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With 4 weeks left of my pregnancy, I find myself wanting to eat sweets to calm my nerves. Normally, a chocolate shake would do the trick, but I’ve been lactose intolerant for almost 2 months now and can no longer splurge on ice cream. 

So, I went to the store on a mission to find a sweet treat but saw that blackberries were on sale again. I’ve been dying to use them for something. So, instead of making Pineapple Upside Down Cake, I used blackberries instead. I couldn’t believe how easy and delicious it was!

What you will need:

2 1/2 cups fresh blackberries
1/2 cup plus 1 1/2 tablespoons of sugar
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter
1 egg
1 teaspoon vanilla
1/2 cup buttermilk

I got 2 bowls out, like I do when making chocolate chip cookies.
In one bowl, I whisked the flour, baking soda and salt.

In the other bowl, with an electric mixer, I beat the butter and 1/2 cup of remaining sugar.
Then I added the egg and vanilla.
Once that was all mixed, I slowly added the flour mixture and buttermilk.

I didn’t have a round 8 X 2 cake pan, instead I used disposable tin bread pans that were 8 X 4 ( I bought them for banana bread) 

These worked better because I didn’t have to grease the pans or even use parchment paper.

I divided the berries up between the three pans. Then I sprinkled the berries with 1 1/2 tsp of sugar.

Then I poured the mixture in all three pans and baked in the oven at 400 degrees for 30-35 min.
It’s important to immediately take the cake out of the pan so the fruit doesn’t get too soggy.

Because I cannot have whip cream or ice cream, I sweetened some greek yogurt with honey and put a dollop on top.

It was a huge treat as a dessert and perfect with my tea in the morning 🙂

Enjoy!
Joy

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