Made in just one bowl, you’ll love this blackberry almond cake (and you’ll love clean up even more). This summer cake has a delicate, moist crumb and is bursting with fresh blackberries.
Made in just one bowl, you’ll love this blackberry almond cake (and you’ll love clean up even more). This summer cake has a delicate, moist crumb and is bursting with fresh blackberries.
One Bowl Blackberry Almond Cake
Today I am sharing my favorite kind of recipe. A super simple 1 bowl cake. this blackberry almond cake is dotted with fresh blackberries amidst a delicate, tender almond cake. It’s moist as can, easy to make and only requires a handful of ingredients. I love to bring this rustic cake to brunch, afternoon tea, or as a special treat after a spring or summer dinner party.
And you’ll love it too.
Ingredients for blackberry almond cake
Like most homemade cakes, you’ll need eggs, sugar, oil, leavener…etc. In fact you probably have most of these ingredients already lying around, whispering to you, “hello. I know you may not think much of me, for I am a mere egg, but I can become the most delicious cake you’ll ever have.”
Listen to them, listen to me–you NEED this cake! You’ll only need 9 ingredients and one bowl! Here’s your grocery list:
Granulated Sugar
Eggs
Vegetable Oil
Vanilla Extract
Almond Extract
All Purpose Flour
Almond Flour
Baking Powder
Salt
Blackberries
How to store this one bowl cake
I can almost guarantee that you won’t have any of this blackberry almond cake left, so this is sort of a trick question. It’s one of those cake that you have a little sliver of and keep going back from itty bitty slivers until it’s completely gone. BUT, if you do have any left, you can store it in an air tight container, plastic bag, covered plate, or under a cake dome for up to 5 days!
Pro tip: It also freezes very well! Simply let the cake cool completely and place in a freezer safe plastic bag. Simply defrost the cake overnight in the fridge. Freeze for up to 2 months!
Made in just one bowl, you’ll love this blackberry almond cake (and you’ll love clean up even more). This summer cake has a delicate, moist crumb and is bursting with fresh blackberries.
Made in just one bowl, you’ll love this blackberry almond cake (and you’ll love clean up even more). This summer cake has a delicate, moist crumb and is bursting with fresh blackberries.
Preheat the oven to 350°F and line an 8 or 9 inch round with parchment paper. Set aside.
In a stand mixer on medium speed, beat the sugar and eggs together until pale yellow, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk!
Keeping the mixer going at a medium low speed, slowly streaming in the oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla extract and almond extract. Mix well.
Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt) and stir until just combined. Do not over mix. Last, fold in the blackberries gently.
Pour the batter into your prepared pan and bake for 40 -55 minutes or until he cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean. Dust with powdered sugar and enjoy!
I made this yesterday and OH MY GOSH it is delicious!! I left off the powdered sugar (by accident) but didn’t miss it as the cake was plenty sweet for my taste. I’m definitely saving this and will be making it again! Thank you for the great recipe!
Hey! Loving your blog since I discovered it a few months ago, just wondering if there’s any chance of you including a metric conversion in the future for the rest of the world who are no longer using imperial? No biggie if not, just thought I’d ask!
Made this cake with breakfast this morning for my family. Absolutely DELICIOUS flavors of the almond and blackberries!
Loved the textures of the moist and fluffy inside with a bit of crispy edge. Thank you!!! 🙂
Leave a comment and rate this recipe!
This cake sounds delightful! Do you think crème fraise would be a a good idea to serve along with it?
Ooh yes creme fraise would be incredible!!
Hi! Wondering if I could use frozen blackberries for this?
Absolutely! I would recommend coating them in a Tablespoon of flour first so they don’t bleed too much into the batter!
I made this yesterday and OH MY GOSH it is delicious!! I left off the powdered sugar (by accident) but didn’t miss it as the cake was plenty sweet for my taste. I’m definitely saving this and will be making it again! Thank you for the great recipe!
★★★★★
Hey! Loving your blog since I discovered it a few months ago, just wondering if there’s any chance of you including a metric conversion in the future for the rest of the world who are no longer using imperial? No biggie if not, just thought I’d ask!
Hi Kate! It is definitely something we would like to do 🙂 Stay tuned!
Made this cake with breakfast this morning for my family. Absolutely DELICIOUS flavors of the almond and blackberries!
Loved the textures of the moist and fluffy inside with a bit of crispy edge. Thank you!!! 🙂
★★★★★