Get ready to indulge! Summer’s sweetest blackberries are begging to be baked into something spectacular, and we’ve gathered 18 decadent cake recipes that celebrate their juicy, tart-sweet flavor. From simple one-bowl wonders to show-stopping layered creations, there’s a perfect treat here for every home cook. Let’s dive into these luscious, berry-packed desserts that make the most of the season’s bounty.
Classic Blackberry Buttermilk Cake
Crisp winter afternoons like this one always make me crave something warm and comforting from the oven, and this classic blackberry buttermilk cake is my absolute go-to. It’s the perfect blend of sweet, tart berries and tender, moist cake that feels both nostalgic and special, especially around the holidays when I’m looking for a simple yet impressive dessert to share. I’ve been making this recipe for years, tweaking it here and there until it became the foolproof favorite it is today.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level to avoid a dense cake)
– 1 ½ tsp baking powder
– ½ tsp salt (a pinch of fine sea salt makes all the difference)
– ½ cup unsalted butter, softened (I leave mine on the counter for an hour—room temp is key for creaming)
– 1 cup granulated sugar
– 2 large eggs, at room temperature (they incorporate better this way, trust me!)
– 1 tsp pure vanilla extract
– ½ cup buttermilk (full-fat gives the best tang and moisture)
– 1 ½ cups fresh blackberries (frozen work too, but don’t thaw them)
– 2 tbsp turbinado sugar for sprinkling (my secret for a crunchy top)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined, then set aside.
3. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together for 3-4 minutes, until light and fluffy—this creaming step is crucial for a tender crumb.
4. Add the room temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated, then mix in the vanilla extract.
5. Tip: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, and mix on low speed just until combined to avoid overmixing.
6. Gently fold in 1 cup of the fresh blackberries with a spatula, being careful not to crush them too much.
7. Pour the batter into the prepared cake pan and spread it evenly with the spatula.
8. Scatter the remaining ½ cup of blackberries over the top of the batter, then sprinkle evenly with the turbinado sugar for that delightful crunch.
9. Tip: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown—avoid opening the oven door too early to prevent sinking.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
11. Tip: For extra moisture, brush the warm cake with a simple syrup made from equal parts sugar and water, but it’s delicious plain too.
Lusciously moist with bursts of tart blackberry in every bite, this cake has a tender crumb that pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. I love serving it slightly warm as a cozy dessert or at room temperature for a sweet afternoon treat—it’s versatile enough for any occasion and always disappears fast!
Blackberry Lemon Drizzle Cake
A few summers ago, I stumbled upon a wild blackberry patch during a hike and immediately knew I had to bake something special with them—this Blackberry Lemon Drizzle Cake was born from that happy accident. It’s the perfect balance of tart and sweet, with a moist crumb that feels like a cozy hug, and I love how the vibrant purple swirls make it look as stunning as it tastes. Whether you’re hosting a holiday brunch or just craving a slice with your afternoon tea, this cake is my go-to for impressing guests without spending hours in the kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 cup granulated sugar (I prefer organic cane sugar for a subtle caramel note)
– ½ cup unsalted butter, softened to room temperature (this helps it cream beautifully with the sugar)
– 3 large eggs, at room temperature (cold eggs can cause the batter to curdle—trust me, I learned the hard way!)
– ½ cup whole milk (I use full-fat for extra richness, but any milk works)
– 1 tsp baking powder
– ½ tsp salt
– Zest of 2 lemons (about 2 tbsp—I zest directly over the bowl to catch every drop of oil)
– 1 cup fresh blackberries, gently rinsed and patted dry (frozen work too, but don’t thaw them to avoid sogginess)
– ¼ cup fresh lemon juice (from those zested lemons—no waste here!)
– ½ cup powdered sugar, for the drizzle
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal later.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined, then set it aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for about 3 minutes, until light and fluffy—this incorporates air for a tender cake.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated to prevent separation.
5. Gradually add the flour mixture to the wet ingredients in three parts, alternating with the whole milk, mixing on low speed just until combined after each addition to avoid overmixing.
6. Gently fold in the lemon zest and half of the blackberries with a spatula, being careful not to crush the berries to keep those juicy pockets intact.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula, then scatter the remaining blackberries evenly over the surface for a pretty swirl effect.
8. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown—avoid opening the oven door early to prevent sinking.
9. While the cake bakes, whisk together the fresh lemon juice and powdered sugar in a small bowl until smooth to make the drizzle, adjusting with more sugar if needed for a thicker consistency.
10. Once baked, let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack to cool completely to room temperature.
11. Drizzle the lemon glaze evenly over the cooled cake, allowing it to drip down the sides for that signature glossy finish.
