Pistachio Blackberry Cake Recipe – Moist, Easy, and Delicious

Cooking has always been my way of bringing people together, and this pistachio blackberry cake is a reflection of that love. Inspired by simple, comforting desserts shared with family, this recipe combines nutty pistachio flavor with bursts of fresh blackberry. It’s an easy pistachio cake recipe designed for real life—approachable, balanced, and made to feel special without being complicated.

Why You’ll Love This Recipe

This pistachio blackberry cake is everything a home baker looks for: comforting, flavorful, and surprisingly easy to make. Inspired by classic pistachio cake recipes and modern favorites like the Capitol Hill pistachio blackberry cake, this dessert delivers bakery-style results without complicated steps. The use of olive oil creates a moist crumb, making it closer to a pistachio blackberry olive oil cake that stays tender for days.

You’ll love how versatile this pistachio blackberry cake recipe is. It can be dressed up as a pistachio buttercream cake for celebrations or kept simple for everyday enjoyment. The balance of nutty pistachio and fresh blackberry rivals a pistachio blackberry cake Nigella-style dessert, while still feeling approachable. It’s easy to adapt into a pistachio olive oil cake gluten free version, or even switch berries for a pistachio and raspberry cake.

Best of all, this pistachio olive oil cake recipe feels indulgent yet wholesome. With real ingredients and bold flavor, it’s a pistachio blackberry cake healthy enough to enjoy any day, whether for busy weeknights or special occasions.

Ingredients for This Recipe

The ingredients in this pistachio blackberry cake are carefully chosen to create a dessert that is moist, flavorful, and balanced. Finely ground pistachios are the foundation of this pistachio cake recipe, adding natural richness and a subtle nutty sweetness. Olive oil keeps the crumb tender, giving the cake the signature texture of a pistachio blackberry olive oil cake that stays soft even the next day. Fresh blackberries bring brightness and contrast, while buttermilk or yogurt adds a gentle tang that enhances the pistachio flavor. The frosting completes this pistachio blackberry cake recipe with creamy sweetness that pairs beautifully with the nutty base, making it versatile enough for celebrations or everyday baking.

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup finely ground pistachios (unsalted, shelled)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 3 large eggs
• ¾ cup olive oil or neutral oil
• 1 teaspoon vanilla extract
• ¾ cup buttermilk or plain yogurt
• 1 cup fresh blackberries, lightly tossed in 1 tablespoon flour

For the Pistachio Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup pistachio paste or finely ground pistachios
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk or cream, as needed

Optional Garnish:

• Fresh blackberries
• Chopped pistachios
• Light dusting of powdered sugar or edible flowers

How to Make This Recipe

This pistachio blackberry cake recipe comes together easily with simple steps designed for consistent results. The method follows a classic pistachio olive oil cake recipe, where oil is whisked with eggs and sugar to create a moist, tender crumb. Ground pistachios are blended into the batter, forming the signature flavor found in popular pistachio cake recipes, including the well-known Capitol Hill pistachio blackberry cake. Fresh blackberries are folded in gently so they stay whole and juicy while baking. This approach works beautifully for a pistachio blackberry olive oil cake, a pistachio blackberry cake Nigella-inspired style, or even a pistachio olive oil cake gluten free adaptation with minimal adjustments. The frosting step transforms the cake into a pistachio buttercream cake that feels indulgent yet balanced, keeping this pistachio blackberry cake healthy and versatile.

🛒 Steps:

• Preheat the oven to 350°F (175°C) and grease a 9-inch round pan, lining the base with parchment for easy release.
• In a bowl, whisk flour, baking powder, baking soda, salt, and finely ground pistachios to form the base of the pistachio cake recipe.
• In a separate bowl, whisk eggs, granulated sugar, brown sugar, olive oil, and vanilla until smooth and glossy, following a classic pistachio olive oil cake recipe method.
• Alternate adding the dry ingredients and buttermilk, mixing gently to keep the pistachio blackberry olive oil cake tender.
• Fold in fresh blackberries carefully to preserve their shape, or substitute raspberries for a pistachio and raspberry cake variation.
• Pour batter into the prepared pan and bake for 40–45 minutes until a toothpick comes out clean.
• Cool completely, then frost with pistachio buttercream to finish the pistachio blackberry cake recipe.

