Blackberry Lime Breakfast Cake Recipe (Serves 4)

A tender, moist cake infused with lime zest and lime juice, studded with juicy blackberries – perfect for breakfast or brunch.

Key Takeaways:

• Ready in 1 hour 15 minutes (30 min prep, 45 min bake)
• Makes one 9-inch round cake (4 generous servings)
• Perfect balance of tart lime and sweet blackberries
• Can be made ahead and stays fresh for 3 days

Why You’ll Love This Breakfast Cake

Starting your day with something special doesn’t mean spending hours in the kitchen. This blackberry lime breakfast cake combines fresh seasonal berries with bright citrus in a light, tender cake that’s perfectly acceptable to eat in the morning. It’s less sweet than dessert cakes but still feels like a treat.

Nutrition Information (per serving)

Nutrient	Amount
Calories	385
Fat	14g
Carbohydrates	58g
Protein	6g
Fiber	3g
Sugar	28g

Equipment & Ingredients

Kitchen Tools Needed

• 9-inch round cake pan
• Stand mixer or hand mixer
• Microplane or zester
• Mixing bowls (2 large, 1 medium)
• Measuring cups and spoons
• Wire cooling rack
• Parchment paper
• Scissors (for cutting parchment)
• Spatula (rubber and metal)
• Large spoon for folding
• Whisk
• Cutting board
• Sharp knife
• Kitchen timer

Ingredients

Amount	Ingredient
2 cups	All-purpose flour
2 tsp	Baking powder
1/2 tsp	Salt
1 cup	Granulated sugar
2	Large eggs, room temperature
1/2 cup	Unsalted butter, softened
1 cup	Whole milk
2 tbsp	Fresh lime juice
2 tbsp	Lime zest (from 2-3 limes)
1 tsp	Vanilla extract
1 1/2 cups	Fresh blackberries

Substitutions

• Butter: Replace with 1/2 cup vegetable oil
• Whole milk: Use any milk alternative
• Fresh blackberries: Frozen work too (don’t thaw)
• All-purpose flour: 1:1 gluten-free flour blend

Detailed Step-by-Step Instructions for Beginners

Before You Start

1. Read the entire recipe twice before beginning
2. Watch the clock: Total time needed is about 2 hours including cooling
3. Clear your workspace: Clean counter, empty sink
4. Gather all equipment: Place everything within reach
5. Check your ingredients: Make sure nothing is expired

Preparation Phase (30 minutes)

Getting Your Workspace Ready

1. Clear counter space: You need about 3 feet of working area
2. Plug in mixer: Position near your main working area
3. Set up cooling rack: Place away from drafts
4. Line up measuring tools: Separate dry and wet measure cups

Preparing Your Pan

1. Prepare the cake pan:

• Grease entire inside with butter or cooking spray
• Cut a circle of parchment paper to fit the bottom:
  • Place pan on parchment and trace around base
  • Cut just inside the line you drew
  • Press into bottom of pan
• Grease the parchment paper
• Dust entire pan with flour, tap out excess

Ingredient Preparation

1. Bring cold ingredients to room temperature (30-45 minutes before starting):

• Remove eggs and butter from refrigerator
• Quick method for eggs: Place in bowl of warm (not hot) water for 5 minutes
• Quick method for butter: Cut into 1/2-inch cubes and spread out

1. Prepare limes:

• Wash and dry limes thoroughly
• Zesting tips:
  • Use light pressure on zester
  • Only grate the green part (white is bitter)
  • Rotate lime often
  • Measure after zesting
• Cut limes in half for juicing
• Juicing tips:
  • Roll limes on counter before cutting
  • Use a citrus reamer or fork
  • Strain out seeds
  • Measure juice in a small cup

1. Prepare blackberries:

• Gently wash berries in cool water
• Pat completely dry with paper towels
• Remove any stems
• Sort out any mushy berries
• Set aside 1/2 cup for topping
• If berries are very large, cut in half

Mixing the Batter

Step 1: Dry Ingredients (10 minutes)

1. Measure flour correctly:

• Fluff flour in bag/container with a spoon
• Spoon flour into measuring cup (don’t scoop)
• Level with straight edge
• Add to medium bowl

1. Add other dry ingredients:

• Measure baking powder (level measurement)
• Measure salt
• Add both to flour

1. Whisk dry ingredients:

• Use whisk to combine (about 30 seconds)
• Make sure baking powder is evenly distributed
• Set bowl aside

Step 2: Creaming Butter and Sugar (10 minutes)

1. Test butter softness:

• Press finger into butter
• Should leave slight indent
• If too firm, wait 5-10 minutes