12. Slice and serve immediately, or store covered at room temperature for up to 2 days for the flavors to meld even more.
Kicking back with a slice reveals a moist, tender crumb dotted with bursts of tart blackberry, perfectly balanced by the zesty lemon drizzle that adds a refreshing tang. I love serving it slightly warm with a dollop of whipped cream or alongside a cup of Earl Grey tea—the bright flavors make it a year-round favorite, but it’s especially magical during the holidays when those purple swirls shine.
Blackberry Almond Pound Cake
Gathering around the kitchen during the holidays always makes me crave something cozy and celebratory, and this Blackberry Almond Pound Cake is my go-to treat that feels both festive and comforting. I love how the sweet-tart berries pop against the rich, nutty cake—it’s a recipe I’ve tweaked over the years, often baking it on a lazy weekend morning with a big mug of coffee in hand.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature (I always take it out an hour ahead—it creams so much better!)
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature (I prefer room temp eggs here for a smoother batter)
– 1 teaspoon pure vanilla extract
– ½ teaspoon almond extract (a splash adds that lovely nutty aroma)
– 2 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup sour cream (full-fat gives the cake incredible moisture)
– 1 ½ cups fresh blackberries, gently rinsed and patted dry (frozen work too, but don’t thaw them to avoid sogginess)
– ½ cup sliced almonds, for topping
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for about 3-4 minutes, until light and fluffy—this step is key for a tender crumb.
3. Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated, then mix in the vanilla and almond extracts.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix on low speed just until combined—overmixing can lead to a dense cake, so stop as soon as no flour streaks remain.
6. Gently fold in the fresh blackberries with a spatula to avoid crushing them, which keeps those juicy bursts intact in the baked cake.
7. Pour the batter into the prepared loaf pan and smooth the top with the spatula, then sprinkle the sliced almonds evenly over the surface for a crunchy finish.
8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean—if the top browns too quickly, tent it loosely with aluminum foil halfway through.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully lift it out using the parchment paper and allow it to cool completely before slicing.
10. Once cooled, slice and serve at room temperature. Nothing beats the moist, buttery texture with those tart berry pockets, and I often enjoy it with a dollop of whipped cream or as a sweet breakfast treat the next day.
Blackberry Cream Cheese Coffee Cake
Mornings in my kitchen always start with the scent of something baking, and this Blackberry Cream Cheese Coffee Cake is my latest obsession—it’s the perfect balance of tangy berries, rich cream cheese, and a buttery crumb topping that makes any day feel special. I love how the juicy blackberries burst with flavor against the creamy filling, and it’s become a weekend staple in our house, especially when friends drop by unannounced.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 cup granulated sugar (I use organic cane sugar for a subtle molasses note)
– 1/2 cup unsalted butter, softened (room temp is key here—I leave it out for an hour)
– 8 oz cream cheese, softened (full-fat gives the best creamy texture)
– 2 large eggs, at room temperature (they blend smoother this way)
– 1 tsp vanilla extract (pure vanilla is my go-to for depth)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup fresh blackberries (frozen work too, but don’t thaw them to avoid sogginess)
– 1/4 cup brown sugar (for that caramelized crumb topping I adore)
– 1/2 tsp ground cinnamon (a pinch extra never hurts)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan—I line mine with parchment for easy removal.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a separate bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate air.
5. Mix in the vanilla extract until just blended, then gradually add the dry ingredients, stirring on low speed until a smooth batter forms.
6. In a small bowl, combine the softened cream cheese with 2 tablespoons of the batter to lighten it, then fold this back into the main batter gently.
7. Pour half of the batter into the prepared pan and spread it evenly with a spatula.
8. Scatter the blackberries evenly over the batter layer, pressing them down slightly so they nestle in.
9. Top with the remaining batter, smoothing it out to cover the berries completely.
10. In another small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the top of the cake for a crunchy crumb.
11. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Kicking back with a slice of this coffee cake reveals a moist, tender crumb that melts in your mouth, with pockets of tart blackberry and creamy swirls that add a luxurious touch. Serve it warm with a dollop of whipped cream or alongside your morning coffee for a truly indulgent treat—it’s so good, it might just become your new baking tradition too.
