Blackberry Breakfast Cake is a cake filled with fresh blackberries, baked and then drenched in a warm sweet milk mixture for an incredibly moist and flavorful bite! It’s a delicious morning treat alongside a cup of coffee, but regardless of the name, it’s not just for breakfast! It can also be enjoyed as an afternoon snack or as a dessert after any meal. I also have a Blueberry Breakfast Cake you will love!

Blackberry Breakfast Cake on a Cake Stand with Some Pieces Removed and One Piece on its Side and Other plates Around.

Ingredients & Substitutions

Blackberries: Summertime is the perfect time to make this breakfast cake using fresh blackberries. However, you could also use frozen blackberries that have been thawed so you can easily enjoy this treat year-round.

Flour: We used all-purpose flour in the cake recipe. If preferred, you could substitute gluten-free flour in a 1:1 ratio.

Baking Powder: Check the date on your baking powder. For best results, make sure it is fresh and not expired. This is the leavening agent that gives the cake its rise and fluffiness.

Eggs: Be sure the eggs are at room temperature before adding them to the batter. Out of eggs? Check out my egg substitutes!

Milk Mixture: The mixture of whole milk, unsalted butter, and granulated sugar is intended to create a sweet and flavorful liquid that is poured into holes poked into the baked cake. This step adds moisture and enhances the taste and texture of the final product. I also used this method with my Peach Cake and Fresh Strawberry Cake, which you will want to try.

Pouring Milk Butter Mixture Over Blackberry Breakfast Cake.

Can I Use A Different Pan?

This recipe calls for a 7-inch springform pan so the cake can rise up nice and high and fluffy! But, you could certainly use a different pan. I recommend an 8×8-inch or 9×9-inch baking dish, but the baking time may need to decrease. If you want more cake (which I don’t blame you), double the recipe and bake it in a 9×13-inch baking dish. Watch the cake carefully as baking times may vary. No matter the pan you use, be sure to line it with parchment paper.

White Plates with Blackberry Breakfast Cake on Them with White Form and Fresh Blackberries on a White Counter.

How To Store Blackberry Breakfast Cake

To store blackberry breakfast cake, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container. If serving the cake within a day or two, leave it out at room temperature. For longer storage, the cake can be stored in the refrigerator for 3-4 days, but if not wrapped properly, the cake can dry out.

Piece of Blackberry Breakfast Cake on a White Plate with Fork.

Can I Freeze Blackberry Breakfast Cake?

Sure! Let the cake cool completely. Then, tightly wrap the cake (or pieces of the cake) in plastic wrap. Place the cake in a freezer bag or freezer-safe container. Label and date the containers; it will last up to a month.

Piece of Blackberry Breakfast Cake on a White Plate with Fork.
5 from 2 votes

Blackberry Breakfast Cake

Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Blackberry Breakfast Cake is a cake filled with fresh blackberries, baked and then drenched in a warm sweet milk mixture for an incredibly moist and flavorful bite!

Ingredients

Cake

  • 1 cup (125 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 large eggs, room temperature
  • ½ cup (109 g) vegetable oil
  • 2 cups blackberries, fresh or frozen (thawed), divided

Topping

  • ½ cup (122.5 g) whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • confectioners' sugar, for dusting

Instructions

Cake

  • Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
  • To a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
  • To a small bowl, add eggs and oil. Stir until well combined.
  • Add the eggs and oil mixture to the flour mixture, mixing until combined.
  • Set aside ½ cup of blackberries. Fold the rest of the blackberries into the batter until coated.
  • Pour the batter into the lined pan and top with the reserved ½ cup of blackberries. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.

Topping

  • In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
  • Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
  • Pour the milk mixture over the baked cake, making sure it fills the holes and covers the top.
  • Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake.
  • Dust the cake with confectioners’ sugar before serving. Enjoy!

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

This cake is moist and delicious with the subtle hint of blackberries in ever declisous bite. Perfect for breakfast with a cup of coffee! Yum!

Elizabeth

I love blackberries and don't enjoy them enough! This cake is super soft and moist with a hint of blackberry flavor. It's perfect for breakfast or an afternoon snack!

Annabelle

This cake has a lovely subtly sweet flavor that complements the blackberries very well!

Rachael

This cake texture is like a muffin! It's like eating a blackberry muffin in cake form. Perfect for any time of day!

Selena

Super easy and quick to throw together. I love that it's not too sweet. It makes you feel less guilty for eating cake for breakfast!

Bella

A fresh-tasting moist cake! The blackberries help add a sweetness to the whole cake. It isn't super sweet, so if you like a subtle sweetness to desserts, this is a great cake to try.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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