Blackberry Cakes
Easy Blackberry cakes made with foraged blackberries. A yummy, frugal bake for the cake tin!
We're lucky to have a bank full of blackberries in our garden and also many more in the field behind us, so when blackberry season hits my freezer gets very full!
These easy blackberry cakes are super quick to make. In fact, you can be eating one just 20 minutes after you decide to make them.
There's something so comforting about these little sponge cakes and a sign that Autumn is well on it's way!
As much as I love summer, I think Autumn has to be my favourite season. Bonfires, quiet beaches, woodland walks, casseroles, baking, apples - love it!
TOP TIPS FOR MAKING THE BLACKBERRY CAKES
- The blackberry buns can be made with frozen blackberries as well as fresh ones.
- Spice them up by adding half a teaspoon of cinnamon to the mixture.
- You could use other berries in these too - raspberries and blueberries would work really well, or a combination of all three.
- These little sponge cakes make quick and easy puddings for the kids, if you serve them warm with custard.
- They also make great after school snacks for hungry tummies.
TRY THIS NEXT!
Apple and Blackberry Crumble
Another great way of using your foraged blackberries. Who doesn't love crumble?! Custard for me please.
FREEZING BLACKBERRIES
Blackberries are delicate so wash them very gently under tap water.
Air dry by placing them on a tea towel or cloth. Pat them with kitchen towel to remove as much moisture as possible.
Line some large baking trays with baking paper then lay out the washed and dried blackberries on them. Open freeze overnight.
Transfer the frozen blackberries to freezer bags and freeze for up to 1 year.
PIN THE RECIPE FOR LATER!
BLACKBERRIES - A FREE SUPERFOOD
In fact, just 1 cup of raw blackberries has 30mg of vitamin C, which is over half your daily recommended intake.
Blackberries are also full of antioxidants and count towards your 5- a-day.
Why not get your walking boots on, grab a large container (a walking stick is also handy for the big juicy out of reach blackberries at the top of the hedge) and get picking!
It's a great free activity to do with children too.
Why not get your walking boots on, grab a large container (a walking stick is also handy for the big juicy out of reach blackberries at the top of the hedge) and get picking!
It's a great free activity to do with children too.
HOW TO MAKE BLACKBERRY CAKES
Yield: 12
Blackberry Cakes
Prep time: 10 MCook time: 10 MTotal time: 20 M
Easy blackberry cakes recipe using foraged blackberries. Yummy served warm with custard or as an after school snack.
Ingredients:
- 100g Butter, softened
- 100g Caster Sugar
- 2 Eggs, beaten
- 1 TSP Vanilla Extract
- 100g Self Raising Flour
- 75g Blackberries
- 1 TBSP Demerera Sugar for sprinkling
Instructions:
- Preheat the oven to 180°c (160°fan) and line a 12 hole bun tin with paper cases.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract then fold in the flour.
- Gently fold in the blackberries then place heaped tablespoons of the batter into each paper case.
- Bake for 10 minutes then sprinkle with demerara sugar whilst they are still warm.
Calories
141.16
141.16
Fat (grams)
7.66
7.66
Sat. Fat (grams)
4.55
4.55
Carbs (grams)
16.27
16.27
Fiber (grams)
0.56
0.56
Net carbs
15.72
15.72
Sugar (grams)
9.76
9.76
Protein (grams)
2.03
2.03
Sodium (milligrams)
165.02
165.02
Cholesterol (grams)
48.92
48.92
Calories and nutrition for 1 cake
Great little cakes, made them with blackberries, my husband loved them. Als made some with blackcurrants as we had a glut of them this year and they were really yummy.
ReplyDeleteGlad you enjoyed them! I've been picking loads of blackcurrants the last few days, so I might well do what you did, and use them in these cakes! Thanks for the idea!
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