There’s something magical about the combination of sweet blackberries and a moist cake that makes any dessert table shine. This easy gluten-free blackberry cake brings together the rich flavors of ripe berries with a tender crumb that’s sure to please everyone, whether they follow a gluten-free diet or not. Perfect for a weekend treat or a special occasion, this cake is as delightful to make as it is to eat.
Steps
- Preheat your oven to 350°F and lightly grease a 9-inch cast-iron skillet with nonstick spray. If you don’t have a cast-iron skillet, use a similar-sized baking dish and adjust the baking time if needed.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy, which should take about 2 minutes. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Gradually add the flour, baking powder, and salt to the bowl, mixing just until combined. Add the sour cream and mix until the batter is smooth, then gently fold in the blackberries.
- Transfer the batter into the prepared skillet, spreading it evenly. Sprinkle the top with the remaining 2 tablespoons of sugar to add a sweet, crunchy texture.
- Bake the cake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before serving and enjoy!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup plus 2 tablespoons granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/3 cups all-purpose flour, measured by spooning and leveling
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 1/2 cup sour cream
- 1 pound blackberries
Nutritional Values
Calories: 347kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 98mg | Potassium: 217mg | Fiber: 4g | Sugar: 28g | Vitamin A: 633IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg
FAQ
- Can I use frozen blackberries instead of fresh ones?
- Yes, you can use frozen blackberries. Just make sure to thaw them first and pat them dry to prevent excess moisture from affecting the cake’s texture.
- What if I don’t have a cast-iron skillet?
- No worries! You can make the cake in a regular skillet or a baking dish. Just remember to adjust the baking time if your dish isn’t 9 inches in diameter and 1.5 inches deep. A 10-inch skillet or a 9×9 square pan might finish baking a bit earlier, so check for doneness 5 to 10 minutes before the original time.
- Is it necessary to sprinkle sugar on top of the cake?
- While the cake is delicious without it, sprinkling those two tablespoons of sugar on top before baking adds a delightful crunch and enhances the flavor, making it even more enjoyable.
- Can I substitute blackberries with other fruits?
- Absolutely! This recipe works well with other berries like blueberries, raspberries, or chopped strawberries. You can even mix different berries for a delicious variation.
- How should I store leftover blackberry cake?
- You can leave leftovers at room temperature for a day, wrapped tightly in plastic or placed in a resealable bag. After that, store them in the fridge in an airtight container for up to five days. For longer storage, wrap the cake well and freeze it for up to 2-3 months.
Tips
- If you don’t have a 9-inch cast iron skillet, you can use a regular skillet or baking dish instead. Just remember to adjust the baking time, as a different size may mean the cake cooks faster or slower. Start checking for doneness 5 to 10 minutes earlier than the standard time.
- Don’t omit the sugar sprinkle on top before baking. This cake doesn’t have frosting, and the sugar layer adds a delightful sweetness and texture that elevates the overall taste.
- Experiment with different berries like blueberries, raspberries, or chopped strawberries. You can even mix them for a unique flavor combination.
- For the best results, use fresh berries for their superior texture and flavor. If using frozen berries, thaw them first and pat them dry to prevent excess moisture from affecting the cake’s consistency.
Equipment
- 9-inch Cast Iron Skillet – If you don’t already own one, this is specified for baking the cake. However, a regular skillet or baking dish may also be used with adjustments.
- Electric Mixer – While many people have a hand mixer or stand mixer at home, if you don’t, it’s essential for creaming the butter and sugar together.
- Nonstick Cooking Spray – Useful for coating the skillet to prevent sticking, though you might already have this in your pantry.
