Bourbon Blackberry Cake Recipe
This Bourbon Blackberry Cake is a moist and flavorful dessert that combines the sweet tang of fresh blackberries with the rich, warm notes of bourbon. Perfectly baked to a tender crumb, this cake offers a delightful balance of fruity and boozy flavors, making it an ideal treat for gatherings or a special occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup bourbon whiskey
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Fruit
- 1 ½ cups fresh blackberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Bourbon: Beat in eggs one at a time, then mix in the bourbon and vanilla extract until fully incorporated.
- Combine Wet and Dry: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
- Fold in Blackberries: Gently fold the fresh blackberries into the batter, distributing them evenly without crushing.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Serve as is, or dust with powdered sugar for added sweetness.
Notes
- Use fresh blackberries for best texture; frozen blackberries can be used but may release more juice and make the batter wetter.
- Adjust bourbon quantity to taste; for a milder flavor, reduce to ¼ cup.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Keywords: Bourbon cake, blackberry cake, moist cake, bourbon dessert, fruit cake, baked cake
Find it online: https://tastygenius.com/bourbon-blackberry-cake-recipe/
