Delifood Blog |
Christmas blackberry cake

We all save that special space for dessert, especially if it is a very taste one. What if you celebrate this year’s Christmas with a tender moist crumb, juicy fresh blackberries and a crisp sugary top? Here is the recipe:

Frozen blackberries work well in this cake, we suggest Delifood’s blackberries since they are very fresh. 


For the crumble topping:

  • 70 g raising flour
  • 45g margarine
  • 25 g light brown sugar

For the cake:

  • 225g margarine 
  • 200g  sugar 
  • 3 eggs 
  • 2 tsp vanilla extract
  • 250 g plain flour 
  • 1½ tsp baking powder 
  • Pinch of salt 
  • 120 g fat free yogurt
  • 200 g of Delifood’s Blackberries


  • Preheat the oven to 170ºc. 
  • Add the flour, sugar and margarine to a bowl. Rub the margarine into the flour and sugar until you get a breadcrumb consistency. Set aside. 
  • Mix the margarine and sugar together until pale and fluffy, usually around 5 minutes. 
  • Add the eggs and vanilla and mix them.
  • Add in the flour, baking powder, salt and mix until completely combine. 
  • Spoon in the yogurt and mix until just combined.
  • Fold the blackberries through the cake mix making sure you are gentil.
  • Tip the cake into the tin and smooth the top.
  • Sprinkle over the crumb topping and bake in the oven for 55-60 minutes until a cocktail stick comes out clean. 
  • Leave it to cool for 30 minutes or so before tipping out and allowing to cool completely on a wire rack. 

Make sure you keep the cake in an airtight container for 3-4 days. If the cake is browning too much on top, loosely wrap it in foil.