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sweetscertified
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Blackberry Nuvolina Cake
A light and airy "Nuvolina" style cake, delicate and cloud-like, featuring fresh, juicy blackberries baked into the batter and garnished with additional fruit and a dusting of powdered sugar. This dessert offers a wonderful balance of sweet and tart flavors, perfect for any occasion.
#Baking
#Dessert
#Cake
#Blackberry
#Fruit
#Sweet
#Nuvolina
#Italian Inspired
Finished Blackberry Nuvolina Cake, Dusted with Powdered Sugar
Recipe Information
15m
Prep Time
35m
Cook Time
1h 20m
Total Time
8
Servings
Medium
European
English
Nutrition (per serving)
400
Calories
6g
Protein
55g
Carbs
20g
Fat
Close-up of the Cake with Fresh Blackberries
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
A Slice of Blackberry Nuvolina Cake
Instructions
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- Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round baking pan, or line with parchment paper.2m
Preview2mPreviewPreheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round baking pan, or line with parchment paper. - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1m
Preview1mPreviewIn a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. - In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.3m
Preview3mPreviewIn a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and lemon zest (if using).2m
Preview2mPreviewAdd the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and lemon zest (if using). - Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the batter.2m
Preview2mPreviewGradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the batter. - Gently fold 1 cup of fresh blackberries into the cake batter. Be careful not to crush the berries.1m
Preview1mPreviewGently fold 1 cup of fresh blackberries into the cake batter. Be careful not to crush the berries. - Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.35m
Preview35mPreviewPour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. - Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once fully cooled, dust generously with powdered sugar and arrange the remaining fresh blackberries on top for decoration.20mPreview20mPreviewLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once fully cooled, dust generously with powdered sugar and arrange the remaining fresh blackberries on top for decoration.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
