Blackberry Almond Cake

by Suzanne on June 4, 2010

in Sweet Things

Blackberry almond cake |

I have fond memories of picking blackberries in my own back yard in the middle of the city in Southern CA. My Dad loves to grow fruit and blackberries grew like weeds in our backyard.   They were extra sweet from the vine and we would snack on them in between swim breaks.  We sometimes would put them on ice-cream but mostly we just ate them straight from the vine and so did our dog.

blackberries |you

A good friend of mine has a blackberry farm here in Arkansas and so I got some of the first blackberries this year. I thought I might share this weekend some recipes on blackberries to tempt you to get cooking with them.  This little cake is just perfect for breakfast or snacking, it’s moist and tangy with a hint of almond and nutmeg or if you’re not a nutmeg fan then use some cinnamon. I used Greek yogurt to add the moistness but I’m sure buttermilk would be a wonderful too.

Blackberry almond cake |

Blackberry Almond Cake

1 1/4 fresh or frozen partially thawed blackberries
2-3 tablespoons granulated sugar
a few grates of nutmeg or 1/2 tsp. cinnamon
1/4 cup whole raw almonds, roasted and cooled or use already sliced almonds
1/2 cup butter (1 stick)
1/2 cup granulated sugar
2 large eggs
1/2 cup plain yogurt or Greek yogurt
1/2 teaspoon almond extract
1 lemon zested, and juice
1 cup all-purpose flour
1/2 cup almond flour or use all-purpose flour
1 tsp. baking powder
1/2 teaspoon baking soda
1/2 tsp. salt
1 cup powdered sugar

Step 1: Pre-heat oven to 350 degree Fahrenheit. Prepare one 8 inch spring form pan, loaf pan, or small casserole pan, like I used, by spraying with cooking spray.
Step 2: In a small bowl put blackberries in with 3 tablespoons sugar, freshly grated nutmeg, chopped almonds and mix together, then set aside.
Step 3: In a medium size mixing bowl beat butter and sugar at medium speed until creamy, 2 to 3 minutes.  Add eggs and beat well, then add next 3 ingredients beat until smooth.
Step 3: Combine flour, baking powder and salt.  Gradually add to butter mixture beating until well blended.   Pour 1/3 of batter into greased pan spreading out evenly then top with 1/3 of the berry and nut mixture, repeat and end with the batter on top.
Step 4: Bake at 350 degrees F. for 35-40 min. or until toothpick or cake tester inserted into the middle of cake comes out clean.
Step 5: When cake is cool sprinkle powdered sugar on top or make a simple glaze of 1 cup powdered sugar and juice of a  lemon, whisk together and pour over cake when cool.

Blackberry almond cake |

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1 Joni June 4, 2010 at 3:03 am

Okay, I am going to try this! It looks soooo yummy! I love almonds and I love how the blackberries are cooked inside. How fortunate to have a friend with a blackberry farm! We used to have wild blackberries on our property when we lived in CA. Joni

2 Jerri June 4, 2010 at 3:32 am

Wow! That looks yummy!

3 Suzanne June 4, 2010 at 3:33 am

I know I'm so glad to have friends with great fresh fruit. I hope you enjoy the recipe, thanks for stopping by and commenting.

4 nancyc June 4, 2010 at 2:21 pm

This sounds really good! I'm always looking for good blackberry recipes! 🙂

5 Melinda June 4, 2010 at 8:28 pm

I still have a couple of bags of frozen berries from last year – this would be such a special treat to use them up!

6 Suzanne June 4, 2010 at 11:15 pm

Melinda, if you do use frozen I would thaw then out fairly well since it would take much longer to cook the cake. I have used frozen in my berry oat bread but not this cake, let me know if it turns out well.

7 Rebecca June 9, 2010 at 5:24 am

That looks totally heavenly! Wish I could get fresh blackberries easier. I used to get all the time when I lived in WA State.

8 Evan June 9, 2010 at 1:25 pm

This looks delicious! I love blackberries and the more recipes I find the more excuse I have to buy them alll the time! 🙂 Thanks for sharing

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