Irrezestible Blackberry cake
By BerryWorldThis lovely moist and tangy family cake is also great made with blueberries or raspberries.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 350 g of plain flour
- 1 tsp of salt
- 1 tbsp of baking powder
- 175 g of butter or margarine
- 200 g of demerara sugar
- 1 large lemon rind, finely grated
- 2 free range eggs
- 200 ml of milk
- 350 g of berryworld blackberries
Method
5 stepsStep 1
Sieve the flour, salt and baking powder into a large bowl. Rub in the fat until it resembles breadcrumbs and then add 110g of sugar.
Step 2
Beat together the egg, milk and lemon rind (save a little for the topping), and then stir into the dry mixture until you have a thick batter.
Step 3
Rinse and dry the blackberries on paper towel then halve any very large ones. Preheat the oven to 180C/350F/gas Mark 4.
Step 4
Pour a good half of the mixture into a lined and greased 15-17.5cm loose-bottomed tin. Sprinkle on half of the blackberries, the rest of the batter and some more blackberries and sugar.
Step 5
Bake for about one hour until firm and golden. Sprinkle with remaining fruit, lemon rind and sugar, and leave to cool in the tin.