This Blackberry Cinnamon Cake is a delightful blend of juicy blackberries, warm cinnamon, and a touch of sweetness, making it perfect for any occasion. The cake has a tender crumb and a slightly rustic texture, making it a cozy dessert for cool evenings, holiday gatherings, or even a delightful breakfast treat with a cup of coffee. This recipe is straightforward and uses simple ingredients you probably have on hand. Fresh blackberries add bursts of flavor and moistness to every bite, balancing beautifully with the warm cinnamon and sweetness.

Full Recipe:

Ingredients:

• Dry Ingredients:
  • 3 cups all-purpose flour
  • 1 cup sugar  (for the cake batter)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
• Wet Ingredients:
  • 4 large eggs
  • 3/4 cup vegetable oil
• Fruit:
  • 2 1/2 cups fresh blackberries
• For Topping (Optional):
  • 1/2 cup sugar

Instructions:

Step 1: Prepare the Batter

1. Preheat Oven – Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similarly sized pan, and lightly dust it with flour to prevent sticking.
2. Combine Dry Ingredients – In a large mixing bowl, whisk together the flour, 1 cup of sugar, baking soda, salt, and cinnamon until well mixed.
3. Mix Wet Ingredients – In a separate bowl, whisk the eggs and vegetable oil until smooth and creamy.

Step 2: Combine and Add Blackberries

1. Mix Dry and Wet Ingredients – Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
2. Fold in Blackberries – Gently fold the blackberries into the batter, being careful not to crush them. This will prevent the berries from bleeding too much into the batter and ensure a nice distribution throughout the cake.

Step 3: Bake the Cake

1. Spread Batter in Pan – Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
2. Sprinkle Sugar on Top – For an added crunch and a touch of extra sweetness, sprinkle the remaining 1/2 cup of sugar evenly over the top of the batter before baking.
3. Bake – Place the cake in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 4: Cool and Serve

1. Cool the Cake – Remove the cake from the oven and allow it to cool in the pan for at least 15-20 minutes. This helps it set and makes it easier to slice.
2. Slice and Garnish – Once cooled, slice the cake into squares. Garnish with fresh blackberries or a dusting of powdered sugar, if desired, for a decorative touch.

Nutrition Facts:

Serving Size: 1 slice (based on 12 slices per cake)

• Calories: Approximately 320
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 60mg
• Sodium: 280mg
• Total Carbohydrates: 48g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 5g

Note: Nutritional values are estimates and may vary based on exact ingredients used.

FAQs:

Q: Can I use frozen blackberries instead of fresh ones?
A: Yes, frozen blackberries work well in this recipe. Thaw them first and drain any excess liquid to avoid making the batter too wet.

Q: Can I substitute vegetable oil with another type of oil or fat?
A: Absolutely! You can use canola oil, melted coconut oil, or even melted butter for a richer flavor. Keep in mind that different oils may slightly change the flavor and texture of the cake.

Q: How can I prevent the blackberries from sinking to the bottom of the cake?
A: Tossing the blackberries in a little flour before folding them into the batter can help them stay suspended in the cake and prevent sinking.

Tips for Making the Perfect Blackberry Cinnamon Cake:

1. Measure Ingredients Precisely – Baking is a science, so accurate measurements are key. Use measuring cups and spoons for consistent results.
2. Don’t Overmix the Batter – Overmixing the batter can result in a tough or dense cake. Stir the wet and dry ingredients together gently and stop as soon as the ingredients are combined.
3. Use Fresh Blackberries for the Best Flavor – Fresh blackberries offer a burst of flavor and a juicy texture. If blackberries are out of season, frozen ones are a good alternative.
4. Adjust Cinnamon to Taste – If you love a stronger cinnamon flavor, you can increase the amount to 1 1/2 teaspoons. Adding a touch of nutmeg or allspice also enhances the flavor profile of the cake.
5. Add a Lemon Zest Twist – For a fresh, tangy note, add 1 teaspoon of lemon zest to the batter. This complements the sweetness of the blackberries beautifully.

Storage Tips:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. The sugar topping will retain its slight crunch, and the cake will stay moist and flavorful.
• Refrigerator: For longer storage, cover the cake tightly with plastic wrap or place it in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
• Freezer: Blackberry Cinnamon Cake can be frozen for up to 2 months. Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. To enjoy, thaw at room temperature or reheat in a warm oven.
• Reheating: If you prefer to enjoy the cake warm, reheat slices in the microwave for about 15 seconds or in a 300°F (150°C) oven for about 5-10 minutes.

Conclusion:

This Blackberry Cinnamon Cake is a simple yet elegant dessert that brings the warmth of cinnamon and the natural sweetness of blackberries to your table. Its moist crumb, subtle crunch from the sugar topping, and bursts of juicy berries make it a treat for any occasion. This cake is versatile enough to serve for dessert, brunch, or even as a special breakfast. Plus, it’s quick to make, requires minimal ingredients, and bakes up beautifully.

Give this easy blackberry cake recipe a try and enjoy a taste of the season with friends and family. You’ll love how the earthy cinnamon and the tart blackberries come together to create a delightful flavor that everyone will appreciate. Whether served warm with a dollop of whipped cream or at room temperature with a hot cup of tea, this cake will bring comfort and joy to any occasion.