Mary Berry Apple And Blackberry Cake

There’s something timeless about a good fruit cake — not the heavy, dark ones, but light sponges, studded with fresh apples and berries, just like Mary Berry’s Apple and Blackberry Cake.

It’s the kind of bake you want to take to a countryside picnic or put in the middle of the table for tea. Fresh, soft, not too sweet, and always welcome.

Why This Apple and Blackberry Cake Works So Well

The trick to this cake’s beauty lies in how simply it’s built.

You get juicy apples melting into the sponge, blackberries that stay whole enough to pop on your tongue, and a subtle warmth from a pinch of cinnamon.

Ground almonds keep the crumb tender. A scattering of toasted hazelnuts adds just enough crunch to remind you this isn’t an everyday cake — it’s something a little special.

Ingredients (And Why They Matter)

• Butter (125g): Gives a rich, tender crumb.
• Caster Sugar (125g): Fine enough to dissolve easily and create a smooth batter.
• Eggs (3 large, beaten): They lift and bind the cake.
• Ground Almonds (50g): Lock in moisture without weighing things down.
• Self-Raising Flour (100g): Built-in lift for ease.
• Apples (2, Discovery or Russet best): Sharp-sweet and hold their shape.
• Blackberries (100g): Fresh bursts of juice in every bite.
• Cinnamon (pinch): Just enough to warm the fruit without shouting.
• Demerara Sugar (2 tbsp): Creates a crackly, caramelised topping.
• Butter Flakes (25g): Melt into the topping as it bakes.
• Toasted Hazelnuts (25g): Finish with a nutty crunch.
• Icing Sugar: To dust at the end.

How to Make It

1. Prep Your Tin

Butter a 22cm round loose-bottomed tin well. Line just the base with baking paper that’s slightly bigger to catch the juices.

2. Cream Butter and Sugar

Beat the butter and caster sugar together until really pale and fluffy.
Slowly add two-thirds of the eggs, beating well between each addition.
If it starts to look curdled, toss in a spoon of flour.

3. Build the Batter

Add the ground almonds, the last of the egg, and then the rest of the flour.
Gently fold until it just comes together — don’t overmix.

4. Fold in Fruit

Gently stir in the blackberries and two-thirds of the apple slices.
Tip into the prepared tin and level out.

5. Top and Bake

Arrange the remaining apple slices over the top.
Mix the cinnamon with the demerara sugar and scatter over. Dot with butter flakes.

Bake at 160°C (140°C fan) for 50–55 minutes until risen and golden.

6. Finish

While still warm, sprinkle over the chopped toasted hazelnuts.
Cool completely. Dust with icing sugar before serving.

Common Mistakes and How to Fix Them

Problem	Cause	Solution
Fruit sinks to bottom	Batter too loose	Don’t overbeat; batter should be thick.
Cake comes out heavy	Overmixing once flour’s added	Fold gently until just combined.
Edges overbake before center	Oven too hot	Bake slightly lower in the oven.

What to Serve With It

• Good clotted cream or thick Greek yogurt
• Vanilla ice cream for a cold contrast
• Black tea, especially Earl Grey or English Breakfast

How to Store and Reheat

• Room Temperature: 1–2 days under a cake dome.
• Fridge: Up to 5 days, wrapped tightly.
• Freezer: Slices wrapped individually, freeze up to 3 months.

Reheat gently if you like:

• Microwave: 20 seconds, covered.
• Oven: 180°C, wrapped in foil for 10 minutes.

A Quick Bite of History

Fruit cakes like this trace back centuries in British kitchens — a simple way to make the most of orchard fruits before they spoiled.
Mary Berry’s version keeps that spirit alive: straightforward, beautiful, and bursting with honest flavours

Try More Mary Berry Recipes:

• Mary Berry Pineapple Fruit Cake
• Mary Berry Dutch Apple Cake
• Mary Berry Apple And Almond Cake