Get ready to embark on a delectable journey through the heart of Appalachian baking with this mouthwatering West Virginia Blackberry Cake! Imagine a dessert that captures the essence of summer's most luscious berries, transformed into a tender, moist cake that melts in your mouth. This isn't just any ordinary cake - it's a slice of mountain state tradition that brings together the perfect balance of sweet, tart, and pure comfort. Whether you're a baking enthusiast or a dessert lover looking for something extraordinary, this recipe promises to transport you to the rolling hills of West Virginia with every single bite!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 2 cups fresh blackberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This process should take about 3-4 minutes, creating a smooth and pale mixture.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined. Be careful not to overmix, which can result in a tough cake.
- Gently fold in 1 1/2 cups of fresh blackberries, reserving the remaining 1/2 cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining blackberries on top of the batter, lightly pressing them into the surface.
- Bake in the preheated oven for 35-40 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. This allows the cake to set and makes it easier to slice.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for added sweetness.
- Cut into squares and serve warm or at room temperature. Best enjoyed on the same day but can be stored covered at room temperature for up to 2 days.
Tips
- Berry Selection: Use fresh, ripe blackberries for the most intense flavor. If fresh berries aren't available, frozen berries can work - just don't thaw them completely to prevent color bleeding.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature. This helps create a smoother, more evenly mixed batter.
- Gentle Folding: When adding blackberries, fold them in gently to prevent crushing and maintain beautiful whole berry pockets throughout the cake.
- Pan Preparation: Thoroughly grease and flour your baking pan, or use parchment paper for easy removal and clean-up.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Topping Variations: Get creative with toppings! Try a cream cheese frosting, vanilla glaze, or a simple dusting of powdered sugar.
- Storage Tip: To keep the cake moist, store it in an airtight container at room temperature. It's best consumed within 2 days of baking.
- Serving Suggestion: This cake is absolutely divine when served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 6g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
