Mary Berry Apple and Blackberry Cake Recipe

This Mary Berry inspired apple and blackberry cake is a simple traybake-style sponge topped with tender apple slices and juicy blackberries. The crumb is light and buttery, the fruit turns jammy as it bakes, and a crunchy demerara topping gives the perfect finish. It is an easy, reliable bake that suits beginners but tastes beautifully polished. Total time is about 1 hour 10 minutes, including cooling.

Ingredients

For the tin

Butter, for greasing
Baking parchment, for lining

For the sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract (optional)

For the fruit topping

2 medium eating apples (about 350g), peeled, cored, and thinly sliced
175g blackberries (fresh or frozen)
1 tbsp plain flour (to toss with the blackberries)
1 tsp ground cinnamon (optional)

To finish

2 tbsp demerara sugar
1–2 tbsp flaked almonds (optional)

How to Make Mary Berry Apple and Blackberry Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 30 x 23cm traybake tin, leaving a little parchment overhang so you can lift the cake out easily.
Mix the sponge base: In a large bowl, beat the softened butter and caster sugar until pale and fluffy. This takes about 2 to 3 minutes with an electric mixer, or a little longer by hand.
Add the eggs: Beat in the eggs one at a time. If the mixture looks like it is starting to split, add a spoonful of the measured flour and keep going. Stir in the vanilla extract if using.
Fold in the dry ingredients: Add the self-raising flour and baking powder, then fold gently until you can no longer see dry flour. Mix in the milk to give a soft dropping consistency, so the cake stays light.
Fill the tin: Spoon the batter into the lined tin and level the top. Arrange the apple slices across the surface in neat rows or overlapping fans.
Add the blackberries and topping: Toss the blackberries with 1 tbsp plain flour, then scatter them over the apples. Sprinkle with cinnamon (if using), then finish with demerara sugar and flaked almonds.
Bake: Bake for 35 to 45 minutes, until golden and risen, and the centre springs back lightly when touched. A skewer should come out clean, although a little fruit juice on it is perfectly normal.
Cool and slice: Leave the cake in the tin for 15 minutes, then lift it out using the parchment and cool fully on a wire rack. Slice into squares once completely cool for the neatest edges.

Tips

Why did my blackberries sink to the bottom?

Tossing the blackberries in a tablespoon of flour helps them grip the batter instead of dropping straight through. Also, keep the batter fairly thick (soft dropping consistency, not runny) and avoid overmixing once the flour goes in.

How do I stop the cake turning soggy underneath?

Use thin apple slices and do not overload the top with extra fruit. Let the cake cool on a wire rack so steam can escape. If you cover it while warm, condensation will soften the base.

What is the best apple to use?

A firm eating apple like Braeburn, Cox, or Pink Lady holds its shape and gives a gentle sweetness. If you prefer a sharper flavour, use one Bramley apple and one eating apple for a nice balance.

How do I know when it is baked through with all that fruit on top?

Look for an even golden colour around the edges, a springy centre, and a skewer that comes out without wet batter. If the top is browning too quickly, loosely cover with foil for the last 10 minutes.

Serving Suggestions

Warm with custard for a classic pudding-style serve
With lightly whipped cream or crème fraîche
With vanilla ice cream and an extra handful of fresh blackberries
Alongside a mug of tea or coffee for an easy afternoon treat

Storage

Room temperature

Keep in an airtight tin for up to 2 days. If your kitchen is warm, store somewhere cool and out of direct sunlight.

Refrigerator

For longer keeping, refrigerate in an airtight container for up to 5 days. Bring slices to room temperature before serving, or warm gently to soften the crumb.

Freezing

Freeze slices wrapped individually, then place in a freezer bag or container for up to 3 months. Defrost at room temperature for 1 to 2 hours, or overnight in the fridge, then warm briefly if you like.

Nutrition

Calories: 385 kcal
Carbohydrates: 49g
Protein: 5g
Fat: 19g
Saturated fat: 11g
Sodium: 220mg

Nutrition values are estimates and will vary depending on brands used and portion size.

FAQs

Can I bake this as a loaf instead?

Yes. Use a lined 900g (2lb) loaf tin and bake at 180°C (160°C fan) for about 55–70 minutes. Check at 55 minutes and cover loosely with foil if the top is getting too dark.

What size traybake tin works best?

A 30 x 23cm traybake tin gives the best depth so the sponge stays soft while still baking through. A slightly smaller tin will need a few extra minutes in the oven.

Can I use frozen blackberries?

Yes. Add them straight from frozen and toss well with the tablespoon of flour first. Frozen berries may add a few extra minutes to the bake time.

Can I use wholemeal flour?

You can swap in up to half wholemeal flour, but the crumb will be a little denser and the cake may need an extra splash of milk (about 1 tablespoon) to loosen the batter.

How do I keep the apples from browning while I make the batter?

Slice the apples last if you can. Otherwise, toss the slices with a little lemon juice, then pat dry before arranging on top so you do not add extra liquid to the cake.