Recipe | The Perfect Berry Season Bake

The wild blackberries around my home are finally ripening up and are ready to be savored fresh from the vine ~ or in this perfect summertime cake. Tart, sour, and perfectly sweet.

 You’ll want to save this recipe for when you go berry picking this summer.  

ingredients

180 g all-purpose flour (or Gluten Free 1:1 alternative)

2 tsp baking powder

1/2 tsp salt

3 large eggs, at room temperature

250 g granulated sugar

2 tsp vanilla extract

120 g sour cream, room temperature

113 g melted, unsalted butter, slightly cooled

280 g fresh berries of your choice

instructions

pre-heat your oven to 350. Grease your 8 or 9” pan. We used a cast iron for baking with success

bring all of your elements necessary to room temp. melt your unsalted butter

in a bowl, combine dry ingredients: flour, baking powder, salt until well mixed

in a larger mixing bowl, whisk eggs with sugar until smooth and light. When well combined, add vanilla extract and sour cream

gradually mix your dry ingredients into your wet, followed by your melted butter. do this in a few turns until all ingredients are combined

set aside 1/2 c of your fresh berries for topping. Fold remaining berries into your cake mix

spread batter evenly into your prepared pan and top with fresh berries and a sprinkle of sugar, if you’d like

Bake: 45-55 minutes, until your knife comes out clean

Cool: 20-30 minutes

Serve: This cake pairs beautifully with a thick dollop of freshly whipped cream or powdered sugar

Enjoy!