Blackberry Cake Recipe

There's something magical about a homemade blackberry cake recipe that captures the essence of summer in every bite. This delightfully moist cake combines fresh, juicy blackberries with a tender, buttery crumb that's sure to become your new favorite dessert. Whether you're looking for an impressive dessert for a special occasion or a simple way to use those fresh-picked blackberries, this recipe delivers incredible results every time.

Why You'll Love This Blackberry Cake

This Blackberry Cake strikes the perfect balance between rustic charm and elegant sophistication. The naturally sweet-tart blackberries create beautiful purple swirls throughout the cake, while the tender crumb stays incredibly moist thanks to our special mixing technique. It's easier to make than a traditional layer cake but impressive enough for special occasions. Plus, it's versatile enough to serve as a decadent breakfast treat or an after-dinner dessert.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment
• Storage Instructions
• Top Tip
• FAQ
• Related
• Pairing
• Blackberry Cake Recipe

Ingredients

The Cake:

• 2½ cups all-purpose flour - provides the perfect structure for a tender crumb
• 2 teaspoons baking powder - ensures a proper rise
• ½ teaspoon baking soda - creates extra lightness
• ¾ teaspoon salt - enhances all the flavors
• 1 cup unsalted butter, softened - gives richness and moisture
• 2 cups granulated sugar - sweetens and helps create a tender texture
• 4 large eggs, room temperature - binds ingredients and adds structure
• 1 tablespoon vanilla extract - deepens the flavor profile
• 1 cup buttermilk, room temperature - makes the cake extra moist
• 2½ cups fresh blackberries - the star of our show
• Extra butter and flour for pan preparation

The Glaze:

• 2 cups powdered sugar
• ¼ cup blackberry puree (from about ½ cup fresh blackberries)
• 1-2 tablespoons heavy cream, as needed

Instructions

Preparation

1. Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter and dust with flour, tapping out excess.
2. Wash the blackberries and gently pat them dry. Set aside 2 cups for the cake and reserve the remaining berries for the glaze and garnish.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Making the Batter

1. In a large mixing bowl or stand mixer, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes. Don't skip this step – it's crucial for a tender cake!
2. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
3. Mix in the vanilla extract until well combined.
4. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined – avoid overmixing.

Adding the Blackberries

1. Gently fold 2 cups of fresh blackberries into the batter, being careful not to crush them.
2. Pour the batter into the prepared bundt pan, spreading it evenly.

Baking

1. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs.
2. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Making the Glaze

1. While the cake cools, puree ½ cup of blackberries and strain to remove seeds.
2. Mix ¼ cup of the strained puree with powdered sugar, adding heavy cream as needed to achieve desired consistency.
3. Once the cake is completely cool, drizzle with the blackberry glaze.

Hints and Tips

• Room temperature ingredients are crucial for a perfectly mixed batter. Set out your eggs, butter, and buttermilk at least an hour before baking.
• Don't have buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
• Coating the blackberries in a little flour before adding them to the batter can help prevent them from sinking to the bottom of the cake.

Dietary Benefits & Serving Suggestions

This blackberry cake is packed with antioxidants from the fresh berries, making it a more nutritious choice than many other desserts. For a complete dessert experience, serve with:

• A scoop of vanilla ice cream
• Fresh whipped cream
• Additional fresh blackberries
• A sprinkle of powdered sugar

Recipe Variations & Substitutions

• Make it gluten-free by using a 1:1 gluten-free flour blend
• Transform it into a blackberry dump cake by using cake mix as the base
• Create a blackberry cobbler variation by adding a streusel topping
• Swap fresh blackberries for frozen (don't thaw first)
• Add lemon zest for a citrusy twist

Equipment

• 10-inch bundt pan
• Stand mixer or hand mixer
• Medium and large mixing bowls
• Measuring cups and spoons
• Wire cooling rack
• Fine-mesh strainer (for the glaze)

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days
• Refrigerator: Keep fresh for up to 5 days
• Freezer: Wrap unglazed cake well and freeze for up to 3 months
• Allow frozen cake to thaw overnight in the refrigerator before serving

FAQ

This blackberry cake recipe combines the best of both worlds – a professional-quality dessert that's surprisingly simple to make at home. The fresh blackberries create bursts of flavor throughout the moist, tender cake, while the blackberry glaze adds an extra layer of fruity sweetness.

If you loved the Blackberry Cake Recipe, you might also enjoy the rich and moist Chocolate Pound Cake Recipe for a delicious dessert twist.

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Pairing

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