Blackberry Cake Swirl is a simple yet visually stunning dessert that combines tender vanilla cake with sweet, tangy blackberry compote. As the batter bakes, rich berry ribbons swirl through the golden crumb, infusing each slice with bold flavor and natural beauty. It’s a perfect treat for brunch, dessert, or afternoon tea—deliciously moist, fruity, and sure to impress.

Why You’ll Love This Recipe

This cake delivers the perfect balance between light, buttery texture and vibrant blackberry flavor. The homemade compote is easy to prepare and enhances the cake with a rich berry swirl that looks as good as it tastes. Whether served plain, with powdered sugar, or drizzled with a simple glaze, this cake is a reliable go-to for seasonal baking or anytime you want to enjoy fresh or frozen berries in a creative way.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1½ cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
2 eggs
½ cup milk
1 teaspoon vanilla extract

For the Blackberry Swirl:

1 cup blackberries (fresh or frozen)
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch

Directions

Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C).
Grease and flour an 8×8-inch square baking pan or line with parchment paper for easy removal.
Make the Blackberry Swirl:
In a small saucepan, combine blackberries, sugar, and lemon juice.
Cook over medium heat until the berries begin to break down and release their juices (about 5–6 minutes).
Stir in cornstarch and cook for 1–2 more minutes until thickened. Set aside to cool.
Prepare the Cake Batter:
In a mixing bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix until smooth and just combined.
Assemble the Cake:
Pour the cake batter into the prepared pan and smooth the top.
Drop spoonfuls of the blackberry compote over the surface.
Use a knife or skewer to gently swirl the compote into the batter—don’t overmix to preserve the marbled effect.
Bake:
Bake for 30–35 minutes or until the top is golden and a toothpick inserted in the center comes out clean (avoid testing where the compote is concentrated).
Let the cake cool in the pan on a wire rack.
Finish & Serve:
Once cooled, dust with powdered sugar or drizzle with a simple glaze if desired. Slice into squares and serve.

Servings and timing

Servings: 9 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: Approximately 220 kcal

Variations

Mixed Berry Swirl: Use a mix of raspberries, blueberries, and blackberries for a colorful variation.
Lemon Glaze: Combine powdered sugar with lemon juice for a zesty drizzle over the top.
Nut Topping: Add a sprinkle of chopped almonds or pecans before baking for texture.
Whole Wheat Option: Substitute half the flour with whole wheat for a heartier cake.
Coconut Twist: Add shredded coconut to the batter or swirl for added sweetness and texture.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating: Enjoy at room temperature or warm individual slices in the microwave for 10–15 seconds.
Freezing: Freeze whole or sliced (wrapped individually) for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use frozen blackberries?

Yes, no need to thaw—just cook slightly longer in the saucepan as they release more liquid.

Do I need to strain the compote?

No, the seeds and texture add to the rustic charm, but you can strain it if you prefer a smoother swirl.

Can I use buttermilk instead of milk?

Yes, buttermilk will add a pleasant tang and slightly denser crumb. Use it in equal quantity.

How do I prevent overmixing the swirl?

Gently drag a knife through the batter in a figure-eight motion. Avoid stirring too much to preserve the marble effect.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and increase the baking time by 5–10 minutes.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend for baking. The texture may vary slightly but should still be delicious.

What’s the best way to serve it?

Great with tea or coffee, and pairs wonderfully with whipped cream or a scoop of vanilla ice cream.

Can I substitute other fruits?

Yes, stone fruits like peaches or plums work well when diced and cooked into a compote.

Can I add extra vanilla?

Absolutely. A little extra vanilla deepens the flavor of the cake and enhances the fruitiness.

Is this suitable for brunch?

Yes, it makes an excellent brunch bake or afternoon snack—light, fruity, and visually appealing.

Conclusion

Blackberry Cake Swirl is a beautiful, berry-packed dessert that’s simple to prepare but delivers big on flavor and appearance. With its moist vanilla crumb and vibrant blackberry ribbons, this cake is perfect for seasonal baking, small gatherings, or as a sweet treat for any time of day. Whether dusted with sugar or finished with a glaze, it’s a sure way to enjoy the goodness of berries in every slice.

Blackberry Cake Swirl

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This Blackberry Cake Swirl is a soft, buttery vanilla cake rippled with tangy-sweet blackberry compote. Each slice is bursting with vibrant berry flavor and delicate texture — a simple yet elegant bake perfect for tea time, brunch, or a fruity dessert treat.

Author: Asma
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 slices
Category: Dessert / Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven:
Preheat to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
Make the Blackberry Swirl:
In a small saucepan, cook blackberries, sugar, and lemon juice over medium heat until softened (5–7 minutes).
Stir in cornstarch and cook until thickened. Let cool.
Prepare the Cake Batter:
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
In a separate bowl, mix flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients and milk to the butter mixture until smooth.
Assemble the Cake:
Pour batter into the prepared pan. Drop spoonfuls of blackberry compote on top and swirl gently with a knife.
Bake:
Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool & Serve:
Let cool in the pan. Optionally dust with powdered sugar or drizzle with glaze before serving.

Notes

You can substitute raspberries or blueberries for the blackberry swirl.
Add lemon zest to the batter for extra brightness.
Serve slightly warm with whipped cream or vanilla ice cream for a decadent dessert.