Equipment
Ingredients
Dry Ingredients
- 180 g cake flour
- 6 g baking powder
- 3 g fine sea salt
Wet Ingredients
- 115 g unsalted butter, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 120 ml whole milk, room temperature
- 5 ml vanilla extract
Topping
- 250 g fresh blackberries, washed and dried completely
- 15 g granulated sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 307 kcal
- Protein
- 4 g
- Carbohydrates
- 42 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 23 g
- Sodium
- 252 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 79 mg
- Potassium
- 116 mg
- Calcium
- 84 mg
- Iron
- 2.2 mg
- Magnesium
- 13 mg
- Phosphorus
- 83 mg
- Zinc
- 0.5 mg
- Vitamin A
- 129 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.20 mg
- Niacin
- 1.8 mg
- Folate
- 57 mcg
- Water
- 56 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat your oven to 175°C or 350°F. Grease a 9-inch round cake pan with butter and line the bottom with a circle of parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, and sea salt until evenly distributed. Set aside.
In a large mixing bowl, beat the softened butter and 150g of granulated sugar together on medium-high speed until the mixture is pale, light, and fluffy.
Add the eggs one at a time to the butter mixture, beating well on medium speed after each addition. Scrape down the sides of the bowl with a rubber spatula, then blend in the vanilla extract.
With the mixer on low speed, add one third of the flour mixture, followed by half of the milk. Repeat, ending with the final third of the flour. Mix only until just combined to ensure a tender cake.
Transfer the batter to the prepared cake pan and spread it into an even layer using your spatula. Scatter the blackberries evenly across the top of the batter. Sprinkle the remaining 15g of granulated sugar over the berries and batter.
Bake in the preheated oven for 40 to 45 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs, and the edges pull away slightly from the pan.
Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, invert carefully to remove from the pan, then revert onto the rack to cool completely. Serve with a dollop of whipped cream or vanilla ice cream.
Chef's Notes
- Using cake flour provides a lower protein content than standard all-purpose flour, resulting in an exceptionally tender and delicate crumb that perfectly complements the soft fruit.
- Room temperature ingredients emulsify much better. Ensure your eggs, butter, and milk are all brought to room temperature before beginning to avoid breaking the batter.
- If using frozen blackberries out of season, do not thaw them first. Thawing will cause them to bleed their color into the batter and become mushy. Increase the baking time by 5 to 8 minutes.
- The sprinkling of sugar on top right before baking is crucial; it creates a slightly crisp, crackly crust that provides a wonderful textural contrast to the soft cake.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the crumb from drying out.
Freezer: 1 month — Freeze slices individually wrapped in plastic wrap and aluminum foil.
Reheating: Warm slightly in the microwave for 10 to 15 seconds to restore a fresh-baked texture before serving.
Troubleshooting
Berries sank entirely to the bottom of the cake
Cause: The blackberries were exceptionally large and heavy, or the batter became too warm before baking.
Fix: Cannot be fixed structurally, but tastes identical. Dust heavily with powdered sugar or serve covered with whipped cream.
Prevention: Cut very large berries in half and toss them lightly in a spoonful of flour before scattering them on top. Ensure the batter goes straight into the oven.
Cake has a tough or rubbery texture
Cause: The batter was overmixed after the flour was added, activating too much gluten.
Fix: Cannot be fixed.
Prevention: Fold the dry ingredients in gently by hand, or keep the mixer on the lowest possible speed just until no dry streaks of flour remain.
Cultural Context
Fruit-studded snacking cakes or buckles have a rich tradition in home baking, historically designed to make use of seasonal, freshly foraged berry harvests. Their rustic charm relies on simple pantry staples enhancing the unadulterated flavor of the fruit, making them the quintessential low-fuss dessert for summer gatherings.
