Description
A light, buttery, sweet, low-calorie cake made with fresh, sweet juicy blackberries.
Ingredients
- 2 cups Blackberries
- ¾ teaspoons Lemon Juice
- ½ cups Plus 1 Tablespoon Granulated Sugar, Divided Use
- 1 cup Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 8 Tablespoons Unsalted Butter
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Blackberries
- ¾ teaspoons Lemon Juice
- ½ cups Plus 1 Tablespoon Granulated Sugar, Divided Use
- 1 cup Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 8 Tablespoons Unsalted Butter
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
Preparation
Preheat the oven to 350 F. Grease a 9-inch spring form pan and line the bottom with parchment.
In a medium bowl, toss the blackberries with the lemon juice and 1 tablespoon of the sugar. In a separate bowl, sift the flour, baking powder, and the salt.
In a mixing bowl using an electric mixer, cream the butter and 1/2 cup of sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract.
With the mixer on low, beat in the sifted ingredients. Do not over beat. Scrape into the prepared pan and smooth the top. Scatter the berries and any juices over the batter.
Bake in the center of the oven for 40 – 50 minutes or until a skewer comes out clean and the cake just begins to pull away from the sides. Remove pan from oven. Cool in the pan for 30 minutes. Then spring the cake free of the pan and finish cooling completely.
Slide a wide, thin spatula under the cake to transfer it to a large plate. Wrap tightly with plastic and let it mellow at room temperature for several hours or overnight before eating.
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