This easy blackberry cake is a soft, buttery loaf packed with juicy blackberries and finished with a simple lemon drizzle. Ground almonds help keep the sponge moist, while the sharp lemon balances the sweetness of the cake and the slightly tart berries. You might also like to try my apple loaf cake.
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Quick Summary - Blackberry Cake
It's one of my favourite late-summer bakes when blackberries are plentiful, and you can make it with fresh or frozen blackberries. If using frozen berries, there's no need to defrost them first. Beth (Effortless Foodie)
🕒 Ready In: Prep - 8 minutes, Cook - 1 hour 10 minutes
👪 Serves: 8
🍽 Calories: 499 per slice
🥣 Main Ingredients: Butter, caster sugar, eggs, self-raising flour, ground almonds, lemon, blackberries, granulated sugar.
👩🍳 Difficulty: Easy
👌 Why this recipe? A simple, moist blackberry loaf cake packed with juicy fresh or frozen blackberries and finished with a zingy, crunchy lemon drizzle.
Summarise & Save This Content On
Blackberry picking is something we do every summer, and we invariably come home with purple-stained hands, clothes and far more berries than we intended to pick! This easy blackberry cake is a great way to use some of them, especially when I've already made a crumble.
Love blackberries? Try my easy blackberry traybake, blackberry muffins and blackberry crumble next!
Jump to:
- Quick Summary - Blackberry Cake
- 5* Reader review
- Why you'll love this blackberry cake
- Ingredient notes
- Need to substitute an ingredient?
- Fresh or frozen blackberries?
- Variations
- Make it even better
- How to make blackberry loaf cake
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Blackberry cake FAQs
- More loaf cake recipes
- Blackberry recipes to try
- Recipe
- 💬 Comments
5* Reader review
Love the flavours of blackberry and lemon together so had to give this one a go. It was very easy and turned out lovely. Had to freeze some of it to avoid eating it all in one day!
- Kay
Why you'll love this blackberry cake
- Moist sponge - Ground almonds help keep the loaf soft and moist without making it heavy.
- Blackberries throughout - A layer of plain cake batter goes into the tin before the blackberries are folded into the remaining mixture. This, along with lightly coating the berries in flour, helps stop them all sinking to the bottom.
- Fresh or frozen berries - Both work well, making this an easy blackberry cake to bake beyond blackberry season.
- Lemon and blackberry - Lemon zest in the sponge and a sharp lemon drizzle complement the sweet-tart blackberries.
- Simple loaf cake - It's baked in a standard 2lb loaf tin, so there's no decorating or complicated assembly.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Blackberries - Use fresh blackberries when they're in season or frozen blackberries straight from the freezer. Don't defrost frozen berries first.
Plain Flour - a small amount is used to coat the blackberries, which helps to prevent them from sinking to the bottom of the tin.
Butter - Use softened unsalted butter so it creams easily with the sugar.
Caster sugar - Gives the cake sweetness without making the sponge too heavy.
Eggs - Large eggs at room temperature incorporate more easily into the creamed butter and sugar.
Self-raising flour - Provides the structure and rise.
Ground almonds - Help create a soft, moist crumb that works particularly well with juicy blackberries.
Lemon - Both the zest and juice are used. The zest flavours the sponge while the juice is mixed with sugar to make the drizzle.
Caster Sugar or Granulated sugar - Creates the crunchy lemon drizzle topping.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Fresh or frozen blackberries?
You can make this blackberry loaf cake with fresh or frozen blackberries.
Fresh blackberries are ideal when they're in season and are particularly good if you've been blackberry picking. Choose firm, ripe berries and remove any stalks or leaves before using them.
Frozen blackberries should be added straight from frozen. Don't thaw them first, as defrosted berries release more liquid and are more likely to break apart and streak the cake batter.
Keep frozen berries in the freezer until you're ready to fold them into the mixture.
Variations
- Orange - Swap the lemon zest and juice for orange for a sweeter citrus flavour.
- Mixed berries - Replace some of the blackberries with raspberries or blueberries.
- No drizzle - Leave off the lemon drizzle for a simple blackberry loaf cake.
- Extra lemon - Add a little extra finely grated lemon zest if you prefer a stronger citrus flavour.
- Crunchy topping - Scatter a small handful of flaked almonds over the top before baking.
Make it even better
Add Protein: Serve a slice with thick Greek yogurt rather than cream or ice cream.
