Blackberry-Orange Cake
“My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that’s always lovely with a summer meal.” —Lisa M. Varner, El Paso, Texas
| Servings | Prep Time | Cook Time |
| 10servings | 20minutes | 40minutes + cooling |
| Servings | Prep Time |
| 10servings | 20minutes |
| Cook Time |
| 40minutes + cooling |
Ingredients
- 1/2 cup butter softened
- 1 cup sugar divided
- 1 large egg
- 1 tsp grated orange zest
- 1-1/2 cups plus 1 tbsp all-purpose flour divided
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup sour cream or plain yogurt
- 2 cups fresh blackberries
- confectioner's sugar optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 350°. Grease and flour a 9-in. springform pan.
- In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
- In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in centre of cake portion comes out clean, 40-45 minutes.
- Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.
Recipe Notes
Nutrition Facts
1 slice: 274 calories, 12g fat (7g saturated fat), 51mg cholesterol, 177mg sodium, 38g carbohydrate (22g sugars, 2g fibre), 4g protein.
