This cake is exploding in flavours! It is a soft vanilla cake with juicy blackberries inside. It's topped with an almond sugar streusel that bakes up beautifully. So good!
Blackberry season is here and I couldn't be happier! I love eating and baking with blackberries.
Today we're making a super easy blackberry almond cake. It has a simple slivered almond sugar streusel sprinkled on top before baking.
The blackberry layer has lemon zest and lemon juice in it, which adds a burst of tangy-ness to the cake! The combo of blackberry and lemon is so good!
The cake is baked in a 9x9 square pan, but you can also bake it in an 8x8 for a taller rise.
This cake is perfect for the season!
For more berry recipes, try Vegan Blueberry Muffins, Lemon Raspberry Muffins, and Chocolate Raspberry Muffins.
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Why this recipe works
- Breakfast – Easy breakfast idea.
- Easy to make - All the ingredients are super simple and it comes together in no time.
- Blackberries - Sweet and delicious in every bite!
- Almonds - A 4 ingredient buttery almond streusel is sprinkled on top before baking.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Almonds – Slivered almonds are used in the streusel.
- Almond extract – This is the one I used! It really deepens the almond flavours in the cake. A little goes a long way!
- Brown sugar – I used dark brown sugar, but light brown works as well.
- Butter – Unsalted butter works best for baking. This must be melted for the cake, and softened for the streusel.
- Blackberries - I used fresh blackberries. Frozen carry to much liquid in this cake.
- Eggs – Remove two hours before baking.
- Vanilla – Make sure to use a good quality vanilla. This is important in cakes like this where there are minimal ingredients.
Step by step instructions
Here is how to make and bake this Blackberry Almond Cake. You will need an 8x8 or 9x9 baking pan lined with parchment paper, three mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 - Make the streusel. Combine softened butter, brown sugar, brown sugar, white sugar, and almond extract. Mix until a crumble forms. Add in slivered almonds and mix a few times. Then set aside.
Step 3 - Mix dry ingredients. In a medium-sized bowl, add flour, baking soda, baking powder, and salt. Stir until combined and set aside.
Step 4 - Whisk wet ingredients. In a large bowl, whisk eggs, melted butter, milk, and sour cream. Whisk until smooth.
Step 5 - Add sugars. Mix in the brown and white sugar until combined.
Step 6 - Add in dry ingredients. Toss in the dry ingredients and using a spatula, slowly mix until just combined. Don't over-mix!
Step 7 - Make blackberry layer. In a medium-sized bowl, combine fresh blackberries, lemon juice, lemon zest, almond extract, white sugar, and flour. Stir to combine.
Step 8 - Layer. Add the cake batter into the prepared pan and spread evenly.
Sprinkle blackberries on top evenly. Finish by sprinkling the almond streusel.
Step 9 - Bake. Bake the cake at 350℉ for 45-55 minutes. The cake will be ready when a toothpick inserted comes out clean. If it is wet with batter, continue baking for 5 minute intervals until ready.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- If the streusel is getting to golden brown, loosely place a piece of parchment paper on top of the cake as it's baking.
- Fresh, not frozen. Make sure to use fresh blackberries. Frozen berries carry a lot more liquid therefore changing the consistency of the batter.
- Lemon juice – Adds a nice tartiness to the cake! Mixed with the sweet blackberries, it really adds an incredible flavour burst.
FAQ
Can I use whole-wheat flour?
Yes, you can use whole-wheat flour instead of all-purpose flour with no other changes needed.
What can I use instead of sour cream?
You can also use 3/4 cups kefir, 3/4 cups of full-fat plain yogurt, or 3/4 cups of buttermilk instead. To make buttermilk, stir 3/4 cup of milk with 1 tbsp of lemon juice. Allow to sit on your counter for at least 10 minutes before using.
Can I double this recipe?
Absolutely! Bake it in a 9×13 pan and keep an eye out for the time as it’ll most likely bake longer than in an 9×9 pan.
Can I use another berry?
Sure! Feel free to use fresh blueberries, raspberries, cherries, or strawberries.
Storing
I recommend making it the day of if you are bringing it to a dinner party as it is best served fresh.
This cake stays good on your counter for up to 3 days. Make sure to have it in an airtight container, ziplock bag, or on a cake stand with the lid on top.
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Blackberry Almond Cake
Ingredients
For the cake
- 3/4 cups butter melted and cooled
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1/4 cup milk room temperature
- 2 eggs room temperature
- 1 cup sour cream* room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the blackberry layer
- 2 cups blackberries washed and dried
- 2 tbsp lemon juice
- Zest of 1 large lemon
- 1/2 tsp almond extract
- 3 tbsp white sugar
- 2 tbsp all-purpose flour
For the almond streusel
- 1 1/3 cups all-purpose flour
- 1/3 cup dark brown sugar
- 1/4 cup white sugar
- 1/2 cup butter softened
- 1/3 cup slivered almonds
- 1/2 tsp almond extract
Instructions
- Line an 8x8 or 9x9 inch square metal pan with parchment paper and set aside. Preheat the oven to 350℉.
- Make the almond streusel. In a medium-sized bowl, add softened butter, brown sugar, white sugars, almond extract, and flour. Mix using your hands or a fork until a crumble forms. Add in slivered almonds and then mix a few more times. Set aside.1 1/3 cups all-purpose flour, 1/3 cup dark brown sugar, 1/4 cup white sugar, 1/2 cup butter, 1/3 cup slivered almonds, 1/2 tsp almond extract
- In a medium-sized bowl, add flour, baking soda, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- In a large bowl, whisk melted and cooled butter, milk, eggs, and sour cream until smooth.3/4 cups butter, 1/4 cup milk, 2 eggs, 1 cup sour cream*
- Add in brown and white sugar and continue on whisking.1/2 cup white sugar, 1/2 cup dark brown sugar
- Add in dry ingredients. Using a spatula, gently fold until a soft batter forms. Do not overmix!!!
- Make the blackberry layer. In a medium-sized bowl, add fresh blackberries, lemon juice, lemon zest, white sugar, and flour. Mix until well combined.2 cups blackberries, 2 tbsp lemon juice, Zest of 1 large lemon, 1/2 tsp almond extract, 3 tbsp white sugar, 2 tbsp all-purpose flour
- Layer. Transfer the cake batter into the prepared pan and spread evenly.
- Take the blackberries and distribute them evenly on top of the cake batter. Sprinkle the almond streusel on top.
- Bake for 45-55 minutes or until a toothpick comes out clean. Mine took 42 minutes exactly!
- Cool completely, slice, and enjoy!
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