Moist Blackberry Cake (One Bowl)
This Moist Blackberry Cake (One Bowl) is soft, fruity, and easy to make! A simple one-bowl recipe using fresh or frozen blackberries for a delicious treat.
Servings 10 slices
Calories 367kcal
Ingredients
- 1 1/2 cups all-purpose flour, scooped & leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup superfine sugar / caster sugar
- 2 tbsp lemon zest
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil
- 3 Tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 cup frozen or fresh blackberries, plus extra for topping, do not thaw if frozen
- 1-2 tbsp powdered sugar, to serve
Instructions
- 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!
Notes
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.
Nutrition
Calories: 367kcal | Carbohydrates: 40g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 98mg | Potassium: 208mg | Fiber: 2g | Sugar: 21g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg