Blackberry Filled Cake Recipe

Name: Blackberry Filled Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. (1 stick) butter; 1 c. Sugar; 2 x Large eggs; 1 tsp Vanilla; 2 c. Sifted flour; 3 tsp Baking pwdr; 1/2 tsp Salt; 2/3 c. Lowfat milk; 1 pkt (10 ounce) frzn Blackberries, thawed; 2 Tbsp. Sugar; 1 1/2 Tbsp. Cornstarch; 1 Tbsp. Lemon juice; 1 1/2 c. Dairy lowfat sour cream

Servings: persons

1/2 c. (1 stick) butter
1 c. Sugar
2 x Large eggs
1 tsp Vanilla
2 c. Sifted flour
3 tsp Baking pwdr
1/2 tsp Salt
2/3 c. Lowfat milk
1 pkt (10 ounce) frzn Blackberries, thawed
2 Tbsp. Sugar
1 1/2 Tbsp. Cornstarch
1 Tbsp. Lemon juice
1 1/2 c. Dairy lowfat sour cream

1
2 Round cake pans, 9 inch Preheat oven 350 degrees
2
Cake: Butter and flour bottoms of pans; set aside.
3
In a mixing bowl cream together butter and sugar till light and fluffy.
4
Add in Large eggs one at a time, beating well after each addition.
5
Blend in vanilla.
6
Sift together flour, baking pwdr and salt; add in to creamed mix alternately with lowfat milk beginning and ending with dry ingredients.
7
Spread in pans.
8
Bake 25-30 minutes.
9
Allow to stand 5 minutes; remove from pans onto wire racks to cold completely before filling.
10
Filling and Frosting: Drain Blackberries reserving 1/2 c. syrup.
11
In a small saucepan combine sugar and cornstarch; gradually add in reserved syrup.
12
Cook over medium heat, stirring constantly, till mix thicken; cook an additional 2 minutes.
13
Blend in lemon juice.
14
Chill.
15
Carefully fold thickened syrup and Blackberries in lowfat sour cream.
16
Spread half the filling between cake layers and the other half on top of the cake.
17
Chill till ready to serve.

1209

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. (1 stick) butter, 1 c. Sugar, 2 x Large eggs, 1 tsp Vanilla, and more.

Yes, Blackberry Filled Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!