Blackberry Cake – easy bundt cake with ginger

Have you been picking blackberries or have some to use up? This moist and slightly spicy Blackberry Cake is a yoghurt based bundt cake with mixed spice, ground ginger and fresh blackberries. It is a warming bake for blackberry fans. Plus a great way to use up any extras to make them last a little longer.

It is the best time of year bakes! You still have the last of the summer harvest of fruit and vegetables coming out, plus with it getting a little cooler it is the perfect reason to pop the oven on and get baking.

I originally this easy blackberry cake for an Autumn show case at Neptune Home stores. I created this most delicious Autumn cake using seasonal ingredients at the time and that happened to be one of my all time favourite fruits – blackberries.

It is filled with mixed spice, ginger and fresh blackberries which taste incredible together. I chose to decorate the blackberry bundt cake with more fresh blackberries and figs, along with crystallised spicy ginger and fresh thyme to add a little green and herb-iness to the cake. It looks beautiful and gives a lovely hint at what is inside. It’s also a quick way to decorate which creates it as a show stopper.

Close up of the Autumn bundt Cake. Red figs and blackberries in the autumn light.

Easy Blackberry Cake

Blackberry cakes can be a bit tricky if you put the whole blackberries in to the mix. Depending on the size you can put them in hole but large ones will be best cut in half. Just dry off the damp end add in. Stud the cake mix with the fresh blackberries and know they will sink a little as the cake mix liquefies. So you can leave them, in example from the cake, I added them at about half way and upwards in to the mix.

Blackberry and Ginger Cake autumn cake on a drizzle of white icing on a nordic ware bundt tin.

Bundt cakes UK

What I love about bundt cakes is how gorgeous they are when freed from the tin. I love keeping the decoration simple and piling high the fresh fruit. A simple white icing drizzled over the golden brown cake is so striking even without the fruit. I used the Nordic Ware Pro Cast Original Bundt Pan Bakeware, 12 Cup for this bake. (Affiliate Link) It is one of my favourite pieces from Nordic Ware. I use it for all my bundts now. It’s a simple pattern but a winner which always gets a good reception when the cake is presented.

Close up of the fresh figs and blackberries on top of the white drizzle icing on the Blackberry and Ginger bundt Cake.

Fresh fig cake

I know figs are more of a summer fruit than Autumn but as this summer has been going on for so long they are still available in shops and work so well with blackberries and ginger. They also taste so good on their own. Blackberries are just divine and it’s always surprising when the end up on the cake as I love to snack on them. I’ve found the figs aren’t the best in the sponge itself but on top they work so well. The might dry out a little so prepare the decorations for the guests you have. The next day they might be a little try but still edible if kept cool. Fresh is best. Plus if they are there it’s easy to keep nibbling on.

Old fashioned blackberry cake

This old fashioned blackberry cake recipe has had a slight update by using a Nordic Ware bundt tin. If you want to make it more traditional use this recipe and use two eight inch cakes tins. You can sandwich them together with some whipped up double cream or buttercream. Decorate with more blackberries. Why not add more at this point too!

Blackberry and almond cake

If you have a love of almonds it is easy to add change this recipe to a blackberry and almond cake. Reduce the flour to 300g and add 40g ground almonds. Or another way of adding this beautiful flavour to mix – make the cake as the recipe says below and add 25g of flaked almonds. I think this is my favourite way of adding almonds.

Blackberry traybake

If you don’t have a cake tin or a bundt tin then make this cake as a blackberry traybake. It’s so easy to do. Half the recipe as it says below in the recipe card and put the mix into a prepared traybake tin. I would recommend a 9 x 12 inch tin but smaller will work. Take a look as you add the mix. It will rise so don’t go above half to three quarters full. Any left over mix pop it some cupcake cases for a few extra little treats.

Autumn Cake topped with blackberries and figs on a cake plate

Blackberry sponge cake

This blackberry sponge cake in this recipe is made super moist by the yoghurt. This helps keeps the sponge tasting fresh and delicious for longer. This blackberry sponge cake will last for about 3-5 days if left in an air tight container in a cool place. Once it starts to get eaten it will disappear quickly I believe from my experience.

Lemon blackberry cake recipe

As well as making this with flaked almonds you can also make this cake a lemon blackberry cake recipe. When adding the yoghurt you could add a lemon yoghurt instead. You could add some lemon zest too give it some extra zestiness. You can also add some lemon juice to the runny icing on the top add even more lemon flavour to the lemon blackberry cake recipe.

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Happy cake eating everyone. If you try this recipe please leave a comment below and leave a star rating that would be brilliant. Thank you!

Fresh figs, blackberries and crystallised ginger on the autumn bundt cake.

Blackberry Cake with ginger

Sisley White
Have you been picking blackberries or have some to use up? This moist and slightly spicy Blackberry Cake is a yoghurt based bundt cake with mixed spice, ground ginger and fresh blackberries. It is a warming bake for blackberry fans. Plus a great way to use up any extras to make them last a little longer.
5 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, British, International
Servings 20 slices
Calories 250 kcal


  • 250 g unsalted butter
  • 220 g golden caster sugar
  • 200 g light muscovado sugar
  • 4 large eggs
  • 350 g lemon yoghurt
  • 2 heaped teaspoons mixed spice
  • 1 teaspoon ground ginger
  • 320 g plain flour / all purpose flour
  • 2 teaspoon bicarbonate of soda
  • tiny pinch of salt
  • 150 g blackberries


  • 200 g icing sugar / confectioners sugar
  • a few drops of water
  • blackberries
  • figs
  • fresh thyme


  • Preheat the oven to 175ºC/150ºc fan.
  • Grease the bundt pan (or 2 x 6inch round cake tin with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
  • In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
  • Add the eggs one at a time and mix together.
  • Mix in the yoghurt.
  • In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
  • Sieve in the flower gradually and stop when the flour is evenly mixed in.
  • Pour three quarters of the mix into the tin. Cut the blackberries in half and add them in to the mix in a circle. Add the remaining mixture.
  • Bake for 1 hour or until a skewer comes out clean. Turn it around after 35 minutes to make sure it’s evenly cooked.
  • The cake will pull away from the edge of the tin when it is ready.
  • Leave the cake to cool fully before removing from the tin.
  • Mix the icing sugar with a few drops of water to make an icing and drizzle it over the cake.
  • Top with blackberries and slices of fig. Add a few sprigs of thyme too. Serve and enjoy.


•If you want to add almonds to this bake I would recommend adding 25g of flaked almonds to the mix when you add the flour.
•Add lemon to make this a blackberry and lemon cake by changing the yoghurt to lemon and adding some fresh lemon zest to the mix too.
•The cake will last about 3-5 days as long as it’s kept in a cool place and in an air tight box.


Calories: 250kcal

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Blackberry and Ginger Autumn Bundt Cake, Blackberry and Ginger Autumn Cake
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