Wednesday, September 18, 2019


Should you haven’t eaten any blackberry cake yet, could it be really summer time? This perfectly easy blackberry cake all comes together in a bit more than an hour or so and highlights certainly one of summer’s best fruits. This recipe works together with either fresh or frozen blackberries (or a combination of the 2), but fresh blackberries convey more flavor and won’t take as lengthy to prepare. Serve with vanilla frozen treats or lemon sorbet.


  • 4 cups blackberries (fresh would be best, but frozen are okay)
  • 1/2 cup white-colored flour
  • 1/2 cup white-colored sugar
  • two tablespoons milk
  • 1/4 cup white-colored sugar

Steps to make It

Preheat oven to 425 levels. Ready your favorite 2-crust cake recipe, or use prepared crust for example Pillsbury refrigerated (not frozen) crust in the dairy situation.
Mix flour and 1/2 C way of measuring sugar together inside a large bowl, and add 3 1/2 glasses of the berries and stir lightly to coat.
Place bottom crust in cake plate, and spoon berry mixture into crust. Then sprinkle remaining 1/2 cup of berries on the top. Cover with remaining crust. Seal and crimp crust edges, then brush using the milk and sprinkle using the 1/4 cup way of measuring sugar. Bake fifteen minutes.
Reduce oven temp. to 375 levels. Bake another 20-25 minutes.

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