Name: Summer Blackberry Cake
Prep time: 15 min
Cook time: PT-488375H54M53S
Total time: PT-488375H54M53S
Cuisine: American
Ingredients: 1½ cups fresh blackberries; 1½ cups all-purpose flour; 1½ teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract (or almond extract for variation); 1/2 cup milk or buttermilk; Powdered sugar (optional, for dusting)

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This Summer Blackberry Cake is light, fruity, and the perfect way to showcase juicy seasonal blackberries. I love how the berries bake into the soft, tender cake, releasing their juices and creating little bursts of sweetness in every bite. It’s simple enough for an afternoon treat but special enough to serve at a summer gathering.

Why You’ll Love This Recipe

I love this cake because it’s not overly sweet, letting the natural tartness of the blackberries shine. The batter comes together quickly, and the fruit does most of the work by adding flavor and beauty. I like that it can be served plain with a dusting of powdered sugar, or dressed up with whipped cream or vanilla ice cream for a summer dessert that always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh blackberries
All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Vanilla extract
Milk or buttermilk
Powdered sugar (optional, for dusting)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet mixture alternately with milk (or buttermilk), mixing just until combined.
Gently fold in half of the blackberries.
Pour the batter into the prepared cake pan and scatter the remaining blackberries evenly over the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly, then dust with powdered sugar if desired before serving.

Servings and timing

This recipe makes about 8 slices. Prep time is around 15 minutes, bake time is 35–40 minutes, and total time is about 50–55 minutes.

Variations

Sometimes I swap blackberries with raspberries, blueberries, or a mix of summer berries. I also enjoy making this cake with almond extract instead of vanilla for a nutty twist. If I want extra richness, I stir in a handful of white chocolate chips. For a more rustic feel, I bake it in a cast-iron skillet, which gives the edges a golden crispness.

storage/reheating

I store leftovers at room temperature, covered, for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I warm slices briefly in the microwave for about 15–20 seconds. If I want to keep it longer, I wrap it tightly and freeze it for up to 2 months, then thaw at room temperature before serving.

FAQs

Can I use frozen blackberries?

Yes, I sometimes use frozen blackberries, but I don’t thaw them first—I add them straight into the batter to avoid excess liquid.

How do I keep the berries from sinking?

I like to toss the berries lightly in flour before folding them into the batter, which helps keep them suspended in the cake.

Can I make this cake in advance?

Yes, I often bake it a day ahead and store it covered. The flavors meld nicely overnight, and it tastes even better the next day.

What toppings go well with this cake?

I enjoy it plain, but whipped cream, vanilla ice cream, or a drizzle of lemon glaze make it extra special.

Can I make this cake gluten-free?

Yes, I substitute a gluten-free all-purpose flour blend, and it works well with minimal difference in texture.

Conclusion

I love how this Summer Blackberry Cake captures the essence of the season—light, fruity, and full of fresh flavor. It’s a simple yet elegant dessert that highlights blackberries in the best way possible. Whether I serve it warm with ice cream or enjoy it with my morning coffee, this cake always feels like a taste of summer.