Make this blackberry-lime breakfast cake and watch it disappear. It is loaded with two heaping baskets of blackberries, and the batter is flavored with the zest of two limes.
This breakfast cake comes together in just a few minutes, and takes about 45 minutes to bake. It's kind of like making a giant muffin!
This cake reminds me of the Blueberry Muffin Cake, with a couple of exceptions. In this case, you begin to bake the cake and then, halfway through baking, add the blackberries on top, and continue baking.
Secondly, this cake is also more of an olive oil cake and is unbelievably moist (and stays moist for days).
Sadly, unlike with the original recipe, my blackberries still sunk into the cake rather than sitting on top, so you can't see the sugar topping. Next time, I'll wait a few minutes longer before adding the blackberries. Every oven is different and I'm still getting used to my new one.
Ingredients in this Blackberry-Lime Cake:
Pantry Ingredients: All-purpose flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
From the Refrigerator: Whole milk and eggs.
Extra Virgin Olive Oil.
Fresh Blackberries: Mine were huge. If you can find smaller ones, they might be less likely to sink into the cake. You could also try halving the super large blackberries.
Lime Zest and Lime Juice: You will need the zest from about two limes and the juice from one.
Tips to Make this Cake:
You will need a sheet of parchment paper along with a 9-inch cake pan.
You will need the parchment paper to fully line the cake pan with some overhang. Press a sheet of parchment into the bottom and sides of the cake pan, leaving enough to hang over so that you can use the parchment to lift the cake from the pan.
The trick is to press the parchment into the edges of the pan. I used a slighly smaller cake pan to press down on the parchment, and then worked the rest into the edges with my hands.
This cake will keep at room temperature for at least three days in an airtight container. Because this cake is so moist, and with the amount of fresh berries, top the leftover slices with a few sheets of paper towels to absorb any excess moisture before covering. Otherwise, the cake leftovers might get a bit soggy.
My taste testers declared that this cake was amazing. I'll be trying this again to see if I can get the blackberries to actually sit on top... maybe bake a little longer before adding them.
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Delish Chocolate Chip Zucchini Cake
Blackberry-Lime Breakfast Cake
- My Recipe Reviews
- A Day in the Life on the Farm
- Karen's Kitchen Stories
Blackberry-Lime Breakfast Cake
Ingredients
- 224 grams (1 cup plus two tablespoons, divided) granulated sugar
- 4 grams (2 tablespoons) lime zest, from about 2 limes
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 large room temperature eggs
- 168 grams (3/4 cup) extra virgin olive oil
- 180 grams (3/4 cup) room temperature whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 grams (1 teaspoon) sea salt
- 203 grams (1 1/2 cups) all-purpose flour
- 340 grams (12 ounces) fresh blackberries
- 1 tablespoon fresh lime juice
Instructions
- Heat your oven to 350 degrees F and spray a 9-inch cake pan with spray oil. Line the pan with parchment paper, pressing the paper into the corners of the pan and leave a parchment overhang so that you can use it later to lift the cake out of the pan (see photo).
- In a large bowl, add 1 cup of the sugar and all of the lime zest. With your fingers, work the zest into the sugar to release the flavor.
- Whisk in the cinnamon and nutmeg. Add the eggs and whisk for two to three minutes until everything is lighter in color and blended. Whisk in the oil and milk until combined. Sprinkle the baking powder and baking soda evenly over the top and then whisk until fully combined. Fold in the flour until just combined.
- Scrape the batter into the prepared pan and smooth the top. Bake the batter for 20 minutes. Remove the pan from the oven and sprinkle the blackberries over the top. Drizzle with the lime juice and then sprinkle with the reserved granulated sugar.
- Bake for an additional 25 minutes, until lightly browned and set. Mine took almost 15 minutes longer.
- Let the cake cool in the pan for 20 minutes and then, using the parchment, lift it from the pan and place it on a cooling rack.
- Serve slightly warm or at room temperature.
Nutrition Facts
Calories
437Fat (grams)
24 gSat. Fat (grams)
4 gCarbs (grams)
53 gFiber (grams)
3 gNet carbs
50 gSugar (grams)
31 gProtein (grams)
6 gCholesterol (grams)
49 mg
My cake turned out well but I couldn't tell you if it stayed moist because that baby was gone the very first night LOL. I wish I lived closer so I could have enjoyed a slice of yours with you and a cup of coffee the next day.
ReplyDeleteI would love that!
DeleteOh, yum! The texture looks fabulous and what great flavors.
ReplyDeleteLove the idea of putting a pan in the other pan for the parchment. It's so hard to keep it down. Yours looks terrific!
ReplyDelete