Real Recipes From Real Home Cooks ®

vanilla blackberry cake

(7 ratings)
Blue Ribbon Recipe by
Cindy Ferguson
Shepherdsville, KY

As I was searching for a new and delicious blackberry recipe, I just wasn't satisfied with those that I found. So instead, I took ideas from here and there and made my own. It was a huge hit with my husband who loves blackberries! This certainly isn't a calorie-friendly cake, but it is so worth the calories. Enjoy!

Blue Ribbon Recipe

With plump blackberries in every bite, this tender and delicious vanilla blackberry cake is wonderful. The cake is light and buttery with a hint of vanilla flavor. Magically, the blackberry filling moves to the bottom of the cake. When it's inverted, the beautiful blackberries are on top. Our blackberries did stick a little bit, but we just scooped them out and placed them on the top of the cake. This is an easy summertime dessert.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For vanilla blackberry cake

  • 2 1/2 c
    granulated sugar, divifed
  • 2 c
    fresh blackberries, plus more for serving
  • 2 c
    self-rising flour
  • 3 Tbsp
    corn starch
  • 1 c
    butter, softened
  • 8 md
    egg yolks
  • 2-3 tsp
    vanilla extract
  • 3/4 c
  • 1/4 c
    heavy cream

How To Make vanilla blackberry cake

Test Kitchen Tips
We checked our cake at 50 minutes. It was ready at 55 minutes.
  • Stir together granulated sugar and blackberries.
    Preheat the oven to 350 degrees F. Mix 1 cup granulated sugar with blackberries and set aside while you prepare the cake batter.
  • Grease a Bundt pan.
    Generously grease and flour a Bundt pan.
  • Sift together flour and corn starch.
    Sift together the flour and corn starch. Set aside.
  • Cream butter and sugar and mix in the eggs one at a time.
    In a large bowl, cream together the butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the vanilla.
  • Slowly add the flour.
    Slowly add the flour mixture a little at a time.
  • Alternate adding flour with milk and cream.
    Alternating with the milk and cream.
  • Mix until incorporated.
    Mix until incorporated.
  • Pour half the batter into the Bundt pan.
    Pour half of the batter into the Bundt pan.
  • Spoon blackberries over the batter.
    Spoon blackberries onto that batter.
  • Add remaining batter to the Bundt pan.
    Cover the blackberry layer in the Bundt pan with the remaining batter.
  • Bake the cake for approximately 1 hour.
    Bake for approximately 1 hour. (Adjust the time based on your pan and oven. I used stoneware and it took right at an hour to cook.)
  • Turn the cooled cake onto a serving plate.
    Cool for about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
  • Fill the hole of the cake with extra blackberries.
    Garnish the serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired. This cake was delicious without a glaze. However, I'm sure a simple glaze would be good with it, too.