Plum and blackberry batter cake

Make the most of the last of autumns bounty with Bill Grangers easy dessert cake
By Bill Granger
Plum and blackberry batter cake
  • Rating:
  • Serves: 6-8
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 170 g caster sugar
  • 1 tsp cornflour
  • 8-10 plums, halved, stones removed
  • 300 g fresh or frozen blackberries
  • 150 g self-raising flour
  • 1 egg
  • 125 ml milk
  • 125 g butter, melted and cooled, plus extra for greasing
  • 1 tsp vanilla extract
  • 1 lemon, finely grated zest only
  • icing sugar, for dusting

To serve

  • 400 g thick Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp honey


1. Preheat the oven to 180C/160C fan/gas 4. Lightly grease a 1-litre ovenproof baking dish.

2. Put 60g of the sugar, plus the cornflour and plums in the baking dish and toss until the plums are coated. Arrange them evenly on the bottom of the dish and bake for 15 minutes, until softened. While the plums are roasting, prepare the batter.

3. Sift the flour and a pinch of salt into a large bowl, add the remaining sugar and stir to combine.

4. Whisk together the egg, milk, butter, vanilla and lemon zest. Add this mixture to the dry ingredients and stir until smooth and combined.

5. Remove plums from oven and sprinkle over half the blackberries. Gently and evenly pour the batter over the fruit, then scatter over the remaining blackberries.

6. Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool for 5 minutes, then dust with icing sugar.

7. To serve, mix the additional vanilla extract into the yogurt and swirl through the honey. Accompany the cake with a dollop of flavoured yogurt.

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