Blackberry Molasses Cake

Photo Courtesy of Nerissa’s Ring, Flicker Creative Commons
Recipe By Heidi Sheifley

Sweetened simply with blackberries and molasses, this rustic
cake is boldly flavored and unpretentious. Serve warm with a light
dusting of powdered sugar and a dollop of vanilla yogurt.

Blackberry Molasses Cake

Serves 6–8

  • ½ cup plus 2 tbsp unbleached white flour
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cardamom
  • 5 tbsp plain yogurt
  • ½ cup blackstrap molasses
  • 2 large eggs
  • 4 tbsp butter, melted and slightly cooled
  • 1½ cups blackberries, frozen
  • (blueberries are nice too)

Preheat oven to 350°.
Lightly butter a 9″ round cake pan or pie plate.
In a large bowl, sift together the flour, baking powder, baking soda, salt and cardamom. In a small bowl, whisk together the yogurt, molasses and eggs. Pour the wet ingredients over the dry and stir until just barely combined. Pour the batter into the prepared pan and add berries, pressing them lightly into the batter with the palm of your hand. Bake 35–45 minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes. Serve sprinkled with powdered sugar and a dollop of vanilla yogurt.

From bestselling book Garden To Table


Heidi Scheifley‘s experience with food over the past 15 years has brought her into kitchens around the world.  She received certification as a Gourmet Natural Foods Chef at California’s Bauman College of Holistic Nutrition & Culinary Arts. Heidi has been a chef at Hollyhock and co-authored Hollyhock Garden to Table (Spring 2013). She spends her days growing food by the ocean, dreaming of goats and a wood-fired oven. cookscooperative.com


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