This Blackberry Almond Cake has a tender lightly sweetened crumb studded with bursts of tart blackberries all topped with a dusting of powdered sugar. It’s an easy elegant cake perfect for weekday desserts and special occasions.
One-layer springform cakes are some of the easiest desserts to make but they still manage to impress every time. This blackberry almond cake is certainly no exception! It has a perfectly sweetened crumb with a slightly lemony flavor that balances the tart blackberries. A good dusting of powdered sugar after it cools is an easy way to make it the prettiest little cake.
Looking for more fruity dessert recipes?
Try this crowd-pleasing Mixed Berry Sheet Cake with Whipped Mascarpone Frosting, or these perfectly sweet-tart Lemon Bars, or this quick and easy Blueberry Oat and Almond Crisp served warm with vanilla ice cream. Want dessert in cupcake form? You’ll love these Raspberry Cupcakes with Mascarpone Frosting!
Key Ingredient Notes
Almond Flour – Almond flour is made of finely ground almonds. It provides a light tender crumb with a slightly nutty flavor. It is also gluten-free so this is a good dessert for those with gluten sensitivities.
Baking Powder – Provides a little extra lift to the cake. For this recipe, whipped egg whites do most of the heavy lifting but the baking powder adds a nice assurance.
Eggs – The egg whites are whipped to stiff peaks. These whipped egg whites will be gently folded into the batter resulting in a light and airy cake crumb.
Lemon Zest – Adds a bright flavor to the cake.
Blackberries – Fresh tart blackberries add a burst of tart flavor throughout the cake.
Powdered Sugar – Tops the whole thing off with an added layer of sweetness while also making the cake look beautiful.
Step By Step Instructions
Note: The recipe card below contains a full list of ingredients, their amounts, and instructions.
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper. Place it on a foil-lined baking sheet and set aside.
In a medium-sized bowl, whip the egg whites on medium-high speed until they form stiff peaks. This will take about 2 minutes. Set aside.
In a large bowl, cream together the egg yolks and granulated sugar until they are thick and the color has lightened to pale yellow. Again, this should take about 2 minutes.
Add the almond flour, baking powder, and salt to the egg yolk and sugar mixture. Mix on medium speed just until everything comes together. The batter will be very thick at this point.
Divide the whipped egg whites into 4 equal sections. Using a spatula, work 1/4 of the egg whites into the cake batter at a time fully incorporating each one.
The first round of egg whites will be a bit difficult to work in but it should become easier with each addition. Be careful not to over-mix the batter as it will cause the egg whites to fall.
Fold in the blackberries and lemon zest just until they are mixed in.
Transfer the cake batter to the prepared springform pan. Place the pan on the lined baking sheet in the oven and bake for 30 to 35 minutes or until the top is golden brown and the center is firm to the touch.
Place the cake on a wire rack and allow it to cool for about 10 minutes. Run a knife around the edges and release the springform pan to remove the ring.
Continue allowing the cake to cool for about 1 1/2 hours or until the cake is at room temperature.
Once the cake is cooled, invert the cake onto your hand and remove the pan bottom and the parchment paper. Invert it back onto a plate or cake stand.
Dust the top with powdered sugar. Serve and enjoy!
Tips & Tricks
- I suggest using a springform pan for ease but you could also use a regular 9-inch cake pan.
- This cake is great served as is with a warm cup of tea or coffee. You could also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Substitutions & Variations
- Switch up the berries. Raspberries, blueberries, and diced strawberries would all be great. You could even use a mixture of berries!
- Want more almond flavor? Add 1/4 teaspoon of almond extract when mixing the egg yolks and sugar.
- Add slivered almonds to the top of the cake before baking for added crunch and flavor.
Store the cake in an airtight container at room temperature for up to 3 days.
It can also be kept in the fridge to store for up to 1 week.
Freeze the cake whole or sliced into individual servings. Keep it in a freezer bag for up to 3 months. Thaw it in the fridge overnight or at room temperature for a few hours.
Frequently Asked Questions
Technically, you can interchange the two flours. However, almond flour has a higher moisture content and therefore you may find the cake a bit drier if you use all-purpose flour in its place.
Sure! Simply add them to the cake batter still frozen.
Adding lemon juice will affect the moisture ratio of the cake. Instead of adding lemon juice, I suggest using more lemon zest which will give it a stronger lemon flavor without changing the consistency of the batter.
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Blackberry Almond Cake
- 1 1/2 cups almond flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs separated
- 1/2 cup granulated sugar
- 6 ounces blackberries
- lemon zest from 1 lemon
- 2 tablespoons powdered sugar for topping
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper. Place it on a foil-lined baking sheet and set aside.
- Place the egg whites in a medium-sized bowl. With a hand mixer on medium-high speed, whip the egg whites until stiff peaks form. Set aside.
- In a separate large bowl, cream together the egg yolks and sugar on medium-high speed until they are well combined and have lightened in color. This should take about 2 minutes.
- Add the almond flour, baking powder, and salt to the egg yolk and sugar mixture. Mix on medium speed just until everything comes together. The batter will be very thick at this point.
- Using a spatula, fold 1/4 of the whipped egg whites into the batter until they are fully incorporated. Continue working 1/4 of the egg whites in at a time until they are all thoroughly incorporated (do not overwork the batter).
- Gently fold in the blackberries and lemon zest.
- Transfer the cake batter to the prepared pan. Bake for 30 to 35 minutes or until the top is golden brown and the middle is firm to the touch.
- Allow the cake to cool on a wire rack for 10 minutes. Then, run a knife around the edges before releasing the springform pan and removing the ring.
- Continue cooling the cake for about 1 1/2 hours or until it is at room temperature. Invert the cake onto your hand to remove the pan bottom and parchment paper. Then, invert it back onto a plate or cake stand.
- Top the cake with powdered sugar before serving.
- If you don’t have a springform pan, a standard 9-inch cake pan will also work.
- Store the cake in an airtight container at room temperature for up to 3 days. It can also be kept in the fridge to store for up to 1 week.
- Freeze the cake whole or sliced into individual servings. Keep it in a freezer bag for up to 3 months. Thaw it in the fridge overnight or at room temperature for a few hours.