Blackberry cake

Google: “Blackberry is an edible fruit produced by many species in the genus Rubus in the family Rosaceae, hybrids among these species within the subgenus Rubus, and hybrids between the subgenera Rubus and Idaeobatus. Blackberries are a great source of antioxidants. These include anthocyanins, which are responsible for the rich colours in several red, purple, and blue foods. Blackberries are also an excellent source of: Vitamin C, Vitamin E, Vitamin K, Calcium, Manganese. Blackberries are rich in antioxidants like catechins, which give them the natural ability to help activate fat-burning genes in belly-fat cells.”

“Here are a few fun ways to incorporate blackberries into your diet: Toss with romaine lettuce and goat cheese to sweeten your salad. Combine with strawberries, raspberries, and blueberries to make a delicious fruit salad. Enjoy as a healthy topping for ice cream or frozen yogurt. Add alongside yogurt, milk, and other fruits to create a smoothie. Mix with granola, yogurt, and lemon in a parfait. Use as a filling in pie. Include alongside sugar snap peas and red wine vinegar in chicken stir fry. Add to green beans and top with oregano. Sprinkle with basil and Italian sausage on pizza. Blend with cabernet to create a tangy sauce for salmon.”

Today, I am using blackberries to bake cake as my sisters and family are coming for a dinner together with our parents. Just like many of my cake recipes, I love adding fruits. I am glad to serve this easy cake, that is healthy, beautiful and delicious. I gave my dad friend a piece whom drop by the next day; saying the cake is so delicious. With last three pieces, I decided to share it with a friend. Let’s bake!!!!


250 g butter, divide 20 g butter
200 g castor sugar, divide 1-2 Tbs sugar
4 eggs
380 g self raising flour
300 g sour cream
1 1/2 Tsp baking powder
1 Tsp bicarb
1 Tsp vanilla extract
1/2 Tsp salt
200 g blackberries, wash and dry


Preheat oven 180 degrees C. Mix 20 g butter melted and 1-2 Tbs castor sugar in a bowl .Grease design bundt pan with melted butter and sugar. Set aside.

Sift flour, baking powder, bicarb and salt onto a deep plate and mix well. Beat butter and sugar until light and fluffy. Add egg one at a time beating well each addition, if necessary, adding a spoonful of flour with the last egg to prevent curdling.

Add in sour cream, vanilla extract and beat for about 2 minutes further. Then add flour mixture all at once and mix well. Now add in blackberries, gently mixed into the batter. Spoon batter into prepared bundt. Bake 50-60 minutes or until skewer out clean.

After 30 minutes, if cake brown too fast, cover with a lightly greased foil and continue to bake. Once done, leave cake in oven, switch off oven with door close for 45 minutes. Then remove from oven onto rack for 45 minutes to cool completely. Then flip over to plate and serve with more blackberries, cream, coffee, tea, or dessert wine. Enjoy!!!!