Blackberry Cake

The beauty of late summer, large berries bursting with sweetness!

I can’t think of a better way to enjoy Mother Nature’s late summer bounty than with scratched up arms from picking berries.

Blackberry Cake


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lemon
  • 1/2 cup unsalted butter, melted and cooled
  • 2 cups fresh blackberries
  • 2 tablespoons coarse sugar, optional


  1. Preheat oven to 325 degrees F. Lightly grease springform or tart pan – 9″ or square baking pan.
  2. In large mixing bowl, whisk together flour, salt, baking powder, baking soda and sugar, making a well in the center.
  3. In medium mixing bowl, whisk eggs until blended. Add sour cream, vanilla, lemon juice and zest. Whisk until blended. Slowly add melted butter, whisking constantly until combined. Pour mixture into the well of the flour and sugar mixture. Stir with spatula until dry ingredients are moistened. Note: Batter will be thick.
  4. Pour two-thirds of the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter. Using a large spoon “dollop” the remaining batter over blackberries and smooth with spatula. Top with remaining berries, lightly pressing berries into the batter.
  5. Allow cake to rest for 10 to 15 minutes before baking. Sprinkle course sugar on top (optional)
  6. Bake for 60 to 70 minutes, or until toothpick inserted into center comes out with no wet batter.
  7. Cool cake for 20 minutes, then remove sides of springform for serving or serve directly from tart or baking pan.

Can you freeze blackberries? Of course, you can!

Freezing your freshly picked blackberries is a breeze! Do not wash, lay out on a cookie sheet in a single layer, and simply place in the freezer. The berries will freeze individually for easy storage. I measure out 5 1/2 cups of frozen berries and place them in a large, gallon size zippy bag, seal well and quickly put back in the freezer.

When I’m ready to make a pie or other dessert, I remove the bag, add berries to a strainer and rinse with cold water to remove stems, leaves and (gasp!) any stray bugs.

Blackberries are my favorite berries and I have been cooking with them as long as I can remember. This year after canning jam, baking a tart, pies, hand-pies and using the berries in salads, I wanted to bake a blackberry cake. I tried a few different recipes on the web and ultimately fell in love with the Blackberry Breakfast Cake by Saving Room for Dessert. If you have a chance, pop over and look at the pure deliciousness on her site. The only change I made was not using the coarse sugar on top.

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