If you are looking for a show-stopping autumn bake that is as easy as it is impressive, this Mary Berry Apple and Blackberry Cake is exactly what you need. Combining the natural sweetness of tender apples with the sharp, juicy burst of blackberries, this cake delivers a beautiful balance of flavours in every slice. Whether you are serving it at afternoon tea, bringing it to a family gathering, or simply treating yourself on a quiet weekend, this classic British bake never disappoints.
Mary Berry is one of Britain’s most trusted baking icons, and her fruit cake recipes consistently stand out for their simplicity and reliability. This particular recipe uses an all-in-one method, meaning even beginner bakers can achieve a moist, golden sponge with minimal fuss. It is ready in around 1 hour and 15 minutes from start to finish and yields 8 to 10 generous servings.
Ingredients
For the Cake
- 225g softened unsalted butter
- 225g caster sugar
- 4 large eggs
- 275g self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 tbsp whole milk
- 50g ground almonds (optional, for extra moisture)
For the Fruit
- 2 medium eating apples (such as Cox or Braeburn), peeled, cored, and diced
- 150g fresh blackberries
- 2 tbsp plain flour (for tossing the fruit)
- 1 tbsp caster sugar
To Finish
- 2 tbsp icing sugar, for dusting
- 1 tbsp demerara sugar (optional, for a light crust on top)
How to Make Mary Berry Apple and Blackberry Cake
Follow these straightforward steps for a perfectly baked fruit cake every time.
- Preheat the oven to 180°C (160°C fan / Gas Mark 4). Grease a deep 20cm (8-inch) round loose-bottomed or springform cake tin and line the base with baking parchment.
- Prepare the fruit. Place the diced apples and blackberries in a bowl. Sprinkle over the plain flour and caster sugar, then toss gently to coat. This step is crucial for preventing the fruit from sinking during baking.
- Make the cake batter. In a large mixing bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, cinnamon, and milk. Using an electric hand mixer or a wooden spoon, beat everything together until the batter is smooth and well combined. If using ground almonds, fold them in at this stage.
- Fold in the fruit. Gently fold the coated apple pieces into the batter. Reserve about half the blackberries for the top.
- Assemble the cake. Pour and spread the batter evenly into the prepared tin. Scatter the remaining blackberries over the surface. Sprinkle with demerara sugar if using, for a light golden crust.
- Bake for 50 to 55 minutes, or until the cake is well risen, golden brown, and a skewer inserted into the sponge (not the fruit) comes out clean.
- Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. Dust generously with icing sugar before serving.
Tips
How Do I Stop the Fruit Sinking?
The most effective way to prevent fruit from sinking is to toss the apples and blackberries in a little plain flour before folding them into the batter. The flour coating creates a light barrier that helps the fruit stay suspended as the cake rises. Folding heavier apple pieces into the batter first and placing the more delicate blackberries on top is another clever trick that works particularly well.
Can I Use Frozen Blackberries?
Yes, you can absolutely use frozen blackberries in this recipe. The key is to add them straight from the freezer without defrosting them first. Thawing causes blackberries to release excess juice, which can bleed into the sponge and create an unpleasant soggy texture. Adding them frozen keeps the colour more vibrant and the crumb cleaner.
How Do I Know When the Cake Is Baked?
The cake is ready when it is well risen and deep golden on top. Insert a thin skewer or cocktail stick into the centre of the sponge, making sure to avoid a piece of fruit. If it comes out clean with no raw batter, the cake is done. If the top starts to brown too quickly before the centre is set, loosely tent a piece of foil over the tin for the last 10 to 15 minutes of baking.
Serving Suggestions
This cake is wonderfully versatile and works beautifully in a number of ways:
- Serve warm with a generous dollop of clotted cream or crème fraîche for a comforting dessert.
- Pair a slice with a scoop of good vanilla ice cream and a drizzle of warm toffee or caramel sauce for something indulgent.
- Enjoy it at room temperature with a pot of English breakfast tea, which is the classic Mary Berry afternoon tea experience.
- Dust with a fresh layer of icing sugar just before serving for an elegant presentation.
- A light dusting of cinnamon over the top adds a warm, spiced aroma that enhances the seasonal flavours beautifully.
Storage
Room Temperature
Once the cake is fully cooled, store it in an airtight container at room temperature. It will stay moist and fresh for up to 2 to 3 days. Keep it away from direct sunlight or heat, which can dry out the sponge.
Refrigerator
If your kitchen is warm or you want to keep the cake longer, store it in the fridge in an airtight container for up to 4 to 5 days. Always bring the cake back to room temperature for at least 20 minutes before serving, as cold cake loses some of its soft, tender texture.
Freezing
This cake freezes very well. Wrap individual slices tightly in cling film, then place them in a zip-lock freezer bag or airtight container. Freeze for up to 3 months. Defrost slices at room temperature for a couple of hours, or warm them briefly in a low oven or microwave before serving.
Nutrition
The following values are approximate per slice, based on 10 servings:
| Nutrient | Per Slice (approx.) |
| Calories | 340 kcal |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 10g |
| Sugar | 22g |
| Fibre | 2g |
Nutritional values will vary depending on the exact size of the apples, the brand of butter and flour used, and whether optional ingredients like ground almonds are included.
FAQ’s
Can I make this cake in a traybake tin?
Yes. Use a greased and lined 23 x 30cm traybake tin. The batter will spread thinner, so reduce the baking time and start checking for doneness at around 30 to 35 minutes.
What type of apples work best?
Firm eating apples like Cox, Braeburn, or Pink Lady hold their shape well during baking. Avoid Bramley cooking apples for this recipe, as they tend to break down completely and can make the sponge too wet.
Can I make this cake gluten-free?
Yes. Simply swap the self-raising flour for a good quality gluten-free self-raising flour blend, and ensure your baking powder is also certified gluten-free. The texture may be very slightly denser but still delicious.
Can I add a crumble topping?
Absolutely. Rub together 100g plain flour, 50g cold butter, 50g brown sugar, 25g rolled oats, and a pinch of cinnamon until the mixture resembles rough breadcrumbs. Scatter it over the top of the batter before baking for a crunchy finish.
Do I need to peel the apples?
Peeling gives a smoother texture, but if you prefer a rustic result, leaving the skin on thin-skinned apples is perfectly fine. Just wash them thoroughly beforehand.
Can I use other fruits instead of blackberries?
Yes. Raspberries, blueberries, or a mixture of all three work beautifully in place of blackberries. The method remains the same.
Final Thoughts
Mary Berry’s Apple and Blackberry Cake is the kind of recipe that earns a permanent spot in your baking repertoire. It is unpretentious, deeply comforting, and uses ingredients that most home bakers already have to hand. The combination of sweet apple and tart blackberry creates a flavour that feels perfectly suited to autumn, though this cake is honestly welcome in any season.
The all-in-one method keeps the preparation quick, and the result is a beautifully moist sponge packed with fruit in every bite. Whether you are an experienced baker or just starting out, this recipe is reliable, forgiving, and genuinely impressive. Give it a go and it just might become your favourite weekend bake.
