Blackberry chewy cake

I am not very fond of eating fruits. It they are all peeled and washed in front of me, and ready to be eaten, I will pop a few in my mouth. However, I never crave them except for figs. I just love sweet and soft figs. I do love vegetables, though. I will choose veggies over meat anytime.

While sheltering in place, I have been eating more fruits. Well, I sort of cheat a little. I eat them in baked form! Terrible, I know but at least I am eating my fruits, right?! Ha! Ha!

Since blackberries are currently in season, and I have a handful of blackberries left, I decided to bake a blackberry pastry. (I am proud to say that I actually ate fresh blackberries on their own which is why I only have a little bit left.)

My recipe for Blackberry Chewy Cake has been adapted from Strawberry Cake from the blog Scandinavian Eating. Let me tell you, the cake turned out delicious! Not only was it simple, I like that it does not make use of tons of flour and sugar. This is a great recipe if you are still short on flour. (I am starting to see flour and yeast being available now at grocery stores in the Bay Area but the shortage really got me worried! I mean, what is there to do during quarantine but to bake and cook?!)

The cake is soft and chewy at the same time with slightly crispy edges. It is almost like a chewy, soft cookie which is my favorite kind. Please do not wait for the cake to rise. It will not. It is not that type of cake. Let me just say that this cake is fabulous! Mr Sweetie said that he wished that we had vanilla ice cream to go with it. Maybe next time!

BLACKBERRY CHEWY CAKE

INGREDIENTS

  • 2/3 cup all purpose flour
  • 2/3 cup sugar
  • 4 TBSP butter (melted)
  • 1 egg (slightly beaten)
  • 1 TBSP confectioner’s sugar (for dusting)
  • 1 cup blackberries
  • 1 TBSP sugar (for sprinkling on blackberries)

INSTRUCTIONS

  1. Pre heat the oven to 400ºF.
  2. Mix sugar and butter in a bowl until the mixture gets fluffy.
  3. Add egg to the mixture.
  4. Fold the flour into the wet mixture. Do not overmix.
  5. Grease a 9 x 6 loaf pan.
  6. Pour the batter into pan.
  7. Toss the blackberries in 1 tablespoon sugar. (optional)
  8. Dot the blackberries in the batter by gently pushing them down.
  9. Bake the cake in the oven for 30-35 minutes.
  10. Dust with confectioner’s sugar on top after the cake cools down.
  11. Serve with ice cream, nutella, caramel or whatever heart your desires!

19 Replies to “Blackberry chewy cake”

  1. Yum! Your cake is pretty and inviting! The blackberries look very juicy and fresh. Chewy cakes are some of my favorites too, especially homemade ones – they evoke a warm feeling! Thanks for sharing the recipe 🙂 And I hope your supplies of baking ingredients are back to normal. There’s more yeast and flour here now, much to everyone’s delight! The selection of brands are limited, but I’m glad that supermarkets are bringing them in. We aren’t allowed to eat and drink outside (only takeaways and deliveries are allowed), therefore it’s awesome that they’re meeting the increased demand from everyone who wants to create their own dining experiences at home 🙂

    Liked by 1 person

    1. Thankfully, flour and yeasts are available again but it seems that people snatch them up fast on the shelves! At least I see them more and more. I am good with my baking supplies. Thank you! It is comforting to know that I have a well-stocked pantry which is a blessing. It is also still takeout here although restaurants have reopened last week for outdoor dining. I am still not comfortable to eat out so it is either delivery or home cooked meals. 🙂

      Liked by 1 person

  2. That looks delicious! I love figs too but they bring back bad childhood memories. We had two fig trees growing up and EVERY night in the summer my dad would make me climb them and pick a pint of figs for him. The leaves of figs trees make you itch. A lot. The dumb ass would eat maybe 5 figs and want fresh ones the next night. Every night I’d end up sweaty as hell and itching. 😡

    Liked by 1 person

      1. Oh yeah. Fig trees all over the place down here. My dads from Opelousas, LA, and they had numerous dog trees on their farm. As a kid I remember my grandma’s pantry there being full of figs preserved in mason jars.

        Liked by 1 person

      2. Wow! I love fig jams! I could eat them all the time. Sadly for me, they are not readily available here. If they are, they are mostly at gourmet stores, quite pricey and not as good as home made fig preserves.

        Liked by 1 person

      3. Thank you! So these are how fig trees look like. I also did not know that there are many varieties! I like the purples ones although I have seen the yellow ones as well. I like them when they are overripe and very sweet.

        Liked by 1 person

    1. Thank you. I do not even use Photoshop. I just use Windows editor. I do very minimal editing. I realized that lighting really is the key. Now that we are on quarantine, I can cook and take photos when it is still bright outside. I really want to learn Adobe Light Room but I gave up after a couple of hours. Ha! Ha! I was just playing with it but someday I will try to learn it. Also I learned to use Aperture Priority on my camera. 🙂 Glad you like my photos. Thank you!

      Liked by 1 person

      1. Interesting, you may also like GIMP, it’s a free image manipulation tool similar to Photoshop that can be used to enhance photographs (not that you need it, your photos look perfect, but it could come out handy on a rainy day). You can view the instructions at https://docs.gimp.org/2.8/en/gimp-imaging-photos.html and there are many tutorials available on YouTube which make it easy to start using the software without prior experience. Good luck, I’m looking forward to your next post! 👏👏

        Liked by 1 person

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