Blackberry Cake
Blackberry Cake is a moist, tender dessert bursting with juicy blackberries and a hint of lemon. Perfect for summer gatherings, brunch, or teatime, this easy-to-make cake is delicious on its own or topped with whipped cream or a drizzle of glaze.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert, Snack
Cuisine American
Servings 8 slices
Calories 320 kcal
- 1½ cups fresh or frozen blackberries
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup sour cream or Greek yogurt
- ½ cup milk
Optional Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons lemon juice or milk
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
Prepare blackberries: If using frozen berries, toss them in 1 tablespoon flour (do not thaw). Set aside.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon zest.
Combine wet and dry: Mix in sour cream, then add dry ingredients in batches, alternating with milk, until just combined.
Fold in blackberries: Gently fold blackberries into the batter. Be careful not to overmix.
Bake: Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
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Substitute blackberries with raspberries or blueberries if preferred.
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For extra moisture, add 1 tablespoon of lemon juice to the batter.
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Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.
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Serve with whipped cream, ice cream, or a dusting of powdered sugar.