top of page

blackberry & lemon cake

It's blackberry season in the UK and we couldn't be more happy about it. You'll see them popping up all over the country, as well as in supermarkets and farmers markets everywhere. Blackberries are one of our favourite types of berries for their tart, sweet-and-sour-like flavour.

We made this recipe for Love Fresh Berries, a year-round campaign created by British Summer Fruits who represent UK and overseas berry growers in order to bring you the best strawberries, raspberries, blackberries, blueberries and cherries. For our recipe, we've baked them into a soft, utterly delicious cake and complimented their flavour by adding fresh some lemon zest. The sponge has a moreish moist, caramel-like flavour that brings the tart berries to life. We love to enjoy a big slice with a serving of fresh cream. Hope you enjoy this cake as much as we do and bake it while you can get some of those great blackberries in season!

Makes 1 cake & takes 55 minutes to cook


  • 100g coconut oil

  • 300g fresh blackberries

  • 4 organic eggs

  • 225g self-raising flour

  • 225g golden caster sugar

  • The zest of 2 lemons


1. Preheat the oven to 180C, fan setting. Line a 20cm cake tin with baking parchment.

2. Place the coconut oil in a small pan over a medium heat and heat until melted. Once melted, remove from the heat and leave to cool a little so as not to be boiling hot when it hits the batter.

3. Spoon the blackberries into the bottom of the lined cake tin - there should be enough to create a single layer of berries. Place to one side until needed.

4. Crack the eggs into a large mixing bowl and whisk until they come together.

5. Sift in the flour and sugar before pouring in the melted coconut oil and adding the zest of 2 lemons. Whisk the batter together well until it comes together and becomes smooth.

6. Pour the batter over the cake tin filled with blackberries and cook for 40-45 minutes until golden on the outside and cooked through but still a little fudgy (this will set when the cake cools down).

7. Once cooked, remove the cake from the oven and leave to cool a little before flipping out onto a serving plate.


bottom of page