Its winter people, sometimes the only thing we want to eat is chocolate cake, hot chocolate and mac & cheese. I decided to go against the blistery winter blues and experiment with the flavors of Blackberries. I had found them on sale this past week and decided to buy a couple pints because they appealed to me.

As soon as I got home that night I decided to do a Blackberry Cake, needless to say it came out superb and because of this baking experience I came up with different ideas next time I decide to do this.

I took a basic cake recipe online and completely made it my own, making some substitutions along the way.

Whole Wheat Black Berry Cake

2 Cups Whole Wheat Flour

1 Cup Fresh Blackberries (chopped up)

2 Eggs

2 Teaspoons Baking Powder

1/2 Cup Olive oil

1/2 Teaspoon Salt

3/4 Cup Brown Sugar (plus extra for topping)

1/2 cup White Sugar

1 Cup Almond Milk

Preheat Oven to 350 degrees

Before doing anything else chop up the Blackberries and put them in a bowl with the white sugar stir it up and let sit.

In a mixing bowl put the flour, baking powder and salt in and stir it up. In a separate bowl cream the olive oil and brown sugar and then add the eggs. Stir so it is evenly mixed.

Put the egg mixture into the flour mixture and stir carefully, be careful not to over do it. Add the milk and blackberry mixture until combined. Mixture will be lumpy. Pour into round cake pan or loaf pan and before putting in the over sprinkle brown sugar over the top. Bake until toothpick inserted in the middle comes out clean about 40 minutes.

This cake was moist and tasted really good warmed up with some vanilla ice cream on top.

Next time I am going to cut out the white sugar and make the cake more tart. Lemon zest and then a lemon drizzle over the top. That will really take it to the next level.

Hope you all enjoy this, let me know how it turns out and let me know if you have any questions.

Constantly reaching forward,

Timna