Blackberry Chocolate Marble Cake
Venturing into the kitchen on a cozy December afternoon, I found myself craving something that felt both festive and comforting—a dessert that marries the tartness of winter berries with the richness of chocolate. This blackberry chocolate marble cake is my go-to for holiday gatherings, and I love how the swirls create a beautiful, rustic look every time. It’s the kind of treat that fills the house with a warm, inviting aroma, perfect for sharing with loved ones.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 cup granulated sugar (I prefer cane sugar for a subtle depth)
– 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
– 3 large eggs, at room temperature (they blend smoother this way)
– 1 cup buttermilk (it adds a lovely tang and moisture)
– 1 tsp vanilla extract (pure vanilla is my go-to for best flavor)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup blackberry jam (I use homemade or a good-quality store brand)
– 1/4 cup cocoa powder (Dutch-processed gives a richer color)
– Cooking spray or butter for greasing
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan with cooking spray or butter, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 3 minutes, until light and fluffy—this step is crucial for a tender crumb.
3. Add the room temperature eggs one at a time, beating well after each addition to incorporate fully and avoid curdling.
4. Stir in the vanilla extract until just combined.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
6. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing on low speed until just combined—overmixing can lead to a dense cake.
7. Divide the batter evenly into two bowls.
8. In one bowl, fold in the blackberry jam gently until swirled but not fully mixed, leaving streaks for a marbled effect.
9. In the other bowl, sift in the cocoa powder and fold until fully incorporated, creating a smooth chocolate batter.
10. Spoon alternating dollops of the blackberry and chocolate batters into the prepared pan, then use a knife to swirl them together in a figure-eight pattern for a beautiful marble look.
11. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean—check at 40 minutes to avoid overbaking.
12. Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely to prevent sogginess.
13. Serve slices at room temperature or slightly warmed.
Heavenly bites reveal a moist, tender crumb with pockets of tart blackberry jam swirling through rich chocolate layers. I love serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the flavors, and it’s perfect for a festive brunch or as a sweet ending to a holiday meal.
Blackberry Coconut Bundt Cake
Nothing says holiday baking quite like a bundt cake, and this Blackberry Coconut Bundt Cake is my new favorite for festive gatherings. I first made it last summer when my neighbor brought over a basket of fresh blackberries, and now it’s become a Christmas Eve tradition—the deep purple swirls against the golden cake feel especially magical this time of year.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 3 cups all-purpose flour (I always spoon and level to avoid dense cakes)
– 2 cups granulated sugar
– 1 cup unsalted butter, softened (room temp is key for smooth creaming)
– 4 large eggs, at room temperature (I leave them out for 30 minutes beforehand)
– 1 cup buttermilk (full-fat gives the best tang)
– 1 tsp vanilla extract (pure vanilla makes a difference here)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 cups fresh blackberries (frozen work too, but don’t thaw them)
– 1 cup sweetened shredded coconut (toasted adds extra crunch)
– Cooking spray for the pan (I use the flour-infused kind for easy release)
Instructions
1. Preheat your oven to 350°F (175°C) and generously spray a 10-cup bundt pan with cooking spray, making sure to coat every crevice.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a large mixing bowl, beat the softened butter and sugar on medium-high speed for 3–4 minutes until light and fluffy—this creaming step is crucial for a tender crumb.
4. Add the room-temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, starting and ending with the flour, and mix on low speed just until combined.
6. Gently fold in the shredded coconut with a spatula, being careful not to overmix the batter.
7. Pour half of the batter into the prepared bundt pan and smooth it into an even layer.
8. Scatter 1 cup of the blackberries evenly over the batter, then top with the remaining batter and smooth it again.
9. Press the remaining 1 cup of blackberries into the top batter—they’ll sink slightly as they bake, creating a beautiful marbled effect.
10. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely—this prevents sticking and helps it hold its shape.
12. Once cooled, slice and serve at room temperature.
Buttery and moist with pockets of tart blackberries, this cake is a showstopper that’s surprisingly easy to make. I love serving it with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence, and it pairs perfectly with a cup of coffee on a chilly evening.
Blackberry Vanilla Bean Layer Cake
Every December, when the holiday rush hits, I crave a dessert that feels both festive and comforting—something that balances tart berries with warm vanilla. This blackberry vanilla bean layer cake is my go-to for Christmas Eve gatherings, and I’ve tweaked it over the years to make it foolproof, even for busy bakers like me who might be juggling last-minute wrapping while the oven preheats.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 2 ½ cups all-purpose flour (I always sift mine first to avoid lumps)
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened (room temp is key for smooth mixing)
– 4 large eggs, at room temperature (they blend better this way)
– 1 cup whole milk
– 2 tsp baking powder
– 1 tsp salt
– 2 vanilla beans, scraped (I splurge on real beans for that intense flavor)
– 2 cups fresh blackberries (frozen work too, but thaw and drain them well)
– 8 oz cream cheese, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease three 8-inch round cake pans, lining them with parchment paper for easy removal.
2. In a large bowl, cream together 1 cup softened butter and 1 ½ cups granulated sugar on medium speed for 3 minutes until light and fluffy.
