Blackberry Lime Butter Cake
Ingredients
½ cup unsalted butter (melted)
2 cups blackberries*
½ cup Lime Juice (about 3 limes)
1 cup flour
1 tsp baking powder
1 tsp salt
2 whole eggs plus 2 egg yolk
1 tsp vanilla extract
1 cup granulated sugar
1 tbsp grated lime zest
sprinkling of corn meal (optional)
10 x sugar to dust
Blackberry Whipped Cream
1 cup heavy cream
1 tsp vanilla
¼ cup sugar
½ cup blackberries
Instructions
preheat oven to 350 degrees
butter a 9” round cake pan.
In a small bowl mix together flour, salt and baking powder.
In a large bowl beat the whole eggs and egg yolks until blended.
Add the butter, sugar, lime juice, vanilla and lime zest.
Coat the blackberries in the flour* and set aside
Stir in the remainder of the flour and then the floured blackberries.
Spoon into prepared pan, smoothing the top.
Sprinkle the top of the cake with a light dusting of cornmeal
Bake until cake is browned, 35-40 minutes. Transfer to a wire rack to cool in pan for
minutes.
Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Blackberry Whipped Cream
In a bowl add the cream,sugar and vanilla and whip at medium speed until almost you have soft peaks.
add the blackberries and continue to whip until they are fully incorporated
Place whipped cream in a pastry bag with tip and decorate the top of the cake with a ring of whipped cream, or just served the cake with a dollop of the blackberry whipped cream.
Before serving dust inside the whipped cream with 10x sugar
Notes
*I increased the Blackberries to 2 cups because of their size compared to the blueberries, you could probably add another ½ cup to the mix to get more blackberries in every slice.
2 cups blackberries*
½ cup Lime Juice (about 3 limes)
1 cup flour
1 tsp baking powder
1 tsp salt
2 whole eggs plus 2 egg yolk
1 tsp vanilla extract
1 cup granulated sugar
1 tbsp grated lime zest
sprinkling of corn meal (optional)
10 x sugar to dust
Blackberry Whipped Cream
1 cup heavy cream
1 tsp vanilla
¼ cup sugar
½ cup blackberries
Instructions
preheat oven to 350 degrees
butter a 9” round cake pan.
In a small bowl mix together flour, salt and baking powder.
In a large bowl beat the whole eggs and egg yolks until blended.
Add the butter, sugar, lime juice, vanilla and lime zest.
Coat the blackberries in the flour* and set aside
Stir in the remainder of the flour and then the floured blackberries.
Spoon into prepared pan, smoothing the top.
Sprinkle the top of the cake with a light dusting of cornmeal
Bake until cake is browned, 35-40 minutes. Transfer to a wire rack to cool in pan for
minutes.
Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Blackberry Whipped Cream
In a bowl add the cream,sugar and vanilla and whip at medium speed until almost you have soft peaks.
add the blackberries and continue to whip until they are fully incorporated
Place whipped cream in a pastry bag with tip and decorate the top of the cake with a ring of whipped cream, or just served the cake with a dollop of the blackberry whipped cream.
Before serving dust inside the whipped cream with 10x sugar
Notes
*I increased the Blackberries to 2 cups because of their size compared to the blueberries, you could probably add another ½ cup to the mix to get more blackberries in every slice.
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