Moist Blackberry Almond Cake Recipe with Easy Fresh Blackberry Filling

Posted on January 18, 2026

moist blackberry almond cake - featured image

I still remember the first time I baked this moist blackberry almond cake—it was late summer, and my kitchen smelled like a berry patch exploded in the best way possible. The fresh blackberries were so juicy they practically begged to be turned into something special, and the almond notes? Oh, they just wrapped everything up like a cozy blanket.

Over the years, I’ve made this recipe probably 20 times (no exaggeration), tweaking the filling to be fresher and the crumb to be softer. It’s become my go-to when I want a cake that feels fancy but isn’t a hassle. Plus, the fresh blackberry filling is just the right balance of tart and sweet — a little burst of summer in every bite.

Why You’ll Love This Recipe

Okay, real talk—this moist blackberry almond cake with fresh blackberry filling has spoiled me for all other cakes. Here’s why I keep coming back to it:

Incredibly moist crumb: Thanks to almond flour and a touch of sour cream, this cake stays soft for days. I’ve even packed it for picnics and it didn’t dry out one bit.
Fresh blackberry filling that’s ridiculously easy: No cooking down or fancy reductions—just fresh berries, a little sugar, and lemon juice. It feels homemade and vibrant every time.
Perfect balance of flavors: The nutty almond pairs beautifully with the tart berries, making every bite interesting without being overwhelming.
Looks impressive but comes together quickly: I’ve made this when juggling dinner plans and a toddler on my hip. It’s forgiving and straightforward.
Great for any occasion: Whether you’re hosting brunch, celebrating a birthday, or just craving something sweet but not too sweet, this cake fits the bill.

This is the kind of recipe that makes you feel like a total rockstar in the kitchen without breaking a sweat. I promise, you’re going to want to make it again and again.

What Ingredients You’ll Need

Here’s where the magic starts. I love that most of these ingredients are pantry staples, with a few fresh picks that really make this cake sing.

Almond flour (1 ½ cups / 150g) — This gives the cake its signature moist, tender crumb. I use Bob’s Red Mill finely ground almond flour, but any good quality almond flour will do.
All-purpose flour (¾ cup / 95g) — Added for structure so the cake isn’t too dense. If you want gluten-free, you can swap this for a 1:1 gluten-free flour blend.
Baking powder (1 ½ teaspoons) — Helps the cake rise evenly. Fresh baking powder is key here—I learned this the hard way when my first batch barely rose.
Salt (½ teaspoon) — Balances the sweetness and enhances flavor. I always use fine sea salt.
Unsalted butter (½ cup / 115g, softened) — Butter is non-negotiable here for richness. I always leave it out for about an hour so it’s perfectly soft for creaming.
Granulated sugar (¾ cup / 150g) — Sweetens the cake without overpowering the berries. You can swap half for coconut sugar if you prefer a deeper flavor.
Eggs (3 large, room temperature) — They bind everything together and add moisture. I always crack these into a bowl first to avoid surprises.
Sour cream (½ cup / 120ml) — This keeps the crumb moist and tender. If you don’t have sour cream, plain Greek yogurt works great too.
Almond extract (1 teaspoon) — This is the secret weapon that amps up the almond flavor without being artificial. I swear by Nielsen-Massey almond extract for the real deal.
Vanilla extract (1 teaspoon) — Because vanilla makes everything better. Use pure vanilla extract if you can.
Fresh blackberries (1 ½ cups / 225g, divided) — Half goes into the filling, half folded into the batter for little bursts of berry goodness. Look for plump, juicy berries—frozen can work in a pinch but fresh is best.
Lemon juice (1 tablespoon) — Adds brightness to the blackberry filling and cuts through the sweetness.
Powdered sugar (2 tablespoons) — Sweetens the filling just enough and helps it thicken slightly.

Quick note: I always rinse my blackberries gently and pat them dry to avoid watery filling. Also, if you want to keep this dairy-free, you can swap the butter for coconut oil and sour cream for a coconut yogurt alternative.