3. Add 4 room-temperature eggs one at a time, beating for 30 seconds after each addition to incorporate fully.
4. In a separate bowl, whisk together 2 ½ cups sifted flour, 2 tsp baking powder, and 1 tsp salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk, mixing on low until just combined—overmixing can toughen the cake.
6. Fold in the scraped seeds from 2 vanilla beans and 1 cup mashed blackberries gently with a spatula.
7. Divide the batter evenly among the prepared pans and bake at 350°F for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely to prevent crumbling.
9. For the frosting, beat 8 oz softened cream cheese and remaining ½ cup butter on medium until smooth, about 2 minutes.
10. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, beating on low initially to avoid a sugar cloud, then high for 2 minutes until fluffy.
11. Place one cake layer on a plate, spread a thick layer of frosting, and repeat with remaining layers, using the rest of the frosting to cover the top and sides.
12. Garnish with the remaining 1 cup whole blackberries, pressing them lightly into the frosting for a rustic look.
Velvety and moist, this cake boasts a tender crumb from the blackberries that burst with tartness against the rich vanilla bean frosting. I love serving it slightly chilled to let the flavors meld, or with a dollop of whipped cream for an extra indulgent touch at holiday dinners.
Blackberry Cinnamon Streusel Cake
Crisp winter mornings always have me craving something warm and comforting, and this Blackberry Cinnamon Streusel Cake is my go-to treat—it fills the house with the most incredible aroma of sweet berries and spice. I love baking it on lazy weekends, and it’s become a holiday tradition in our home, perfect for sharing with coffee or wrapping up as a thoughtful gift.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 cup granulated sugar (I use organic cane sugar for a subtle depth)
– 1/2 cup unsalted butter, softened (room temp is key here for easy mixing)
– 2 large eggs, at room temperature (they blend better into the batter)
– 1 cup buttermilk (it adds a lovely tang and moisture)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp vanilla extract (pure vanilla is my favorite for that rich flavor)
– 1 1/2 cups fresh blackberries (frozen work too, but don’t thaw them to avoid sogginess)
– For the streusel: 1/2 cup brown sugar, 1/3 cup all-purpose flour, 1 tsp ground cinnamon (I add an extra pinch for warmth), and 1/4 cup cold butter, cubed
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp baking soda until well combined.
3. Add 1/2 cup softened unsalted butter, 2 large eggs, 1 cup buttermilk, and 1 tsp vanilla extract to the dry ingredients, mixing on medium speed for about 2 minutes until the batter is smooth and creamy. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly incorporated.
4. Gently fold in 1 1/2 cups fresh blackberries with a spatula, being careful not to crush them to keep their juicy texture intact.
5. Pour the batter into the prepared cake pan, spreading it evenly with the spatula.
6. In a small bowl, make the streusel by combining 1/2 cup brown sugar, 1/3 cup all-purpose flour, and 1 tsp ground cinnamon, then cut in 1/4 cup cold cubed butter using a fork or your fingers until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter cold, which helps create a crisp topping.
7. Sprinkle the streusel evenly over the cake batter, covering the surface completely.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Tip: Check at the 35-minute mark to avoid overbaking, as oven temperatures can vary.
9. Let the cake cool in the pan on a wire rack for 15 minutes before carefully removing it to cool completely.
The cake emerges with a tender, moist crumb that’s studded with bursts of tart blackberry, while the cinnamon streusel adds a delightful crunch on top. Serve it warm with a dollop of whipped cream or at room temperature for breakfast—it’s so versatile and always disappears fast!
Blackberry Ricotta Olive Oil Cake
Kind of magical how a simple cake can capture the essence of a season, isn’t it? This Blackberry Ricotta Olive Oil Cake is my go-to when summer berries are at their peak, and I want something that feels both rustic and elegant. It’s the kind of dessert that fills the kitchen with the most incredible, fruity aroma while baking, promising something truly special.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour (I like to spoon and level it for accuracy)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ¾ cup whole milk ricotta cheese, well-drained
– 2 large eggs, at room temperature—they incorporate much better this way
– ½ cup extra virgin olive oil, my go-to for its fruity notes
– 1 teaspoon pure vanilla extract
– 1 ½ cups fresh blackberries, plus a few extra for garnish
– Powdered sugar, for dusting (optional, but it looks so pretty)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until fully combined.
3. In a large mixing bowl, combine ¾ cup whole milk ricotta cheese, 2 large room-temperature eggs, ½ cup extra virgin olive oil, and 1 teaspoon pure vanilla extract; whisk vigorously for about 2 minutes until smooth and slightly aerated.
4. Tip: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until no flour streaks remain—overmixing can make the cake tough.
