and the butter. Frost the cake and decorate it with fresh blackberries.
Easy Blackberry Cake in Microwave
- 1100 grams flour (about 3/4 cup)Advertisement
- 2100 grams butter (about 3/4 cup)
- 3100 grams powdered sugar (about 3/4 cup)
- 42 fresh eggs
- 5½ cup fresh blackberries
- 62 tablespoons blackberry jam
- 1Mix the first four ingredients (flour, butter, sugar and eggs) in a mixing bowl and use an electric mixer to blend it well until it is creamy.
- 2Grease pudding basin to be used in microwave, then put in the blackberry jam.
- 3Add half of the fresh blackberries, then pour the batter in the basin.
- 4Put it in the microwave for about 5 minutes.
- 5Let it cool, then put it on a serving plate.
- 6Add the remaining blackberries on top.
No-Bake Blackberry Cake
- 11 can 330 ml condensed milk
- 21 pack all purpose cream
- 31 pack graham crackers
- 41 pack crushed graham crackers
- 51 cup fresh blackberries
- 62 tablespoons blackberry jam
- 1In a mixing bowl, mix the condensed milk, blackberry jam and all purpose cream.
- 2In a rectangular bowl, about 5 inches by 8 inches, put a single layer of graham crackers.
- 3Add ¼ cup of fresh berries.Pour in some of the milk, jam and cream mixture until the crackers are covered.
- 4Add ¼ cup of fresh blackberries then cover it with crushed grahams.Put another layer of graham crackers, then add some more of the milk mixture.
- 5Put another layer of graham crackers, then add milk mixture then put some blackberries.
- 6Put some crushed grahams then add the remaining blackberries.
- 7Put it in the chiller for about five hours before serving it.
- 8You may add other berries and nuts for added flavor.Advertisement