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Summer Blackberry Cake

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This Summer Blackberry Cake is a light and fruity dessert that highlights the natural sweetness of fresh blackberries baked into a soft, tender crumb. With minimal effort and simple ingredients, this cake delivers big summer flavor—perfect served plain or with whipped cream or ice cream. A must-bake seasonal treat!

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)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. Beat in eggs, one at a time, then mix in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, mixing just until combined.
  6. Gently fold in half of the blackberries.
  7. Pour batter into prepared pan and scatter remaining blackberries on top.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool slightly before dusting with powdered sugar, if desired.

Notes

  • For a mix of berries, substitute some blackberries with raspberries or blueberries.
  • Toss berries in a little flour before folding them in to prevent sinking.
  • Almond extract offers a subtle nutty twist in place of vanilla.
  • Bake in a cast-iron skillet for crispy edges and a rustic finish.
  • Add white chocolate chips for extra richness.

Nutrition

Find it online: https://cookedbymaya.com/summer-blackberry-cake/