Recipe – Blackberry Cake For Two

This an easy summertime recipe to use up some fresh blackberries and have a nice bit of cake for dessert. While I don’t normally bother with it, the cake can be cooled and frosted, if that you like frosting.

Ingredients

• ½ cup all-purpose flour
• ¼ cup of sugar
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• 1 large egg
• ¾ cup milk
• 1 tablespoon butter melted
• 1 ¼ cup blackberries divided
• 1 ½ teaspoon natural vanilla extract

Equipment

• 2 – 12 oz ramekins or au gratin baking dishes
• 1 medium mixing bowl
• 1 small mixing bowl
• 1 small spatula

Instructions

• Preheat oven to 375 degrees.
• Check your berries and dispose of any questionable or spoiled berries
• Wash blackberries and lightly pat dry or let air dry a few minutes
• Grease two, 12-ounce ramekins with butter.
• Combine dry ingredients (flour, sugar, and baking powder) in a medium mixing bowl and mix until evenly distributed.
• In small mixing combine vanilla, milk, egg, and butter and whisk until thoroughly mixed
• Slowly, stir in the liquid mix into a medium bowl of dry ingredient mix, until evenly incorporated.
• Cover bottom of ramekins with a small quantity of cake mix
• Divide the blackberries evenly between the ramekins.
• Divide the batter evenly between the ramekins.
• Bake on the center shelf at 375 degrees for 25 to 30 minutes or until golden brown.

Servings

• This recipe makes two 12 oz ramekins/servings