This apple and blackberry cake recipe gives you a moist, golden sponge dotted with tender baked apple and pockets of dark, juicy blackberry. The crumb stays soft and light, with a gentle tartness running through every slice and a faint hint of vanilla underneath.

This version uses simple pantry staples and just one bowl, so it suits a beginner baker as much as a more confident one. It works equally well as a weekend treat, a lunchbox slice, or the centrepiece of an autumn dessert table, and there is no need for a stand mixer or any special equipment. From start to finish, it is ready in around 1 hour 15 minutes.

Ingredients

For the sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs, lightly beaten
225g self-raising flour
1 tsp baking powder
2 tbsp whole milk
1 tsp vanilla extract

For the fruit

2 medium apples, peeled, cored and diced into small chunks
150g fresh blackberries
1 tbsp plain flour, for tossing the fruit

For the topping

1 tbsp demerara sugar
A small handful of extra blackberries, for decoration

How to Make Mary Berry Apple and Blackberry Cake

Prepare the tin: Grease and line a 20cm round springform tin with baking paper, then set the oven to 180C, or 160C for a fan oven, and allow it a few minutes to come fully up to temperature.
Cream the butter and sugar: Beat the softened butter and caster sugar together until pale and fluffy, around 3 minutes; this traps air in the mixture and gives the sponge a better, more even rise.
Add the eggs: Beat in the eggs a little at a time, mixing well after each addition so the batter stays smooth rather than splitting.
Fold in the flour: Sift in the self-raising flour and baking powder, then fold through gently with a metal spoon to keep the batter light and airy.
Loosen the batter: Stir in the milk and vanilla extract until the mixture drops easily from the spoon but still holds its shape.
Coat the fruit: Toss the diced apple and blackberries in the tablespoon of plain flour; this helps stop the fruit sinking straight to the base as the cake bakes.
Combine and pour: Fold the coated fruit gently through the batter using a large metal spoon, then spoon the mixture into the prepared tin and level the surface with the back of a spoon for an even bake.
Add the topping and bake: Scatter over the demerara sugar and extra blackberries, then bake for 50 to 55 minutes until risen, golden and firm to the touch in the centre.
Test and cool: Push a skewer into the centre of the cake; it should come out clean with no wet batter clinging to it. Leave the cake in the tin for 10 minutes to settle, then turn out onto a wire rack to cool fully before slicing.

Tips for the Best Apple and Blackberry Cake

Why does my cake sink in the middle with fresh fruit like apples and blackberries?

This usually happens when the fruit is too wet or the oven door is opened too early. Toss the fruit in flour first and avoid checking the cake before 40 minutes of baking.

How do I stop the blackberries sinking to the bottom of the cake?

Coating the berries lightly in flour before folding them into the batter helps them stay suspended rather than dropping to the base as it bakes.

Why is the middle of my sponge still wet after baking?

The fresh fruit adds extra moisture to the batter, so this cake often needs a few minutes longer than a plain sponge would. Always test with a skewer rather than relying on the stated time alone, and add a further five minutes if needed.

How do I get an even golden top without the edges burning?

Bake the cake on the middle shelf of the oven and check it after 40 minutes. If the top is browning faster than the centre is cooking through, cover it loosely with foil for the remaining baking time.

Why does my cake taste sour in places?

This comes from biting into a concentrated pocket of blackberry. Folding the fruit through evenly, rather than dropping it in clumps, spreads the tartness more consistently through the sponge.

Serving Suggestions

Serve warm with a generous spoonful of softly whipped cream on the side
Add a scoop of good vanilla ice cream for a simple dinner party dessert
Dust with icing sugar just before serving for a neat, simple finish
Pair with a pot of strong breakfast tea for an afternoon slice with friends
Drizzle with warm custard for a comforting pudding on a cold evening

Storage

Room temperature

Store in an airtight container at room temperature for up to 2 days.

Refrigerator

Because of the fresh fruit, this cake keeps better in the fridge than at room temperature. Store it in an airtight container for up to 4 days, and bring slices to room temperature before serving for the best texture.

Freezing

Wrap the cooled cake tightly in cling film and then foil, or slice it first and wrap portions individually, then freeze for up to 2 months. Defrost overnight at room temperature before serving.

Nutrition

Calories: 270-300 kcal
Carbohydrates: 36-40g
Protein: 4g
Fat: 12-14g
Saturated Fat: 7-8g
Sodium: 140-160mg

Nutrition values are estimates and may vary slightly depending on the specific ingredients used and the size of each serving.

FAQs

Can I use frozen blackberries instead of fresh ones?

Yes, frozen blackberries work well in this recipe and are a handy option outside the summer months. Toss them in flour while still frozen and add them straight to the batter without thawing first, as this stops too much juice leaking into the sponge as it bakes.

Can I use pears instead of apples in this recipe?

Yes, firm pears make a good substitute and give a similar texture once baked, though the finished cake will taste slightly sweeter and softer overall, with less of the gentle sharpness apples bring.

Can I make this cake a day ahead of time?

Yes, this cake actually improves slightly after a day, as the flavours settle and the crumb softens further. Store it covered at room temperature or in the fridge until you are ready to serve it.

Can I freeze apple and blackberry cake?

Yes, it freezes well for up to 2 months, making it a useful cake to bake in advance. Wrap it tightly to prevent freezer burn and allow it to defrost fully at room temperature before serving.

What size tin works best for this recipe?

A 20cm round tin gives the rise and baking time stated in this recipe, and produces a good depth of sponge. A slightly larger tin will spread the batter thinner and need a shorter baking time, so check it earlier than suggested.

Conclusion

This Mary Berry apple and blackberry cake recipe brings together a light, buttery sponge with the sharp pop of blackberry and the soft bite of baked apple. It bakes in one tin with no complicated technique, which makes it a dependable bake for any week of the year, whether for visitors, a school bake sale, or simply with a cup of tea at home on a quiet afternoon.

This recipe yields one 20cm cake, giving around 10 generous slices, perfect for sharing over tea or packing into a lunchbox through the week ahead. If you enjoyed this, you might also like the mary berry lemon drizzle cupcakes recipe. Give this bake a try this weekend, and leave a comment below or share a photo with friends and family to let us know how it turned out.