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Maybe it’s just me, but I feel like there’s something very rustic about blackberries. Blueberries, raspberries, and strawberries get a lot of attention and seem to have a lot of modern uses, but I don’t often see recipes involving blackberries. That’s why, when I came across a reference to a blackberry sponge cake in one of the Redwall books, I knew I had to get baking.
I baked this cake in the Fall, but I never got around to posting it until now. I know it can be hard to find fresh blackberries to use this time of year, but I think frozen berries could work well, too. You can also substitute for a different kind of berry, or just save this recipe for the summer when you can find fresh blackberries.
I had a hard time finding a blackberry sponge cake recipe to follow, but I finally found this recipe. A note about the measurements for my fellow American cooks: You’ll notice I’ve kept the ingredient measurements in weight measurements (grams) instead of cups. Usually, I like to convert British recipes to American baking measurements since I know not everyone has a kitchen scale. However, I’ve discovered the hard way that sponge cake really does turn out best when the ingredients are measured in grams rather than cups, since it’s more precise. You can find a kitchen scale for around $10 to $15, so it’s a relatively inexpensive addition to your kitchen, and I think you’ll find a lot of other uses for it, too, in addition to making delicious sponge cakes.
Blackberry Sponge Cake – A Redwall Recipe
- 125 grams unsalted butter, cubed and softened
- 125 grams sugar
- 3 eggs
- 125 grams flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Splash of milk (any kind)
- 12 ounces blackberries
- Beat together the butter and sugar.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the flour, baking powder, and salt.
- Add a splash of milk and mix until just incorporated.
- Pour the batter into a greased round cake tin.
- Lightly coat the blackberries with flour and scatter them over the top of the batter.
- Bake for 35 minutes at 375 degrees F.
You can serve this cake with ice cream or whipped cream, but it’s also delicious on its own. A dusting of powdered sugar is yummy, too.