Blackberry Breakfast Cake

Blackberry Breakfast Cake is a cake filled with fresh blackberries, baked and then drenched in a warm sweet milk mixture for an incredibly moist and flavorful bite! It’s a delicious morning treat alongside a cup of coffee, but regardless of the name, it’s not just for breakfast! It can also be enjoyed as an afternoon snack or as a dessert after any meal. I also have a Blueberry Breakfast Cake you will love!

Ingredients & Substitutions

Blackberries: Summertime is the perfect time to make this breakfast cake using fresh blackberries. However, you could also use frozen blackberries that have been thawed so you can easily enjoy this treat year-round.

Flour: We used all-purpose flour in the cake recipe. If preferred, you could substitute gluten-free flour in a 1:1 ratio.

Baking Powder: Check the date on your baking powder. For best results, make sure it is fresh and not expired. This is the leavening agent that gives the cake its rise and fluffiness.

Eggs: Be sure the eggs are at room temperature before adding them to the batter. Out of eggs? Check out my egg substitutes!

Milk Mixture: The mixture of whole milk, unsalted butter, and granulated sugar is intended to create a sweet and flavorful liquid that is poured into holes poked into the baked cake. This step adds moisture and enhances the taste and texture of the final product. I also used this method with my Peach Cake and Fresh Strawberry Cake, which you will want to try.

Can I Use A Different Pan?

This recipe calls for a 7-inch springform pan so the cake can rise up nice and high and fluffy! But, you could certainly use a different pan. I recommend an 8×8-inch or 9×9-inch baking dish, but the baking time may need to decrease. If you want more cake (which I don’t blame you), double the recipe and bake it in a 9×13-inch baking dish. Watch the cake carefully as baking times may vary. No matter the pan you use, be sure to line it with parchment paper.

How To Store Blackberry Breakfast Cake

To store blackberry breakfast cake, first, let it cool completely. Next, wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container. If serving the cake within a day or two, leave it out at room temperature. For longer storage, the cake can be stored in the refrigerator for 3-4 days, but if not wrapped properly, the cake can dry out.

Can I Freeze Blackberry Breakfast Cake?

Sure! Let the cake cool completely. Then, tightly wrap the cake (or pieces of the cake) in plastic wrap. Place the cake in a freezer bag or freezer-safe container. Label and date the containers; it will last up to a month.

Blackberry Breakfast Cake