Sweet, juicy blackberries meet a soft, buttery crumb in this easy blackberry cake. This irresistible cake is lightly sweetened and bursting with berries. It has a tender, muffin-like texture that makes it perfect for breakfast, brunch, or an afternoon pick-me-up.

A slice of blackberry cake being removed from the rest of the cake.


 

Why you’ll love this recipe:

  • Perfectly balanced – It’s not too sweet, making it ideal for breakfast or brunch, but still indulgent enough to feel like a treat.
  • Packed with juicy blackberries – Every bite is bursting with fresh berry flavor, and the soft crumb soaks it all in beautifully.
  • Simple and versatile – Easy to make with basic pantry staples, and works just as well with frozen berries—so you can enjoy it year-round.

If you like blackberries, you must also try my Blackberry Muffins and Blackberry Cobbler. Or if you are in the mood for more delicious berry cakes, try my Raspberry Cake and Easy Strawberry Cake (just 4 ingredients).

A slice of blackberry cake on a pottery plate with the rest of the cake and a bowl of blackberries in the background.

Ingredients you’ll need:

  • all-purpose flour
  • baking powder & salt
  • granulated sugar
  • eggs
  • sour cream or plain yogurt
  • vanilla extract
  • lemon zest and juice
  • unsalted butter
  • blackberries (fresh or frozen)

How to make blackberry cake:

(The full written and printable recipe is further below.)

Step #1) In a medium bowl, whisk the eggs. Mix in the sour cream, vanilla, lemon zest, and lemon juice. Slowly add the melted butter, whisking to combine.

Step #2) In a large bowl, toss together the flour, sugar, baking powder, and salt. Make a well in the center and add the wet ingredients. Stir until just combined.

Step #3) Spread half the batter evenly into a 9″ greased springform pan. Arrange half of the blackberries on top.

Step #4) Repeat with the remaining batter and blackberries. Sprinkle with more sugar on top. Bake at 325F for 60-70 minutes.

🌟 Expert tips:

  • Don’t overmix – Mix the batter just until the dry ingredients are incorporated. Overmixing can make the cake dense instead of tender and fluffy.
  • Use fresh or frozen berries – Both work well! If using frozen, don’t thaw them—just add straight from the freezer to avoid extra moisture in the batter.
  • Test for doneness – Since berry juice can make parts of the cake appear wet, use a toothpick to test the center. It should come out with a few moist crumbs, but no raw batter.
  • Cool before slicing – Let the cake cool at least 15–20 minutes before slicing to help it set and hold together better.
A slice of blackberry cake on a plate with a piece on a fork.

Delicious variations:

  • Mixed Berry – Swap some of the blackberries for raspberries, blueberries, or chopped strawberries for a colorful berry medley.
  • Almond Twist – Replace the vanilla extract with almond extract and sprinkle sliced almonds on top before baking for a nutty, bakery-style finish.
  • Cinnamon Sugar Topping – Mix 1 tablespoon of sugar with 1/2 teaspoon of cinnamon and sprinkle over the top before baking for a hint of spice.

Storage & freezing instructions:

Storing – Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temp before serving for the best texture.

Freezing – Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temperature before enjoying.

If you’ve tried this Blackberry Cake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Blackberry Cake

Yield: 8 servings
Prep: 15 minutes
1 hour
Total: 1 hour 15 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
Sweet, juicy blackberries meet a soft, buttery crumb in this irresistible blackberry cake.
Print Leave a Review Pin Recipe

Ingredients

  • 2½ cups (315g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • 1 cup sour cream , or plain yogurt
  • 1 tsp vanilla extract
  • zest and juice of 1 lemon
  • ½ cup (114g) unsalted butter
  • 2 cups blackberries, fresh or frozen
  • 1 Tbsp granulated sugar

Instructions
 

  • Preheat oven to 325F and grease a 9" springform pan.
  • In a medium bowl, whisk the eggs. Mix in the sour cream, vanilla, lemon zest, and lemon juice. Slowly add the melted butter, whisking to combine.
    3 large eggs, 1 cup sour cream, 1 tsp vanilla extract, zest and juice of 1 lemon, ½ cup (114g) unsalted butter
  • In a large bowl, toss together the flour, sugar, baking powder, and salt. Make a well in the center and add the wet ingredients. Stir until just combined.
    2½ cups (315g) all-purpose flour, 1 cup (200g) granulated sugar, 1 Tbsp baking powder, ½ tsp salt
  • Spread half the batter evenly into the prepared pan. Arrange half of the blackberries on top.
    2 cups blackberries
  • Repeat with the remaining batter and blackberries. Sprinkle with more sugar on top.
    1 Tbsp granulated sugar
  • Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temp before serving for the best texture.
Calories: 444kcal, Carbohydrates: 62g, Protein: 7g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 109mg, Sodium: 340mg, Potassium: 164mg, Fiber: 3g, Sugar: 29g, Vitamin A: 701IU, Vitamin C: 8mg, Calcium: 147mg, Iron: 3mg
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Recipe adapted from Saving Room for Dessert