Make this blackberry cake, then check out our blackberry muffins, blackberry crumble, blackberry jam, blackberry pie and more blackberry recipes.


  • 150g  caster sugar
  • 100ml olive oil, plus extra for the tin
  • 3 eggs
  • 200g self-raising flour
  • 225ml greek yogurt
  • 1 tsp vanilla extract or paste
  • 1 lemon, zested
  • 150g blackberries
  • 300ml double cream
  • 1 tbsp icing sugar


  • 200g blackberries
  • 2 tbsp icing sugar
  • ½ lemon, juiced


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and oil and line a deep 20cm springform cake tin. Whisk together the sugar and olive oil in a bowl. Add the eggs, one at a time, with 1 tbsp of flour until completely incorporated. Whisk in the remaining flour and 1/2 tsp salt. Whisk in 125ml of the yogurt, the vanilla and lemon zest, then pour into the tin. Push the blackberries into the cake, then bake for 40-45 minutes or until a skewer poked into the middle comes out clean. Cool completely in the tin.

  • STEP 2

    To make the coulis, put 150g of the blackberries, the icing sugar, lemon juice and 2 tbsp of water into a small pan. Cook very gently until the berries have just burst and are saucy and syrupy, then stir through the remaining blackberries. Remove from the heat and cool.

  • STEP 3

    Put the remaining 100ml of yogurt, the double cream and the icing sugar into a bowl and whip to soft peaks. Take 2 tbsp of the blackberry coulis and fold this through the cream to create a ripple effect. Pile the cream onto the cake and spoon 1/2 of the remaining coulis on top. Cut into wedges and serve with the rest of the coulis.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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