Not sure what to do with those leftover berries in your fridge that are quickly approaching their “sell by” date? This is a situation I find myself in a lot. Instead of throwing these guys into my morning smoothie that is long gone and forgotten after a few sips through a straw, I decided to bake them into a pound cake (#cake) that I’d be able to enjoy (and share) for the rest of the week.
Chain coffee shops and food stores have really given pound cake a bad rap thanks to those prepackaged slices full of preservatives and artificial flavoring. Pound cake, however, gets its name from the traditional recipe made with a pound of each flour, butter, eggs and sugar. While this recipe may not follow the traditional recipe, it will remind you of how deliciously easy it is to make a cake.
I used blackberries but you can use whatever berries you were planning to use in that “garbage disposal” smoothie. The glaze is optional but looks pretty and tastes amazing.
Blackberry and Lemon #Cake with Coconut Icing
Yield: 8 slices
1/2 cup butter, melted
1 cup sugar
Zest and juice of 1 lemon
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 whole milk
1 cup blackberries
1/4 cup coconut milk powder
1/4 cup confectioners sugar
3-4 tablespoons whole milk
Preheat oven to 350F and line a loaf pan with parchment paper (I used a 9x5-inch pan but a 8x4 loaf will work too).
In a large bowl, mix together the melted butter and sugar. Add in the eggs, lemon zest and lemon juice until combined.
In a small bowl, combine the flour, baking powder and salt.
Add half of the flour mixture into butter mixture. Add milk, then the other half of the flour mixture. Stir to combine and then fold in blackberries.
Pour batter into loaf pan and bake for 50-60 minutes (or until golden brown). Let cool for 10 minutes in pan before removing cake and transferring to a wire cooling rack.
Add coconut milk powder and confectioners sugar to a medium bow, string to break up any large pieces. Add milk a tablespoon at a time until it reaches the consistency of syrup. Pour glaze on warm cake.