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+ servings

Blackberry 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.
Course Dessert
Cuisine American, British, International
Keyword Blackberry and Ginger Autumn Bundt Cake, Blackberry and Ginger Autumn Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 slices
Calories 250kcal
Author Sisley White


  • 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
  • 2 teaspoon bicarbonate of soda
  • tiny pinch of salt
  • 150 g blackberries


  • 200 g icing 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