5. Gently fold in 1 ½ cups fresh blackberries, being careful not to crush them too much to keep those juicy pockets intact.
6. Pour the batter into the prepared cake pan and spread it evenly with the spatula.
7. Bake in the preheated oven at 350°F for 50 to 55 minutes; the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Tip: Let the cake cool in the pan on a wire rack for 15 minutes to set, then carefully run a knife around the edges and invert it onto the rack to cool completely.
9. Once cooled, dust the top lightly with powdered sugar if desired and garnish with extra blackberries.
10. Tip: For the best texture, slice the cake with a serrated knife using a gentle sawing motion to prevent squishing.
Absolutely delightful, this cake boasts a tender, moist crumb from the ricotta and olive oil, with bursts of tart blackberry in every bite. Serve it slightly warm with a dollop of whipped cream for a cozy treat, or enjoy a slice with afternoon tea—it’s versatile enough for any occasion.
Blackberry Lime Yogurt Cake
You know those lazy summer afternoons when you crave something sweet but not too heavy? This Blackberry Lime Yogurt Cake is my go-to—it’s bright, moist, and feels like a little celebration in every bite. I first whipped it up for a friend’s picnic last July, and now it’s a staple in my kitchen whenever berries are in season.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 cup granulated sugar
– ½ cup plain Greek yogurt (full-fat gives the best richness)
– ½ cup unsalted butter, softened (room temp blends smoother)
– 3 large eggs, at room temperature (they incorporate better this way)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– Zest of 2 limes (freshly grated packs the most punch)
– 1 cup fresh blackberries (frozen work too, but don’t thaw them)
– 2 tbsp fresh lime juice
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 3 minutes, until light and fluffy.
4. Add the room-temperature eggs one at a time to the butter mixture, beating for 30 seconds after each addition until incorporated.
5. Mix in the Greek yogurt and lime zest on low speed until just blended, about 1 minute.
6. Gradually fold the dry ingredients into the wet mixture with a spatula, stirring until no flour streaks remain—be careful not to overmix.
7. Gently fold in the blackberries and lime juice, distributing them evenly without crushing the berries.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out to cool completely.
Lusciously tender with a zesty kick, this cake has a moist crumb from the yogurt and bursts of juicy blackberries. I love serving it slightly warm with a dollop of whipped cream or alongside a cup of herbal tea for a cozy treat.
Blackberry Earl Grey Tea Cake
There’s something magical about the cozy, floral aroma of Earl Grey tea paired with the sweet-tart pop of blackberries—it’s like a hug in cake form, perfect for holiday gatherings or a quiet afternoon treat. I first stumbled on this combo after a rainy day tea session left me craving something baked, and now it’s my go-to for impressing friends without fuss. Trust me, this cake is as simple to make as it is delightful to eat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 cup granulated sugar (I use organic cane sugar for a subtle depth)
– 1/2 cup unsalted butter, softened (room temp is key here—I leave it out for an hour)
– 2 large eggs, at room temperature (they blend smoother, I swear by it)
– 1 cup buttermilk (full-fat gives the best moisture, but low-fat works in a pinch)
– 2 tbsp loose Earl Grey tea leaves (I grind mine finely for even flavor distribution)
– 1 cup fresh blackberries (frozen are fine too, just don’t thaw them first)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt (I use sea salt for a clean finish)
– 1 tsp vanilla extract (pure vanilla is my non-negotiable for aroma)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and finely ground Earl Grey tea leaves until fully combined.
3. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for 3-4 minutes, until light and fluffy—this incorporates air for a tender cake.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet mixture in three parts, starting and ending with the dry ingredients, mixing on low speed just until combined to avoid overmixing.
6. Gently fold in the fresh blackberries with a spatula, being careful not to break them up too much to keep those juicy bursts intact.
7. Pour the batter into the prepared pan and smooth the top with a spatula, then tap the pan lightly on the counter to remove any air bubbles.
8. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely to prevent sogginess.
10. Serve slices as is or with a dusting of powdered sugar for extra sweetness.
Soft and moist with a delicate crumb, this cake boasts a subtle bergamot fragrance from the tea that perfectly balances the blackberries’ tang. I love serving it slightly warm with a dollop of whipped cream or alongside a hot cup of coffee for a cozy contrast—it’s a versatile treat that always disappears fast!
