We look forward to the abundant forage of plump, juicy blackberries that summer brings. This easy to make cake is a wonderful opportunity to appreciate the simple goodness and bounty of the season.

1/2 cup butter
1 cup all-purpose flour
1 cup plus 1 tablespoon sugar
1 teaspoon baking powder
2 large eggs
1 cup fresh or unsweetened frozen blackberries
1 tablespoon powdered sugar

Preheat oven to 350°. Prepare a 9-inch cake pan with a removable rim by buttering and dusting with flour.

Cut the butter into chunks. Combine 1 cup of sugar and butter in a bowl and beat on low speed with a mixer until blended. Increase the speed to high and beat for approximately 5 minutes; until well mixed.

Add the flour, baking powder and eggs. Stir by hand to combine and then beat on high speed until the batter is stiff and well blended, approximately 2 minutes.

Scrape the batter into the prepared cake pan; smooth the top of the cake. Scatter the berries evenly over the top of the batter. Sprinkle the fruit with the remaining 1 tablespoon of sugar.

Bake on a rack in the center of the preheated oven for 55 – 60 minutes; just until the cake begins to pull away from the sides of the pan. Remove the cake from the oven and run a thin-bladed knife between the edge of the cake and the pan. Allow to cool for 10 minutes or longer.

Remove the pan rim. Dust the cake with powdered sugar.

Yield: 8 servings.

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