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Looking for a delightful dessert that captures the essence of late summer? The Mary Berry Blackberry Cake Recipe is your go-to solution. Bursting with fresh berries and a light sponge base, this cake is perfect for teatime or as a centerpiece for a cozy get-together. Using this classic recipe, you’ll enjoy a moist and tangy cake that’s easy to bake and even easier to love.

Why the Mary Berry Blackberry Cake Recipe Is So Special

The Mary Berry Blackberry Cake Recipe combines the tartness of blackberries with the richness of a well-balanced sponge. It’s a straightforward recipe that brings out the flavor of the berries without overpowering sweetness. Whether you’re a beginner or an experienced baker, this recipe is rewarding and delicious.

Ingredients for the Perfect Blackberry Cake

For the Cake

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter (softened)
• 4 large eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• 200g fresh or frozen blackberries
• Zest of 1 lemon
• 50ml milk (optional, if batter is too thick)

For the Topping (Optional)

• 100g icing sugar
• 1 tbsp lemon juice
• A few extra blackberries for decoration

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat the oven to 180°C (160°C fan)/350°F. Grease and line a 20cm round cake tin.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and caster sugar until pale and fluffy.

Step 3: Add Eggs One by One

Crack in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4: Combine Dry Ingredients

Sift together the flour and baking powder in a separate bowl, then fold into the wet ingredients.

Step 5: Add Berries and Lemon Zest

Gently fold in the blackberries and lemon zest. If the batter feels too thick, add a splash of milk.

Step 6: Bake to Perfection

Pour the mixture into the cake tin and smooth the surface. Bake for 40–45 minutes or until a skewer inserted in the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Drizzle the icing sugar mixed with lemon juice over the top and decorate with blackberries.

Nutritional Table (Per Slice Approximate)

Top Tips for Mary Berry Blackberry Cake Recipe

Coat the Berries

Lightly coat the blackberries in flour before folding into the batter to prevent them from sinking.

Use Fresh Lemons

Fresh lemon zest adds a wonderful citrus aroma that enhances the blackberry flavor.

Don’t Overmix

Overmixing the batter can lead to a dense cake. Gently fold to maintain airiness.

Delicious Variations to Try

Blackberry and Apple Cake

Fold in small chunks of apple along with the blackberries for added texture and sweetness.

Blackberry Almond Cake

Add 50g of ground almonds to the batter for a nutty depth and moisture boost.

Vegan Blackberry Cake

Replace eggs with flaxseed meal and butter with a dairy-free alternative for a vegan version.

How to Store and Serve

Storage Tips

Store in an airtight container at room temperature for up to 3 days. Refrigerate if topped with fresh fruit.

Freezing Option

Wrap slices tightly in cling film and foil. Freeze for up to 2 months.

Serving Suggestions

Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of custard.

External Resource for More Berry Cakes

If you want more fruity cake ideas, check out BBC Good Food’s Berry Cake Recipes for additional inspiration and classic flavor pairings.

Frequently Asked Questions

Can I use frozen blackberries?

Yes, but thaw and drain them before use to avoid excess moisture in the batter.

How do I prevent the cake from being soggy?

Make sure the blackberries are not too wet and coat them lightly with flour.

Can I use a different fruit instead of blackberries?

Yes! Blueberries, raspberries, or chopped strawberries work beautifully.

Can I add frosting?

Absolutely. A cream cheese or lemon buttercream pairs nicely with the tangy berries.

Is this cake suitable for kids?

Yes, it’s a soft, fruity cake that’s perfect for all ages.