Blackberry Cake

5 from 1 vote

An easy Blackberry Cake made with foraged wild blackberries, buttermilk, sour cream and a touch of vanilla, a rich and indulgent sponge cake that is moist and incredibly delicious. It's a quick-prep cake that comes together in less than 10 minutes, then baked in the oven until golden and scrumptious. This blackberry cake is perfect with a cup of coffee or tea, either for an indulgent sweet breakfast or a lush afternoon tea.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: International

Servings: loaf

Calories: 2954kcal

Author: Daniela Apostol

Ingredients

200 g self-raising flour
200 g granulated sugar
120 g butter, soft
½ cup buttermilk
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cup wild blackberries
2 eggs
1 tablespoon light brown sugar

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
In a large mixing bowl add the granulated sugar and butter and beat well to get a creamy texture.
Add the eggs one by one, beating well after each addition.
Sift in the flour, add the vanilla extract, sour cream, buttermilk and blackerries (reserve a handful of blackberries), and use a spatula to combine the ingredients into a thick batter.
Butter and flour a loaf tin, and spread the batter evenly.
Top with the reserved blackberries, then sprinkle the light brown sugar over.
Bake for 50 minutes or until golden and a skewer inserted in the middle comes out clean.

Video

Notes

The best way to know if the cake is ready is to insert a skewer in the middle of the cake, if it comes out dry, it's done. Sometimes, it might look like the cake is ready, the colour is there, but then the middle is still a bit raw and it sinks terribly in the middle.
Do not add too many blackberries to the batter, or the cake will be way too wet, 2 cups is the maximum I would go for. While the blackberries are delicious and add so much flavour, less is definitely more.

Nutrition