Blackberry Cake
Bursting with fresh fruit flavor and a touch of warmth from cinnamon, this Blackberry Cake is a delightful dessert that’s perfect for any occasion. Featuring a tender, buttery crumb and juicy blackberries folded into the batter, this cake strikes the perfect balance between sweetness and tanginess. A touch of buttermilk enhances its moist texture, while a dusting of powdered sugar adds a simple yet elegant finish. Whether you're using fresh or frozen blackberries, this easy-to-follow recipe comes together in just an hour, making it ideal for both weeknight treats and special gatherings. Serve it with a dollop of whipped cream or enjoy it on its own for a rustic, homestyle dessert that celebrates the season’s best berries.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 1 teaspoons vanilla extract
- 3 large eggs
- 0.5 cups buttermilk
- 2 cups blackberries, fresh or frozen
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier release.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract, followed by the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
On low speed, alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold the blackberries into the batter using a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Dust the top with powdered sugar (optional) before serving. Slice and enjoy!
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 492.8 g | 179% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 287.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 378 mg | 29% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
