Or is it a blackberry lemon cake? That’s for you to decide. I remember learning at school that the order of the adjectives before a noun was: from the least defining to the most defining. So if you have a big black dog, the fact that he’s black defines it more than the fact that he’s big. With this cake, I wasn’t sure which ingredient would be more defining. The end result was pretty clear: it’s a blackberry cake, with a hint of lemon. I do think the lemon makes a fresh and tangy difference though. I generally don’t care for desserts that are too sweet, my sweet tooth must have gotten lost in the mail. But this simple and satisfying cake makes me believe in desserts again.
As with every pound cake type recipe, this one is incredibly easy to make, and it makes the whole house -uh, apartment- smell great. I popped the cake in the oven, then got back to my room across the apartment, and the fruity and buttery smell managed to creep all the way across the hall and through the closed door to my nostrils. It took all the willpower I had not to go back and open the oven every 5 minutes. Maybe I just did it every 10 minutes. It’s like the cake was calling my name the whole time.
Lemon blackberry cake
Prep time: 15 minutes
Cooking time: 50 minutes
- 1 1/2 cups flour
- 1 tsp baking powder
- 4 tbsp butter
- 3/4 cup sugar
- 3/4 cup buttermilk
- 2 eggs
- juice and zest of 1/2 lemon
- 2 cups blackberries (about 10 oz)
1. Preheat oven to 375°F. Butter a round cake pan and dust it with flour. Set aside. Melt butter.
2. In a large bowl, whisk together the eggs and buttermilk for 1 minute. Add in melted butter and whisk for another minute. Whisk in flour, sugar, baking powder, and lemon juice and zest. Whisk until the batter is smooth.
3. Pour batter in the baking dish, then spread the blackberries evenly on top of it. Bake for 55 minutes. Let cool for a few minutes before removing from the pan. Serve warm or at room temperature.
- Substitute 1/2 cup milk for the buttermilk if you wish.
- These can be made as individual muffins.
Source: inspired from Martha Stewart.