Wednesday, May 16, 2018

Blackberry Pudding Cake

When berries are in abundance, this Blackberry Pudding Cake is a great way to use them. Sweet, but not too sweet, it's the perfect dessert. I like using fresh berries, but you absolutely can use frozen.

Don't like blackberries? Use whatever berries you like, or a mix of berries. Blackberries, raspberries and blueberries are delicious mixed up in this cake. The best part is you don't even need a mixer. This cake whips up quick and easy by mixing the batter with a spoon.

4 cups blackberries, fresh or frozen (or a mix of b
lackberries, raspberries and blueberries)
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 tbsp olive oil
1 tbsp lemon zest (may omit)
1 tsp vanilla extract
Confectioners’ sugar

Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish with baking spray. Mix berries with 1/4 cup sugar and spread evenly over bottom of baking dish.

Whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk eggs, olive oil, lemon zest, vanilla, and 1 cup sugar. Stir in flour mixture until just combined.

Pour evenly over berries. Bake 30 to 35 minutes, or until the top springs back slightly in the center.

Cool at least 10 minutes before serving. Sprinkle with confectioners’ sugar just before serving.



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