Blackberry Cake

 

It is blackberry season now in the UK. You can pick up lots of blackberries walking in the countryside. Picking up blackberry is like a mother-daughter activity every summer. They will go and pick up every weekend and leave some in the freezer. I also saw an older couple that the husband picked up one and fed his wife. It was so touching me.

But, I got too many to eat. Why not just do some blackberry cake? Then, go picking up again.

 

Oven Setting and Time: 160 degree C, around 30~40 minutes

This recipe is for one 8” tin

 

Steps of Blackberry Filling

(1) Put blackberry and sugar into the fired pan. Boil it at medium heat around 5 minutes.

(Selena’s Kitchen Talk: We can use a folk mashing a couple of blackberries first. It is easier to cook it. )
(2) Pour it out through a sieve. We only need cooked blackberries. Set aside.

Steps of Cake

(1) Weight all ingredients

(2) Well-mixed milk and egg

(3) Add butter into the mixture. Whisk it again.

(4) Add flour, sugar and baking powder into the mixture 2 or 3 times. And mix it well.

 Assembly

(1) Add blackberry filling into cake batter and mix it gently several time.

(2) Pour the mixture into a 8” tin with either baking paper or greased surface. Send it into a pre-heat oven at 160 ℃.

 

When it is well-cooked, I’ll leave it into the oven with an open door around 10 minutes. (Of course, the oven is switched off!) It can prevent the sink because the temperature difference. And then, move the YUM cake on the cooling rack.

Because we mix blackberry into the cake, you can enjoy blackberry at EVERY BITE. I bring it to the picnic. Everyone LOVEs it and asks me to share this recipe. You can eat it individually. Or, you can try to eat it with a spoon of vanilla ice cream. Try it and let people know which way you prefer. ENJOY IT!