Name: Easy Blackberry Cake
Prep time: 15 min
Cook time: PT-488376H21M36S
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (or gluten-free 1:1 flour blend); 1 1/2 tsp baking powder; 1/2 cup salted butter, melted; 3/4 cup granulated sugar; 2 large eggs; 3/4 cup plain low-fat Greek yogurt (or kefir, sour cream, or buttermilk); 1 tsp vanilla extract; 16 oz fresh blackberries; Optional: powdered sugar or vanilla ice cream for serving

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This easy blackberry cake is one of those simple yet impressive desserts I love having in my summer recipe rotation. It’s light, tender, and naturally sweet, with juicy blackberries in every bite. Thanks to Greek yogurt, the texture stays moist and fluffy without needing frosting or heavy toppings—just a dusting of powdered sugar or a scoop of vanilla ice cream does the trick.

Why You’ll Love This Recipe

I always come back to this cake because it’s quick to make, beautiful to serve, and loaded with fresh berry flavor. It’s the kind of dessert I can prep in under 20 minutes and walk away while it bakes. Whether I’m hosting brunch, taking something to a cookout, or just baking for my family, this cake checks all the boxes: it’s easy, crowd-pleasing, and naturally delicious. Plus, I can make it gluten-free or dairy-free with simple swaps. Easy Blackberry Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour (or gluten-free 1-to-1 flour)
Baking powder
Salted butter, melted
Granulated white sugar
Eggs
Plain low-fat Greek yogurt (or plain kefir, sour cream, or buttermilk)
Vanilla extract
Fresh blackberries (about 16 oz)
Optional: powdered sugar or vanilla ice cream for serving

Directions

Preheat the oven to 350°F. Line a 9×3-inch springform pan with parchment paper on the bottom and sides.
Mix the dry ingredients in a medium bowl: flour and baking powder.
Whisk the wet ingredients in a large bowl: sugar, melted butter, and eggs until light and fluffy (1–2 minutes). Add Greek yogurt and vanilla extract and mix until combined.
Combine the dry ingredients with the wet mixture gradually, whisking just until incorporated.
Fold in the berries: Coat ⅔ of the blackberries with 1 tablespoon of flour and gently fold them into the batter.
Assemble: Pour the batter into the prepared pan. Scatter the remaining ⅓ of the blackberries on top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Bake time: 45–50 minutes
Total time: 1 hour

Variations

I swap in raspberries or blueberries if blackberries aren’t in season.
For a citrusy twist, I add a teaspoon of lemon zest to the batter.
To make it gluten-free, I use a 1-to-1 gluten-free baking flour blend.
I’ve made it dairy-free with plant-based butter and coconut yogurt with great results.

storage/reheating

I store the cake loosely covered at room temperature for up to 2 days or in the fridge for up to 5 days. It stays moist thanks to the yogurt. When I want to reheat a slice, I microwave it for 10–15 seconds or warm it in a low oven. It also freezes well—just slice it, wrap it tightly, and thaw overnight in the fridge.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, I’ve used frozen blackberries straight from the freezer. I don’t thaw them first to prevent excess moisture in the batter.

What kind of yogurt works best?

I like using plain low-fat Greek yogurt, but full-fat or non-fat versions also work. I’ve even used kefir or sour cream when that’s what I had on hand.

How do I keep the berries from sinking?

I toss ⅔ of the berries in flour before folding them into the batter. This helps suspend them throughout the cake instead of sinking to the bottom.

Can I make this cake ahead of time?

Absolutely. I often bake it the night before and serve it the next day—it holds up great at room temperature or chilled.

Do I need to grease the pan if I’m using parchment?

No need. I line the bottom and sides of the springform pan with parchment, and that makes removal super easy without greasing.

Conclusion

This blackberry cake is the perfect summer treat: soft, juicy, not too sweet, and easy to make with fresh seasonal fruit. It’s a staple in my kitchen during berry season and always gets rave reviews when I serve it. Whether I enjoy it warm for breakfast or chilled as dessert, this cake always hits the spot.