Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blackberries
- For Blackberry Glaze:
- 1 cup blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Gradually mix in dry ingredients, alternating with milk. Fold in blackberries gently.
- Pour batter into prepared pans and bake for 25-30 minutes. Cool completely.
- For glaze, combine blackberries, sugar, and lemon juice in a saucepan. Cook until thickened, then blend and strain.
- Spread glaze over cooled cakes, and top with whipped cream and fresh blackberries. Garnish with mint leaves before serving.
Notes
- Use ripe blackberries for best flavor.
- Chill the cake before serving for cleaner slicing.
- You can substitute with frozen blackberries if fresh are unavailable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking, Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg