Blackberry cake

Blackberry cake


4 people made this

About this recipe: This is a moist, semi-gooey cake which is cheap to produce and uses either fresh or frozen fruit. Ideal in late summer for using up a glut of blackberries.

Serves: 8 

  • 200g self raising flour
  • 100g butter or margarine, at room temperature
  • 75g caster sugar
  • 2 small eggs
  • 2 to 3 tablespoons milk, or as needed
  • 150g to 200g fresh or frozen blackberries

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Preheat the oven to 180 C / Gas 4. Grease and line a 900g loaf tin.
  2. In a mixing bowl cream together the butter and sugar until fluffy. Add the eggs, one at a time until pale and creamy. Toss the blackberries in a little of the flour then add to the mixture along with the rest of the flour and fold in; do not over-mix. Gradually add in just enough milk to form a smooth dropping consistency. Transfer to the prepared cake tin.
  3. Bake in the preheated oven for for approximately 1 to 1 1/2 hours until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack before slicing and enjoying.


You can replace blackberries with any soft fruit. Fresh fruit makes a firmer cake than frozen. If using frozen fruit, you can use it straight from the freezer.

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