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Blackberry-Orange Cake

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1 large egg
  • 1 teaspoon grated orange zest
  • 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream or plain yogurt
  • 2 cups fresh blackberries
  • Confectioners' sugar, optional

Directions

  • Preheat oven to 350°. Grease and flour a 9-in. springform pan.
  • In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
  • In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes.
  • Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.
Nutrition Facts
1 slice: 274 calories, 12g fat (7g saturated fat), 51mg cholesterol, 177mg sodium, 38g carbohydrate (22g sugars, 2g fiber), 4g protein.

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