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  • Irrezestible Blackberry cake
Irrezestible Blackberry cake

Irrezestible Blackberry cake

Brought to you by: BerryWorld
    6 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

This lovely moist and tangy family cake is also great made with blueberries or raspberries.
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Ingredients

  • 350g Plain Flour
  • 1 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 175g Butter or Margarine
  • 200g Demerara Sugar
  • 1 Large Lemon Rind, finely grated
  • 2 Free Range Eggs
  • 200ml Milk
  • 350g BerryWorld Blackberries

Method

Step 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.

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