Blackberry and Lemon Bake, this came about purely because we overbought on our berries the other day. We wanted to juice some fruit (yes, I juice occasionally) and so we bought blackberries, however we found that we had bought too much other fruit and so I thought instead of binning the blackberries, why not bake with them.
When I baked this Blackberry and Lemon Bake, I had full intentions of getting onto the blog sooner, but you know how it is, I decided to add a different recipe instead.
Given that the Great British Bake off was starting the next week, I wondered if maybe I should get it on in time for the start of that, but when I looked, I saw that they weren’t baking tray bakes on the first week but instead were making a madeira cake, which I have made, but isn’t on the blog and will be coming onto the blog soon, so do look out for that.
This Blackberry and Lemon Bake is a riff on the classic blueberry and lemon bake, but I personally prefer the blackberries to the blueberries as they are larger and juicer. You can also normally forage the blackberries in fields close to you. I used to have a field where you could pick them, but sadly the trees got chopped down, not entirely sure why, which is a shame, however, these came from the green grocer who assured me they are British, so that is ok.
When baking the Blackberry and Lemon bake, ensure that you put a little layer of sugar on the top so that you get a nice crunch. You could even add some crushed almonds to the top as this would give it a wonderful almond crunch. Texture, all about the texture.
So, are you watching the Great British Bake Off if you live in the uk? What do you think so far? Even though it is only the first episode, I am already hooked. I am constantly amazed at the nerves of steel the contestants have. Good for them I say.
As this Blackberry and Lemon bake contains blackberries, I am entering into the Great British Blackberry round up which is being jointly hosted by Janice from Farmersgirl Kitchen and Karen from Lavender and Lovage both are wonderful foodie blogs and you can find lots of interesting recipes on there, so do pop over and say hello.
I hope you enjoy the recipe and let me know in the comments below what you think.
See you soon.
Blackberry and Lemon Bake
The wonderful sharpness of the blackberry combined with the zing of the lemon make this a bake that you will want to make again and again. You get the crunch of the sugar on the top and this is a wonderfully moist cake.
For the cake
- 225 grams unsalted butter softened (so take out the fridge at least an hour before using)
- 225 grams golden castor sugar
- 4 eggs
- 250 grams self raising flour sifted
- 1 lemon juice and zest
- 25 grams ground almonds
- 300 grams whole blackberries
- 2 tbsp demerara sugar
- 2 lemons juice of
- 115 grams golden caster sugar
- Preheat the oven to 180 degrees without the fan.
- Grease and line the bottom of a square 8 inch or 20cm cake tin. I have a silicone one which I use which is great.
- Put the butter in a bowl, add the golden castor sugar and beat together until light and fluffy, about 5 minutes. Add one egg at a time and then beat throughly after each egg, if you see it look like it is starting to curdle , add a little flour.
- Add the lemon zest and then beat again. The using a wooden spoon, add the flour and the almonds and fold in, add the juice of the zested lemon and mix gently until combined.
- Fold in three quarters of the blackberries and the pour the mixture into the prepared tin. Smooth the top and the scatter the remaining blackberries over the top, try and get an even scattering so that they are not all clumped together one one section.
- Sprinkle the demerara sugar of the top, then bake in the centre of the preheated oven for about 45 minutes. It will be ready when it has risen well and golden on top and a skewer inserted into centre comes out clean.
- While the blackberry and lemon bake is baking, make the topping. To do this, place the lemon juice and sugar into a bowl and mix until combined.
- As soon as your cake comes out the oven, place it on a wire rack and prick the cake all over with a fine skewer, when pouring the mixture over, do it gently so that you allow the mixture to soak in at each hole, otherwise your cake will become very soggy.
- Allow the cake to cool completely in the tin before removing.
- To remove, I suggest (if you greaseproof paper is long enough) that you simply grip the side and carefully take it out of the tine and then place in an airtight container and serve.
I do hope you enjoy this recipe for Blackberry and Lemon bake and that you give it a bash.
See you soon.