Best Grandmas Blackberry Cake Recipes

GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE

Steps:

• In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
• Add berries; mix until blended well.
• Pour into greased and floured 9x13-inch pan.
• Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
• Allow cake to cool completely.
• In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
• Frost cake, chill and serve.

OLD FASHIONED BLACKBERRY CAKE

Steps:

• 1. Soak raisins in water, set aside. In a large bowl, cream together butter and sugar. Add eggs. Mix. Stir in cinnamon, nutmeg, cloves, and salt. Mix. Add blackberries, peach preserves, and buttermilk. mix. Add flour and mix until all are combined. Grease and flour cake pans. Bake in 3 round layers at 350 degrees for 25 minutes. Cool.
• 2. Slightly mash blackberries. To assemble cake: Place one layer on cake plate. Sprinkle with powdered sugar. Sprinkle some mashed berries on top of sugar. Repeat with the next two layers. Be sure not to put too many berries (or big pieces of berries) in between layers of cake or layers might slide off each other.

GRANDMA'S BLACKBERRY CAKE

Steps:

• 1. Preheat the oven to 350 degrees. Grease and flour a bundt cake pan and prepare a pan for 12 cupcakes. Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water and stir this mixture into the batter along with the blackberry jam.
• 2. Combine the flour, cloves, nutmeg, cinnamon and salt. Stir into the batter by hand, alternating with the buttermilk. Fold in the walnuts. Divide the batter into the bundt pan and cupcakes. Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cupcakes will be done before bundt pan.
• 3. Set cupcakes on a wire rack to cool. Cool the cake in the bundt pan until warm to the touch, then invert the cake over a wire rack and remove pan to cool completely. If you wish you may frost with cream cheese frosting and (optional)garnish with more blackberry jam and fresh or frozen blackberries.
• 4. If you like you may freeze this cake before frosting it. When you remove from freezer, let thaw before icing.

OLD-FASHIONED FRESH BLACKBERRY CAKE

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.

GRANDMA'S BLACKBERRY CAKE

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.