Blackberry Cake

This is a delicious way to use some of your summertime blackberry harvest. This is similar to a spice cake with blackberries and is versatile; this cake could either be dessert, if you serve it with some vanilla ice cream, or a coffee cake.

This cake comes together really quickly – simply beat the butter and sugar together until light and fluffy, add eggs, one at a time and beat well after adding each one.



Next, add the flour, salt, baking soda, cinnamon,



mace and nutmeg



and beat just until combined. Now mix in the vinegar and apple juice.



Fold in the blackberries.



Pour the batter into a greased 8 inch pan



and bake for 35-40 minutes. Let cool in the pan.



You can sprinkle the cake with powdered sugar and garnish with additional blackberries if you like. Or you can just eat it like snack cake, unadorned but completely delicious.

Find more ideas at A Themed Baker's Sunday, Friday Food, Food on Fridays and Foodie Friday.

Blackberry Cake

3 Tbsp. butter, softened
1 cup white sugar
2 eggs
1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/2 Tbsp. cinnamon
1/8 tsp. mace
1/8 tsp. nutmeg
1 Tbsp. white vinegar
1/3 cup apple juice
1 1/4 cups fresh blackberries

In large bowl beat the butter and sugar together until light and fluffy. Add the eggs, one at a time and beat well after each addition.

Combine the flour, salt, baking soda, cinnamon, mace and nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries.

Pour batter into an 8" greased baking pan and bake at 325 for 35 to 40 minutes. Let cool in pan. To serve, cut into squares and sprinkle with powdered sugar and garnish with additional blackberries. Serves 9.