blackberry cake
This soft, tangy, blackberry-studded cake was born from a lazy day and turned into a total baking win. With sour cream for richness, fresh berries for zing, and a lemon glaze on top, it’s the kind of “oops-I-nailed-it” dessert you’ll come back to again and again.
Equipment
- 8-inch round cake pan or 9-inch — just reduce baking time a bit
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Cooling rack
- Optional: sieve (for flouring the berries like a pro)
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup butter softened like your heart after cake
- ¾ cup sugar
- 2 large eggs
- ½ cup sour cream trust me on this
- 1 tsp vanilla extract
- ¼ cup milk
- 1 cup fresh blackberries plus a few extras for drama
Optional glaze
- ½ cup powdered sugar
- 1-2 tbsp lemon juice
- A splash of vanilla, just for fun
Instructions
- Start with the dry crewFlour, baking powder, soda, salt — all into one bowl. Give it a lil’ whisk like you’re pretending to know what you’re doing (I always do).
- Butter + sugar therapy sessionMix the softened butter and sugar until it’s light and fluffy. Not “kind of” fluffy. I mean “clouds in your mouth” fluffy. This part sets the tone. No pressure.
- Eggs, vanilla, and a lil’ sour cream sassAdd your eggs, one at a time (don’t rush the vibe), then stir in vanilla and sour cream. That sour cream? She’s the silent hero. Makes everything rich and smooth without yelling about it.
- Bring it all togetherAdd your dry mix and milk in parts — like you’re doing a little dance. Don’t over-mix. You want it dreamy, not dense.
- Blackberry swirl momentToss your blackberries in a spoonful of flour (helps them not sink!) and gently fold them into the batter. No smashing! We want little juicy bursts, not blackberry soup.
- Bake it, babyPour it into a greased 8-inch cake pan. Bake at 350°F (175°C) for 35–40 min, or until golden and your kitchen smells like heaven broke in. Let it cool if you can wait.
- Glaze — because we’re fancy nowWhisk powdered sugar + lemon juice until pourable. Drizzle it on like a queen who knows she nailed it. Add a few blackberries on top if you’re feeling extra (I always am).
Notes
- Toss the berries in a little flour before folding them in — helps keep ‘em from sinking and turning your batter into purple soup.
- Sour cream is magic. Makes the crumb moist and melt-in-your-mouth. You can sub Greek yogurt, but it’s not quite the same.
- Want a more dramatic swirl? Lightly mash a few blackberries and swirl them on top before baking. Art, babe.
- Don’t overbake! Dry cake = sad cake. Pull it when it’s golden and a toothpick comes out with just a few crumbs.