Blackberry cake recipe

This irresistible cake, bursting with blackberries and a hint of brandy, is one of the easiest you’ll ever make. It’s great served with vanilla ice cream, whipped cream or a little crème fraîche.

Ingredients

  Metric  Cups  Imperial 

• 220 g plain flour, plus more for dusting
• 200 g granulated sugar
• 2 tsp baking powder
• 0.2 tsp baking soda
• 0.2 tsp salt
• 3 eggs
• 180 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp brandy
• 1 lemon (zest only)
• 420 g blackberries
• 1 tbsp unsalted butter (for greasing tin)

• 7.8 oz plain flour, plus more for dusting
• 7.1 oz granulated sugar
• 2 tsp baking powder
• 0.2 tsp baking soda
• 0.2 tsp salt
• 3 eggs
• 6.3 fl oz sour cream
• 1 tsp vanilla extract
• 1 tbsp brandy
• 1 lemon (zest only)
• 14.8 oz blackberries
• 1 tbsp unsalted butter (for greasing tin)

• 7.8 oz plain flour, plus more for dusting
• 7.1 oz granulated sugar
• 2 tsp baking powder
• 0.2 tsp baking soda
• 0.2 tsp salt
• 3 eggs
• 0.8 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp brandy
• 1 lemon (zest only)
• 14.8 oz blackberries
• 1 tbsp unsalted butter (for greasing tin)

Details

• Cuisine: American
• Recipe Type: Cake
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Serves: 12

Step-by-step

1. Preheat the oven to 175°C/350°F/gas mark 3. 
2. Butter a 20cm (8 inch) round cake pan and dust with flour.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In another large bowl, whisk together the eggs, sour cream, vanilla, brandy, and lemon zest until smooth.
5. Make a well in the dry ingredients and pour the wet mixture into the middle. Stir until fully incorporated.
6. Fold in 140g (5oz) of the blackberries with a rubber spatula.
7. Pour batter into the prepared pan and add the remaining blackberries.
8. Bake for about 1 hour, until golden brown and a cake tester or knife inserted comes out clean. Let the cake cool before serving.

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