Equipment Needed

You don’t need a fancy kitchen setup to make this moist blackberry almond cake. Here’s what I usually pull out:

9-inch (23cm) round cake pan — Metal or glass works fine. I like using a springform pan for easier removal, but it’s not a must.
Mixing bowls — Two are handy: one for dry ingredients, one for wet.
Electric hand mixer or stand mixer — I’m team hand mixer here. It makes creaming the butter and sugar easier, but you can totally do it by hand if you have the patience.
Measuring cups and spoons — I’m a bit of a measuring nerd (hello, baking chemistry), but if you have a kitchen scale, it’ll make your life easier.
Rubber spatula — For folding in blackberries without crushing them. Silicone ones are my favorite—they’re flexible and easy to clean.
Small bowl or jar — For making the fresh blackberry filling.

If you want to get fancy, a stand mixer with a paddle attachment is great, but not necessary. I’ve made this cake with just a whisk, a fork, and a ton of enthusiasm.

How to Make It: Step-by-Step

Preheat and Prep (10 minutes)
Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan with butter and lightly dust with flour, or line the bottom with parchment paper to make removal easier.
Mix Dry Ingredients (3 minutes)
In a medium bowl, whisk together almond flour (150g), all-purpose flour (95g), baking powder (1 ½ tsp), and salt (½ tsp). Set aside.
Cream Butter and Sugar (5 minutes)
In a large bowl, use your hand mixer to cream the softened butter (115g) and granulated sugar (150g) on medium speed until light and fluffy—about 3-4 minutes. This step is where the magic starts; you’ll notice the texture gets pale and airy.
Add Eggs and Extracts (3 minutes)
Beat in the eggs one at a time, mixing well after each addition. Then add almond extract (1 tsp) and vanilla extract (1 tsp). The batter will smell amazing here—like a bakery.
Incorporate Sour Cream (2 minutes)
Mix in the sour cream (120ml) until fully combined. The batter will be thick but creamy—perfect for a moist crumb.
Fold in Dry Ingredients and Blackberries (3 minutes)
Using a rubber spatula, gently fold in the dry ingredients until just combined. Be careful not to overmix—you want the batter to be slightly lumpy, not smooth. Then fold in half of the fresh blackberries (about ¾ cup / 110g) gently, so they don’t break apart.
Prepare the Fresh Blackberry Filling (5 minutes)
In a small bowl, combine the remaining blackberries (¾ cup / 110g), lemon juice (1 tbsp), and powdered sugar (2 tbsp). Mash slightly with a fork to release some juice but leave chunks intact. This will be your fresh, tangy filling.
Assemble and Bake (40-45 minutes)
Pour half the batter into your prepared pan. Spoon half the blackberry filling over it, then dollop the remaining batter on top. Use a spatula to lightly swirl the filling into the batter—don’t mix thoroughly; you want pretty marbling. Bake for 40-45 minutes until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
Cool and Finish (30 minutes)
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This helps the cake set and makes slicing easier.

Pro tip: If you want even more blackberry flavor, serve slices with a spoonful of that fresh filling on top or a dollop of whipped cream.

My Best Tips & Techniques

Alright, here’s where I share the stuff I wish I’d known the first time I made this cake.

Don’t skip creaming the butter and sugar. I’ve tried shortcuts, and the texture suffers. Creaming traps air, which makes the crumb lighter and moister.
Fold, don’t stir. When you add flour and berries, use a spatula and fold gently. Overmixing will toughen the cake and crush the berries, making the batter purple and watery.
Use room temperature ingredients. Eggs and butter that are too cold won’t blend well, and you’ll get lumps.
Fresh blackberries are best. Frozen berries release too much juice, which can make your batter soggy. If you must use frozen, don’t thaw—fold them in frozen to minimize bleeding.
Watch the baking time closely. Every oven is different, and almond flour-based cakes can dry out quickly. Start checking at 38 minutes and use the toothpick test.
Let the cake cool properly. I know it’s tempting to slice it hot, but warm cake can crumble. Give it at least 30 minutes.
Store leftovers wrapped tightly. This cake stays moist for days if sealed well, but the almond flour can dry out if exposed to air.

Ways to Mix It Up

Once you’ve nailed the classic moist blackberry almond cake, it’s fun to play with flavors and textures.

