Time 1h Yield 9 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan. Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan. Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible. Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Time 1h Yield 9 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners’ sugar and additional fresh blackberries.
Yield 12 Number Of Ingredients 8 Steps:
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Time 1h30m Yield 15 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside. In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan. Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface. Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.
Time 55m Yield 5 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.
Yield Makes 6 individual cakes Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside. Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula. Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins. Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes. Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.
Time 1h30m Yield Six servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees. Place the blackberries in a 7 1/2-by-11 1/2-inch shallow baking dish and gently toss with the rose water and 3 tablespoons of sugar. Let stand for 30 minutes. Meanwhile, in a large bowl whisk together the egg yolks, lemon zest and lemon juice. Add the flour, salt and remaining sugar and whisk until smooth. Whisk in the butter and the milk. In another bowl, beat the egg whites until stiff but not dry. Using a whisk, gently stir the whites into the batter. Toss the tapioca with the blackberries. Pour the batter over the berries and bake until the pudding is lightly browned and cooked through, about 45 minutes. Serve warm or at room temperature dusted with confectioners’ sugar.
Time 1h Yield 1 cake Number Of Ingredients 9 Steps:
Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice. Cool 10 minutes. Invert cakes from pans onto rack to cool. Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake. Let cool completely. Place one cake onto platter, (jam side up),spread top carefully with frosting over jam. Top with second cake. (Jam side up.). Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
