Recipe – Blackberry Cake For Two

This an easy summertime recipe to use up some fresh blackberries and have a nice bit of cake for dessert. While I don’t normally bother with it, the cake can be cooled and frosted, if that you like frosting.


  • ½ cup all-purpose flour
  • ¼ cup of sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 large egg
  • ¾ cup milk
  • 1 tablespoon butter melted
  • 1 ¼ cup blackberries divided
  • 1 ½ teaspoon natural vanilla extract


  • 2 – 12 oz ramekins or au gratin baking dishes
  • 1 medium mixing bowl
  • 1 small mixing bowl
  • 1 small spatula


  • Preheat oven to 375 degrees.
  • Check your berries and dispose of any questionable or spoiled berries
  • Wash blackberries and lightly pat dry or let air dry a few minutes
  • Grease two, 12-ounce ramekins with butter.
  • Combine dry ingredients (flour, sugar, and baking powder) in a medium mixing bowl and mix until evenly distributed.
  • In small mixing combine vanilla, milk, egg, and butter and whisk until thoroughly mixed
  • Slowly, stir in the liquid mix into a medium bowl of dry ingredient mix, until evenly incorporated.
  • Cover bottom of ramekins with a small quantity of cake mix
  • Divide the blackberries evenly between the ramekins.
  • Divide the batter evenly between the ramekins.
  • Bake on the center shelf at 375 degrees for 25 to 30 minutes or until golden brown.


  • This recipe makes two 12 oz ramekins/servings

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