Blackberry Almond Cake

Blackberry Almond Cake

My baking activities certainly slow down in the warmer months, but they never stop completely. In summer, I love to bake with fruit and I love cakes like this one that are perfect to enjoy any time of day. I also love that I can use this same cake batter with any kind of summer fruit!

A moist but light fresh blackberry cake recipe, flavoured with a delicious almond topping. Not overly sweet, so it’s perfect to enjoy any time of day. Would be great with any fruit!

For this one, I started with some big, beautiful blackberries. The fruit is sprinkled over the top of the batter and sinks in to the cake as it bakes. That sinking thing is why you can’t put the almonds on top until it’s baked a bit and set up. The almonds are in the oven long enough though to perfectly toast and add great crunch and flavour to this cake.

Blackberry Almond Cake

This blackberry cake is quite moist, especially when freshly baked. It keeps well for several days, but will dry out a tiny bit the longer it sits. Don’t hesitate to make it ahead though, as it keeps very well. To dress it up for a summer dessert, serve with a dollop of whipped cream or creme fraiche.

Blackberry Almond Cake

Blackberry Almond Cake
Prep time
Cook time
Total time
I have provided imperial measurements, but if you have a scale, use the gram measurements for best accuracy. This cake would be lovely with any fruit!
Recipe type: Dessert
Serves: 8

  • For the cake:
  • 200g unsalted butter (1 cup less 2 Tbsp.), at room temperature
  • 180 g (3/4 cup) white sugar
  • 3 large eggs, at room temperature
  • 1 1/2 tsp. vanilla extract or vanilla bean paste
  • 130 g (1/2 cup) thick Greek yogurt
  • 200 g (2 cups) all-purpose flour flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. fine salt
  • 280 g blackberries (about one 1/2 pint container)

  • For topping:
  • 1/3 - 1/2 cup sliced almonds
  • 1-2 Tbsp. white sugar

  • Powdered sugar, to garnish
  1. Preheat oven to 350 ° F. with rack in centre of oven. Grease an 8 or 9-inch springform pan and line the bottom with a circle of parchment paper.
  2. In a large bowl with a hand mixer of the bowl of your stand mixer with the paddle attachment, cream the butter until light and fluffy. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and yogurt and mix to combine.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. it. Add to bowl with batter and mix to combine.
  4. Add batter to prepared pan and level. Sprinkle blackberries evenly over the top of the batter. Place springform pan on a baking sheet and bake in to the pre-heated oven for 30 minutes. Gently remove cake from oven and sprinkle sliced almonds evenly over the top. Sprinkle with sugar. Return to the oven and continue baking an additional 25-30 minutes, or until a cake tester comes out clean. (*If cake or almonds are darkening too quickly, cover the top loosely with a piece of aluminum foil for the last part of baking.
  5. Allow to cool in pan for 10-15 minutes, then run a knife around the outside of the cake and remove the outer ring. Allow to cool completely before removing cake from bottom of springform pan.
  6. Serve garnished with powdered sugar. Also nice served with a dollop of whipped cream, creme fraiche or ice cream.
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