This delicious blackberry coffee cake is a nuts-free and soy-free dessert, made with all purpose flour, granulated sugar, eggs, whole milk and fresh blackberries – perfect for any occasion!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 42 mins of preparation time for 52 mins of total time – easy
🍽 8 servings – 313 kcal per serving
|
Serving
116g |
Fat
7g |
Sat. fat
4g |
Sodium
65mg |
|
Carbs
58g |
Fibers
1g |
Sugars
39g |
Proteins
4g |
INGREDIENTS
- 1½ cup all-purpose flour
- 2 tsp baking powder
- 1½ cup granulated sugar
- 1 egg
- ¾ cup whole milk
- 4 tbsp butter
- 1 tsp vanilla extract
- 1 cup blackberries
TOOLS
- 3 bowls
- 1 whisk
- 1 hand mixer
- 1 oven
- 1 spoon
- 1 cake pan
- 1 colander
- 1 serving plate
STEPS
Crack the egg into a bowl. Beat the egg for two minutes with a hand mixer to get beaten eggs.
Rinse and drain the blackberries in a colander.
Transfer the drained blackberries to a second bowl. Then sprinkle half cup of granulated sugar over them and mix with a spoon to get sugared blackberries.
Preheat the oven to 350°F for 15 minutes.
Put all purpose flour in a third bowl. Add 1 cup of granulated sugar and baking powder to the third bowl and whisk for 2 minutes. Then add the beaten eggs, whole milk, vanilla extract, and 3 tbsp of butter. Mix the ingredients with a hand mixer to get a batter.
Grease a cake pan with 1 tbsp of butter. Then pour the batter into the cake pan and spread the sugared blackberries. Place the cake pan in the hot oven and bake for 30 minutes. Then turn off the heat and remove the cake pan from the oven.
It’s ready to be served !
