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Apricot and Blackberry Cake

Impress your family and friends with this homely apricot and blackberry cake.


  • 185g unsalted butter, chopped and softened
  • 1¼ cups + 1 tbsp caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2¼ cups plain flour, sifted
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ cup milk
  • 700g Goulburn Valley apricots, drained
  • 250g frozen blackberries
  • Extra icing sugar, to dust


  1. Preheat oven to 180°c.
  2. Beat in an electric mixer butter, sugar and vanilla until light and creamy.
  3. Add eggs one at a time beating well after each addition.
  4. Sift the flour, baking powder and cinnamon over the butter mixture.
  5. Add the milk and beat until combined.
  6. Pour the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper; smooth the top with a palette knife.
  7. Arrange the Goulburn Valley apricots and blackberries over the top of the batter.
  8. Bake for 50 minutes or until cooked when tested with a skewer.
  9. Dust with icing sugar to serve.
  10. Enjoy!
Apricot and Blackberry Cake

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