Fresh Blackberry Cake Recipe 425 Recipes

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.

FRESH BLACKBERRY CAKE RECIPE - (4.2/5)

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.

FRESH NECTARINE CAKE WITH BLACKBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
• Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

BLACKBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

FRESH BLACKBERRY CAKE

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.

BLACKBERRY DUMP CAKE

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.