This post is sponsored by Authors of the Marietta Fair Series. My opinions are 100% my own. You can view my full Disclosure Policy here. Well it’s that time again for so many country folk like me. What you say? … Continue reading
I hope you’ll join us tonight on Facebook for the Launch Party of Wild Iris Ridge. Win some great prizes, meet ReaAnne and find out more about this awesome book! Happening at the link below from 9-10 EST. Hope to see you all there!
My dad calls me last week and lets me know the blackberries are ready to be picked. Here’s the thing with blackerries with my family, it’s whoever can get to my dad’s the fastest! Well, it didn’t take me long to high-tail it to the garden (:
It just so happened to be Father’s Day and I had intentionally intended to bake a blueberries and lemon cake for my sweet husby.
After we picked all the blackberries, I thought well why not blackberries instead of blueberries.
It has just enough lemon flavor, but the blackberries help cut out the too-sweet taste. I topped it with a lemon buttercream frosting that came out perfecto!
This would make an amazing cake for your next potluck or bbq. Or how about for the upcoming 4Th Celebration?
But seriously, this cake is to die for. It’s a mix between a pound cake and a cobbler, yumm-o! It didn’t stay long around these parts. I had a lot of grabby hands reaching for it.
But I would love for you to try this cake for yourself and tell me your thought!
2 1/2 cups all-purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sugar
1 cup oil or butter
2 cups blackberries
1/4 lemon juice
1 cup of milk
4 sticks of butter
1 bag of powered sugar
3 tbs of milk or heavy cream (just to help mix the powered sugar with butter)
3 tbs lemon juice
1) Mix your eggs together with your sugar until completely mixed
2) Add in your oil and lemon juice
3) In a seperate bowl, wisk together flour, baking soda, baking powder, salt
4) Add in 1/2 flour mixture and 1/2 milk and mix together
5) Add in remainder of flour and milk and continue mixing until combined
6) Pour your mixture into 3-8 inch round cake pans (grease well)
7) Add 1/3 of blackberries to each pan
8) Bake at 325 degrees on middle rack for appx 35 minutes
9) Remove cake from pan and let cool before frosting
*If you have any loose crumbs on cake, refrigerate for 30 minutes before frosting
1) Whip butter with the mixer until completely smooth (make sure butter is soft before mixing)
2) Add in 1 cup of powered sugar and 1 tbsp of milk or heavy cream, at a time to butter and whip together.
3) Continue adding the sugar and cream and whipping until all powered sugar has been added to butter.
4)Now add in your lemon juice for flavor.
5)If your frosting is to dry add another tbsp of cream. If frosting is too thin add another 1/2 cup of powered sugar until you get the consistency you desire.
1)Spread frosting between layers and stack, evening up as much as possible
2)Now you are ready to frost your cake, add a few blackberries on top for decor and enjoy
You will not regret your choice for this cake!
And if you missed the DIY Tutorial for the Cute and Easy CakeStand, you can find it here: https://graceandgravy.com/2014/06/12/thursdays-diy-tutorialcakeplate/
Also today is June 24th! That means that Wild Iris Ridge is released today! If you haven’t read the reviews for this new book, please do! This is such a great summer read, that I am giving everyone permission to grab a cup of coffee, cuddle up in a comfy chair and spend the afternoon reading.
It is available for purchase online from Amazon @
or B&N @ http://www.barnesandnoble.com/w/wild-iris-ridge-raeanne-thayne/1117254482?ean=9780373778591
Make sure to check it out!