Best Easy Blackberry Snacking Cake Recipes

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BLACKBERRY DUMP CAKE



Blackberry Dump Cake image

This blackberry dump cake is a crowd pleaser. Serve with ice cream or whipped topping.

Provided by JA Taylor

Categories     Dump Cake From a Mix

Time 55m

Yield 12

Number Of Ingredients 4

4 ½ cups fresh blackberries
1 ½ cups white sugar
1 cup unsalted butter, thinly sliced
1 (15.25 ounce) package French vanilla cake mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
  • Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
  • Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.

Nutrition Facts : Calories 398 calories, Carbohydrate 59.5 g, Cholesterol 40.7 mg, Fat 18.1 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 11 g, Sodium 237.2 mg

GRANDMA'S BLACKBERRY CAKE



Grandma's Blackberry Cake image

I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup buttermilk
Optional: Whipped cream and confectioners' sugar

Steps:

  • Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

BLACKBERRY UPSIDE DOWN CAKE



Blackberry Upside Down Cake image

Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!

Provided by PamelaP

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

¼ cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
¾ cup white sugar
1 cup white sugar
½ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
  • Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
  • Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
  • Pour batter over blackberry mixture in the 9-inch cake pan.
  • Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g

~ EASY BLACKBERRY SNACKING CAKE ~



~ Easy Blackberry Snacking Cake ~ image

I took a simple, moist little cake, not too overly sweet, recipe of my grams, that she would sometimes use for shortcake, and added some berries to the middle...yum! Great, served with ice cream. Try not to eat the yummy batter, before you get spread into the pan...its so good.

Provided by Cassie *

Categories     Fruit Breakfast

Time 55m

Number Of Ingredients 9

2 c flour
1 c sugar
2 tsp baking powder
1 egg
1/4 c softened, butter
3/4 c milk
1 tsp vanilla or almond extract
enough blackberries to cover batter
sprinkle sugar, if desired

Steps:

  • 1. Preheat oven to 350 degree F. Spray an 8x8 or 11x7 baking dish with non stick cooking spray. In a medium bowl, mix, flour, sugar and baking powder - well. Add, egg, butter, milk and vanilla and beat 3 - 4 minutes. Spread half of the batter into prepared dish, sprinkle berries evenly over batter.
  • 2. Spread remaining batter evenly over berries.
  • 3. Place in preheated oven and bake for 45 minutes to 1 hour or until pick inserted comes out clean.
  • 4. Cool on rack or serve warm with ice cream. Yum!

CRISP EVENINGS BLACKBERRY CAKE



Crisp Evenings Blackberry Cake image

This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!

Provided by Allison S.F.

Categories     Sheet Cake

Time 1h25m

Yield 16

Number Of Ingredients 17

3 tablespoons milk
1 teaspoon vinegar
1 cup white sugar
¾ cup butter, softened
2 eggs
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup mashed blackberries
1 (16 ounce) package confectioners' sugar
½ cup butter, softened
½ cup mashed blackberries
2 tablespoons milk
½ cup shredded coconut
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
  • Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.
  • Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.

Nutrition Facts : Calories 375 calories, Carbohydrate 52.5 g, Cholesterol 61.8 mg, Fat 18.4 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 10.2 g, Sodium 198.9 mg, Sugar 42.2 g

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