Raspberry Almond Cake: Swap blackberries for raspberries in both the batter and filling. Raspberries add a tart punch that’s equally delicious.
Peach & Almond: Replace half the blackberries with diced fresh peaches for a summer twist. The peaches add natural sweetness and pair beautifully with almonds.
Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cake for a decadent finish. Adds richness without overpowering the berry flavor.
Orange Zest: Add 1 teaspoon of fresh orange zest to the batter. The citrus brightens the almond notes and complements the berries.
Gluten-Free Version: Use a 1:1 gluten-free baking flour instead of all-purpose flour. I’ve tried Bob’s Red Mill gluten-free blend and it works well, though the crumb is a little denser.
Vegan Adaptation: Swap eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use coconut yogurt instead of sour cream, and coconut oil instead of butter.
Almond Crunch Topping: Sprinkle sliced almonds and a little brown sugar on top before baking for a crunchy, caramelized finish.

Serving Ideas & Storage

This moist blackberry almond cake is a star on its own but pairs beautifully with a few extras.

Serve warm with whipped cream or a scoop of vanilla ice cream for dessert.
For breakfast or brunch, slice and spread with almond butter or a smear of cream cheese.
Pair with coffee or tea for a cozy afternoon treat—the almond and berry flavors are perfect companions.

As for storage:

Room temperature: Wrap the cake tightly in plastic wrap or store in an airtight container for up to 3 days. It actually tastes better after a day as the flavors meld.
Refrigerator: Keeps for up to a week, but bring to room temp before serving or warm slightly in the microwave (15-20 seconds).
Freezer: Freeze the whole cake wrapped well or slice first and freeze individual slices separated by parchment paper. Thaw overnight in the fridge or toast slices straight from the freezer.

Nutritional Info & Health Benefits

I’m no dietitian, but here’s a rough idea of what you’re getting with a slice (assuming 12 slices per cake):

Calories	Protein	Carbs	Fat	Fiber
~230	6g	22g	14g	3g

Why I feel good about this cake: Almond flour adds healthy fats and protein, which help keep you full longer than your typical cake. The fresh blackberries bring antioxidants and vitamin C. And the natural sweetness from berries means less added sugar overall.

While it’s still a treat, this cake feels like a step up from your average bakery slice—more nutrition, less guilt.

Final Thoughts

So that’s my moist blackberry almond cake with fresh blackberry filling! I know I’ve gushed a bit, but when a recipe hits all the right notes—moist, flavorful, and easy—I can’t help myself.

This cake has become my go-to for summer get-togethers, weekend brunches, and anytime I want something that tastes special but won’t stress me out. Plus, the fresh filling feels like a little celebration in every bite.

Don’t be shy about making it your own—try the variations, swap in your favorite berries, or add a little crunch on top. And if you make this, please drop a comment below or tag me on Instagram @yourhandle—I honestly love seeing your creations and hearing how they turned out.

Happy baking! May your kitchen smell as amazing as mine does right now.

FAQs

Q: Can I use frozen blackberries instead of fresh?

A: Yes, but a quick heads-up: frozen berries release more juice, which can make the batter watery and affect texture. If you use frozen, fold them in while still frozen and try not to overmix. The filling might be a bit runnier, but still tasty!

Q: How do I know when the cake is done?

A: The top should be golden brown and spring back lightly when touched. Use a toothpick inserted near the center—if it comes out with a few moist crumbs, you’re good. If it’s wet batter, bake a few minutes longer and check again.

Q: Can I make this cake in a loaf pan?

A: Absolutely! I’ve done it plenty of times. Use a 9×5-inch loaf pan and bake for about 45-50 minutes, checking for doneness starting at 40 minutes. The loaf shape makes great slices for breakfast too.

Q: What’s the best way to store leftovers?

A: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigeration or freezing works well. Just warm slices before serving to bring back that fresh-baked feeling.

Q: Can I substitute the almond extract if I don’t have any?

A: You can skip it or use a bit more vanilla extract. The almond extract gives a lovely nutty aroma that’s hard to replicate, but the cake will still be delicious without it. I’d recommend grabbing a bottle though—trust me, it’s worth it!

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