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This stunning blackberry cake recipe from Miranda Gore Browne features plenty of fresh seasonal blackberries and is finished with a sprinkle of sugar.

From the book



10-15 minutes


1 hour

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275g blackberries (don’t worry if you have less), unwashed
150g unsalted butter
3 large eggs
150g caster sugar (or vanilla sugar), plus extra for sprinkling
2 tbsp demerara sugar
1 tsp vanilla essence, or seeds from 1 vanilla pod
250g plain flour
1½ tsp baking powder
125ml semi-skimmed milk

Essential kit

You will need: a 23-cm springform cake tin.


Preheat the oven to 180°C (350°F/Gas 4). Line a 23-cm springform cake tin that is at least 6 cm deep with a cake tin liner – these are fantastic as this is quite a runny batter. Alternatively use non-stick baking paper.

Check through the blackberries for dirt and brush off any dirt with a piece of kitchen towel (washing them will add water to the mix), and put to one side. Melt the butter, and set aside.

Put the eggs, sugars and vanilla into the bowl of an electric mixer fitted with a balloon whisk attachment and whisk until pale and fluffy; alternatively use a hand-held electric mixer.

Sift in the flour and baking powder, and mix until incorporated. Pour the melted butter and milk into the mix, and whisk again.

Sprinkle a handful of the blackberries into the bottom of the prepared tin. Pour about half of the cake mix over the top of the blackberries. Sprinkle half of the remaining blackberries over the cake mix, then add the remaining cake mix. Finally sprinkle the remaining blackberries over the top and sprinkle with caster sugar (or vanilla sugar if you have some).

Put the cake tin on a baking sheet (to catch spillages) and bake in the preheated oven for about 1 hour, or until the cake is golden on top and a skewer comes out clean.

Remove from the oven and leave to cool before taking out of the tin.


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From the book: Bake Me a Cake as Fast as You Can

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