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Simple Blackberry Cake

A tender, buttery cake bursting with juicy blackberries that creates the perfect balance of tart and sweet. Made with basic pantry staples, this easy recipe delivers comfort in every slice.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 12
Calories: 285
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1½ cups fresh blackberries
  • 2 tablespoons flour (for coating berries)

Method
 

Instructions
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with butter. Lightly dust with flour, tapping out excess.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, cream softened butter until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla extract and milk.
  4. Gradually fold wet ingredients into dry ingredients using a wooden spoon or spatula. Mix just until combined – the batter should look slightly lumpy.
  5. Gently toss blackberries with 2 tablespoons flour in a small bowl.
  6. Carefully fold flour-coated blackberries into batter with gentle strokes. Pour into prepared pan and spread evenly.
  7. Bake for 45-50 minutes until golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.

Notes

Coat blackberries with flour to prevent sinking. Don't overmix batter to avoid tough texture. Let cake cool for at least 15 minutes before cutting. Can substitute frozen blackberries (no need to thaw), other berries, or use buttermilk for extra tang. Store covered at room temperature for 3 days, refrigerate for 1 week, or freeze slices for 3 months.