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Blackberry Cake for summer? Yes please. This simple square one-layer cake is easy to throw together but tastes delicious and looks impressive. Learn how to make it with this fruity step-by-step recipe.
Summer is blackberry picking season, but it’s also when these berries are at their ripest and juiciest in the supermarkets too, in case you haven’t found time to get out into the countryside with your buckets yet!
I do find pastimes like these particularly mindful these days – especially if it means there’s Blackberry Cake at the end of the day.
Out of season, this works equally as well using frozen blackberries too. Just add them straight from the freezer and give the cake an extra minute or two to bake.
This recipe is simple and seasonal like my Apple Cake – an easy bake in one layer that gives us a moist, fruity, spongy treat that I love to enjoy with a quiet cup of tea, and then serve the rest up for dessert with custard or cream.
Why you’ll love this Homemade Blackberry Cake recipe
⭐️ Easy cake recipe even for beginners
⭐️ Perfect for a snack or dessert
⭐️ Deliciously fruity and seasonal
Sarah’s notes
I think adding hints of almond to blackberry is unbelievably tasty, so we’ve added flaked almonds on top for texture and almond extract for additional flavour.
(We tested this recipe with and without almonds, but it really is on another level with, however if you don’t have almond extract in, use vanilla extract instead.)
You’ll notice a funny part of the method here, where we toss the blackberries in flour… Please don’t skip this step! We tried making the cake without doing this in the testing phase and they sunk to the bottom.
This is a magical step that I also do with the raisins in my Carrot Cake recipe too and it works a treat for even distribution! (Don’t worry if they do sink a bit though.)
Keep a few blackberries back to pop on the top of the cake with the flaked almonds to make it look pretty.
If you think your batter is a little stiff when mixing, add 2-3 tablespoons of milk to it to loosen.
Blackberry Cake Ingredients
- Butter – I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds.
- Eggs – I prefer medium, free range.
- Almond extract – You could use vanilla extract if that’s all you have.
- Other ingredients – Caster sugar and self-raising flour.
- Blackberries – Fresh or frozen (if using frozen, add them straight from the freezer and give the cake an extra minute or two to bake.)
- For the topping – Flaked almonds.
- Milk – You’ll only need a little IF you think your batter is a little stiff when mixing. About 2-3 tablespoons will loosen it.
How to make Blackberry Cake
1. Beat together the butter and sugar until pale and fluffy, as per the full recipe below.
2. Mix in the eggs, one at a time, then mix the almond extract in.
3. Mix the flour with the blackberries in a bowl and set to one side.
4. Mix in the rest of the flour to the batter, then use a spoon to stir in the blackberries.
5. Pour the mixture into the lined baking tin and gently smooth the top with the back of the spoon.
6. Scatter over the flaked almonds and bake, as per the baking instructions below. Cool before slicing.
Storing
Store the cake in an airtight tin or container for up to 3 days. Don’t store it in the fridge or it will become quite hard.
Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing.
Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.
Recipe Tips
Almonds
We’ve added flaked almonds on top for texture and almond extract for additional flavour and because it goes so well with blackberries. However, if you don’t have almond extract in, use vanilla extract instead.
Coating the berries in flour!
Please don’t skip the step where we do this! If you do, the berries will almost certainly sink to the bottom. This little hack works a treat for even distribution.
To decorate
Keep a few blackberries back to pop on the top of the cake with the flaked almonds to make it look pretty.
Cake batter a little stiff?
Milk is not part of the core ingredients for this cake, however if you think your batter is a little stiff when mixing, add 2-3 tablespoons of milk to it to loosen it up.
To serve
Enjoy a piece of this cake on its own with a cup of tea or serve as a dessert with cream or custard.
Tin size
As with most of my square bakes, this recipe is based on using a 20×20 cm square tin. If you use another shape or size, just be aware that your square pieces might be thinner or thicker.
More cake recipes…
FAQs
You can use one if you have one, but an electric hand whisk or wooden spoon will also work just fine.
Sure! To make this a bit EXTRA, add a simple but delicious Cream Cheese Frosting at the end.
You can use a skewer to check it is cooked all the way through. A skewer should come out clean.
If you think your cake is browning too quickly, cover the top with some tin foil. Try not to open the oven too soon or it will sink.
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Blackberry Cake
Ingredients
- 150 g (5 oz) Unsalted butter, Room temperature
- 150 g (3/4 cup) Caster sugar
- 2 Eggs, Medium, free-range
- 1 tsp Almond extract
- 200 g (1 2/3 cups) Self raising flour
- 200 g (7 oz) Blackberries
For the topping:
- 25 g (1/4 cup) Flaked almonds
Instructions
- Get prepped: Preheat the oven to 160°C fan/180°C/350°F/Gas Mark 4 and line a 20x20cm cake tin with parchment paper.
- Whisk the batter: Use an electric hand whisk or wooden spoon to beat the butter and sugar together until pale and fluffy.
- Mix in the eggs, one at a time, then mix the almond extract in.
- Prep the berries: Mix 2 tbsp of the flour with the blackberries in a bowl and set to one side. (This helps to stop them sinking too much.)
- Finish off the cake mix: Mix in the rest of the flour to the batter then use a spoon to stir in the blackberries. (See the notes below about adding a little milk if your batter is too stiff.)
- Into the tin: Pour the mixture into the lined baking tin and gently smooth the top with the back of the spoon then scatter over the flaked almonds.
- Time to bake: Bake for 30-35 minutes until a skewer comes out of the centre cleanly.
- Before serving: Leave to cool in the tin for 10 minutes before placing on a cooling rack.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on August 13, 2014 and updated later to make improvements.
gosh, such a pretty cake! I adore Pimms in the summer – is winter here in Oz at the mo – and I adore boozy cakes so cannot wait to make this!
Sounds ABSOLUTELY delicious!! I’m going to be browsing around your site like it’s my own personal recipe book! Love your ideas, love your pics 🙂
Oh, this looks amazing! I’m actually drooling a little bit. 🙂