Blackberry Cake

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(1 vote)
Blackberry Cake
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50 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

Blackberries are native superfoods, as they are full of healthy ingredients. Antioxidants protect our cells from premature aging and keep us young for a long time. Contained iron stimulates blood formation and ensures healthy oxygen transport in the body. Thanks to the fibre pectin, they do our stomach good and can lower blood fat levels.

Not blackberry season? You can also prepare the recipe for the blackberry cake with frozen berries, defrost them beforehand and drain them well. The cake can also be baked with other berries, for example, how about a raspberry cake? For chocolate fans you can add 1-2 tablespoons of cocoa powder to the dough. Either way, the cake will go down well without refined sugar with a nutty flavour.

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For the cake
200 grams
soft Butter
150 grams
½ teaspoon
1 generous pinch
100 grams
200 grams
ground Hazelnuts
1 teaspoon
300 grams
1 tablespoon
Butter (for the pan)
ground Hazelnuts (for the pan)
For the cream
250 milliliters
1 packet
1 tablespoon
Powdered sugar (for dusting)
To garnish

Preparation steps


For the cake: Preheat the oven to 180°C (approximately 350°F). Butter the springform pan and sprinkle with ground nuts.


Rinse the blackberries and pat dry. Mix the berries with the cornstarch.


Beat the butter with the sugar and eggs until fluffy in a bowl. Add cinnamon and lemon zest. Combine the flour, nuts, and baking powder. Stir into the egg mixture. Transfer half the batter in the springform pan. Evenly scatter the berries and cover with the rest of the batter. Smooth the batter in the pan and bake for about 50 minutes.


Remove from the oven and allow to cool in the pan. Loosen from the pan and cut in half horizontally.

For the cream: Whip the cream with the stabilizer and vanilla sugar until stiff. Transfer about 2/3 of the cream onto the bottom layer of the cake. Place the top layer on the whipped cream. Sprinkle with the powdered sugar and decorate as desired with the remaining whipped cream. 

To serve: Garnish with mint and berries and cut into pieces.