Crisp Evenings Blackberry Cake Recipes
GRANDMA'S BLACKBERRY CAKE
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
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 CRISP
Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip®.
Provided by Kari
Categories Desserts Crisps and Crumbles Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.
- Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.
- Bake in the preheated oven until golden brown, 35 to 40 minutes.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 49.7 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 4.9 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 91 mg, Sugar 30.1 g
FRESH BLACKBERRY CRISP
Steps:
- Preheat oven to 375 degrees. In large bowl combine blackberries, sugar and lemon juice together with 2 tablespoons of flour. Pour into deep dish pie plate. In separate bowl blend remaining 1/2 cup flour, brown sugar and butter. Mix until crumbly. Sprinkle over berries. Bake for 30 minutes until bubbly.
BLACKBERRY SKILLET CAKE
The blackberries soften in a layer of caramelized brown sugar to create a sweet, jam-like topping on this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
- In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
- Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.
Nutrition Facts : Calories 370 g, Fat 16 g, Fiber 3 g, Protein 5 g, SaturatedFat 10 g
CRISP EVENINGS BLACKBERRY CAKE
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
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
BLACKBERRY CRISP
I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! -Marliss Lee, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 576 calories, Fat 25g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 87g carbohydrate (54g sugars, Fiber 6g fiber), Protein 6g protein.
CRISP EVENINGS BLACKBERRY CAKE
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
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
BLACKBERRY CAKE
Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.-Doris Martin, Bostic, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 590 calories, Fat 35g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 320mg sodium, Carbohydrate 66g carbohydrate (50g sugars, Fiber 3g fiber), Protein 5g protein.
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