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+ servings
A single layer blackberry cake with sugary top
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5 from 4 votes

Blackberry Breakfast Cake

An easy and delicious cake perfect for breakfast, brunch or a light dessert. Also great topped with almonds!
Prep Time30 mins
Cook Time1 hr
Resting time10 mins
Total Time1 hr 40 mins
Course: Breakfast or Brunch, Cake
Cuisine: American
Keyword: blackberry, breakast, cake
Servings: 8
Calories: 449kcal
Author: Tricia

Ingredients

  • 2 ½ cups all-purpose flour (334g)
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar (222g)
  • 3 large eggs
  • 1 cup sour cream (8-ounces)
  • 1 teaspoon vanilla extract
  • zest and juice of 1 lemon
  • ½ cup unsalted butter, melted and cooled (4oz or 113g)
  • 2 cups blackberries (10oz) fresh or frozen
  • 2 tablespoons coarse sugar, for topping

Instructions

  • Preheat oven to 325°F. Lightly grease a 9-inch springform or square baking pan, set aside.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
  • In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended. Slowly add the melted butter whisking constantly until combined. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.
  • Pour ⅔ of the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter. Dollop the remaining batter over the blackberries, and smooth with an offset spatula. Top with all remaining blackberries, pressing the berries slightly into the batter.
  • Allow the cake to rest for 10 to 15 minutes before baking. Sprinkle coarse sugar on top, mostly on the exposed batter avoiding the blackberries.
  • Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay.
  • Cool the cake for 20 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with powdered sugar, or a dollop of whipped cream, if desired.
  • If using a square cake pan, serve straight from the pan.

Notes

  • Store leftovers at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage, if desired.
  • Blackberry Breakfast Cake may be frozen, well sealed in an airtight container. Thaw overnight in the refrigerator, or at room temperature for a few hours.
  • Substitute plain Greek yogurt for the sour cream, if desired.
  • If using frozen blackberries, do not thaw before adding to the batter.
  • This cake is also great topped with sliced almonds before baking. Add 1/2 teaspoon almond extract in addition to the vanilla extract, if desired.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 449kcal | Carbohydrates: 63g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 361mg | Potassium: 168mg | Fiber: 3g | Sugar: 31g | Vitamin A: 700IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 3mg