Week 109: Blackberry Pistachio Cake

I have never really gotten into blackberries. My family never buys them, so I just never eat them often. However, I saw this cake on Instagram and decided to try it.

Jump to the recipe!

And while I wasn’t a huge fan of blackberries, I love pistachios. It’s surprising I don’t bake pistachio cakes that often because I always gravitate towards a pistachio treat at restaurants or bakeries.

I know Dubai chocolate is getting a lot of attention right now, but pistachio pairs really well with fruit, too. The blackberries in this cake definitely turned me into a fan of the fruit.

This cake is perfect for the summer. It’s tart but also sweet. It’s a playful spin on a classic pineapple upside-down cake, and I think it’s a decadent dessert for any pistachio lover.

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RECIPE:

INGREDIENTS:

• 10 oz. blackberries

• 2 eggs

• 1/2 cup olive oil

• 1/2 cup yogurt

• 1 1/2 cups all-purpose flour

• 3/4 cup unsalted pistachios, crushed to a fine powder in a food processor

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

STEPS:

1. Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper. Spread a layer of blackberries as a base on the cake.

2. In a large bowl, mix the eggs, sugar, olive oil, and yogurt. Then, fold in the flour, ground pistachios, baking powder, and baking soda. Pour the batter over the blackberries and bake for 40 minutes.

3. Set aside to cool to room temperature, then invert the cake and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