Expert Cooking Tips

Mastering this pistachio blackberry cake comes down to understanding how each ingredient behaves during baking. Finely ground pistachios should be processed until powdery to avoid a gritty texture, which is essential for a smooth pistachio cake recipe. Olive oil is key in a pistachio blackberry olive oil cake, delivering moisture and enhancing the natural nut flavor without heaviness. Fresh blackberries should be lightly coated in flour so they stay evenly distributed, a technique often used in Capitol Hill pistachio blackberry cake styles. When making the frosting, real pistachio paste creates depth and balance, turning the dessert into a refined pistachio buttercream cake that still feels approachable. These expert adjustments ensure your pistachio blackberry cake recipe stays moist, flavorful, and beautifully structured.

💡 Expert Tips:

• Use high-quality extra virgin olive oil for a true pistachio olive oil cake recipe flavor without bitterness.
• Grind pistachios finely to mimic classic pistachio blackberry cake Nigella-style texture.
• Toss blackberries in flour to prevent sinking in the pistachio blackberry olive oil cake batter.
• For a pistachio olive oil cake gluten free version, substitute almond flour and a gluten-free blend.
• Swap blackberries for raspberries to create a pistachio and raspberry cake with the same method.
• Chill the cake before frosting to achieve clean layers for a pistachio buttercream cake finish.

FAQs

Want more sweet and savory recipes like this? Follow us on Facebook for daily dinner ideas, cooking tips, and behind-the-scenes moments from Eminent Recipes.

See how others are plating this dish on Instagram! Tag your version with #Eminentrecipes and get featured.

Love collecting recipes? Don’t miss our latest pins on Pinterest—perfect for saving your favorite meals in one spot.

French Butter Cake Recipe: Classic, Rich, and Easy to Bake

Raspberry Danish Recipe Puff Pastry – Quick and Easy at Home

Strawberry Custard Cake Recipe: Creamy, Delicious, and Easy to Make

Boozy Cherry Tiramisu Recipe: Easy, Creamy, and Delicious

This pistachio blackberry cake is a perfect balance of nutty richness and fruity brightness, making it a standout dessert for any occasion. Whether you’re baking a Capitol Hill pistachio blackberry cake, following a pistachio olive oil cake recipe, or creating a pistachio buttercream cake, this recipe is versatile, approachable, and family-friendly. You can even adapt it into a pistachio olive oil cake gluten free or a pistachio and raspberry cake. Easy to make, visually stunning, and deliciously moist, this pistachio blackberry cake Nigella-inspired treat is a dessert you’ll return to again and again.

Pistachio Blackberry Cake

---

• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist, elegant pistachio cake layered or topped with juicy blackberries and finished with a light pistachio frosting. This cake balances nutty richness with bright berry flavor, making it perfect for spring gatherings, celebrations, or an elevated everyday dessert.

---

Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup finely ground pistachios (unsalted, shelled)
¾ cup granulated sugar
¼ cup brown sugar
3 large eggs
¾ cup olive oil or neutral oil
1 teaspoon vanilla extract
¾ cup buttermilk or plain yogurt
1 cup fresh blackberries (lightly tossed in 1 tablespoon flour)

For the Pistachio Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup pistachio paste or finely ground pistachios
1 teaspoon vanilla extract
2–3 tablespoons milk or cream (as needed)

Optional Garnish:

Fresh blackberries
Chopped pistachios
Light dusting of powdered sugar or edible flowers

---

Instructions

📝 Instructions:

Step 1: Bake the Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.

In a large bowl, whisk sugars, eggs, olive oil, and vanilla until smooth. Stir in buttermilk.

Gradually fold dry ingredients into wet ingredients until just combined. Gently fold in blackberries.

Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted comes out clean. Cool completely.

---

Step 2: Make Pistachio Frosting

Beat butter until creamy. Gradually add powdered sugar, pistachio paste, and vanilla.

Add milk or cream a little at a time until smooth and spreadable.

---

Step 3: Assemble & Decorate

Level the cooled cake if needed.

Spread pistachio frosting evenly over the top (or slice and frost as a layer cake).

 

Garnish with fresh blackberries and chopped pistachios.

Notes

• Flavor Boost: Lightly toast pistachios before grinding for deeper flavor.
• Healthier Option: Use olive oil and reduce sugar slightly for a lighter pistachio blackberry cake.
• Gluten-Free: Substitute a gluten-free flour blend plus almond flour.
• Serving Idea: Delicious with whipped cream or a drizzle of honey.

• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Category: Dessert / Cake
• Method: Baked
• Cuisine: European-inspired / American