Irish Blackberry Cakes are on the menu. It’s all done in a mixer and each blackberry cake is loaded with flavor. Not too sweet so they’re great for snacks or dessert.
I sure am having fun revisiting the Irish in me. The upcoming St. Patrick’s Day is making me slow down and focus on the holiday and how I would like to celebrate. Think I’ll put Irish desserts at the top of the list.
I’ve been researching the horticulture of the land and the cuisine of the pubs … and of course, remembering stories from my grandmother. These three little paragraphs below could expand into a whole book.
She was quite a strong and brave person when she came to America in 1904. At 15 years old her new life began in Chicago (with an aunt) and she landed a job at Marshall Fields. By the way, she made it in the newspaper as the girl with the most beautiful eyes.
Auntie Belle was the matron of the area Harvey House so that is how grandma became a Harvey Girl. This job got her to California and a husband.
She started her own boarding house (without the husband) and made a living for herself and three children. All of this by 1930. What a woman!
So it is with great pride that I celebrate my Irish heritage. Oh, yeah! We musn’t forget the food. Irish Blackberry Cakes are on the menu.
Are you Looking For More Irish Desserts and Treats?
- Irish Cream Chocolate Cookies
- Slow Cooker Irish Oatmeal
- Copycat Baileys Irish Cream Whiskey
- Brown Bread Irish Scones
- Slow Cooker Chocolate Irish Cream Coffee
These cakes are very much like a coffee cake and could even be called brownies. One way or the other they are easy and take advantage of a lot of delicious ingredients.
The sprinkling of sugar is raw organic sugar that I ground in a food processor. You could sure use organic powdered sugar too. It just makes these rustic Irish desserts look a little fancier.
Can you tell that the cake has a mild purplish tinge to it? The jam really added a special pizazz to the batter. It’s a big recipe. Enough for a 9″ x 13″ baking pan. They freeze really well too!
Wouldn’t that be nice to be able to take out a couple of cakes for a fast breakfast? Now that’s something to look forward to.
Helpful Tools for Making Irish Blackberry Cakes:
- Kitchen Aid 5 Qt. Mixer – It’s just so pretty. Mine’s silver but I sure like the red.
- Stainless Steel 3 Cup Sifter – The good old fashioned kind.
- 3-Piece Silicone Spatula Set – BPA free to boot.
Irish Blackberry Cakes
- 1/2 cup coconut sugar
- 1/2 cup dairy free butter - softened
- 8 ounces dairy free cream cheese - softened, I used plain Trader Joe's
- 1 banana - mashed
- 2 cups whole wheat flour
- 2 cups cornmeal - less 2 tablespoons
- 2 tablespoons flax seed meal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup blackberry jam
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 cup walnuts - chopped
- Lightly butter a 9" x 13" baking pan.
- In a large mixing bowl, cream butter, sugar and cream cheese on medium speed until creamed together.
- Add the mashed banana and mix well.
- Mix the flour, cornmeal, flax seed meal, baking powder, cinnamon and salt together. Set aside.
- Mix the jam, almond milk and vanilla together. Set aside.
- Add half of the flour mixture to the butter/sugar mixture. Mix well on low speed.
- Add half of the jam mixture next and mix well.
- Add the rest of the dry mixture and mix well.
- Add the remaining jam mixture and mix well.
- Mix in the nuts.
- Spoon the mixture into the prepared pan. Spread out evenly.
- Bake at 350° for 55 minutes.
- Cool 10 minutes.
- Turn out on a wire rack to cook completely.
- Cut into 12 squares.
- Sprinkle organic powdered sugar or over the tops with a sifter.
- Store in airtight container.
Let’s Get Connected!