This vanilla blackberry cake is a delightful dessert that combines the classic flavors of vanilla with the juicy sweetness of blackberries.
Baked in a rectangular pan, this cake is perfect for sharing at gatherings or enjoying as a family treat.
The blackberries scattered throughout the batter provide bursts of fruity flavor in every bite, and the cake is beautifully finished with a dusting of powdered sugar and fresh blackberries on top.
Simple to make and incredibly satisfying, this cake is a lovely way to celebrate the flavors of the season.
- Prep Time: 37 minutes + cooling time
- Cook Time: 40 minutes
- Total Time: 1 hour, 17 minutes
- Yield: 12 servings 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups fresh blackberries (plus extra for topping)
- 1 tablespoon all-purpose flour (for coating blackberries)
- Powdered sugar, for dusting
- Fresh blackberries, for garnish
Instructions
- Preheat the oven (10 minutes): Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch rectangular baking pan.
- Prepare the dry ingredients (5 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar (5 minutes): In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs and vanilla (3 minutes): Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients (5 minutes): Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
- Prepare the blackberries (2 minutes): In a small bowl, toss the blackberries with 1 tablespoon of flour to coat. This helps prevent the berries from sinking to the bottom of the cake.
- Fold in the blackberries (2 minutes): Gently fold the coated blackberries into the batter.
- Bake the cake (40 minutes): Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake (20 minutes): Allow the cake to cool in the pan on a wire rack.
- Add toppings and serve (5 minutes): Once the cake is completely cooled, dust the top with powdered sugar and garnish with fresh blackberries. Slice and serve.
Notes
To ensure your cake is moist and flavorful, use fresh, ripe blackberries. If fresh blackberries are not available, you can use frozen blackberries, but make sure to thaw and drain them well before adding to the batter. For an extra touch of flavor, consider adding a teaspoon of lemon zest to the batter.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Store any leftovers in an airtight container at room temperature for up to three days. Enjoy this delightful vanilla blackberry cake as a sweet ending to any meal.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