Blackberry Honey Spice Cake
Wandering through the farmers’ market last weekend, I spotted the most gorgeous blackberries—plump, dark, and begging to be baked into something cozy. That’s when I decided to whip up this Blackberry Honey Spice Cake, a tender, fragrant treat that’s become my go-to for chilly afternoons. It’s the kind of cake that makes your kitchen smell like a holiday hug, and honestly, it’s foolproof enough for a lazy baker like me.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon (I add a pinch extra because I love the warmth)
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (room temp is key for easy creaming)
– 3/4 cup honey (local wildflower honey is my favorite here)
– 2 large eggs, at room temperature (they blend better when not cold)
– 1 tsp vanilla extract
– 1/2 cup buttermilk (full-fat gives the best moisture)
– 1 1/2 cups fresh blackberries (rinsed and patted dry—frozen work too, but don’t thaw them)
– Powdered sugar for dusting (optional, but it looks so pretty)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter and honey together for about 2 minutes, until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
5. Tip: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, and mix on low speed just until combined—overmixing can make the cake tough.
6. Gently fold in the blackberries with a spatula, being careful not to crush them too much.
7. Pour the batter into the prepared pan and smooth the top with the spatula.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
9. Tip: Let the cake cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and invert it onto the rack to cool completely—this prevents sogginess.
10. Once cooled, dust the top with powdered sugar if desired.
11. Tip: For extra flavor, I sometimes drizzle a little extra honey over the cake before serving.
The cake emerges with a moist, tender crumb speckled with juicy blackberries that burst with sweetness against the warm spices. I love serving it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream—it’s perfect for a casual dessert or a cozy breakfast treat the next day.
Blackberry Mascarpone Crumb Cake
Remember those lazy summer afternoons picking blackberries as a kid? This Blackberry Mascarpone Crumb Cake brings that sweet nostalgia right to your kitchen table, combining juicy berries with a creamy, dreamy layer and a buttery crumb topping that’s simply irresistible. I love baking this on a cozy weekend morning—the aroma alone is worth the effort!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for a lighter crumb)
– ½ cup granulated sugar
– ½ cup unsalted butter, cold and cubed (keep it cold for the best texture)
– 1 cup fresh blackberries (frozen work too, but don’t thaw them)
– 8 oz mascarpone cheese, at room temperature (it blends smoother this way)
– 2 large eggs, at room temperature (they incorporate better into the batter)
– 1 tsp vanilla extract (pure vanilla is my go-to for that rich flavor)
– ½ tsp baking powder
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F and grease an 8-inch square baking pan.
2. In a medium bowl, combine 1 cup of the flour, granulated sugar, and salt.
3. Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your fingers to work it in until coarse crumbs form—this is your crumb topping, so don’t overmix.
4. In a separate large bowl, whisk together the mascarpone cheese and eggs until smooth, about 2 minutes.
5. Stir in the vanilla extract, remaining ½ cup of flour, and baking powder until just combined; avoid overmixing to keep the cake tender.
6. Gently fold in the fresh blackberries, being careful not to break them up too much.
7. Spread the batter evenly into the prepared baking pan.
8. Sprinkle the crumb topping evenly over the batter, pressing it down lightly with your fingers.
9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing—this helps it set properly.
My favorite tip: serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. The cake is wonderfully moist from the mascarpone, with bursts of tart blackberries and a crunchy, buttery crumb that makes every bite a delight. More than just a dessert, it’s a little slice of comfort perfect for sharing with friends over coffee.
Blackberry Orange Polenta Cake
Years of baking have taught me that the best desserts often come from unexpected pairings, and this Blackberry Orange Polenta Cake is a perfect example. I first tried a version at a friend’s holiday brunch last December, and after tweaking it to my taste—adding a bit more citrus zest and swapping in fresh blackberries—it’s become my go-to for festive gatherings. Trust me, the polenta gives it a lovely texture that’s both tender and satisfyingly rustic.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first to avoid lumps)
– 1/2 cup fine polenta (not the coarse kind—it makes the cake too gritty)
– 1 tsp baking powder (fresh is key for a good rise)
– 1/2 tsp salt (I use sea salt for a subtle depth)
– 1/2 cup unsalted butter, softened (room temp blends smoother)
– 3/4 cup granulated sugar (I sometimes reduce this slightly if the blackberries are very sweet)
– 2 large eggs (room temp eggs incorporate better into the batter)
– Zest of 1 large orange (about 1 tbsp—I zest directly over the bowl to catch all the oils)
– 1/4 cup fresh orange juice (squeezed from that same orange)
– 1 cup fresh blackberries (frozen work too, but don’t thaw them or they’ll bleed too much)
– Powdered sugar for dusting (optional, but it looks so pretty)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup fine polenta, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed for about 3 minutes, until light and fluffy.
4. Add 2 large eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the zest of 1 large orange and 1/4 cup fresh orange juice on low speed until just blended.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a smooth batter forms—be careful not to overmix.
7. Gently fold in 1 cup fresh blackberries with a spatula to distribute them evenly without crushing them.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. If desired, dust the cooled cake with powdered sugar just before serving.
