Wow, did I put up a lot of blackberries last summer. I blame the gorgeous rolling hills at Greig Farm, and the excellent company, for picking, well, a whole lot of berries. Buckets and buckets. For which, now, I’m profoundly grateful: after berry-braised beef, and a blackberry-smothered birthday cake (with blackberry jam + cream cheese frosting!) for a certain newly-minted 8 year-old, not to mention jam and syrup and boozy berries galore, I’ve still got a couple of pounds in the freezer. Plenty to make this berry-packed summer cake, and even some to spare.
I’ve been crazy busy with work over the past few weeks: I love to cook, and I love to take my time doing it, but deadlines are deadlines and boy, do I have a doozy. Add that to some new projects that have come in and an impending trip to London next week(!), and I’ve been crazier than usual: and that’s saying something. In light of my hectic schedule of late, this cake is just what the doctor ordered: it came together in just under a half an hour, got popped into the oven, and is filling the house with delectable berry fragrance as we speak. In a maximum-time-efficiency move, I did not completely thaw the berries (just rinsed them under the hot water tap and called it thawed enough) and I ‘softened’ my frozen butter using the auto-defrost setting on the microwave. I’m guessing the texture or structure of the cake might suffer a bit, but hey: I was short on time, and even I get tired of nothing but cold linguiça out of the fridge.
Adapted from Strawberry Yogurt Cake via Deb at Smitten Kitchen and Martha
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Blackberry Citrus Cake
INGREDIENTS
- 5 oz (generous 1 cup) whole wheat (bread) flour
- 2 oz (scant 1/2 cup) whole wheat pastry flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3 oz (6 tbsp) butter, softened at room temperature (or soften frozen butter using the defrost setting on the microwave)
- 6 oz (about 3/4 cup) raw sugar
- 1/2 cup whole milk (I used goat)
- 1 large egg
- 1 tsp vanilla extract
- 1 lb blackberries, rinsed, thawed if frozen
- 1 oz candied citrus peel, finely chopped (about 3 tbsp), plus 1 – 2 tbsp of citrus sugar, for sprinkling
- powdered sugar and fresh lemon zest, for garnish
METHODS
- Preheat oven to 350 degrees F (325 degrees convection). Butter a 10-inch pie pan (or a 9-inch deep dish pan).
- In a small bowl, whisk together flours, baking powder and salt. Set aside.
- In a large bowl, cream together butter and sugar, beating on high with an electric mixer for about 3 minutes. Add milk, egg and vanilla; blend until just combined. Gradually add flour mixture and beat just until smooth. Spoon batter into prepared pie pan and smooth with a spatula. Sprinkle on half of the chopped citrus peel, then the berries, evenly over top, pressing down lightly to even out the top of the cake. Sprinkle the remaining citrus peel and 2 tbsp of citrus sugar (or raw sugar) evenly over the berries.
- Bake cake in the 350 degree F oven for 10 minutes, then lower temperature to 325 degrees F (300 degrees F convection) and continue to bake until the middle is firm, the top is golden brown, and a tester (inserted in the most berry-free middle spot) comes out clean, about an hour (if your fruit is not completely thawed, you may need an extra 10 or 15 minutes of baking time). Cool in pan on wire rack. Decorate with a dusting of powdered sugar and a touch of lemon zest.
Serves 8.
OPTIONS
- Milk gives a lighter texture, and better structure, than yogurt, but I miss that slight tang. Buttermilk may be the perfect compromise.
- If you don’t have candied citrus peel, the zest of a lemon or two added to the flour would work nicely. There is not a lot of citrus flavor throughout the cake, so swapping lemon extract, or Chambourd for more berry flavor, for the vanilla is an idea.
- The somewhat aggressive flavor of the blackberries stands up nicely with the hearty whole red wheat; if using a more delicately flavored berry, white wheat or spelt may be a better option.
- Actually the texture was fine with my partially thawed fruit: the cake did take longer to cook, but at the low temp, the top did not overly brown, but got nicely crunchy, while the middle remained moist, but not soggy. Win-win!
STORE
For up to two days at room temperature, loosely covered with a clean kitchen towel.
SEASON
Late summer, or year round with frozen berries.
localkitchenblog.com 
That looks wonderful – absolutely to-die-for. Blackberries are probably my favourite berry – I just know that I’d adore this. Wonderful blog, as usual.
Thanks!
This made me take a double take. I could eat a lot of this today 🙂
I’m guessing I *will* eat a lot of this today. 🙂
you should..enjoy
All the magnificent berry juices are captured in the cake! What a lovely cake!
MY last trip to the Berry bush was invaded by a local BEAR, yes I watched him eat like a big BROWN PIG! but at least no one got hurt! we just watched, and when he left we attacked what was left, and had a fun, yes made a PIE, and a cake also, so yes EAT and EAT it all! and enjoy,,take care Jeanne xox
Thank heaven for freezers! We still have a few bits of strawberries and blueberries from last year which I am rationing until the new ones come. This cake looks great.
this looks awesome Kaela! I may need to try this with the last of my sour cherries. I love how the berries look as if they are consuming the cake! good luck with all your work and trip.
ohh lala… that’s the only words i can come up with when i saw your cake! A certain feeling about the rusticity of all of your pictures. Love the colorful plates too!
I like this recipe as you made this cake with the whole wheat flour and pastry flour as well. Very healthy one.
I just made some more blackberry jam just the other day! And 1 pound still awaits me in the freezer. However, it’s quite a while til we get to return to good ole Grieg farms. In the meantime, enjoy your cake and have a great time in London!
I want some of this cake. I love wild blackberries, which grow abundantly here in the summer. I have never picked enough to freeze because if I pick them I eat them.
This looks gorgeous!
I’ve always wanted to make that yogurt cake from smitten kitchen but I think this cake just usurped it. it looks beautiful AND delicious. Great job : )
Hi Kaela,
Doing a search to help identify a berry cane that appeared in my front yard last Summer, I found your (terrific looking) blog. You seem well versed in berries and am wondering if what I have is a wild Black Berry “patch”. I say patch, as this Spring, where there were once 2, there are now 7 canes. The canes are all arching (semi circle) to the ground, where new, small canes are emerging, from the rooted tips of the mother cane. I did try a berry off of last Summers canes, but really sour. So, didn’t think these were edible. But, noticed you mentioned a sourness in another of your berry postings, so am still wondering what I have growing. They are certainly welcome to stay, as this is a small strip of yard, beside the driveway and under an old Walnut tree, where precious little else can grow in any case.
Thanks in advance for any help you can offer me and meanwhile, I’ve bookmarked your blog and will check often for more great recipes and reads:)
Sounds amazing!
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