Blackberry Breakfast Cake

PREP TIME15MINUTES MINS

COOK TIME50MINUTES MINS

COOLING TIME15MINUTES MINS

TOTAL TIME1HOUR HR 20MINUTES MINS

Blackberry Breakfast Cake is a cake filled with fresh blackberries, baked and then drenched in a warm sweet milk mixture for an incredibly moist and flavorful bite!

Ingredients

▢1 cup (125 g) all-purpose flour▢⅓ cup (67 g) granulated sugar▢2 ½ teaspoons baking powder▢½ teaspoon kosher salt▢3 large eggs, room temperature▢½ cup (109 g) vegetable oil▢2 cups blackberries, fresh or frozen (thawed), divided

Topping

▢½ cup (122.5 g) whole milk▢2 tablespoons unsalted butter▢2 tablespoons granulated sugar▢confectioners' sugar, for dusting

Instructions

Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.

To a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.

To a small bowl, add eggs and oil. Stir until well combined.

Add the eggs and oil mixture to the flour mixture, mixing until combined.

Set aside ½ cup of blackberries. Fold the rest of the blackberries into the batter until coated.

Pour the batter into the lined pan and top with the reserved ½ cup of blackberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.

Topping

In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.

Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.

Pour the milk mixture over the baked cake, making sure it fills the holes and covers the top.

Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.

Dust the cake with confectioners’ sugar before serving. Enjoy!