This cake has a delightful crumb from the polenta, with bursts of tart blackberry and bright orange flavor in every bite. Try serving it warm with a dollop of whipped cream or alongside a cup of tea for a cozy afternoon treat—it’s just as good the next day, if it lasts that long!
Blackberry Cardamom Upside-Down Cake
Finally, after a holiday season filled with rich, heavy desserts, I found myself craving something bright and unexpected—a cake that felt festive but not fussy. That’s how this blackberry cardamom upside-down cake came to be, inspired by a forgotten pint of berries in my fridge and my love for warm spices. It’s become my go-to for casual gatherings because it’s stunningly simple yet feels special, with juicy berries and a cozy cardamom scent that fills the kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1/2 cup (1 stick) unsalted butter, divided—I always use half for the topping and half for the batter, softened to room temperature so it creams easily.
– 3/4 cup packed light brown sugar, for a caramel-like base that pairs perfectly with tart berries.
– 12 ounces fresh blackberries, rinsed and patted dry; frozen work in a pinch, but fresh give the best burst of flavor.
– 1 1/2 cups all-purpose flour, spooned and leveled to avoid a dense cake—my grandma taught me this trick!
– 2 teaspoons baking powder, to ensure a light, fluffy crumb.
– 1 teaspoon ground cardamom, my favorite spice; I grind it fresh if I have pods for an extra aromatic punch.
– 1/2 teaspoon salt, to balance the sweetness.
– 3/4 cup granulated sugar, for the batter.
– 2 large eggs, at room temperature—I leave them out for 30 minutes so they incorporate smoothly.
– 1 teaspoon pure vanilla extract, because I never skip it for depth of flavor.
– 1/2 cup whole milk, also at room temperature to prevent the batter from seizing.
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan lightly with butter or non-stick spray.
2. In a small saucepan over medium heat, melt 1/4 cup of the butter, then stir in the brown sugar until dissolved and bubbly, about 3 minutes—this creates the sticky topping. Tip: Don’t walk away, as sugar can burn quickly!
3. Pour the brown sugar mixture evenly into the prepared pan, then arrange the blackberries in a single layer on top, pressing them gently into the syrup.
4. In a medium bowl, whisk together the flour, baking powder, cardamom, and salt until well combined; set aside.
5. In a large mixing bowl, using an electric mixer on medium speed, cream the remaining 1/4 cup butter with the granulated sugar until light and fluffy, about 2-3 minutes.
6. Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
7. Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with flour, and mix on low speed just until combined—overmixing can toughen the cake. Tip: Scrape the bowl’s sides to ensure everything is incorporated.
8. Spoon the batter evenly over the blackberries in the pan, spreading it gently with a spatula to cover them completely.
9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Tip: Rotate the pan halfway through for even baking if your oven has hot spots.
10. Let the cake cool in the pan on a wire rack for exactly 10 minutes—this allows the topping to set without sticking.
11. Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate while still warm, tapping the bottom if needed to release it.
12. Serve the cake warm or at room temperature. What makes this dessert a standout is its moist, tender crumb infused with cardamom, contrasted by the jammy, tart blackberries that caramelize into a glossy topping. I love it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat, and it’s just as delicious the next day with a cup of coffee.
Blackberry White Chocolate Mud Cake
Sometimes the best desserts come from happy accidents in the kitchen, and this Blackberry White Chocolate Mud Cake is one of those delightful surprises I stumbled upon when my berry haul was bigger than my breakfast plans. It’s become my go-to for holiday gatherings because it feels fancy but comes together without fuss—perfect for when you want to impress but also want to relax with your guests.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first for a lighter crumb)
– 3/4 cup granulated sugar
– 1/2 cup unsalted butter, softened (room temp is key for easy creaming)
– 2 large eggs, at room temperature (they blend better into the batter)
– 1 tsp vanilla extract (pure vanilla makes all the difference here)
– 1/2 cup white chocolate chips (I use high-quality ones for a smoother melt)
– 1 cup fresh blackberries (frozen work too, but pat them dry if using)
– 1/2 cup whole milk
– 1 tsp baking powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
4. Add the room-temperature eggs one at a time to the butter mixture, beating on low speed after each addition until fully incorporated.
5. Stir in the vanilla extract with a spatula until just blended.
6. Alternately add the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients, mixing on low speed until the batter is smooth. Tip: Do not overmix to avoid a tough cake.
7. Gently fold in the white chocolate chips and fresh blackberries with a spatula until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top with the spatula.
9. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 40 minutes to prevent overbaking, as ovens can vary.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
11. Carefully invert the cake onto the wire rack, peel off the parchment paper, and allow it to cool completely for about 1 hour before serving.
