Blackberry Cake

Photo: Nagarathna

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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 39%
  • Protein: 3.5g
  • Fat: 13g
  • Saturated fat: 7.9g
  • Carbohydrate: 43g
  • Fiber: 1.3g
  • Sodium: 199mg
  • Cholesterol: 85mg


  • 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


  1. 1. Butter and dust with flour a 9-inch cake pan with removable rim.
  2. 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. 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. 4. Scrape batter into cake pan and spread top smooth.
  5. 5. Scatter berries evenly over batter. Sprinkle fruit with 1 tablespoon granulated sugar.
  6. 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. 7. Remove pan rim, dust cake with powdered sugar, and cut into wedges.

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.

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