I found some beautiful fresh blackberries on sale at the store the other day. They were so plump and juicy- I needed to make something wonderful out of them. I decided to pair those delectable blackberries with one of my favorite flavors – lemon! I took the fresh apple cake that we posted several months ago, and just modified it a bit. The results were delicious – a keeper recipe for sure!
Fresh Blackberry and Lemon Cake
1/2 cup butter, at room temperature
1/2 cup vegetable oil
2 cups sugar
1/2 cup sour cream, I used light
1 tsp. vanilla extract
1 T fresh lemon juice
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Zest from 1 lemon
3 cups fresh blackberries, rinsed and drained well
Preheat oven to 350*. Generously spray a Bundt pan with nonstick spray, set aside.
In an electric mixer, beat butter, vegetable oil, and sugar until pale yellow, about 2 minutes. Add sour cream, then beat to combine. Add eggs one at a time, beating until combined before adding the next egg. Add vanilla then beat to combine. Finally add the lemon juice and beat to combine.
In a separate bowl, stir together flour, baking soda, baking powder, salt, and lemon zest. Remove 2 Tablespoons of flour mixture then toss with the fresh berries in a separate bowl.
Add remaining dry ingredients to wet ingredients in three batches, mixing until just combined before adding the next batch. Gently fold in the fresh blackberries.
Pour batter into prepared Bundt pan and bake for 60 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. Check cake at 20 minutes- if top is turning too brown, place a sheet of non-stick sprayed foil on top. Cool for 10 minutes in the pan, then run a knife along the inner rim and invert cake onto a wire rack to cool completely.
For an extra bit of sweetness you could drizzle the cooled cake with a glaze made from powdered sugar, milk and lemon juice. Or you could dust the cake with powdered sugar. We just sliced it and gobbled it up!
1 cup powdered sugar
1 T lemon juice
2 – 4 T of milk
Mix the powdered sugar, lemon juice and 2 T milk in a small bowl, mix well. Add additional milk by tablespoons until glaze reaches desired consistency. Drizzle over cooled cake.