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 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Course Dessert
Cuisine American, British, International
Servings 20slices
Calories 250kcal
Ingredients
250gunsalted butter
220ggolden caster sugar
200glight muscovado sugar
4large eggs
350glemon yoghurt
2heaped teaspoons mixed spice
1teaspoonground ginger
320gplain flour / all purpose flour
2teaspoonbicarbonate of soda
tiny pinch of salt
150gblackberries
Decorations
200gicing sugar / confectioners sugar
a few drops of water
blackberries
figs
fresh thyme
Instructions
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.
Notes
•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.
Nutrition
Calories: 250kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.