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. Quick enough to bake up any day for the family, but lovely enough to serve for a Sunday brunch or small dinner party.
Looking for more recipes to use up blackberries? Don’t miss our blackberry cobbler and blackberry popsicles.
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.
Ingredients Needed
You only need a short list of pantry ingredients to make this easy cake with blackberries.
(Scroll below to the printable recipe card for details and measurements)
- All-purpose flour – Make sure it’s spooned and leveled when measuring.
- Granulated sugar – Sugar is added to the batter and also a bit sprinkled on top before baking.
- Baking powder – To give the cake lift.
- Coarse salt – Heightens the other flavors.
- Unsalted butter – Creamed with the sugar. If using salted butter, omit the added salt.
- Eggs – To bind the batter and give the cake structure.
- Sour cream – This helps make the cake moist and tender with just a slight tangy flavor.
- Vanilla – For flavor.
- Blackberries – We prefer fresh fruit for optimal taste and results, but frozen can be used for a convenient year-round dessert. See note below.
How to Make Blackberry Cake
This cake with blackberries is so easy to make in just a few simple steps. Here’s a summary:
(Scroll to the bottom for our easy printable recipe with the complete directions and don’t miss the video below.)
- Make the batter. Cream together butter and some of the sugar until combined and fluffy. Beat in the eggs, one at a time, then add in the vanilla. Add in the flour, baking powder, and salt, beating just until combined. Add in the sour cream and combine, then gently fold in blackberries.
- Transfer batter to skillet. Spread the batter evenly into a 9-inch cast iron skillet coated with nonstick cooking spray (see note below if you don’t have a skillet). Sprinkle the top evenly with 2 tablespoons sugar.
- Bake. Bake at 350F until a tester inserted in the center comes out clean, about 40 minutes.
- Serve. Let cool, serve, and enjoy!
Tips for Success
- 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 around and 1 1/2 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 then 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. We really 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.
Video: Easy Blackberry Cake
Proper Storage
- 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 to a resealable plastic bag, or keep it under a cake over. After a day, it should be stored in the refrigerator in an airtight container for up to 5 days.
- Freeze. 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.
More Easy Cake Recipes:
- Blueberry Coffee Cake
- Chocolate Eclair Cake
- Easy Pineapple Cake
- 3-Ingredient Lemon Cake
- Pistachio Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Blackberry Cake
Ingredients
- 1/2 cup unsalted butter , softened
- 1 cup + 2 tablespoons granulated sugar , divided
- 2 large eggs
- 1 teaspoon vanilla
- 1 & 1/3 cups all-purpose flour , spooned and leveled
- 1 & 1/4 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 1/2 cup sour cream
- 1 pound blackberries (see note)
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9-inch cast-iron skillet with nonstick cooking spray. (See note below if you don't have a cast iron skillet.)
- In a large bowl with an electric mixer, beat butter and 1 cup of the sugar together until combined and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating well after each addition. Add in the vanilla.
- Add in the flour, baking powder, and salt, beating just until combined, scraping down the sides of the bowl if necessary.
- Add in the sour cream and combine.
- Fold in the blackberries.
- Spread the batter into the prepared skillet. Sprinkle evenly with the remaining 2 tablespoons sugar.
- Bake until a tester inserted in the center comes out clean, about 40 minutes.
- Let cool, serve, and enjoy!
Served this to my older ladies Bible study group and they loved it and asked for the recipe.
Came out great – I just needed to adjust (added 2T milk and 1T flour) for high altitude baking. Delicious
Love it
My husband loved this one. A total winner!
Very tasteful and right consistenties!