12. Optionally, dust with powdered sugar or drizzle with melted white chocolate for extra flair.
Out of the oven, this cake boasts a moist, dense crumb that melts in your mouth, with bursts of tart blackberries balancing the sweet white chocolate. I love serving it slightly warm with a scoop of vanilla ice cream, or for a festive twist, top it with fresh berries and a dollop of whipped cream—it’s sure to disappear fast at any table!
Blackberry Gingerbread Loaf Cake
Gathering around the kitchen during the holiday season always puts me in the mood for something warm and spiced. This Blackberry Gingerbread Loaf Cake is my new favorite cozy bake—it’s a twist on a classic that fills the house with the most incredible aroma, and those juicy blackberries add a burst of tartness that cuts right through the rich molasses. I love making it on a lazy weekend afternoon, usually with a mug of tea nearby and some holiday music playing in the background.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it to avoid a dense cake)
– 1 tsp baking soda
– 2 tsp ground ginger (freshly ground if you have it—it makes a difference!)
– 1 tsp ground cinnamon
– ½ tsp salt
– ½ cup unsalted butter, softened (I leave mine out for an hour; room temp blends better)
– ½ cup granulated sugar
– ½ cup molasses (I use blackstrap for a deeper flavor, but any works)
– 2 large eggs, at room temperature (they incorporate more smoothly)
– ½ cup buttermilk (if you don’t have any, milk with a splash of vinegar is a fine swap)
– 1 cup fresh blackberries (frozen work too, but don’t thaw them to prevent sogginess)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to beat the softened unsalted butter and granulated sugar for 2–3 minutes until light and fluffy.
4. Add the molasses to the butter mixture and beat for 1 minute until smooth.
5. Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next.
6. Tip: Scrape down the sides of the bowl with a spatula halfway through mixing to ensure even blending.
7. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour, mixing on low speed just until combined after each addition.
8. Tip: Avoid overmixing the batter to keep the cake tender—a few streaks of flour are okay.
9. Gently fold in the fresh blackberries with a spatula until evenly distributed.
10. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
11. Bake in the preheated oven at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: Check the cake at 50 minutes; if it browns too quickly, tent it loosely with aluminum foil.
13. Let the cake cool in the pan on a wire rack for 15 minutes, then remove it from the pan to cool completely.
Buttery and moist with a tender crumb, this loaf cake has a warm ginger spice that pairs perfectly with the juicy blackberries. I love serving it slightly warm with a dollop of whipped cream or even toasted for breakfast the next day—it’s a festive treat that’s just as good for dessert as it is with your morning coffee.
Blackberry Pistachio Rosewater Cake
Sometimes the best recipes come from happy accidents—like the time I overbought blackberries at the farmers’ market and decided to pair them with my favorite pistachios and a splash of fragrant rosewater. This Blackberry Pistachio Rosewater Cake is my new go-to for special occasions, blending sweet, nutty, and floral notes in a moist, tender crumb that always impresses. It’s the kind of dessert that feels fancy but is surprisingly straightforward to make, perfect for a holiday gathering or a cozy weekend treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for a lighter cake)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temp is key for easy creaming)
– 2 large eggs, at room temperature (they blend better into the batter)
– ½ cup plain Greek yogurt (adds wonderful moisture)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 tsp vanilla extract
– 1 tbsp rosewater (use a high-quality brand for the best floral aroma)
– 1 cup fresh blackberries, rinsed and patted dry (frozen work too, but don’t thaw them)
– ½ cup shelled pistachios, roughly chopped (I love the pop of green color)
– Cooking spray or extra butter for greasing the pan
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with cooking spray or butter, then line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined; set aside.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together for about 3 minutes, until light and fluffy.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract and rosewater until just blended, being careful not to overmix.
6. Alternately add the dry flour mixture and plain Greek yogurt to the wet ingredients, starting and ending with the flour, and mix on low speed until the batter is smooth with no dry streaks.
7. Gently fold in the fresh blackberries and chopped pistachios with a spatula until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and spread it evenly with the spatula.
9. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely before serving.
Delightfully moist with bursts of juicy blackberries and a subtle crunch from pistachios, this cake offers a beautiful balance of flavors that’s not too sweet. The rosewater adds an elegant floral note that pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for serving. I love how the colors peek through each slice, making it as visually stunning as it is delicious.
Summary
Explore these 18 decadent blackberry cake recipes to make your summer baking shine! From simple sheet cakes to elegant layered desserts, there’s a perfect treat for every occasion. We’d love to hear which recipe becomes your favorite—leave a comment below and share this sweet inspiration on Pinterest. Happy baking!
