This recipe was clipped from a magazine years ago. It was originally for Blackberry Bread. I usually just make it in a skillet or small 8 X 8 baking dish. It is great alone or with just a sprinkling of powdered sugar over it. On this day Baby O was in the mood for icing.
Blackberry Snack Cake
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 1/2 cups fresh or frozen blackberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
1 teaspoon lemon zest
2 tablespoons lemon juice
1. Preheat oven to 350 degrees. Stir together flour, salt baking powder and cinnamon.Now stir in Blackberries enough to coat berries in flour mixture.
2. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
***I use an 8 X 8 baking dish and have even used a well greased skillet***
3. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
*****I do not remove from pan but rather serve it as a snack cake!!*******
On this day we wanted icing so I took half a small block of cream cheese and brought to room temperature. I put the softened cream cheese in the bowl of my mixer and added about 2 tablespoons blackberries. Turn on the mixer and mix slowly the blackberries and cream cheese. Then I added a couple drops lemon juice. Now with mixer going on slow I added powdered sugar about 1/4 cup at a time to the mixing bowl with the beaters running until it reached the consistency of icing.
Baby O and I are loving this color!
Now spread on cooled cake.
Just a small cake with a little berry/lemon/cream cheese zing. Perfect for some summer snacking!
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