Soft, fragrant, and delicious, the CAKE WITH CREAM AND BLACKBERRIES, an easy and quick recipe to prepare a delightful cake with cream and blackberries you fill before baking. Extremely soft with a creamy and super indulgent heart of lots of cream and fruit, this bundt cake with blackberries and custard is perfect for a snack and breakfast, it remains soft and moist for several days, just store it in the fridge under a cake dome. The addition of cream and blackberries to the batter before baking makes the cake uniquely soft, so much that it melts in your mouth with every bite. You can substitute the blackberries with other fruits like blueberries, raspberries, diced apples, or peaches because this is a cream cake that you can make all year round with fresh seasonal fruits. I can tell you that it was so good, it was gone in an instant at home, children and husband have already asked to make it again soon! Now follow me in the recipe for this very delicious cake with cream and blackberries, let’s prepare it together. WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10-inch bundt pan, 9-inch round pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 9 oz sugar
- 1/2 cup sunflower oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 lemon zest (grated)
- 2 1/4 cups all-purpose flour (you can also use type 0)
- 1 packet baking powder
- 7 oz blackberries
- 10 1/2 oz custard (cold from the fridge)
- to taste powdered sugar (for decoration)
Steps
Start by putting the eggs and sugar in a bowl, pour in the oil in a thin stream and mix everything well with a hand whisk. Also pour the milk in a thin stream, and keep mixing with the hand whisk until you have a smooth batter without lumps.
Add the vanilla extract and grated lemon zest, and mix again. Also add the flour with the baking powder, sifting them well, and keep mixing with the whisk to have a nice smooth and creamy batter without flour lumps.
Pour the cake batter into a greased and floured pan, scatter the blackberries on the base, then spread the cream evenly on top and finish with more blackberries. Quickly bake the cake in a preheated static oven at 350°F for about 35-40 minutes. Once cooked, let the bundt cake cool in its pan, and once completely cooled, serve it with a dusting of powdered sugar on top, you will taste how good, soft, and creamy it is with a center full of fragrant and juicy blackberries.
… Vane’s tips
The blackberry and cream cake keeps for 3-4 days in the fridge under a cake dome.
FAQ (Questions and Answers)
Can I use a round cake pan?
Yes, of course, you can bake the cake in a 9-inch round pan, with the same time and temperature in the oven.
Can I replace blackberries with other fruits?
Yes, you can replace the blackberries with other seasonal fruits, such as strawberries, raspberries, blueberries, peaches, apples, pears…
Can I skip the cream?
Sure, you can also skip adding the cream.
