Blackberry Cake Recipe

Name: Blackberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs or 3 medium-sized; 1 natural yogurt; 6 3/4 tablespoons milk; 6 3/4 tablespoons milk; 3 1/2 tablespoons softened butter or margarine; 1 7/16 cups flour; 1 cup sugar; 1 teaspoon baking powder; 1 cup blueberries or other red fruit; 1 tablespoon flour; powdered sugar for coating

Servings: persons

2 large eggs or 3 medium-sized
1 natural yogurt
6 3/4 tablespoons milk
6 3/4 tablespoons milk
3 1/2 tablespoons softened butter or margarine
1 7/16 cups flour
1 cup sugar
1 teaspoon baking powder
1 cup blueberries or other red fruit
1 tablespoon flour
powdered sugar for coating

1
Preheat oven to 180 degrees Celsius.
2
Grease a small round pie pan with margarine and dust with flour.
3
Set aside.
4
In a bowl, mix the eggs, milk, and butter. Beat until creamy.
5
Add the flour, sugar and baking powder, mix until well combined.
6
Pour the dough in the greased pie pan.
7
Place the blackberries in a bowl, sprinkle with 1 tablespoon of flour, and gently mix without crushing the fruit.
8
Evenly distribute the blackberries over the dough in the pie pan, and sprinkle with powdered sugar.
9
Bake for 25 to 30 minutes.
10
Remove from oven, and cool.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggs or 3 medium-sized, 1 natural yogurt, 6 3/4 tablespoons milk, 6 3/4 tablespoons milk, and more.

Yes, Blackberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Cake

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