Blackberries remind me of summer. Summers spent as a young kid, playing in the backyard down on the island. Mom would put the sprinkle on and we would run through it squealing with little girl delight. On to the swing set or the little rickety metal slide.
The entire back length of our yard was blackberry bushes. We would play, eat, play, eat, play, and eat all summer long. I can only imagine how stained our little hands and feet were at the end of a long summer day.
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In a vain attempt to ward off the impending autumn, I find myself craving blackberries. Blackberry oatmeal in the morning, grilled chicken and blackberry vinaigrette salad for lunch, and most certainly some sort of blackberry sweet treat for dessert.
It only seems natural to make a blackberry inspired cake. A sweet dairy-free whipped blackberry buttercream envelopes layers of honey cake speckled with mini dark chocolate chips served with a side of blackberry curd. A summer cake full of fresh blackberry flavour.
Honey: Mother Nature’s Sugar
The honey cake layers were taken from my go-to vanilla cake recipe with creamed honey in place of the granulated white sugar. Have you tried creamed honey before?! It’s an absolute must. It’s called BeeMaid, they’re Western-Canadian Beekeepers, and I find it at Costco. Confession: I will often dip a saltine cracker right in it as a quick salty/sweet snack.
But back to the cake…here’s a quick tip for when mixing add-ins to cake batter. Toss whatever it is, mini dark chocolate chips in this case, with a tablespoon or two of all-purpose flour. This is going to make sure the add-ins stay suspended in the batter and don’t float down to the bottom of the pan when baking.
The Star of the Show: Blackberry Curd
Curd filling is life. Like I don’t want to live in a world where’s there is no curd filling to my cake. And blackberry curd should be your top curd priority. The tricky part about this particular cake and this particular day it was made…it was smokin’ hot.
I already knew my buttercream was going to be on the soft side so I decided against actually filling my cake with it and serving it on the side instead. Just as yummy and gave me peace of mind that my cake would not topple over.
But on the actual making of the curd…don’t get intimidated, it’s quite easy and worth the effort. First, remember that slow and steady wins the curd race. Take your time cooking the curd on medium-low heat. After the blackberry curd was cooked, I sieved the seeds out. This is a personal choice so feel free to skip this step if you aren’t bothered by the seeds in the curd.
Now for that Blackberry Buttercream
For the buttercream, I used Crofter’s organic seedless blackberry jam. This jam is on repeat in my house as my girls are pb&j aficionados and I love that it is reduced sugar without any reduced flavour. I made the buttercream vegan for my dairy sensitive family but I’ll give you the recipe at the bottom both ways.
The jam packs all the blackberry flavour needed for this cake and colours the buttercream a gorgeous light pink. Feel free to add a drop of two of food gel colour to bump up the colour if you want it a touch intenser. I prefer to use Chef Master food gel colours as they are highly saturated and come in an array of gorgeous tones.
Lastly, I topped this cake off with all the blackberries I could get my blackberry loving hands on, a little splash of Sprinkle Pop “Drenched in Diamonds” glittery sugar for a dash of sparkle, and some fresh-picked garden flowers because well it’s summer and flowers are oh so summer. Hope you love this Honey Blackberry cake as much as I did!
If you are craving a sweet summer-inspired cake, check out my Lemon Cake recipe!Print