Easy Blackberry Cake

This family-favorite Blackberry Cake is made with fresh blackberries and has a light, fluffy texture thanks to the Greek yogurt. With just 15 minutes of prep and 45 minutes of baking (idle) time, it’s a quick and effortless Summer dessert (also great for breakfast or brunch). Serve it with plain vanilla ice cream or a dusting of confectioners' sugar.

Blackberry Cake with Greek Yogurt & Vanilla

I couldn't resist making this cake when I saw those fresh, plump blackberries at the store! I'm a sucker for desserts made with fresh berries (such as this raspberry lemon cake or family-favorite peach & blueberry crisp), so the moment I laid eyes on those juicy, irresistible blackberries, I knew exactly what I had to do.

This simple cake skips the frosting and artificial coloring, focusing on natural ingredients, and featuring plump, juicy fresh blackberries. You'll get a blend of sweet and tart flavors with every bite! And the best part? This cake requires only 15 minutes of prep and 45 minutes of hands-off baking time!  Plus, you can easily make it gluten-free or dairy-free with the tips provided below. It's the perfect treat to share at summer parties, cookouts, BBQs, block parties, and other summer festivities. This cake is not only easy to make but also stunning to serve. Made with Greek yogurt and vanilla, blackberry cake will become a family favorite and your new go-to for any summer occasion.

The Ingredients

• Flour. Use regular all-purpose flour or cake flour. Cake flour would provide a lighter texture. You can also use gluten-free flour, such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
• Baking powder. Make sure it's fresh so that the cake rises.
• Butter. I used melted salted butter and did not add any extra salt. Butter adds richness and moist texture (especially when the cake is served warm).
• Sugar. I used regular granulated white sugar.
• The eggs add a fluffy texture.
• Plain low-fat Greek yogurt is a key component for this blackberry cake's fluffy texture. Plus, it adds a pleasant tang and moisture. You can also use a fat-free one. I have also made this cake with plain Kefir. You can also use sour cream, regular yogurt, or buttermilk.
• Vanilla enhances the flavor of fresh berries.
• Blackberries. I used 16 oz of fresh blackberries. I folded half of them into cake batter and scattered the rest on top of the cake.

How to make blackberry cake

Here are step-by-step photos and an overview of the instructions. Scroll down to the recipe card for the complete recipe (including the amounts of ingredients!).

1) Preheat oven to 350°F and prepare the baking pan. Line the bottom and sides of a 9x3-inch springform pan with a single large piece of parchment paper. There's no need to grease the pan or the parchment paper.

2) Make cake batter. In a medium bowl, mix together the flour and baking powder. In a large bowl, combine the white sugar, melted butter, and eggs, then whisk for about 1 to 2 minutes until light and fluffy. Stir in the Greek yogurt and vanilla extract until well combined. Gradually add the flour mixture, one cup at a time, whisking just until the ingredients are incorporated.

3) Fold ⅔ of the blackberries into the cake batter. In the same bowl used for the flour and baking powder mixture, coat ⅔ of the blackberries with 1 tablespoon of flour. Gently fold the coated blackberries into the cake batter.

4) Pour the cake batter, along with the folded blackberries, into the parchment-lined springform pan.

5) Scatter the remaining ⅓ of the blackberries over the top of the cake batter.

6) Bake for 45 to 50 minutes, or until a tester (or toothpick) inserted into the center of the cake comes out clean.

7) Once the cake has cooled for about 30 minutes, remove it from the springform pan. Transfer it to a cake platter or large plate using the parchment paper. Dust the blackberry cake with powdered sugar before serving.

What can I use instead of Greek yogurt?

Plain low-fat Greek yogurt is essential for achieving the fluffy texture of the cake while adding a tang and moisture. If you prefer, you can also opt for fat-free Greek yogurt. Alternatively, I've successfully made this cake using plain Kefir as a substitute. Other options include sour cream, regular yogurt, or buttermilk. Sour cream, in particular, offers a similar consistency and tanginess to Greek yogurt, making it a straightforward 1-to-1 replacement. Whole-fat, plain yogurt, although slightly less thick and tangy than Greek yogurt, is also suitable for baking in place of Greek yogurt.

What can I use instead of blackberries?

• Any other berries, such as blueberries, raspberries, or strawberries.
• Fresh cherries, pitted, are a great option.

How to properly use measuring cups to measure flour

When using measuring cups to measure flour, it's crucial to aerate it first. This can be done by sifting the flour or fluffing it up with a whisk or a fork to incorporate air. Then, spoon the aerated flour into the measuring cup rather than scooping directly from the bag. After filling the cup, level off the excess flour with a knife. Avoid dipping the measuring cup directly into the flour bag, as this can lead to compacted flour. Properly aerating the flour ensures your cake batter maintains the right consistency and moisture level, preventing it from becoming dry.

How to make it gluten-free

• This recipe has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour - it works great, and you can use it 1-to-1 without making any changes to this recipe. The same applies to King Arthur gluten-free measure-for-measure flour.
• If the cake batter is too thick, add extra Greek yogurt (about ¼ cup).
• You might also have to bake this cake a little longer using GF flour.
• I also recommend baking in a cast-iron skillet if using gluten-free flour.

How to make it dairy-free

• Use ¼ cup of light olive or other vegetable oil instead of ¼ cup of butter (2 oz). Use vegetable oil with a neutral flavor, such as light olive oil, avocado, or canola oil.
• Use 1 cup of dairy-free yogurt, such as unsweetened almond milk yogurt or unsweetened cashew milk yogurt, instead of plain, low-fat Greek yogurt.

