Bake this easy lemon blackberry cake, then check out our classic blackberry cake, plum upside-down cake, pear cake and more autumn cake recipes. Also make the most of seasonal produce in our blackberry crumble.


  • 200g salted butter, softened, plus extra for the tin
  • 200g caster sugar
  • 4 eggs
  • 150g self-raising flour, plus 2 tbsp
  • 50g ground almonds
  • 1 tsp baking powder
  • 2 lemons, zested and juiced, plus extra zest to decorate
  • 2 tbsp whole milk
  • 200g blackberries, plus extra to serve
  • 150g icing sugar


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm square or round cake tin with baking paper. Whisk together the sugar and butter until pale and creamy, then add the eggs one at a time, beating well in between each addition.

  • STEP 2

    Fold in the flour, almonds, baking powder and lemon zest, and mix until it becomes a uniform batter. Fold in the milk to loosen the batter slightly. Toss the blackberries with the 2 tbsp of flour to coat, then fold into the batter. Scrape into the tin and smooth over the top.

  • STEP 3

    Bake for 50 mins-1 hr or until golden, well risen, and a skewer comes out clean when inserted into the middle. Leave to cool on a wire rack. Mix the icing sugar with enough of the lemon juice to get a drizzling consistency. Drizzle over the cake to serve, with more blackberries and lemon zest.

Use up your foraged goods with more of our blackberry recipes

Black and Blue Crumble Pie Recipe


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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