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Get ready for an explosion of blackberry flavor in every soft, moist bite. The zingy cream cheese topping pulls it all together. You can’t miss the pops of purple, making it a standout at any cookout or gathering with friends.
The first time I baked this, the whole house smelled like berries and sunshine. Everyone wanted another slice, and now it’s our go-to for anything special.
Irresistible Ingredients
- Fresh blackberries: The star here Go for plump berries that aren’t squishy or dull
- Powdered sugar: Thickens and sweetens up your frosting Sifting keeps clumps away
- Cream cheese: Full-fat is best for ultimate creamy frosting
- Fresh blackberries for garnish: Brightens up your finished cake Pick shiny ones for the ultimate look
- Buttermilk: Gives a soft crumb and nice tang Full-fat is perfect or mix milk with lemon juice to fake it
- All-purpose flour: Holds the cake together Fresh, sifted flour works best
- Baking powder and baking soda: Gives your cake a lift Make sure they’re not expired
- Salt: Brings out all the flavors Go with fine sea salt for evenness
- Unsalted butter: Adds flavor and keeps things moist Softened butter blends better
- Granulated sugar: Sweetens the batter Choose cane sugar for a super smooth batter
- Eggs: Gives structure and makes everything rich Let them come to room temp
- Vanilla extract: Makes the berries taste even better Pure vanilla adds something special
Step-by-Step Directions
- Finish the Cake:
- Once cool, frost the whole cake thickly Add fresh blackberries to the icing and push them in a bit Then chill the cake for half an hour so you can slice it up cleanly
- Make the Frosting:
- Mix butter and cream cheese until they’re super smooth Slowly mix in powdered sugar so it doesn’t fly everywhere Add vanilla and a dash of salt, then whip until it looks fluffy
- Bake:
- Move the batter into your prepared pan, even out the top Bake in the middle of the oven for fifty to fifty-five minutes Poke the center with a toothpick—no batter means it’s done Cool for fifteen minutes in the pan, then flip onto a rack to cool all the way
- Fold in Blackberries:
- Gently mix blackberries into your batter with a spatula Spread them around so one spot doesn’t get soggy
- Combine Wet and Dry:
- Add buttermilk and flour mix to your wet dough in turns Always start and end with flour Keep your mixer on low—don’t overmix or you’ll get a tough cake
- Add Eggs and Vanilla:
- Drop in eggs one by one, beating each in before the next Stir in that vanilla and blend until you can’t see it anymore
- Cream Butter and Sugar:
- Whip butter and sugar on medium until it’s pale, fluffy, and full of air This usually takes about four or five minutes
- Mix Dry Ingredients:
- In a large bowl, whisk salt, baking soda, baking powder, and flour No streaks or lumps means you’re good to go Sifting keeps your cake super light
- Prep Time:
- Soften up your buttermilk, butter, and eggs before starting Warm ingredients combine much better Heat your oven to 350°F (175°C), grease your cake or bundt pan, and dust with flour Wash and dry your berries and set aside
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The best part is tasting those hidden warm berries in the fluffy cake It always reminds me of berry picking as a kid My crew always tries to sneak the berries before I’ve snapped my pics
Storage Tips
Pop any leftovers in a sealed container and stash in the fridge Because of the creamy topping, you really can’t leave it out very long Want super moist slices? Wrap the cake in plastic before refrigerating It’ll stay nice and soft up to four days
Swaps You Can Make
Out of season for blackberries? Frozen ones work too—toss them in straight from the freezer so your batter doesn't go gray Need a buttermilk sub? Greek yogurt with lemon juice totally works for tang Want to try something new? Raspberries are a tasty swap
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Serving Ideas
Chilled slices are the best, topped with even more berries Sprinkle a little lemon zest for some zip or a few mint leaves for a pretty touch For a crowd, serve it on a plain white plate so those berries really pop
Quick Blackberry Cake History
This kind of cake started in the South, made by home bakers using backyard berries The juicy fruit and bold color meant dessert always looked fancy, no extras needed We always knew it was almost summer when we went blackberry hunting
Frequently Asked Questions
- → How do you keep the cake moist?
Room-temp ingredients and buttermilk are game changers for keeping your cake super soft. Stick a toothpick in to check if it's done—and don't let it bake too long!
- → Can frozen blackberries be used instead of fresh?
Frozen berries work fine! Just toss them with a little flour before you add them so they don't get soggy or leak all over the batter.
- → What’s the best way to prevent berries from sinking?
Try rolling your blackberries in flour first. That keeps them from dropping to the bottom of the pan as it bakes.
- → Is it necessary to chill the cake before serving?
Letting the cake hang out in the fridge helps set the frosting and brings the flavors together. Plus, it's way easier to slice after chilling.
- → Can the cake be made ahead of time?
Sure, go ahead and bake it the day before. Keep it covered in the fridge—frosted or plain—until you’re ready to enjoy.
- → What substitutions work for buttermilk?
No buttermilk? Just mix a bit of lemon juice or vinegar into milk, wait a few minutes, and you’re good to go.