Mary Berry’s Blackberry Cake

What is Mary Berry Blackberry Cake?

Mary Berry’s Blackberry Cake is a moist, light, and fruity cake filled with fresh blackberries, giving it a burst of tart sweetness. The cake typically incorporates simple ingredients like flour, sugar, butter, and eggs, with blackberries folded into the batter to create a beautiful, juicy dessert. The cake can be served with a drizzle of glaze or a dusting of icing sugar, making it ideal for afternoon tea, dessert, or even a breakfast treat.

What Goes Best with Mary Berry Blackberry Cake?

Mary Berry’s Blackberry Cake pairs wonderfully with various accompaniments to enhance its flavor:

• Whipped cream: Lightly sweetened whipped cream complements the tartness of the blackberries.
• Custard: A warm vanilla custard can be poured over the cake for a comforting dessert.
• Ice cream: Vanilla or blackberry ice cream pairs perfectly for a summer treat.
• Clotted cream or crème fraîche: For a richer pairing, these dairy options balance the sweetness of the cake.
• Lemon glaze: A tangy lemon glaze drizzled on top adds an extra citrusy zing that works beautifully with the blackberries.

Ingredients

For the blackberry cake:

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 150g fresh blackberries
• 2 tbsp milk (if needed for consistency)

Optional for decoration:

• Icing sugar (for dusting)
• Lemon glaze (for drizzling)

How to Prepare Mary Berry Blackberry Cake

1. Preheat the oven: Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
2. Make the batter: Beat together the butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
3. Add the flour and blackberries: Sift the self-raising flour and baking powder into the wet mixture and fold gently. Add the fresh blackberries and fold them in carefully to avoid squashing them.
4. Bake the cake: Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
5. Cool the cake: Allow the cake to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.

Mary Berry Blackberry Cake – Detailed Recipe

Ingredients

Refer to the list above.

Instructions

1. Prepare the batter: Cream the butter and sugar, then gradually add the eggs, followed by the vanilla extract.
2. Fold in flour and berries: Gently fold in the flour, baking powder, and blackberries.
3. Bake the cake: Pour the mixture into the prepared tin and bake until golden and a skewer comes out clean.
4. Cool and serve: Allow the cake to cool, then dust with icing sugar or drizzle with a lemon glaze.

Notes

• Berry choice: Fresh blackberries are recommended for the best flavor and texture, but frozen blackberries can also be used if fresh ones are unavailable. If using frozen, thaw and drain them first.
• Even distribution of berries: To prevent the blackberries from sinking to the bottom, toss them lightly in flour before folding them into the batter.
• Glaze option: A simple lemon glaze (made from icing sugar and lemon juice) can be drizzled over the cake to enhance the flavor.
• Berry substitutes: If blackberries aren’t available, you can substitute with other berries like raspberries, blueberries, or even a combination of mixed berries.

How to Serve Mary Berry Blackberry Cake

• At room temperature: Serve the cake at room temperature with a dusting of icing sugar for a simple, elegant presentation.
• With whipped cream or custard: Serve with lightly sweetened whipped cream or warm vanilla custard for a richer, more indulgent treat.
• With a lemon glaze: For a tangy kick, drizzle a lemon glaze over the cake, or add some lemon zest to the cake batter for a citrusy twist.
• Fresh berries: Garnish with extra blackberries or other fresh berries for a vibrant presentation.

How to Reheat Mary Berry Blackberry Cake

• In the microwave: If you want to serve the cake warm, microwave individual slices for 10-15 seconds.
• In the oven: Reheat the cake in an oven preheated to 150°C (300°F) for 5-10 minutes to refresh the texture without drying it out.

How to Store Leftovers of Mary Berry Blackberry Cake

• At room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• In the refrigerator: If the cake is frosted or glazed, it is best to store it in the fridge. Cover it tightly and it will keep for up to 4 days.
• In the freezer: To freeze, wrap the cake (or slices) tightly in cling film and foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions Regarding Mary Berry Blackberry Cake

1. Can I use frozen blackberries instead of fresh?
   Yes, you can use frozen blackberries, but thaw and drain them well before adding to the batter to avoid excess moisture.
2. What can I use if I don’t have self-raising flour?
   You can make your own by adding 2 tsp of baking powder to every 225g of plain (all-purpose) flour.
3. How can I prevent the blackberries from sinking to the bottom?
   Toss the blackberries in a little flour before folding them into the batter. This helps them stay distributed throughout the cake.
4. Can I add lemon to the cake?
   Yes, you can add lemon zest to the batter for a citrusy flavor that complements the blackberries.
5. Can I make this cake gluten-free?
   Yes, substitute the self-raising flour with a gluten-free flour blend and add 1 tsp of xanthan gum to improve texture.
6. Can I use other berries instead of blackberries?
   Yes, you can substitute blackberries with raspberries, blueberries, or a mix of various berries.
7. What’s the best way to ensure the cake is light and fluffy?
   Make sure to cream the butter and sugar until pale and fluffy, and avoid over-mixing once the flour is added to keep the cake light.
8. Can I use this recipe to make cupcakes instead of a whole cake?
   Yes, divide the batter into cupcake cases and bake for 15-20 minutes.
9. How do I know when the cake is done?
   The cake is done when a skewer inserted into the center comes out clean, and the top is golden brown.
10. Can I freeze the blackberry cake?
    Yes, you can freeze the cake for up to 3 months. Wrap it tightly in cling film and foil before freezing.

Nutritional Information

Per slice (based on 12 slices):

• Calories: 300
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 40g
• Sugar: 25g
• Protein: 4g
• Fiber: 2g
• Sodium: 150mg