Moist Blackberry Cake (One Bowl)
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This Moist Blackberry Cake (One Bowl) is incredibly soft, fruity, and easy to make. Packed with juicy blackberries in every bite, this cake comes together in just one bowl, minimal effort, maximum flavor! Whether you’re using fresh or frozen berries, this easy blackberry cake is perfect for morning tea, dessert, or a light, summery treat.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“Absolutely loved making this cake. Recipe clear and easy to follow. So light and tasty. Great for using the abundance of blackberries this year. I think it would be lovely warm with custard or ice-cream too.
Thank you for recipe.” – Sarah
A Cake That Never Disappoints.
There’s something special about the way blackberries and lemon come together in this cake. The balance of sweet, tart, and buttery flavors makes each bite absolutely irresistible.
The cake itself is light and tender, with bursts of juicy blackberries in every slice.
Whether I’m making it for a casual afternoon tea or a special occasion, it’s one of those recipes that always impresses without requiring too much effort. Enjoy it as is with a dusting of powdered sugar, or take it up a notch with a rich cream cheese frosting.
No matter how you serve it, this cake is a winner every time. Sam x
Why You’ll Love This Blackberry Cake Recipe
✔️ One-Bowl Recipe – Simple to make with minimal cleanup.
✔️ Light & Tender Texture – Soft, fluffy, and bursting with blackberries.
✔️ Zesty Lemon Flavor – A fresh citrus twist to balance the sweetness.
✔️ Versatile & Customizable – Delicious on its own or paired with frosting.
Can I use frozen blackberries instead of fresh?
Yes! Frozen blackberries work just as well as fresh ones in this cake. There’s no need to thaw them before adding them to the batter, as doing so can release excess moisture and make the cake too wet. Simply fold them in straight from the freezer, and they’ll bake beautifully, retaining their shape and juiciness. If using particularly large blackberries, consider cutting them in half before adding them to ensure even distribution throughout the cake.
What frosting pairs well with this blackberry cake?
While a dusting of powdered sugar is a simple and elegant finishing touch, a cream cheese frosting pairs exceptionally well with the tartness of the blackberries and the brightness of the lemon. Its rich and creamy texture balances the flavors, making each bite even more indulgent. A lemon glaze is another great option if you prefer a lighter, tangy finish.
How can I prevent the blackberries from sinking to the bottom of the cake?
This recipe is designed with a thick batter that naturally supports the blackberries, so there’s no need to coat them in flour. Simply fold them in gently to avoid breaking them apart, and they will distribute evenly throughout the cake, ensuring a perfect bite every time.
How to store blackberry cake
Store: Keep the cake in an airtight container at room temperature where it will stay fresh for up to 3-4 days.
Freeze: Wrap the cake tightly in plastic wrap, then again in aluminum foil, or in freezer-safe bags, and freeze it. The cake will keep well for up to 2 months.
Thaw: When ready to enjoy, thaw the frozen cake overnight in the refrigerator or for several hours at room temperature before serving.
Best Berry Cake Recipes
Moist Blackberry Cake (One Bowl)
Ingredients
Method
- Preheat Oven & Prepare Pan: Preheat oven to 180ºC (356ºF). Line a round 8-inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- Mix Dry Ingredients: In a medium-sized mixing bowl, combine flour, baking powder, and salt. Whisk until well combined and set aside.
- Cream Butter and Sugar: In a large mixing bowl, using electric hand beaters or a stand mixer with the paddle attachment, beat the softened butter, sugar and lemon zest together for 2 minutes on medium-high speed. Scraping down the sides as needed.
- Add Eggs: Add one egg at a time, beating for 10 seconds after each addition. Be sure to scrape down the sides of the bowl as needed.
- Combine Wet Ingredients: Pour in the milk, oil, lemon juice, and vanilla. Beat for 15 seconds until well combined, making sure to scrape down the sides of the bowl again.
- Combine with Dry Ingredients: Add half of the dry flour mixture and mix until just combined. Scrape down the sides of the bowl, then add the remaining flour. Beat until incorporated, taking care not to over-mix. If there is any excess flour visible, gently fold it in with a spatula.
- Fold in Blackberries: Gently fold the blackberries through the batter just until distributed. Be careful not to over-mix to avoid breaking the berries and causing the batter to become discolored.
- Pour and Smooth Batter: Pour the batter into the prepared pan and smooth out the top with a spatula. Press a few extra blackberries into the top of the batter.
- Bake: Bake for 45-50 minutes, or until a skewer inserted into the middle comes out clean and the cake is lightly golden all over and it springs back when lightly pressed.
- Cool: Allow the cake to cool in the pan for 15 minutes. Then carefully remove from the pan and transfer to a wire rack to cool completely.
- Serve: To serve, dust with powdered sugar. Slice and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Absolutely loved making this cake. Recipe clear and easy to follow. So light and tasty. Great for using the abundance of blackberries this year. I think it would be lovely warm with custard or ice-cream too.
thank you for recipe
Sarahx
Hi Sarah! I’m so happy to hear that you loved making this cake and found the recipe both clear and easy to follow. 🙂 It’s always a joy to make the most of seasonal blackberries, isn’t it? Your suggestion to pair the cake with warm custard or ice cream sounds absolutely delightful; I’ll have to try that myself! Thank you for taking a moment to share your experience with this recipe, Sarah. Kindest, Sam x
Absolutely delicious, moist cake using the (free) blackberries I picked whilst out walking.
I have another one in the oven as I write!
Hi Shelly! I’m thrilled to hear the cake turned out moist and delicious for you! Love that you even picked your own blackberries, mother nature’s freebies 🙂 Fantastic you have another one in the oven. Thanks for taking the time to share your experience Shelly. Happy baking! Kindest, Sam
This was delicious, thank you!
Hi Tracy, so happy to hear you enjoyed this blackberry cake! It’s a wonderful change from a regular vanilla/lemon cake. Thanks for sharing, Sam x