Why You’ll Love This Recipe
Blackberry Bliss is a luscious dessert that showcases the natural sweetness and tartness of fresh blackberries in a soft, buttery cake or bar form. Perfectly balanced with a tender crumb and a juicy fruit layer, this treat is ideal for summer gatherings, brunches, or simply enjoying with tea or coffee. The vibrant berry flavor and beautiful presentation make it a standout dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourgranulated sugarunsalted buttereggsvanilla extractbaking powdersaltfresh blackberrieslemon zestconfectioners’ sugar (for optional glaze)
directions
Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture until a thick batter forms.
Gently fold in the fresh blackberries, being careful not to overmix.
Spread the batter evenly into the prepared baking dish.
Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow to cool completely before slicing. Dust with confectioners’ sugar or drizzle with a simple glaze if desired.
Servings and timing
This recipe yields approximately 16 bars or slices.Preparation time: 15 minutesBaking time: 30-35 minutesCooling time: 30 minutesTotal time: 75-80 minutes
Variations
Substitute blackberries with blueberries, raspberries, or a mix for variety.
Add chopped nuts like almonds or walnuts for extra texture.
Incorporate a cream cheese swirl for added richness.
Use a shortbread crust for a firmer base.
Add a cinnamon crumble topping for a spiced twist.
storage/reheating
Store Blackberry Bliss in an airtight container at room temperature for up to 3 days.Refrigerate for up to a week for longer freshness.These bars can be frozen for up to 2 months; thaw overnight in the fridge before serving.Reheat briefly in the microwave for 10-15 seconds for a warm treat.
FAQs
Can I use frozen blackberries?
Yes, but thaw and drain them first to avoid excess moisture in the batter.
Why did my bars come out soggy?
Excess moisture from the berries or underbaking can cause sogginess. Be sure to bake thoroughly.
Can I make this gluten-free?
Yes, substitute with a gluten-free flour blend for baking.
Is it okay to skip the glaze?
Absolutely, the bars are delicious even without it.
How do I keep the blackberries from sinking?
Toss them in a little flour before folding into the batter.
Can I make this in advance?
Yes, it keeps well for a few days and can even be made a day ahead for convenience.
Are these bars sweet?
They have a balanced sweetness with a tart kick from the blackberries.
Can I double the recipe?
Yes, double the ingredients and use a larger baking pan. Adjust baking time as needed.
What kind of lemon works best?
Fresh lemon zest gives the best flavor and brightness to the dessert.
Can I use margarine?
Butter is preferred for flavor, but margarine can work in a pinch.
Conclusion
Blackberry Bliss is a delightful way to savor the flavor of blackberries in a soft, cake-like dessert. With its simple preparation and fresh, fruity taste, it’s a perfect choice for casual get-togethers or an elegant tea-time treat. Make it once, and it’s sure to become a seasonal favorite.
Print
Blackberry Bliss
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking, Simmering, Whipping
- Cuisine: Contemporary American
- Diet: Vegetarian
Description
A luscious, layered dessert featuring a moist vanilla cake soaked in blackberry syrup, topped with blackberry compote and a silky mascarpone cream, garnished with fresh blackberries—perfect for summer gatherings.
Ingredients
- For the Cake:
- 1⅓ cups (167 g) all‑purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) whole milk
- For the Blackberry Syrup:
- 1 cup fresh or frozen blackberries
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) water
- For the Blackberry Compote:
- 2 cups fresh or frozen blackberries
- ¼ cup (50 g) sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker compote)
- For the Mascarpone Cream:
- 8 oz (226 g) mascarpone cheese, room temperature
- ½ cup (120 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- Garnish: Extra blackberries, lemon zest, mint leaves (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line an 8″ round cake pan.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk in three stages, beginning and ending with flour. Mix until just combined.
- Pour batter into the pan. Bake 25–30 minutes, or until a toothpick comes out clean. Let cool; then invert onto plate.
- Meanwhile, make the syrup: combine blackberries, sugar, and water in a saucepan. Simmer until sugar dissolves and mixture is vibrant (about 8 minutes). Strain through a fine sieve, discard seeds, reserving syrup. Cool slightly.
- Prepare compote: in a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until berries soften (5–7 minutes). Stir in cornstarch slurry if thicker texture is preferred. Remove from heat; cool.
- For mascarpone cream: beat mascarpone, heavy cream, powdered sugar, and vanilla until smooth and slightly whipped.
- Spoon blackberry syrup over the cooled cake to moisten evenly.
- Top with a generous layer of blackberry compote.
- Spread mascarpone cream over compote smoothly.
- Garnish with fresh blackberries, lemon zest, and mint. Chill 20 minutes before serving for best texture.
Notes
- The cake and syrup can be prepared a day ahead and assembled before serving.
- Use gluten‑free flour blend to make it gluten‑free.
- Substitute Greek yogurt for part of the mascarpone for a tangier cream.
- Swap blackberries with raspberries for variation.
- Store leftovers refrigerated up to 3 days; bring to room temperature before serving.