Bourbon Blackberry Cake Recipe
Introduction
This Bourbon Blackberry Cake is a delightful dessert that combines the rich flavors of bourbon with fresh, juicy blackberries. It’s moist, flavorful, and perfect for any occasion where you want a touch of Southern charm in your baking.
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh blackberries
- 1 cup granulated sugar
- 1/4 cup bourbon
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Step 2: In a bowl, whisk together flour, baking powder, and salt.
- Step 3: In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Step 4: Stir in the bourbon.
- Step 5: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Step 6: Gently fold in the blackberries, being careful not to crush them.
- Step 7: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is moist.
- Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- If fresh blackberries are unavailable, frozen ones can be used—just thaw and drain them before folding into the batter.
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- Try adding a simple glaze made from powdered sugar mixed with a bit of bourbon to drizzle over the cooled cake.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to enjoy the moist texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I omit the bourbon in the cake?
Yes, you can replace bourbon with an equal amount of milk or apple juice if you prefer a non-alcoholic version, though the flavor will be less rich.
How do I prevent the blackberries from sinking to the bottom?
To keep blackberries evenly distributed, toss them lightly in a bit of flour before folding them into the batter—this helps suspend them throughout the cake.
PrintBourbon Blackberry Cake Recipe
A luscious Bourbon Blackberry Cake that combines the tartness of fresh blackberries with the warm, rich flavor of bourbon in a moist, tender cake. Perfect for a dessert with a touch of sophistication and a comforting southern twist.
- 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
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup bourbon whiskey
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blackberries
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust it with flour to prevent 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, using an electric mixer, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Bourbon: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the bourbon and vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fold in Blackberries: Gently fold in the fresh blackberries, taking care not to crush them to prevent the batter from turning purple.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Use fresh blackberries for best texture and flavor; frozen can be used but expect a slightly moister crumb.
- The bourbon adds warmth and depth, but can be omitted or substituted with vanilla extract for a non-alcoholic version.
- For extra moisture, brush the cooled cake with a little bourbon syrup made by simmering bourbon with sugar and water.
- Serve with whipped cream or vanilla ice cream for an indulgent treat.
- Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
Keywords: Bourbon cake, Blackberry dessert, Moist fruit cake, Southern dessert, Bourbon blackberry cake
