This Blackberry and almond Cake recipe is super easy. It makes great use of seasonal blackberries, teaming them with almonds to make a really great flavour combination.
The perfect cake to make when blackberries are in season and the hedgerows are bursting with berries to foraged.
Our Blackberry and Almond Cake is in fact an upside-down cake (and if youfollowed Only Crumbs Remain I'm sure you will know of my love of such cakes!)
Blackberries are a really great soft fruit to use in an upside down cake. What's not to love when they produce such a fabulous colour contrast to the almond cake, not to mention the aroma whilst the cake bakes, as well as the 'lick your lips' yummy flavour. ?
Why you will love this upside-down cake
Blackberry and Almond Cake is definitely a winner in my book.
Not only is it super easy to make, it's also fabulously moist courtesy of the blackberries and ground almonds. If you're yet to team blackberries and almonds together then let this be the first recipe of many that you try. Trust me, you won't regret it.
Enjoy!
More blackberry recipes
If you need more ideas on what to make with blackberries check out my Brilliant Blackberry recipe collection
How to make Blackberry and Almond Cake.
📖 Recipe
Blackberry and Almond Cake
Ingredients
- 250 g (9oz) blackberries
- 125 g (4oz) butter softened
- 125 g (4oz) golden caster sugar
- 1 teaspoon almond extract
- 2 eggs
- 75 g (3oz)self raising flour
- 75 g (3oz) ground almonds
- 1 teaspoon level baking powder
- 1-2 tablespoon milk
Instructions
- Prepare the blackberries. Thoroughly wash the blackberries, discarding any spoilt fruit. Place onto a double layer of kitchen roll to gently dry them.
- Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4. Grease and fully line a 15cm (6in) cake tin with baking parchment.
- Beat the butter and sugar until very pale and fluffy. Beat in the almond extract. Then gradually add the beaten eggs a little at a time, beating well after each addition.
- Sieve the flour, ground almonds and baking powder into the mixture. Use a spatula or large metal spoon, fold in gently. Add a little milk and gently mix in until the batter has a nice dropping consistency.
- Place the prepared blackberries into the bottom of the cake tin, squashing them in as necessary to ensure the whole surface is covered. Spoon the prepared batter onto the blackberries. Spread level, then make a slight indentation to the centre of the batter.
- Bake the cake tin in the centre of the oven for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean.
- Once baked, remove from the oven and place onto a cooling rack. Allow the cake to cool for 5 minutes before turning out onto a serving plate. Carefully remove the baking parchment.
- Serve warm or cold on its own or with some ice cream, cream or yogurt.
Flavours Treat says
This looks like a good dessert!Almond and blackberries combo sounds amazing and pics are so so gorgeous.#CookBlogShare
Anca says
Those blackberries look amazing, so big. The cake must be delicious with ground almonds.
Kat BakingExplorer says
What a gorgeous looking cake, the colour of the blackberries is just fabulous!
Johanna GGG says
That is such an impressive looking cake. I am curious to know if the juice runs into the cake when you turn it out and the berries go on top - would love to try this one but we don't get blackberries much here in Melbourne and certainly not at this time of year.
Cat Curly's Cooking says
It's only been in the last week that I have noticed blackberries ripening. I do really like blackberries but they aren't a fruit I cook with or eat very often for some reason. Your cake looks amazing and so moist, the perfect way to eat these blackberries. x