This blackberry cake may seem laborious, but it couldn’t be easier to make. And, if you caught our baking with Bundt pans tutorial earlier this week, you’ll be ready to create this stunning cake and relish in the flavours of ripe blackberries and zingy lemon.
Blackberries are at their peak of ripeness in August; when my family and I pick them, they practically melt in our hands as we pluck them from the brambles. They’re juicy beyond belief and have the most delicate floral-like flavour. Blackberries are, without a doubt, my favourite summer berry.
Sprouted spelt flour adds a nutty taste to this cake which nicely compliments the berries. Topped with an easy lemon glaze, this cake is perfect for summer picnics or gatherings. Any summer berry will work in this recipe, so feel free to experiment while the season allows.
Note that this recipe works best in a fairly open Bundt pan without tight crevices- because spelt contains less gluten than all-purpose flour, it can be more prone to breaking if you’re not careful. So long as you give your pan a good greasing, you shouldn’t have any troubles. I’ve made (and devoured) this cake more times than I can count on two hands!
Don’t let summer slip away without giving this recipe a try…you’ll be pleased you did!
Fragrant and sweet blackberries are studded through a simple spelt cake. Topped with a zingy lemon glaze, this blackberry cake is perfect for summer gatherings!
For the Cake
- 2 tbsp flax meal + 4 tbsp water
- ½ cup olive oil
- 1 cup cane sugar
- 2 ½ cups sprouted spelt flour
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp sea salt
- 1 ½ cups almond milk
- 2 tsp lemon zest
- 1 tsp Apple Cider Vinegar
- 2 tsp vanilla
- 2 cups blackberries (300g)
For the Lemon Glaze
- 1 ½ cups (200 grams) confectioners sugar, sifted
- 3-4 tbsp fresh lemon juice
- 1 tbsp lemon zest
- Preheat the oven to 375’F. In a large bowl, combine the flax meal and water and let sit for 5 minutes. Then, stir in the olive oil and sugar until combined.
- In a medium bowl sift together the spelt flour, baking powder, baking soda and salt. In a small bowl, combine the almond milk, lemon zest, apple cider vinegar and vanilla.
- Alternatively add the flour and almond milk mixture to the olive oil/sugar mixture, stirring between additions just until combined. Stir in the blackberries until evenly distributed.
- Grease a 10″ Bundt pan/fluted tube pan. Spoon the batter into the pan and bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the centre comes out clean.
- Remove the cake from the oven and let cool in the pan for 15-20 minutes on a wire rack. Gently run a thin spatula or knife around the edge of the cake (including the centre tube).
- To remove the cake, place the cooling rack on top of the pan and flip the cake over while firmly holding the rack in place. Be sure to use oven mitts if the pan isn’t cool enough to handle. Once you feel the cake drop, gently lift off the pan. Cool completely then gently transfer to your serving plate.
- Prepare the Glaze: In a medium bowl, stir together the glaze ingredients and mix well to ensure there are no lumps. Start with 3 tablespoons of lemon juice and if the glaze seems too thick, add the remaining tablespoon. Drizzle the glaze over the top of the cooled cake, garnish with fresh blackberries (optional) and serve.
This recipe works best in a fairly open Bundt pan without tight crevices. The cake will last covered for up to 5 days in the fridge. An equal measure of all-purpose flour can be used in exchange for spelt.
Want more Blackberry inspiration? Give these recipes a try before Summer is over!