Blackberry and Cream Cheese Tray Bake

Blackberry and cream cheese tray bake Blackberry and cream cheese tray bake

This is sure to be a crowd pleaser with its soft, spongey cake, creamy topping and juicy blackberries. It’s ideal with a cup of tea or the kids will love it with a glass of milk. Make this for a neighbour, for parties, cake sales, Sunday lunch, afternoon tea or just because.

9 people 40 minutes 12 minutes


  • 2 tsp Baking Powder
  • 225 g Caster Sugar
  • 4 - Eggs
  • 1 tsp Ground Cinnamon
  • 0.25 tsp Purple Gel Food Colour optional
  • 175 g Self-Raising Flour
  • 50 g SuperValu Blackberries
  • 50 g SuperValu Ground Almonds
  • 1 tsp SuperValu Sunflower Oil for greasing
  • 225 g Unsalted Butter

For the Topping:

  • 200 g Cream Cheese
  • 100 g SuperValu Icing Sugar
  • 100 g Unsalted Butter
  • 1 tsp Vanilla Extract

To Decorate:

  • 200 g SuperValu Blackberries
  • 1 handfull SuperValu Fresh Mint optional


  1. Preheat the oven to 180°C/gas mark 4. Grease a 20cm square loose-bottomed cake tin and line with non-stick baking paper.
  2. In a large bowl or food mixer, beat the butter and sugar together until smooth and pale. Beat the eggs in one at a time with a spoonful of flour with each one. Add the remaining flour along with the ground almonds, baking powder and cinnamon and beat briefly until well combined. Lightly mash the blackberries with a fork and mix them in. If using, add enough food colour gel to give a good strong purple colour. Spread the batter level in the tin.
  3. Pop in the oven to bake for 35 to 40 minutes. Once cooked, the cake should be well risen and springy to the touch and a skewer inserted into the centre should come out clean. Leave to cool a little in the tin before removing and leaving to cool completely on a cooling rack. If you used the food colour, the cake will most likely have unsightly outside edges. Trim these from the cake if liked.
  4. Meanwhile, to prepare the topping, beat the cream cheese and butter together in a medium bowl to loosen, then sift in the icing sugar and add the vanilla and beat until smooth. Cover and keep in the fridge to firm up a little until needed.
  5. To assemble, spread the topping evenly all over the cake. Cut into nine equal pieces. Arrange the blackberries, pointed side upwards, on top of each square. Decorate with mint if liked and serve.

 Tip: Use raspberries or strawberries instead of the blackberries when in season, replacing the purple food colouring with red, if using. Leave the cinnamon out in this case and use the finely grated zest of one lemon or lime instead.

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