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Categories:
fresh blackberries sugar ground cinnamon flour lemon instant pudding salt butter vanilla Eggs At milk
Viewed: 45 - Published at: 8 years agoIngredients
- 2-1/2 cups Fresh Blackberries
- 2-1/4 cups Sugar, Divided
- 1 pinch Ground Cinnamon
- 3 cups Self-Rising Flour
- 2 teaspoons Lemon Instant Pudding Mix
- 1/2 teaspoons Salt
- 1 cup Butter, Softened
- 1 teaspoon Vanilla
- 4 whole Eggs At Room Temperature
- 1 cup Milk
Method
- 1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.)
- 2. Mix 1/4 cup of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
- 3. Combine flour, pudding mix and salt in a small mixing bowl.
- 4. Beat butter or margarine with a mixer at medium speed until it's whipped and fluffy.
- 5. Add the remaining sugar (2 cups) and vanilla, beat well.
- 6. Add eggs, one at a time, beating well after each addition.
- 7. Add dry flour mixture and milk alternately, beating on low speed after each addition.
- 8. Place berries in cake pan.
- 9. Pour batter over the berries and lightly swirl with a spoon.
- 10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan.
- 11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- 12. Cool for 10 minutes before removing cake from pans.
- When cake is completely cool, stack layers and ice the cake with buttercream icing.
- Visit the "related blog post" link above to see more photos and print a pdf of this recipe.
