Soft Blackberry Cake
A moist and tender cake featuring a homemade blackberry compote swirled right into the batter. The natural tartness of fresh blackberries perfectly balances the sweetness of this easy, crowd-pleasing dessert. Simple to make and beautiful on the table.
🛒 Ingredients
10 servings
- 3 eggs
- 1½ cups sugar (about 300 g)
- 2 cups milk (500 ml)
- 1 cup vegetable oil (250 ml)
- 3 cups all-purpose flour (375 g)
- 1 tablespoon baking powder
- 2 cups fresh whole blackberries (about 250 g)
- ½ cup sugar for the compote (100 g)
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Directions
- 1
Start by making the blackberry compote: combine the whole blackberries and sugar in a small saucepan over medium heat.
- 2
Stir gently until the mixture thickens slightly, about 8–10 minutes. Remove from heat and let cool completely.
- 3
Preheat your oven to 350°F (180°C). Grease a cake pan and coat lightly with sugar.
- 4
In a large bowl, whisk the eggs and sugar by hand until smooth and slightly frothy.
- 5
Gradually add the flour and milk, alternating between them and mixing well after each addition.
- 6
Stir in the baking powder gently to keep the batter light and airy.
- 7
Fold in the cooled blackberry compote until the batter turns a uniform deep purple.
- 8
Pour into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 9
Allow to cool slightly before unmolding. Serve plain or with a dollop of whipped cream.
💡 Chef's Tip
Use ripe, sweet blackberries for the best flavor. Substitute vegetable oil with melted coconut oil for a more fragrant result.
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