Blackberry Cake

5 from 4 votes

This simple summery Blackberry Cake is juicy and spongy, and has a delicious flavour combination of fruitiness and nutiness from the berries and almond blend. This is such an easy and impressive one-layer bake!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Family Food

Servings:

Ingredients

150 g Unsalted butter Room temperature
150 g Caster sugar
2 Eggs Medium, free-range
1 tsp Almond extract
200 g Self raising flour
200 g Blackberries

For the topping:

25 g Flaked almonds

Metric - Imperial

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

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.

Using frozen blackberries: Use them straight from the freezer and give the cake an extra minute or two to cook.

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.

Tin size: As with most of our square bakes, this recipe is based on using a 20x20 cm square tin. If you use another shape or size, just be aware that your square pieces might be thinner or thicker.

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.

Storing: This keeps for up to 3 days in an airtight container or you could freeze it in slices.

Nutrition