Blackberries & Sour Cream Cake

During summer, my friend Pamela and I picked so many blackberries. Besides making sauce and jam, I like to make cakes, muffins, or other desserts that can include blackberries that I always have available. Today, I will introduce a simple recipe but still has an excellent result. The cake is moist but not too sweet. This cake can be served with a scoop of vanilla ice cream.

Ingredients:

Dry ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet ingredients:
1 cup sugar
1/2 cup sour cream
2 eggs
1/4 cup chia seeds gel
1/2 cup soft butter or margarine
1 tsp vanilla
1 tsp cinnamon
2 cups blackberries
Directions:
Preheat oven to 350°. Grease and flour a 9 inch cake pan and set aside.

Combine the dry ingredients in a mixing bowl and set aside.

In a KitchenAid or other stand mixer, beat the cream, butter, chia seeds gel, and sugar until fluffy. Add eggs one at a time and continue beating for a couple additional minutes. Add vanilla. Alternatively add flour and sour cream –starting with flour and ending with flour.

Pour half of the batter onto the cake pan, and then add half of the blueberries.

Pour the remainder of the batter onto the cake pan and top with the remainder of the blueberries.

Bake in the oven for 45 minutes or until a toothpick inserted into the center comes out clean. Let cool and then serve.