Blackberry-Orange Cake

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield 10 servings
Contest Winner
Test Kitchen Approved
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1 large egg, room temperature
  • 1 teaspoon grated orange zest
  • 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream or plain yogurt
  • 2 cups fresh blackberries
  • Confectioners' sugar, optional

Directions

  1. Preheat oven to 350°. Grease and flour a 9-in. springform pan.
  2. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
  3. In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes.
  4. Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.

Nutrition Facts

1 piece: 274 calories, 12g fat (7g saturated fat), 51mg cholesterol, 177mg sodium, 38g carbohydrate (22g sugars, 2g fiber), 4g protein.

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
Recipe Creator
Community Cook

© 2025 RDA Enthusiast Brands, LLC