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.
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
- 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.
- 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.
- Place the coated berries in the pan you set aside. Spread them around so they evenly cover the bottom of the pan.
- 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.
- Blend until you have a smooth batter then spread the batter over the blackberries in the pan.
- Bake for about 25 minutes until the cake is firm and golden around the edges.
- Dust the top of the cake with some powdered sugar and serve warm.
- You can also bake this cake in individual ramekins, just adjust the time accordingly.