This will give you a good reason to go blackberry picking!!
I made this for my friend’s birthday, BBQ and dance party! There’s nothing like fresh cream and locally picked blackberries on a shortbread cake to top a perfect summer afternoon!
I used Gluten Free flour and coconut sugar to create a more shortbread style cake that wasn’t too sweet, but regular flour and sugar are fine, too!
Ingredients for the Shortbread Cake:
- 2 Cups Organic Brown Coconut Sugar (Big Tree Farms)
- 1 Cup Butter (2 sticks at room temp)
- 4 Eggs
- 3 teaspoons Vanilla extract
Grease and flour 2 x 9″ pans. Mix the coconut sugar and butter together until creamy. Beat in the eggs, ONE at a TIME, and add the vanilla extract.
- 3 Cups Flour (Bob’s Red Mill GF 1 to 1 baking flour)
- 3 teaspoons Baking powder
- 1 cup Half & Half or whole Milk
- 2 tablespoons Apple sauce
Mix the baking powder into the flour and fold into the creamed mixture. Add the milk and apple sauce. Keep mixing until smooth and creamy! Pour into pans and bake at 350 for 30 mins! Let cool.
one egg at a time 
fold flour into mixture 
Add cream or milk 
Blend until creamy
Ingredients for the frosting & filling:
- 1 tablespoon lemon juice
- 2 cups blackberries
- 1.5 tablespoons maple syrup if the blackberries are too tart
Heat the blackberries in a pan until simmering, keep stirring until you have a nice thick reduction. Cool in the fridge and strain into a bowl.
- 1 pint heavy whipping cream
- 1 cup organic seedless blackberry fruit spread / jam
Whip cream until fluffy. Set aside 1/4 cup reduction. Add remaining COLD reduction to the cream and stir. Keep the blackberry cream in the fridge.
Heat blackberries 
Strain 
Reduction 
Add reduction to fresh cream
Filling: Tap the COLD cakes out of their pans. Spread a very generous amount of seedless blackberry fruit jam over the bottom cake and a layer of blackberry cream. Then spread a generous amount of blackberry fruit spread on the BOTTOM of the top cake before you place the layers together.
Frosting: Cover the cake with fresh whipped blackberry cream and drizzle the 1/4 cup of reduction over it. Cover it all all with fresh blackberries; et Voila! Delicious Blackberry Shortbread Cake ~
Recipe by Sooz at Melinas Garden! Please let me know how yours turns out! 🙂