The soft blackberry cake is a super soft dessert perfect for breakfast and snack for the little ones. The recipe is very simple to make, the base is the same as the 7-jar apple cake or peach, soft and light, it can be enriched with the fruit you love most without losing the softness that characterizes it.
Blackberries are a sweet and aromatic summer fruit that I pick every year in the pine forest, a special place, far from the road, full of pines and brambles that give us plenty. When I go to pick them, I really struggle not to finish them all along the way, the taste is completely different from those you buy at the supermarket, they are smaller, very sweet, and flavorful, perfect for making liqueurs, jams, and cakes.
To prepare my blackberry cake, the blackberries you find at the supermarket are also fine; you will need two baskets to distribute both inside and on top of the mixture. Alternatively, you can combine blackberries with other berries such as blueberries or raspberries; it will be even more delicious!
Try the other variations too:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 290.25 (Kcal)
- Carbohydrates 45.58 (g) of which sugars 24.85 (g)
- Proteins 5.05 (g)
- Fat 10.84 (g) of which saturated 2.29 (g)of which unsaturated 7.98 (g)
- Fibers 1.23 (g)
- Sodium 31.18 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 1/3 cup peanut oil (or other oil of your choice)
- 3 eggs (medium at room temperature)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated, you can replace it with other flavors as you like)
- 250 g blackberries
- 2 tablespoons brown sugar
Tools
- 2 Bowls
- 1 Electric beater
- 1 Cake pan springform, 9.5 inches in diameter
- 1 Spatula
Procedure
Wash the blackberries, lay them on top of two sheets of kitchen paper, and let them dry while you prepare the dough.
Sift the flour with the potato starch and the baking powder.
Grate the lemon zest and set aside; if you prefer, you can replace it with other flavors.
Break the eggs into the bowl, add the sugar, and whip them until they triple in volume and become light and fluffy.
Add the vanilla, lemon, yogurt, and mix.
Add half of the sifted flours, always incorporating with the electric beaters, then add the oil and finally the remaining flours; you should obtain a soft and homogeneous mixture.
Add 100 g of blackberries to the mixture; if they are very large, cut them into three parts.
Butter and flour a 9.5-inch diameter cake pan, pour the mixture, place the remaining blackberries on the surface, and sprinkle them with brown sugar.
Bake the cake in a preheated oven at 350 °F for about 40/45 minutes. Do the toothpick test to check its cooking. If the surface darkens too much, cover it with a sheet of aluminum foil.
The soft blackberry cake is ready; let it cool for 10 minutes, remove it from the pan, and place it on a plate until completely cooled.
Tips
Storage
The soft blackberry cake can be stored at room temperature for 3/4 days. Put it in the appropriate cake container.
If the outside temperature is very high, I recommend storing it in the refrigerator and leaving it at room temperature 30 minutes before serving.
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