Fresh Blackberry Cake - Homemade Recipe by

Oh yum! This is the most fabulous cake. I made several cakes and finally came up with a version that I LOVE enough to share. Enjoy!!


  • 2 1/2 cups fresh blackberries
  • 1 pinch of cinnamon
  • 2 1/4 cups sugar (split)
  • 1 cup softened butter
  • 1 teaspoon vanilla
  • 4 eggs at room temperature
  • 3 cups self-rising flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon instant pudding mix
  • 1 cup of milk


1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.)
2. Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
3. Combine flour, pudding mix and salt in a small mixing bowl.
4. Beat butter or margarine with a mixer at medium speed until it’s whipped and fluffy.
5. Add the remaining sugar (2 cups) and vanilla, beat well.
6. Add eggs, one at a time, beating well after each addition.
7. Add dry flour mixture and milk alternately, beating on low speed after each addition.
8. Place berries in cake pan.

Blackberry Cake


9. Pour batter over the berries and lighting swirl with a spoon.

Blackberry Cake


10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan.
11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Cool for 10 minutes before removing cake from pans.

Blackberry Cake

When cake is completely cool, stack layers and ice the cake with butter cream icing.

Fresh Blackberry Cake - Homemade Recipe


Print the recipe and save in a 3 ring binder:

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  1. I substitute cake flour + 4 tsp baking powder for the self-rising flour and 1 tsp lemon juice + 2 tsp vanilla pudding mix for the lemon pudding mix – make a lighter cake. I also line bottom of pans with parchment paper so it's easier to remove from pan with the berries. Very good cake! Thanks for sharing this recipe.

  2. I just went shopping yesterday and got blueberries. I am sure it would still work!

  3. I just went shopping yesterday and got blueberries. I am sure it would still work!

  4. Thanks for this recipe. It looks great! Just had a question re: the lemon pudding mix. I wonder if you have tried lemon zest instead and, if so, how much would you recommend using? The pudding mix is for flavoring purposes only, right?

  5. I’m going to make this cake today as soon as I pick up some blackberrys, but I always like it when cooks post the exact icing they use also…..keeps me from having to look one up. I know I have several buttercream recipes, but I would like to have yours. Your cake looks delicious. Thank you!!

  6. Do you think the cinnamon is a necessity? I’m allergic. Would it be okay to omit? Or substitute with nutmeg? Because this looks fabulous and I have to make it this summer!

  7. Welp, I’m happy to say I’ve found my daughter’s first birthday cake recipe, finally! Thank you!!

  8. Do you have a recommendation for the butter cream icing? I don’t see a link to it and would like to make this cake for my daughter’s birthday party this weekend!

  9. Okay so far I’ve got your BBQ mini’s and now this cake to try!!! I love how you just swirl the berries into the batter, makes it seem like less hassle! Brilliant!

  10. This cake is wonderful! I used pistachio pudding because I had it on hand and the hint of flavor it imparts was good, too. I like the idea of lemon and next time I’ll use that.

  11. Yes, it could be made without the mix. That was to add a little lemon flavor, but it will taste very good without:-)

  12. That looks delicious! I wonder if that could be made without the pudding mix? I don’t buy mixes around here. 🙂

  13. oooh this looks delicious and perfect considering I’ve just picked a ton of blackberries and raspberries from my allotment 🙂 x TFS x

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