Description

A moist and tender almond flour cake with fresh blackberry filling that balances tart and sweet flavors, perfect for any occasion.

Ingredients

Scale

1 ½ cups (150g) almond flour
¾ cup (95g) all-purpose flour (or 1:1 gluten-free flour blend for gluten-free)
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar (can substitute half with coconut sugar)
3 large eggs, room temperature
½ cup (120ml) sour cream (or plain Greek yogurt)
1 teaspoon almond extract
1 teaspoon vanilla extract
1 ½ cups (225g) fresh blackberries, divided
1 tablespoon lemon juice
2 tablespoons powdered sugar

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with butter and lightly dust with flour or line with parchment paper.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add almond extract and vanilla extract and mix until combined.
Mix in the sour cream until fully combined.
Using a rubber spatula, gently fold in the dry ingredients until just combined. Then fold in half of the fresh blackberries gently to avoid breaking them.
In a small bowl, combine the remaining blackberries, lemon juice, and powdered sugar. Mash slightly with a fork to release some juice but leave chunks intact for the filling.
Pour half the batter into the prepared pan. Spoon half the blackberry filling over it, then dollop the remaining batter on top. Lightly swirl the filling into the batter for 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.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use fresh blackberries for best results; frozen berries can be used but fold in frozen to minimize bleeding. Do not overmix batter to avoid tough cake and crushed berries. Let cake cool completely before slicing to prevent crumbling. Store wrapped tightly to maintain moisture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 230
Fat: 14
Carbohydrates: 22
Fiber: 3
Protein: 6

Keywords: blackberry cake, almond cake, fresh blackberry filling, moist cake, berry dessert, easy cake recipe, summer cake