Blackberry cake

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Prep time:

Cook time:

Serves: 1

By mollyroger

(4 Votes) 8

Ingredients

  • 100g self-raising flour

  • 100g golden caster sugar

  • 100g butter or margarine, softened

  • 2 eggs, beaten

  • 1 handful blackberries and/or raspberries (if you prefer)

Method

  1. Pre-heat oven to Gas Mark 5/190C
  2. Beat butter and sugar together until light.
  3. Add alternately flour and egg stirring well.
  4. Add whole berries.
  5. Stir very gently, into mix.
  6. Put into cake tin.
  7. Sprinkle on a good handful of sugar on top.
  8. Bake for around 18-20 minutes or until a skewer comes out clean.

Handy Hint

This mix can be used for buns (pop a whole blackberry/raspberry into the mixture of top of the bun.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • cake

  • raspberry

Avg. user rating:

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Rate this recipe

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Your comments

  • defineme 27/09/14 16:12

    It is one of the best cakes I have made and is really easy to make!★

  • holmessweetholmes 03/09/14 14:18

    I cooked this for 20 mins and it was still totally raw in the middle. What size tin should it be in?

  • Giveme2minutes 15/08/14 20:06

    Kids loved this (so did we!) it all went within 1 hit so had to make another the same day! As i usually do, I reduced the sugar by at least 10% and it still tasted sweet enough. A sprinkling of sugar on the top is a must as it gives it a lovely top. Have just made a third one to give to my mum but it may not get that far....

  • womblingalong 09/09/13 17:09

    What oven temp and size tin? Thanks

  • needasilverlining 11/08/13 19:26

    I made double quantities too, made approx 16 good-sized small cakes. Works fine with caster sugar instead of golden, and plain flour/baking powder instead of SR. Crumble mix instead of sugar for the topping is fab :-)

  • OutrageousFlavourLikeFreesias 10/08/13 18:49

    Just made this with raspberries and it is utterly, utterly delicious. The perfect summer cake. I had a sneaking suspicion I would be wanting more of this cake than the initial recipe suggested, so I made double quantities and it nicely filled a 3lb loaf-tin. Cooked in about 45 minutes. I also swapped golden caster sugar for ordinary caster sugar, because I didn't have any golden in the house. Seriously, make this. It's awesome.

  • TheThingUpstairs 13/09/10 21:31

    Really nice, hot or cold!

  • mollyroger 24/08/09 20:15

    I am having to make one of these a day at the moment, as everyone loves it so much. you could fancy it up with some buttercream and fresh fruit on top,