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Blackberry sponge cake

Author David
Posted On 4th September 2013

blackberries

September and October are bramble season in the UK and hedgerows are currently glistening with glossy, fat blackberries, to be picked at will and great for using in a multitude of both sweet and savoury recipes   especially with game birds such as grouse.

In more traditional style, try this fruity sponge served with sinful, delicious clotted cream or a scoop of vanilla ice-cream.

  • 125g softened unsalted butter, cubed
  • 125g golden caster sugar
  • 3 large eggs, beaten
  • 125g self raising flour, sifted
  • 350g fresh blackberries

Preheat the oven to 1900C and grease and line a 20cm springform tin.

Beat the butter and sugar together until they are fluffy and creamy.

Keep beating while you add the eggs very slowly.

To avoid curdling, make sure the eggs are at room temperature before use and add a spoonful of flour as you mix in each egg.

Once the eggs are fully combined, fold in the flour gently.

If the batter seems a little stiff, stir in a splash of milk to loosen it up.

Pour the mixture into the cake tin and smooth over the top.

Scatter a couple of teaspoons of flour over the blackberries and toss the fruits so they are lightly coated, then scatter them over the mixture in the cake tin.

Bake for about 35-40 minutes.

When the cake is cooked it will be golden brown on top and a skewer inserted into the centre will come out clean.

Allow to sit in the tin for 10 minutes after removing from the oven, then gently release from the tin and allow to cool on a wire rack.

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