Old Fashioned Fresh Blackberry Cake 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.

OLD FASHIONED BLACKBERRY CAKE RECIPE

Steps:

• Preheat the oven to 350 F, and line an 8x10-inch baking tray with baking paper.
• Whisk the butter and sugar together until the mixture is pale and creamy.
• Add the three eggs, the vanilla extract, and the yogurt to the mixing bowl, and combine nicely, stopping to scrape down the sides of the bowl part way through to make sure that everything is mixed.
• Mix the ½ teaspoon of baking powder into the ¾ cup of self-rising flour. Then, add this to the mixing bowl and mix together until well combined.
• Add the final tablespoon of flour to the blackberries, and coat them well. This will stop the blackberries from bleeding into the batter.
• Spread a thin layer of batter on the bottom of the cake pan, and then dot half of the blackberries on top. Finish by spreading the rest of the batter over this, and put the rest of the blackberries on the top layer.
• Sprinkle the top of the cake with the sugar nibs, and then bake in the oven for 30 to 35 minutes, or until the sponge springs back to the touch.
• Allow the cake to cool for 15 minutes before cutting and serving alongside fresh blackberries, cream, or vanilla ice cream.

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.

BLACKBERRY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
• Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
• Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

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.

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.