1. Begin mixing:

• Place softened butter in large mixing bowl
• Add measured sugar
• Start mixer on LOW speed
• Gradually increase to MEDIUM speed
• Beat for 3-4 minutes until light and fluffy
• How to know it’s ready:
  • Color will be pale yellow
  • Texture will be fluffy like whipped cream
  • Sugar will be mostly dissolved

Step 3: Adding Wet Ingredients (15 minutes)

1. Add eggs:

• Crack each egg into small bowl first (to check for shells)
• Add eggs one at a time
• Beat 30 seconds after each egg
• Scrape bowl sides with rubber spatula

1. Add flavorings:

• Pour in vanilla extract
• Add measured lime zest
• Mix until just combined (about 30 seconds)

Step 4: Combining Wet and Dry (15 minutes)

1. Prepare for alternating additions:

• Have flour mixture ready
• Have measured milk ready
• Keep mixer on LOW speed

1. Add ingredients in this order:

• 1/3 of flour mixture – mix 15 seconds
• 1/2 of milk – mix 15 seconds
• 1/3 of flour mixture – mix 15 seconds
• Remaining milk – mix 15 seconds
• Final flour – mix until just combined
• Important: Don’t overmix!

1. Final additions:

• Pour in lime juice
• Fold in 1 cup blackberries very gently
• Stop mixing as soon as berries are distributed

Baking Phase (45 minutes)

Getting Ready to Bake

1. Prepare oven:

• Place rack in center position
• Preheat to 350°F (175°C)
• Wait 15 minutes after preheating beep

1. Transfer batter:

• Pour batter into prepared pan
• Smooth top with spatula
• Tap pan gently on counter to remove air bubbles
• Place remaining berries on top

Baking Process

1. Place in oven:

• Center pan in oven
• Close door quickly
• Set timer for 40 minutes
• DO NOT open oven for first 30 minutes

1. Check for doneness at 40 minutes:

• Insert toothpick in center
• Should come out clean or with few crumbs
• Top should spring back when lightly pressed
• Edges should be pulling away from pan
• Add 5 minutes if needed and recheck

Cooling and Finishing (1 hour)

Initial Cooling

1. Remove from oven:

• Use oven mitts
• Place on heat-safe surface
• Set timer for 10 minutes

1. Remove from pan:

• Run knife around edge of pan
• Place cooling rack on top
• Flip cake and pan together
• Lift off pan
• Peel off parchment
• Place second rack on bottom
• Flip right-side up

Complete Cooling

1. Let cool completely (about 1 hour):

• Keep away from drafts
• Don’t cover while warm
• Test temperature in center

1. Optional finishing:

• Dust with powdered sugar using fine mesh strainer
• Add fresh berries on top if desired

Troubleshooting

• Cake is too dense:
• Likely cause: Overmixing the batter
• Solution: Stop mixing as soon as flour streaks disappear
• Berries sink:
• Prevention: Toss berries in 1 tablespoon flour before adding
• Also try: Use room temperature batter
• Uneven baking:
• Solution: Rotate pan halfway through bake time
• Check: Your oven temperature with an oven thermometer
• Stuck to pan:
• Prevention: Properly grease and line pan
• Solution: Let cool 10 minutes before removing
• Cake doesn’t rise properly:
• Check: Baking powder expiration date
• Ensure: Oven was fully preheated
• Verify: Correct measuring of ingredients

Storage & Reheating

• Room temperature:
• Store up to 3 days
• Use airtight container
• Keep away from direct sunlight
• Refrigerator:
• Up to 5 days
• Wrap in plastic wrap first
• Bring to room temperature before serving
• Freezer:
• Up to 2 months
• Wrap in plastic, then foil
• Label with date
• Thaw overnight in refrigerator
• Reheating:
• Individual slices: 15-20 seconds in microwave
• Whole cake: 10 minutes in 300°F oven
• Best served:
• Room temperature
• Slightly warm
• With coffee or tea

Safety Notes & Tips

• Food Safety:
• Always wash hands before starting
• Check that berries are fresh and mold-free
• Use clean utensils and bowls
• Don’t taste raw batter (contains raw eggs)
• Kitchen Safety:
• Use potholders/oven mitts
• Keep handles turned inward on stovetop
• Clean spills immediately
• Keep young children away from hot oven
• Best Practices:
• Wash berries just before using
• Use fresh lime juice, not bottled
• Don’t open oven during first 30 minutes
• Test cake doneness in center, not edges

Remember: This recipe is perfect for beginners! Take your time with each step, and don’t worry if it’s not perfect – it will still be delicious. Happy baking!