Baking tips

• If you have a convection setting in your oven, use that to bake this cake.
• If you don't have a convection setting, bake the cake on the middle rack or above the middle one.
• Ensure the oven is fully preheated to 350 F before placing the cake.
• Bake the cake for 45 minutes and check for doneness. If it's still not done, bake longer, checking every 5 minutes for doneness.

Storage instructions

• For the first 48 hours, keep the cake at room temperature. Once cooled completely, loosely cover it with parchment paper or aluminum foil, leaving space for air. It can be stored this way for up to 4 days.
• Fridge. You can also refrigerate the blackberry cake for up to 7 days in an airtight container or tightly wrapped in plastic wrap or a freezer bag.
• To freeze the cake, ensure it is completely cool first. Wrap it tightly in an airtight plastic wrap, or place it in a freezer bag or a freezer-safe container. Freeze for up to 2 months.

Other easy cakes made with fresh berries

• Peach and Blueberry Greek Yogurt Cake
• Strawberry and Blueberry Cake
• Raspberry Lemon Cake
• Blueberry Greek Yogurt Cake
• Raspberry Peach Cake
• Apple Blueberry Cake

4.58 from 7 votes

Blackberry Cake with Greek Yogurt and Vanilla

This family-favorite Blackberry Cake is made with fresh blackberries and has a light, fluffy texture thanks to the Greek yogurt. With just 15 minutes of prep and 45 minutes of baking (idle) time, it’s a quick and effortless Summer dessert (also great for breakfast or brunch). Serve it with plain vanilla ice cream or a dusting of confectioners' sugar.

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 10

Calories per serving 268 kcal

Author: Julia

Ingredients

• 2 cups all-purpose flour or cake flour (sifted or aerated)
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 2 oz salted butter melted (¼cup)
• 2 eggs
• 1 and ¼ cups plain low-fat Greek yogurt
• 2 teaspoons pure vanilla extract
• 16 oz blackberries
• 1 tablespoon flour

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat your oven to 350°F. If you have a convection setting, opt for convection bake. Line the bottom and sides of a 9x3-inch springform pan with a large piece of parchment paper. This eliminates the need to grease the pan or parchment.
• In a medium bowl, combine the flour and baking powder.
• In a separate large bowl, whisk together granulated sugar, melted butter, and eggs until the mixture becomes light, smooth, and fluffy, about 1 to 2 minutes. Stir in Greek yogurt and vanilla extract until just combined.
• Gradually add the flour mixture to the wet ingredients, whisking in one cup at a time until fully combined. Be careful not to over-mix.
• In the same bowl used for the flour mixture, gently coat ⅔ of the blackberries with 1 tablespoon of flour. Carefully fold the flour-coated blackberries into the batter.
• Transfer the cake batter into the prepared springform pan.
• Arrange the remaining ⅓ of the blackberries on top of the cake batter.
• Place the springform pan on the middle rack of your oven. Bake for approximately 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. I baked this cake using a convection bake setting for 45 minutes at 350°F. A regular oven might take a little longer (up to 1 hour). If needed, bake for an additional 5 to 15 minutes, checking every 5 minutes.
• Once baked, remove the cake from the oven and allow it to cool in the springform pan on a wire rack for about 20 minutes. After cooling, carefully release the cake from the pan. Using the parchment paper edges, transfer it to a cake platter or large plate. To remove the cake from the parchment paper, I would let it cool longer (about 40 minutes total) so that the cake doesn't fall apart when you move it.
• Just before serving, dust the cake with powdered sugar.
• Above the recipe card, I've included helpful step-by-step photos to guide you through the process.

Notes

What baking pans can I use?

• I used a 9x3-inch round springform baking pan. I prefer to use parchment paper to line the bottom AND the sides of the springform pan, which helps ensure the cake releases cleanly and evenly.
• 9x13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or until the toothpick comes out clean.
• 10-inch or 12-inch round high-sided cast-iron skillet. Baking in a cast iron skillet will yield crispy, golden-brown edges while keeping the center soft and moist. I especially recommend using a cast iron skillet if using gluten-free flour.
• Use a 12-cup muffin pan. You can turn this recipe into muffins or cupcakes. Mix all the blackberries into the cake batter. Fill the muffin pan ⅔ of the way with the cake batter and bake for about 20 or 30 minutes until a toothpick comes out clean.
• Use the bundt pan that measures 9 inches in diameter and holds 10 to 12 cups.

Storage tips

• Store blackberry cake at room temperature for up to 4 days.
• You can freeze the cake after it has completely cooled by tightly wrapping it in plastic wrap. Freeze for up to 2 months. Defrost it overnight in the fridge.

Other tips

• To make this recipe gluten-free, it has been tested with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour. If the cake batter turns out too thick, add an additional ¼ cup of Greek yogurt.
• You can substitute Greek yogurt with plain Kefir, regular yogurt, buttermilk, or sour cream. For the best results, I recommend using plain Kefir or Greek yogurt as they are light and add a pleasant tang to the cake.

Nutrition

Nutrition Information

Blackberry Cake with Greek Yogurt and Vanilla

Amount per Serving

Calories

268

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

47

mg

16

%

Sodium

 

147

mg

6

%

Potassium

 

116

mg

3

%

Carbohydrates

 

45

g

15

%

Fiber

 

3

g

13

%

Sugar

 

24

g

27

%

Protein

 

7

g

14

%

Vitamin A

 

303

IU

6

%

Vitamin C

 

10

mg

12

%

Calcium

 

104

mg

10

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword blackberry cake