A moist, but light fresh blackberry cake, with a delicious almond topping. This cake is no overly sweet, so it is perfect to enjoy any time of day.
I love to bake with fruit and I love cakes like this blackberry cake, that are perfect to enjoy any time of day. I started with some big, beautiful fresh 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. Don’t worry though, the almonds are in the oven long enough though to perfectly toast and add great crunch and flavour to this cake.
Blackberries – fresh blackberries are best in this cake, but frozen blackberries will also work. For frozen blackberries, use from frozen and allow extra baking time.
Greek Yogurt – use plain Greek yogurt or substitute sour cream.
Sliced Almonds – also known as flaked almonds (not slivered almonds)
Recipe Tips
- Cakes will always benefit from bringing all the cold ingredients to room temperature. So when you take the butter out of the fridge, take the eggs and yogurt out of the fridge as well!
- You can make this cake in either an 8 or 9-inch springform pan. Obviously the smaller pan will make a thicker cake. The baking time will vary a bit as well. Even the pan colour can affect the baking time. So check regular towards the end of baking. The cake should test clean.
- To dress it up for a summer dessert, serve with a dollop of whipped cream or creme fraiche.
Making Ahead, Storing and Freezing
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.
This cake will also freeze well up to 2 months.
Variations
This is a fabulous cake, that would be great with most any fruit! So experiment and change it up with raspberries, blueberries or strawberries.
Get the Recipe: Blackberry Almond Cake
Ingredients
For the cake:
- 1 cup (227 g) unsalted butter, at room temperature
- 3/4 cup (150 g) white granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract, or vanilla bean paste
- 1/2 cup (120 ml) Greek yogurt, or sour cream
- 2 cups (250 g) all-purpose flour, spooned and levelled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
- 1/2 pint fresh blackberries, about 1 heaping cup
For topping:
- 1/3 cup (75 ml) sliced almonds
- 2 Tablespoons white granulated sugar
- Icing/Confectioners' sugar, to garnish
Instructions
- Preheat oven to 350F (regular bake setting/not fan assisted). with rack in centre of oven. Grease an 8 or 9-inch springform pan and line the bottom with a circle of parchment paper.
- In a large bowl with a hand mixer or 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. it. Add to bowl with batter and mix to combine.
- Add batter to prepared pan and level. Sprinkle blackberries evenly over the top of the batter. Place the springform pan onto 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 20-30 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.
- 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.
- Serve garnished with powdered sugar. Also nice served with a dollop of whipped cream, creme fraiche or ice cream.
Notes
More Blackberry Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This is a brilliant recipe. I used half almond flour and half normal flour and it turned out perfect! Thank you!Â
So glad you enjoyed it! Thanks so much :)
Fantastic recipe. Had no almond flakes so I substituted the 250g flour for 150g flour + 100g ground almonds. Also added the zest of 1 lemon into the batter. Great result
So glad you enjoyed it, Jerome :) Thanks so much!
Hello,
Can this cake hold weight? I need to make a tiered cake. Will skip fresh berries. Instead use blackberry filling between layers.I need 3 6 inch cake layers, how do I scale up the batter? Appreciate ur response.
Hi Shweta, I’m afraid I have no idea. I’ve never tried to stack this cake. As for scaling, a 9-inch springform holds 10 cups, while a 6-inch holds 4 cups. You could maybe use a single recipe for 3 shorter layers, or maybe scale to 1 1/2 and use as much batter as you need (probably some left-over).
hello!
For this cake , if using blueberries would I still scatter them on top of batter or fold them in?
thank you!
Michele
Hi Michele, I would just scatter on top. They should sink in just like the blackberries do.
THis cake is just lovely!! Have been wanting to back a cake with blackberrys for the longest time!
Will be making this maybe tomm. Will sub in some almond flour too!!
Love your pic of this cake, thanks so much!!
Michele
Thanks so much, Michele. Enjoy!
What are the red things in the cake?….it doesn’t say?
Hi Lisa! The red that you see in the cake are the blackberries. Blackberries turn red when cooked :)