This Mary Berry blackberry cake is a moist, buttery sponge studded with juicy blackberries and finished with a light dusting of icing sugar.

The batter comes together quickly in one bowl, making it a reliable bake for both new and experienced cooks. It works well as an afternoon treat or a simple pudding for a family lunch. 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
175g self-raising flour
1 tsp baking powder
1 lemon, zested
200g fresh blackberries
2 tbsp milk
1 tbsp plain flour, for tossing the blackberries

For the topping

1 tbsp demerara sugar
1 tbsp icing sugar, for dusting

How to Make Mary Berry Blackberry Cake

Prepare the tin: Grease and line a 20cm round cake tin and heat the oven to 180C (160C fan).
Cream the butter and sugar: Beat the butter and sugar together until pale and fluffy, this helps trap air for a good rise.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of flour with each addition to stop the mixture curdling.
Fold in the flour: Sift in the self-raising flour and baking powder, then fold gently with a metal spoon until just combined.
Add lemon zest and milk: Stir through the lemon zest and milk until the batter is smooth and drops easily off the spoon.
Fold in the blackberries: Toss the blackberries in the tablespoon of plain flour before folding them through, this stops them sinking to the bottom.
Transfer to the tin: Spoon the batter into the prepared tin and level the surface with the back of a spoon.
Add the topping: Scatter the demerara sugar over the top for a light, crunchy crust.
Bake: Bake for 45-50 minutes until golden and well risen, and a skewer inserted into the centre comes out clean.
Cool: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely before dusting with icing sugar.

Tips for the Best Mary Berry Blackberry Cake

Why did my blackberry cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is under-baked. Keep the door shut for the first 35 minutes and check with a skewer before removing it.

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

Toss the fruit lightly in flour before folding it into the batter. This coats the surface and helps the blackberries stay suspended as the cake bakes.

Why is my sponge dense instead of light?

A dense crumb often comes from overmixing once the flour goes in, or from butter and sugar that were not creamed for long enough at the start. Cream until visibly pale and fluffy, then fold in the flour with a light hand.

How do I know when the cake is fully baked?

The sponge should be golden and springy to the touch, and a skewer pushed into the centre should come out clean with no wet batter clinging to it.

Why did my cake turn out too wet in the centre?

This is often down to the moisture from the blackberries. If this happens regularly, reduce the milk slightly or check the cake a few minutes earlier than the stated time.

Serving Suggestions

Serve warm with a spoonful of thick clotted cream
Pair with a pot of Earl Grey tea for afternoon serving
Add a scoop of vanilla ice cream for a simple dinner party pudding
Spoon over a little warm custard for a comforting cold-weather dessert
Slice and pack into a lunchbox for a fruity midweek treat

Storage

Room temperature

Store in an airtight container for up to 3 days.

Refrigerator

Keep in a sealed container in the fridge for up to 5 days, as the blackberries make the sponge more prone to spoiling at room temperature. Bring to room temperature before serving for the best texture.

Freezing

Wrap the cooled cake tightly in cling film and foil, or slice and freeze in individual portions in a freezer bag. It will keep for up to 2 months, and should be defrosted overnight at room temperature before serving.

Nutrition

Calories: 280-310 kcal
Carbohydrates: 34g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Sodium: 140mg

Nutrition values are approximate estimates and will vary depending on the specific ingredients used and portion size.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work well. Do not thaw them first, as adding them frozen helps stop the juice bleeding into the batter and turning it purple.

Can I make this blackberry cake ahead of time?

Yes, it can be made a day in advance and stored in an airtight container. The sponge stays moist and the flavour settles nicely overnight.

Can I freeze this blackberry cake?

Yes, the un-iced sponge freezes well for up to 2 months. Wrap it tightly and defrost fully before dusting with icing sugar.

What size tin works best for this recipe?

A 20cm round cake tin gives the best height and bake time. A slightly larger tin will need a shorter baking time, so check a little earlier.

Can I double this recipe for a bigger cake?

Yes, the recipe doubles well for a larger gathering. Use two tins rather than one deep tin, as this keeps the baking time more even.

Conclusion

This Mary Berry blackberry cake recipe delivers a soft, buttery sponge with pockets of tart fruit and a crisp sugared top. It is straightforward enough for a beginner, yet good enough to serve when guests come round for tea.

The recipe makes one 20cm cake, giving around 8 generous slices. Try it this weekend and share how it turns out in the comments below. If you enjoyed this, you might also like mary berry smoked salmon pate recipe.