Blackberry season is here, and this Martha Stewart cake recipe is the perfect way to make the most of these late summer berries

I'm always looking for excuses to use my summer baking essentials, and this particular recipe calling for seasonal produce stopped me in my scrolling tracks. If you live in an area where blackberries are free to forage from the hedgerows – how bucolic! – or grow apples in your own yard, you'll have these seasonal fruits at hand already.

But they're also some of the farmers' market staples that I love to shop at this time of year when the farm stands turn to harvest produce.

Martha Stewart's blackberry and apple cake balances the tartness of the blackberries with the natural sweetness of the apples, and is perfect to serve at classic summer gatherings or to enjoy as part of a poolside brunch while the weather is still good. Serve it with fresh cream or even a berry coulis. So simple, yet so delicious.

Ingredients

• 1 tsp. butter and 1 tsp. granulated sugar for the cake pan
• 6 tbsp. (3 ounces) unsalted butter, melted, plus 2 tbsp. (1 ounce) extra, cut into pieces
• 3/4 cup packed light brown sugar, plus 2 tbsp. extra
• 2 large eggs
• 1.5 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 cup blackberries
• 4 apples (roughly 1.5 lbs. in total; Martha Stewart uses McIntosh apples)
• 1/4 ground cinnamon

Method

• Preheat your oven to 375°F. Butter a 9-inch springform pan (I use the Nordic Ware non-stick cake pan from Williams Sonoma) and dust with granulated sugar.
• Wash, peel and core your apples before cutting each of them into 8 wedges.
• Mix the flour, baking powder and salt in a large bowl.
• Whisk together the melted butter, milk, and eggs in a separate bowl. Fold in the 3/4 cup brown sugar.
• Whisk the wet ingredients into the flour mixture until smooth.
• Spread the batter evenly into your prepared cake pan.
• Arrange the apple wedges over the batter and sprinkle the blackberries on top. Gently press all the fruit down into the cake.
• Dot the top with the remaining 2 tablespoons of butter.
• Combine the last 2 tablespoons of brown sugar with the cinnamon and sprinkle this over the fruit.
• Bake for about 55 minutes, or until the top is dark gold, the apples are tender, and a cake tester inserted into the center comes out clean. (This chef craft cake tester from Walmart is my go-to.)
• Let the cake cool. Serve with whipped cream if desired.

FAQs

When are blackberries in season?

Blackberries are in season from late July through to October (and peak season is usually around early-August), so now is the time to show them off using dessert recipes like this one. (Check out our guide on how to grow blackberries – our gardening experts say they're one of the best brambles to add to your backyard.)

When are apples in season?

Apples are typically in season from late summer to early fall. Plenty will start to be harvested from now, so get ready to start baking apple cobblers, pies, and cakes aplenty.

Which apples are best for baking?

Honeycrisp, Braeburn and Granny Smith apples are usually considered to be the best for baking, since they can retain both their shape and flavor during cooking. However, Martha Stewart uses McIntosh apples in this recipe – they're not as firm, so they'll become more tender once cooked, and their sweet and tart flavor profile complements the blackberries perfectly.

Shop these apple and blackberry cake making essentials