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Blackberry Cake

Yield Makes 8 servings
This decadent cake works with just about any juicy berry, so make it your own. Make this cake recipe when you need to take a dessert to a friend or dinner party; you can make it up to one day ahead.


  • About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
  • About 1 cup all-purpose flour
  • About 1 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 cup fresh or frozen unsugared blackberries
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 301
  • caloriesfromfat 39 %
  • protein 3.5 g
  • fat 13 g
  • satfat 7.9 g
  • carbohydrate 43 g
  • fiber 1.3 g
  • sodium 199 mg
  • cholesterol 85 mg

How to Make It

  1. Butter and dust with flour a 9-inch cake pan with removable rim.

  2. In a bowl, combine 1 cup granulated sugar and 1/2 cup butter. Slowly beat with a mixer to blend, then beat on high speed until well mixed, about 3 minutes.

  3. Add 1 cup flour, baking powder, and eggs. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 minutes.

  4. Scrape batter into cake pan and spread top smooth.

  5. Scatter berries evenly over batter. Sprinkle fruit with 1 tablespoon granulated sugar.

  6. Bake on the center rack of a 350° oven just until cake begins to pull from pan rim, 55 to 60 minutes. Run a thin-bladed knife between cake and pan rim. Let cool at least 10 minutes or, if making ahead, wrap cake airtight when cool and let stand at room temperature up to 1 day.

  7. Remove pan rim, dust cake with powdered sugar, and cut into wedges.

Cook's Notes

Use any juicy berry (except strawberries) or pitted cherries. Or cover the surface of the batter with a layer of fruit slices - plum, apricot, nectarine, peach, apple, or pear.