Blackberry Lime Breakfast Cake #CakeSliceBakers

I did not serve this delicious cake for breakfast. I had planned on having a piece for breakfast but it was so good it all got eaten when I served it for dessert the night I made it.

It's time for The Cake Slice Bakers......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for August 2024 were ~

Delish Chocolate Chip Zucchini Cake

• All That's Left Are The Crumbs
• Amandie Bakes

Blackberry-Lime Breakfast Cake

• My Recipe Reviews
• A Day in the Life on the Farm
• Karen's Kitchen Stories

Fresh Raspberry Brownie Bake Alaska

• A Little Bit of All Right

I was a little concerned when I was making this cake.  I used an 8" square pan instead the 9" round called for in the recipe.  It took a lot longer to bake than the recipe said it would.  I kept putting it in for another 10 minutes (twice) and then in 5-minute increments (twice), covered with foil to stop any more browning, until finally it was cooked in the middle.  

I was worried that the outside would be overcooked and dry but it was not.  I was serving it to guests, luckily they were dear friends who would have understood had the cake not been perfect but I need not have worried.  It was wonderful!!

Desserts, Cake, Snacks, Breakfast, Brunch, Blackberries

Desserts

American

Yield: 9 servings

Author: Wendy Klik

Blackberry Lime Breakfast Cake

I did not serve this delicious cake for breakfast. I had planned on having a piece for breakfast but it was so good it all got eaten when I served it for dessert the night I made it.

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• 1 c. + 2 t. sugar, divided
• zest + juice of 1 lime
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 2 eggs
• 3/4 c. olive oil
• 3/4 c. light cream
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• pinch of salt
• 1 1/2 c. flour
• 12 oz. Blackberries

Instructions

1. In large bowl of stand mixer, fitted with the paddle attachment, mix 1 cup of sugar with the lime zest until fragrant. Add the cinnamon and nutmeg.
2. Add the eggs, one at a time, beating well after each. With the mixer on low add the oil and milk until combined and then increase the speed to medium until mixed.
3. With the mixer speed still on medium, sprinkle in the baking powder, baking soda and salt.
4. Reduce mixer speed to low and add the flour in increments until combined. Increase speed and mix until blended.
5. Pour the cake into an 8" square or 9" round cake pan that has been treated with baking spray.
6. Bake in a preheated 350* oven for 20 minutes. Remove from oven and scatter the blackberries over the top of the cake. Sprinkle with remaining 2 teaspoons of sugar and 1 T. of the lime juice.
7. Return to the oven for another 30-45 minutes, until a skewer inserted in the center of the cake removes cleanly.
8. Let cool in pan on baking rack until ready to serve.

Notes

Start checking the cake after 30 minutes in the second bake. Cover with foil, if getting too brown and bake in 5 or 10 minute increments until a skewer inserted in the center removes cleanly.

Recipe adapted from The Cake Book.

Nutrition Facts

Calories

411.14

Fat (grams)

25.59 g

Sat. Fat (grams)

6.71 g

Carbs (grams)

42.99 g

Fiber (grams)

2.68 g

Net carbs

40.31 g

Sugar (grams)

24.23 g

Protein (grams)

4.37 g

Sodium (milligrams)

177.63 mg

Cholesterol (grams)

58.48 mg

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