Blackberry Sponge Cake

A fluffy cloud like vanilla sponge baked to perfection atop a luscious layer of ripe blackberries makes the perfect blackberry sponge cake. Serve this warm with a big scoop of vanilla ice cream and be transported to my favorite childhood dessert.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

heating berries 30

Total Time 55

Servings servings

Calories 320kcal

Author Elizabeth Marek

Equipment

9"x13" baking dish

Ingredients

Blackberry Mixture

35 ounces blackberries fresh or frozen
4 ounces sugar

Sponge Cake Batter

3 large eggs room temperature
⅛ teaspoon salt
6 ounces sugar
4 ounces flour
1 teaspoon baking powder
2 ounces unsalted butter
2 Tablespoons boiling water

US Customary - Metric

Instructions

Preheat your oven to 375ºF
Fill your 9"x13" pan ¾ of the way full of fresh or frozen blackberries
Sprinkle the sugar over the top of the blackberries.
Bake the berries and the sugar mixture until the berries are bubbling in the center. This usually takes about 30 minutes.
Once the berries are bubbling, you can start making the sponge cake.
Sift the flour and the baking powder and set aside.
Place the butter in the boiling water and set aside.
Place the eggs and the salt into the bowl of your stand mixer with the whisk attachment and whisk on medium until foamy.
Reduce the speed to low and sprinkle in the sugar.
Turn the speed up to medium high and whisk until thick and the batter falls in ribbons (ribbon stage).
Fold in the sifted flour and baking powder.
Fold in the melted butter and water.
Pour the sponge cake batter on top of the hot berries and marble the berries slightly so some of the berries are on top of the sponge.
Bake for about 20-25 minutes or until the sponge is set and golden brown.
Serve immediately with a scoop of vanilla ice cream.

Notes

Switch out the blackberries for marionberries, strawberries, rhubarb, peaches, raspberries, blueberries, or even apples! This recipe is super forgiving and can be adapted to any kind of fruit you like.

Switch out the white sugar for brown sugar for autumn flavors

Replace the butter with brown butter for more flavor

Feel free to add in spices like cinnamon, nutmeg or extracts

Nutrition