This easy Blackberry Cake recipe is so simple, but so impressive and delicious, with plump blackberries throughout, a tender crumb, and a sweet, crisp top. I love that it’s quick enough to bake up any day for the family, but lovely enough to serve for a Sunday brunch or small dinner party.

Easy Blackberry Cake Recipe

What I love about this blackberry cake, aside from how wonderful it tastes, is how simple it is. The ingredients are common pantry items, the crumb is moist and tender, and there’s no need for icing or frosting. A little sprinkle of sugar over the batter before it bakes provides the perfect amount of sweetness and crunch.

It’s such an easy and delicious snack cake that’s a great go-to if you’re trying to decide on something sweet to make for the family or a small group of friends. You can even use frozen fruit when blackberries aren’t in season, so it’s a great year-round treat.

Looking for more recipes to use up blackberries? Don’t miss our blackberry cobbler and blackberry popsicles.

Helpful Tips and Variations

• Cast iron skillet vs. baking dish. If you don’t own a 9-inch cast iron skillet, no worries, this cake can be made in a regular skillet or baking dish. However, if you bake it in something that isn’t 9 inches round and 1½ inches deep, you’ll need to adjust the baking time. For instance, a 10-inch skillet or 9×9 square baking dish will have more surface area for the cake to cook, so it will probably be done sooner. Check it with a tester 5 to 10 minutes earlier than the recipe is written, and keep checking until the tester comes out clean.
• Don’t skip the sugar on top! This cake doesn’t have any frosting or icing, and while it’s still very delicious without the sprinkle of sugar, those two tablespoons really finish it off and take it to another level in flavor and texture.
• Try a different berry. I’ve made this cake with blueberries, raspberries, and chopped up strawberries. I’ve even made it with a combination—all delish!
• Fresh vs. frozen berries. I prefer this cake with fresh berries for their texture and flavor, but you can use frozen berries, thawed first and patted dry to avoid excess moisture.

How to make Blackberry Cake Step by Step

Get the oven going and coat a skillet: Preheat oven to 350°F. Lightly coat a 9-inch cast-iron skillet with nonstick cooking spray.

Cream the butter: In a large bowl with an electric mixer, beat ½ cup butter and 1 cup of the sugar together until combined and fluffy, about 2 minutes.

Add eggs and vanilla: Add in 2 eggs, one at a time, beating well after each addition. Add 1 tsp vanilla.

Mix in dry ingredients: Add in 1 1/3 cups flour, 1¼ tsp baking powder, and ¼ tsp salt, beating just until combined, scraping down the sides of the bowl if necessary.

Mix in the sour cream: Add in ½ cup sour cream and combine.

Fold in blackberries: Fold in 1 lb. blackberries.

Transfer batter: Spread the batter into the prepared skillet. Sprinkle evenly with the remaining 2 tbsp sugar. Bake at 350°F until a tester inserted in the center comes out clean, about 40 minutes.

Serve: Let cool, serve, and enjoy!

How to Store

Leftovers can sit on the countertop at room temperature for a day. To help prevent it from drying out, make sure to wrap it tightly in plastic wrap or transfer it to a resealable plastic bag, or keep it under a cake cover. After a day, it should be stored in the refrigerator in an airtight container for up to 5 days.

This blackberry cake also freezes beautifully. Once baked, allow to cool completely, then wrap tightly in plastic wrap and again in foil, and transfer to a freezer-safe bag. It will keep in the freezer for 2-3 months. Thaw at room temperature in its wrapping.

What to Serve With Blackberry Cake

This blackberry cake is divine as is, but if you’re in the mood for a really indulgent treat, top it with a scoop of strawberry ice cream or rocky road. It also tastes great with a dollop of whipped cream, too!

More Easy Cake Recipes

• Blueberry Coffee Cake
• Chocolate Eclair Cake
• Easy Pineapple Cake
• 3-Ingredient Lemon Cake
• Pistachio Cake