One Bowl Blackberry Cake
- Prep Time 5 minutes
- Cook Time 40 minutes
- Total Time 45 minutes
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
One Bowl Blackberry Cake
Made in just one bowl, you’ll love this blackberry almond cake (and you’ll love clean up even more). This summer cake has a delicate, moist crumb and is bursting with fresh blackberries.
- Prep Time 5 minutes
- Cook Time 40 minutes
- Total Time 45 minutes
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup neutral flavored oil (I used canola)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups blackberries
Instructions
- Preheat the oven to 350°F and line an 8 or 9 inch round with parchment paper. Set aside.
- In a stand mixer on medium speed, beat the sugar and eggs together until pale yellow, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk!
- Keeping the mixer going at a medium low speed, slowly streaming in the oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and almond extract. Mix well.
- Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix. Last, fold in the blackberries gently.
- Pour the batter into your prepared pan and bake for 40 -55 minutes or until he cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean. Dust with powdered sugar and enjoy!