Mary Berry Blackberry Cake Recipe

This soft, fruity Mary Berry Blackberry Cake is made with fresh blackberries, self-raising flour, and softened butter, ready in 1 hour and 5 minutes. The tender sponge catches pockets of tart, jammy fruit as it bakes. I always look forward to making this when the hedges are full of late-summer berries.

Why This Classic Works

I used to struggle with the fruit sinking straight to the bottom of the tin. Tossing the berries in a spoonful of flour before folding them in solved that problem entirely.

It ensures an even distribution of fruit in every slice. The all-in-one method also saves time and washing up.

Mary Berry Blackberry Cake Ingredients

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour (plus 1 tbsp for dusting berries)
• 1 tsp baking powder
• 200g fresh blackberries
• 1 tbsp icing sugar (for dusting)

How To Make Mary Berry Blackberry Cake

1. Preheat and prep: Preheat your oven to 160°C Fan (180°C/350°F) and line a 20cm round cake tin with baking parchment.
2. Mix the batter: Beat the butter, caster sugar, eggs, 225g self-raising flour, and baking powder in a large bowl until smooth and combined.
3. Coat the berries: Toss the blackberries in the remaining 1 tablespoon of flour so they do not sink during baking.
4. Fold and fill: Gently fold the floured blackberries into the cake batter, then spoon the mixture into your prepared tin and level the surface.
5. Bake the cake: Bake for 45 to 50 minutes until golden and a skewer inserted into the centre comes out clean.
6. Cool and dust: Leave the cake in the tin for 10 minutes, turn out onto a wire rack to cool completely, and dust with icing sugar.

Recipe Tips

• Use room temperature ingredients: Soft butter and room temperature eggs blend much easier and prevent the batter from curdling.
• Do not overmix: Once the dry ingredients are incorporated, stop mixing to ensure a light and tender crumb.
• Check early: Ovens vary, so check your cake at the 40-minute mark to ensure it does not overbake and dry out.

What To Serve With Blackberry Cake

Serve this simple sponge alongside a generous dollop of clotted cream or softly whipped double cream. It also pairs wonderfully with a hot pot of Earl Grey tea for an afternoon treat.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze the un-iced sponge for up to 3 months by wrapping it tightly in cling film and foil.

FAQs

Can I use frozen blackberries?

Yes, you can use frozen berries. Do not thaw them before adding to the batter, or they will bleed colour everywhere.

Why did my cake sink in the middle?

Opening the oven door too early causes cakes to collapse. Always wait until the final 10 minutes of baking before checking.

Can I use a different tin size?

You can use a 2lb loaf tin instead, but you will need to increase the baking time by 10 to 15 minutes.

Nutrition

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 140mg
• Sodium: 280mg
• Total Carbohydrate: 38g
• Protein: 5g

Try More Recipes:

• Mary Berry Beetroot Cake Recipe
• Mary Berry Battenberg Cake Recipe
• Mary Berry Apricot Fruit Loaf Cake Recipe