The food blogging world can be an intimidating place sometimes. Food is such a personal experience and there are a lot of very opinionated people out there. When you”re just starting out it can feel a little overwhelming.
Although it would be nice, people who have successful blogs and have been going at it for years don”t have time to devote to a noob who is trying to learn the ropes. Normally.
That”s why I”m extremely thankful for Adopt A Blogger and my gracious mentor Susan from The Well-Seasoned Cook. This woman has taken me under her wing and has made herself available to my every prying question. She has even gone above and beyond by offering me tons of advice that I didn”t even know I needed. She is the best!
Founder of the monthly event My Legume Love Affair, Susan is a creative mind who participates in many online foodie events and comes up with mouthwatering results every time. You can tell just by looking at the appetizing photos in her flickr stream that this woman knows her way around the kitchen! This just upped my excitement over choosing something of hers to make and share with you.
Although it was a hard choice, I think I picked it right when I chose this Blackberry Lime Cake. It”s refreshingly comforting and perfect for those first days of spring when there”s still a chill in the air. I have no doubt that if you try any of the recipes that Susan shares it will be golden.
Her helpful tweets on twitter are just a slice of the wonderful wealth of knowledge that this woman has heaped on me. Have I mentioned yet how grateful I am? Thank you Susan! :)
Now head on over and devour some of her goods. Or, stick around here and drool while you stare at this delicious cake.
Blackberry Lime Cake
adapted from The Well-Seasoned Cook
- 5 Tbsp. butter, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 egg
- 1/2 cup milk
- 1 cup flour
- 2 1/2 tsp. baking powder
- Zest of 1 lime
- 3 cups blackberries, divided
- 1/4 cup sugar, for topping
- Cream butter and sugar until well blended. Add vanilla, then egg, then milk, beating well between additions.
- Slowly add dry ingredients into batter and mix well. Stir in lime zest.
- Pour batter into well-greased 9×13 pan (I used a 10 inch round). Place half the blackberries on top of batter. Sprinkle with granulated sugar.
- Bake at 350ºF for 20 minutes. Remove from oven (it will not be set). The blackberries will have sunken to the bottom. Sprinkle remaining blueberries over top and place back in the oven.
- Bake an additional 10-15 minutes, until the cake tests done with a toothpick. Let cool before cutting.
- Dust with icing sugar or top with whipped cream (or lime cream) to serve.