Mom's Blackberries and Cream Cake Recipe

Thursday, May 12, 2016

    One of my favorites times of the year and childhood 
memories was off to pick blackberries or raspberries. Then cakes, cobblers and jams that came out of mom's kitchen. Here was the first recipe I remember we had at the beginning of the season. A delicious buttery scratch cake with whipped cream and just a hint of cinnamon made us know summer is near. 

Blackberries and Cream Cake Recipe

Cake Mixture
2 cups flour
4 tablespoons baking powder
3/4 cup milk
1/4 teaspoon salt
5 tablespoon melted butter

Blackberry Mixture
1 cup blackberries
5 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons water
1 tablespoon flour
note: cinnamon is optional

In a small bowl toss berries with water, cinnamon, flour and sugar. Set aside.

In another bowl add flour, milk, butter, baking powder and salt, mix all together.

In a small rectangular pan or pie plate, add 1/2 the batter on the bottom of the greased pan. Add berry mixture on the dough batter and top with remaining scattering the batter top with cinnamon sugar. Bake at 400 till golden brown check after 30 minutes. Serve with whipped cream or french vanilla ice cream.

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