Blackberry Cake
Serves 10
15 mins prep
60 mins cook
75 mins total
I love using seasonal ingredients in my recipes, and this cake was made right after picking blackberries with my kids, so they were extra sweet and juicy. The perfect addition to this summer cake. This blackberry cake uses sourdough discard and has an airy and tender crumb that's not too sweet, which makes it perfect to enjoy over the summer. Top each slice with a generous dollop of whipped cream, and you have a delicious and crowd-pleasing cake for your next backyard BBQ.
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Melt your butter and set aside.
In a small sized mixing bowl, whisk together your dry ingredients. (flour, baking powder, baking soda, and salt) and set aside.
In a medium sixed mixing bowl, whisk together the milk, eggs and sugar until combined. Slowly add your melted butter and sourdough discard until everything is combined and there are no streaks.
Slowly whisk the dry ingredients into the wet ingredients until there are no more dry bits of flour and everything is combined.
Back in the smaller mixing bowl, toss your blackberries into 1 tablespoon of flour and fold them into your cake batter.
Preheat your oven to 360 degrees.
Pour your cake batter into a greased 8x8 baking dish and top with extra blackberries.
Bake for 50 minutes - 1 hour until the middle of the cake passes the toothpick test.
Top with your favorite whipped cream and extra berries and enjoy!
