This classic blackberry cake brings together sweet, tart berries and a tender, buttery base—perfect for cozy afternoons or special family gatherings.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 2/3 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 2/3 cup milk
- Zest of 1 lemon
For the Topping:
- 3 cups fresh blackberries
- 3 tablespoons unsalted butter
- 1/3 cup sliced almonds
- 1/4 cup granulated sugar
- 3 tablespoons heavy cream
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan.
- In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually fold in flour, cornstarch, and baking powder, alternating with milk, until smooth. Stir in lemon zest.
- Pour the batter into the prepared pan and spread evenly.
- Gently layer the blackberries over the batter.
For the almond topping:
6. In a small saucepan, melt butter with sugar, cream, and almonds over low heat until just combined. Drizzle this mixture evenly over the blackberries.
7. Bake for 40–45 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool slightly before removing from the pan. Serve warm or at room temperature, optionally garnished with extra fresh blackberries.
Tips:
- Swap blackberries for raspberries or blueberries for a different twist.
- For extra richness, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
