Best Fresh Blackberry Cake Recipes
FRESH BLACKBERRY CAKE
This is another Southern Living recipe that I haven't made in years. This makes a delicous cake by itself, but of course you could add a glaze if you would like.
Provided by Dreamgoddess
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Sift together the flour, sugar, salt, nutmeg, cinnamon and cloves in a large bowl.
- Add the eggs, butter, buttermilk and blackberries and beat 1 minute with a mixer on medium speed.
- Stir in the baking soda, pecans and raisins (if using).
- Pour the batter in a greased and floured bundt pan.
- Bake at 350 degrees for 55-60 minutes or until the cake tests for doneness.
Nutrition Facts : Calories 535.4, Fat 24.6, SaturatedFat 12.7, Cholesterol 113.2, Sodium 787.3, Carbohydrate 73.2, Fiber 2.9, Sugar 42.7, Protein 7.6
OLD-FASHIONED FRESH BLACKBERRY CAKE
This recipe was handed down from my Grandmother Lilly to my mother, and then to me. I cherish this special recipe since it has such strong family ties, as well as is moist and delicious. Every year as my blackberries bloom, I know that a fresh cake is in the future and I will have a taste of the past!
Provided by Margii Jones
Categories Cakes
Time 2h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees
- 2. Grease and flour bundt pan.
- 3. Combine and mix together sour cream and buttermilk. Put this mixture to the side until ready to use.
- 4. Cream sugar and butter.
- 5. Add eggs, one at a time, beating well.
- 6. Combine all dry ingredients (including spices). Add the dry ingredients alternately with sour cream/buttermilk mixture to the mixture.
- 7. Fold in muddled blackberries.
- 8. Pour into greased and floured bundt pan. Give the pan a light tap on the counter to remove any air bubbles.
- 9. Bake 1 hour and 30 minutes, or until your tester comes out clean. (I use a wooden skewer, which works wonderfully). Remember that not all ovens bake exactly alike,so do not over bake. The tester should be clean but not have crumbs on it.
- 10. I do not ice this cake, as my grandmother and mother did not. I do lightly dust confectioner sugar over the cake before serving at a dinner. If I am just baking for family, I do not add icing or confectioner sugar. It is delicious with a scoop or vanilla bean ice cream. This cake stores well in the refrigerator, and just becomes more moist over time.
FRESH BLACKBERRY CAKE RECIPE - (4.2/5)
Provided by Niecer
Number Of Ingredients 11
Steps:
- Directions 1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.) 2. Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside. 3. Combine flour, pudding mix and salt in a small mixing bowl. 4. Beat butter or margarine with a mixer at medium speed until it's whipped and fluffy. 5. Add the remaining sugar (2 cups) and vanilla, beat well. 6. Add eggs, one at a time, beating well after each addition. 7. Add dry flour mixture and milk alternately, beating on low speed after each addition. 8. Place berries in cake pan. 9. Pour batter over the berries and lighting swirl with a spoon. 10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan. 11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. 12. Cool for 10 minutes before removing cake from pans. When cake is completely cool, stack layers and ice the cake with butter cream icing.
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