Boost Fibre: Serve with a few extra fresh berries on the side.
Add Healthy fats: Sprinkle flaked almonds over the loaf before baking for extra texture.
Less sugar: Reduce or omit the lemon drizzle if you'd prefer a less sweet blackberry cake.
How to make blackberry loaf cake
One: Preheat the oven to 180°C (160°fan/ Gas 4/ 350°F) and grease and line a 2lb loaf tin with baking paper or non-stick parchment paper. Coat the blackberries in the plain flour and set aside.
Two: Cream the softened butter and caster sugar together until pale and fluffy.
Three: Beat in the eggs one at a time. If the mixture begins to look curdled, add a spoonful of the measured flour with the next egg.
Four: Fold in the remaining self-raising flour, ground almonds and lemon zest until combined. Don't overmix the batter.
Six: Spoon a layer of the plain cake batter into the bottom of the prepared loaf tin.
Seven: Gently fold the flour-coated blackberries into the remaining cake mixture, taking care not to crush them, then spoon it into the tin and level the top.
Eight: Bake in the oven for 1 hr 10 minutes until the cake is risen, golden and cooked through. Test it by inserting a skewer into an area of sponge rather than directly through a blackberry. There should be no wet cake batter on the skewer, although a little blackberry juice is fine.
Nine: Mix the lemon juice with the granulated sugar and spoon the drizzle over the cake while it's still warm. Leave the cake to cool before removing it from the tin.
Beth's top tips
- Don't thaw frozen blackberries. Add them straight from the freezer to prevent excess moisture getting into the batter.
- Handle the berries gently. Overmixing can break them up and turn the cake batter purple.
- Use a plain batter layer first. Putting some blackberry-free batter into the bottom of the loaf tin gives the berries less opportunity to collect at the base.
- Test the sponge rather than a berry. A skewer pushed through a blackberry will naturally come out wet, which can make the cake appear underbaked when it isn't.
- Watch the top towards the end of baking. Loaf cakes need a relatively long bake. If the top is sufficiently browned before the middle is cooked, loosely cover it with foil for the remainder of the baking time.
- Don't overmix. Once the flour has been added, fold just until you can no longer see any dry flour.
Serving suggestions
Serve the blackberry loaf cake for afternoon tea, picnics, and as a seasonal after-school snack. Spread slices with homemade lemon curd for a treat!
You can also serve the blackberry cake for dessert with homemade honeycomb ice cream or creamy custard.
Storage
Store the blackberry loaf cake in an airtight container at room temperature for up to 3 days.
Because the cake contains fresh fruit, make sure it is completely cool before putting it into a container. Storing it while warm can cause condensation and make the surface sticky.
Can you freeze blackberry cake?
Yes. Once completely cool, cut the cake into individual slices and wrap them well before placing them in a freezer-safe container or freezer bag.
Freeze for up to 3 months and defrost at room temperature when needed.
Troubleshooting guide
Blackberries sank to the bottom
Pat fresh blackberries dry and lightly coat them in flour. Add a layer of plain batter to the loaf tin before folding the berries into the remaining mixture.
Cake is wet in the middle
Bake it for a little longer and test again. Insert the skewer into an area of sponge rather than through a blackberry, as berry juice can make the cake appear underbaked.
Top is browning too quickly
Loosely cover the top of the cake with foil and continue baking until the centre is cooked through.
Cake is dense or heavy
Avoid overmixing once you've added the flour. Fold the dry ingredients gently into the batter and stop as soon as everything is combined.
Cake batter has turned purple
The blackberries have broken up and released their juice. Fold them through the batter very gently. If using frozen blackberries, add them straight from the freezer.
Cake is dry
The loaf may have been overbaked. Start checking towards the end of the stated baking time and remove it once a skewer inserted into the sponge comes out without wet batter.
Frozen blackberries made the batter watery
Don't defrost frozen blackberries before using them. Keep them frozen until needed, then fold them gently into the batter and bake the cake straight away.
Blackberry cake FAQs
Yes. Frozen blackberries work well in this blackberry loaf cake and don't need to be defrosted. Add them to the batter straight from the freezer to minimise the amount of juice they release.
Here are a few recipe ideas!
