Wednesday, May 16, 2018

Blackberry Pudding Cake

Yum

When berries are in abundance, this Blackberry Pudding Cake is a great way to use them up. Sweet, but not too sweet, it's the perfect summer time dessert.


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.



RECIPE
Ingredients
4 cups blackberries (or any combination berries you like), rinsed and dried
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 tbls olive oil
1 tbls lemon zest
1 tsp vanilla extract
Confectioners’ sugar

Method
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.

Enjoy,
Mary

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