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Blackberry-Orange Cake

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    10 servings


  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1 large egg
  • 1 teaspoon grated orange zest
  • 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream or plain yogurt
  • 2 cups fresh blackberries
  • Confectioners' sugar, optional


  • Preheat oven to 350°. Grease and flour a 9-in. springform pan.
  • In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
  • In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes.
  • Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.
Nutrition Facts
1 slice: 274 calories, 12g fat (7g saturated fat), 51mg cholesterol, 177mg sodium, 38g carbohydrate (22g sugars, 2g fiber), 4g protein.

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Average Rating:
  • Missy
    Jan 17, 2021

    I just shade an account so I could review this cake. It’s delicious, it’s fabulous, and I love it. I made as is, except I didn’t have any oranges so I zested a lemon instead. The dough scared me because it was thick, but it puffed up perfectly. The only issues is I had to leave it in a little longer than stated because the middle needed extra time. This will be put into rotation at once. It was delicious. Thanks for giving us this lovely cake!!

  • karbar
    Aug 14, 2020

    I am going to try this recipe. I read the reviews and wondered why everyone altered the recipe before even trying it. Some people just changed the recipe entirely then they posted a review. The reviews really did not give me a picture of the recipe posted here. All it did was give me opinions of altered recipes that I wasn't iterested in. Maybe trying the recipe and giving an honest opinion of it, would be the way to go.

  • OhioBuckeye
    Jun 25, 2020

    I used about a cup of mulberries instead of blackberries. I also used the rind of a medium lemon and added the juice of half the lemon in place of the orange rind. I used plain yogurt and only sprinkled 1/8 cup of sugar on the top. It was fantastically delicious. (I’m sure the recipe is good as written, but I wanted to use ingredients I had on hand.) Beautiful tender texture. Moist. Flavorful. The sugar on top adds a nice little crunch and creates a party for the taste buds with the fruit flavors. Perfect light cake to bring to a breakfast meeting or any gathering. It will disappear and people will love you for bringing it!

  • meltd
    Jun 21, 2020

    Excellent cake not overly sweet, I used an orange cream flavored yogurt In addition to the orange zest which enhanced the orange flavor. Cake was even better the next day.

  • justmbeth
    Aug 24, 2019

    This recipe was a bit of a letdown. I was drawn to the recipe for the combo of flavors. However, it just didn't seem to be very flavorful. I'll save my blackberries for a better use.

  • Lawler67
    May 3, 2019

    Great flavor and easy to make.

  • Suzanne
    Mar 31, 2019

    I made this this morning. I had seen the recipe in a FB posting and the flavour profile sounded intriguing. I checked to see if anyone had blackberries on sale and found a decent price (at least for this time of year) on imported Mexican berries. I automatically cut sugar in most bakes; I used 2/3 cup in the cake batter and sprinkled only a good tablespoon on top. I doubled the orange zest. My berries were GINORMOUS; some were more than an inch long! I did realise when making the batter that it was going to be quite stiff, and it was. I used an offset spatula to spread the batter in the pan. I then positioned the berries in three circles atop the cake and pressed them gently into the batter. The berries were so large I could not use them all. My oven is true to temp, but this was nowhere near baked at the 40 minute mark. Ultimately, it took 70 minutes to cook through. I allowed it to rest for about 40 minutes before nicking a sliver to taste prior to taking some slices across to neighbours. Absolutely lovely and dinner party worthy. Do take the time to arrange your berries atop the cake; it looked stunning!

  • klandrews84
    Mar 3, 2019

    It was perfect. Great for little something at an event or with coffee or tea. I added 1/8 more sugar to the batter and reduced the sugar I used on top from 1/4 to an eighth. But my personal preference

  • eldie1959
    Apr 8, 2018

    I made this delicious cake a couple of times for my secretary's July birthday. Pretty easy to make. It was moist and just the right sweetness. One time I made it with other berries like blueberries and strawberries with equal success.

  • Naomie
    Jun 10, 2017

    Yum! Yum! Made as written - delish! Also made with fresh strawberries, also great. Thanks for sharing such a cherished family recipe!