1. Blackberry Jam
2. Blackberry Crumble
3. Blackberry Oat Bars
4. Blackberry Muffins
5. Blackberry and Apple Turnovers
6. Blackberry Compote
7. Blackberry Coulis
Shop-bought and freshly picked blackberries can be rinsed if needed, but drain them thoroughly and allow them to dry before adding them to cake batter. Excess surface water can introduce unwanted moisture.
Blackberries release deeply coloured juice when they're crushed. Fold them through the batter gently rather than stirring vigorously. Frozen berries should also remain frozen until they're added to the cake mixture.
Yes, you can experiment with various fruits like raspberries, blueberries, or a combination of different berries. However, different fruits may have varying moisture levels, so you may need to adjust the recipe slightly
Lemon works particularly well with blackberries because its acidity balances their sweet-tart flavour. Orange, vanilla and almond are also good flavour pairings.
More loaf cake recipes
- Lime and Coconut Loaf Cake
- Blackcurrant Loaf Cake
- Marzipan Loaf Cake
- Lemon Curd Loaf Cake
- Madeira Loaf Cake
- Golden Syrup Loaf Cake
- Banana and Blueberry Bread
Blackberry recipes to try
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Easy Blackberry Loaf Cake
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Ingredients
- 175 g Blackberries fresh or frozen (no need to defrost frozen blackberries)
- 1 tablespoon Plain Flour (All-purpose flour)
- 225 g Unsalted Butter softened
- 225 g Caster Sugar (Superfine sugar)
- 4 Eggs large
- 200 g Self Raising Flour (Self-rising flour)
- 30 g Ground Almonds (Almond meal)
- 1 Lemon zest
For the drizzle
- 60 g Caster Sugar (Superfine sugar) or Granulated Sugar
- 2 tablespoon Lemon Juice
Instructions
- Preheat the oven to 180°c (160 °fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with baking paper or non stick parchment paper.
- Coat the blackberries in the plain flour and set aside175 g Blackberries, 1 tablespoon Plain Flour (All-purpose flour)
- In a large bowl, cream together the softened butter and caster sugar until pale and fluffy.225 g Unsalted Butter, 225 g Caster Sugar (Superfine sugar)
- Beat in the eggs.4 Eggs
- Fold in the self-raising flour, ground almonds, and lemon zest.200 g Self Raising Flour (Self-rising flour), 30 g Ground Almonds (Almond meal), 1 Lemon
- Spoon half the mixture into the loaf tin.
- Gently fold the flour-coated blackberries into the remaining cake mixture, taking care not to crush them, then spoon it into the tin and level the top.
- Bake in the oven for 1 hr 10 minutes, or until a skewer comes out clean (without raw batter on it).
- Mix together the caster sugar with enough lemon juice to make a runny drizzle and spoon it over the top of the cake whilst still warm. Leave the cake to cool before removing from the tin and slicing.60 g Caster Sugar (Superfine sugar), 2 tablespoon Lemon Juice
Notes
- Frozen blackberries: Use straight from frozen. Don't defrost them first, as they can release too much liquid into the cake batter.
- Stop the berries sinking: Lightly coat the blackberries in flour and add a layer of plain batter to the bottom of the loaf tin before folding the berries into the remaining mixture.
- Don't overmix: Fold in the flour and blackberries gently to keep the sponge light and prevent the berries from breaking up.
- Check it's cooked: Insert a skewer into the sponge rather than through a blackberry. It should come out without any wet cake batter.
- Browning too quickly: Loosely cover the top with foil if it's getting too dark before the centre is cooked.
- Storage: Keep in an airtight container for up to 3 days.
- Freezing: Freeze the whole cake or individual slices for up to 3 months.
Anna says
It’s really tasty but the blackberries are so seedy when baked. Is that normal?
Kay says
Love the flavours of blackberry and lemon together so had to give this one a go. It was very easy and turned out lovely. Had to freeze some of it to avoid eating it all in one day!
Heather says
Love a good loaf cake and this blackberry one didn't disappoint! Loved the addition of lemon in it too!
Gina Abernathy says
Love recipes using blackberries. Delicious!
Cam says
I had a bunch of fresh blackberries to use and this was the perfect recipe to use them! Turned out perfect and was so delicious.
Aimee Mars says
This is pure heaven. I love using the blackberries vs. traditional blueberries. The drizzle is what makes it for me!
Dana says
Never thought to use blackberries in a bread like this, it's SO GOOD. What a fantastic recipe. Everybody loved it.