Blackberry Poor Man'S Cake
A luscious blackberry cake with a moist crumb and fruity flavor, perfect for casual gatherings or teatime, combining sweet blackberries with a tender, buttery base.
Ingredients
Instructions
- Beat egg and sugar together until light.
- Add milk, melted butter, and vanilla, and mix well.
- Sift flour, salt, and baking powder twice.
- Add the sifted dry ingredients to the liquid mixture and mix well.
- Gently fold in the blackberries.
- Pour the batter into a greased 8 x 8-inch pan.
- Bake at 350°F for about 45 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk or adding a teaspoon of lemon zest. If fresh blackberries are unavailable, frozen ones can work, but be sure to thaw and drain excess moisture. Additionally, you can experiment with different berries or even add a swirl of jam for variation. This recipe is simple enough for beginners, so don't hesitate to try it out!
Serving Suggestions
Serve your Blackberry Poor Man's Cake warm, dusted with powdered sugar for a touch of elegance. It pairs beautifully with whipped cream or vanilla ice cream for a delightful dessert. For a brunch option, serve alongside a fresh fruit salad or some Tangy Broiled Potato Slices for a balanced meal. This cake also makes a lovely afternoon snack with a cup of tea or coffee.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for about 15-20 seconds or in a preheated oven at 350°F until heated through. This cake tastes great warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Poor Man'S Cake contains roughly 351 calories, with 6g protein, 59g carbohydrates, and 4g fat. It is a good source of iron (16% of the Daily Value), calcium (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 924mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this recipe?
Absolutely! You can substitute blackberries with raspberries, blueberries, or even diced peaches. Just be mindful of the moisture content of the fruit you choose, as it might affect the baking time or texture of the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking in 5-minute increments until it's fully cooked.
Can I make this cake ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Alternatively, bake the cake ahead of time and store it, covered, at room temperature. Just remember to warm it slightly before serving for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).