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 CAKE RECIPE
This blackberry cake is soft and moist and has a fluffy lemon blackberry buttercream frosting. The lemon juice cuts the sweetness and brightens up the whole cake.
Provided by Natasha Kravchuk
Categories Medium
Time 2h2m
Number Of Ingredients 14
Steps:
- In the bowl of an electric stand mixer fitted with whisk attachment, beat 6 large eggs 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 min until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans and bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temp then slice layers equally in half with a serrated knife.
- Combine 2 Tbsp lemon juice with 1 cup blackberries in small saucepan. Simmer 6-7 minutes or until berries easily mash up with a fork then turn off heat. Strain through a fine mesh strainer, pushing the blackberries through with a spatula until only seeds are left in strainer. Discard seeds and set the puree aside to cool completely to room temp (you should get 5 Tbsp puree).
- In the bowl of an electric stand mixer fitted with whisk attachment, cream together 3 sticks butter, 3 cups powdered sugar and 1/2 tsp salt on low speed until combined, scraping as necessary. Increase speed to medium-high and beat until white and fluffy (2 to 3 min).
- Add cream cheese 1-piece at a time and mix until combined then continue to beat 2 min until fluffy, scraping down the bowl as needed. With the mixer on, drizzle in blackberry syrup 1 Tbsp at a time then beat another minute.
- Slice 1 cup blackberries and set aside. Make your lemon syrup by combining 3/4 cup warm water, 1 Tbsp granulated sugar and 4 Tbsp Lemon Juice.
- Place first cake layer on serving platter cut-side up **. Brush with 1/4 of the lemon syrup. Spread frosting over the top and layer with 1/3 sliced berries. Repeat with remaining layers placing the final layer cut-side-down, then frost the top and sides.
- Pipe remaining frosting onto cake. For the roses, use a closed star Wilton 2D tip. Decorate with remaining blackberries and sprinkle sugar crystals if desired.
GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE
This is the most wonderful cake you have put in your mouth. Another one of my Granma Norn's recipes that has been in our family for years. It is also one we rarely share, but I love this site so much and have gotten so many wonderful recipes, I decided to give you great cooks something you will truly enjoy and get many, many compliments from. Let me know how you like it.
Provided by Monica Livesay
Categories Dessert
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 726.5, Fat 39, SaturatedFat 12.1, Cholesterol 104, Sodium 499.1, Carbohydrate 90.7, Fiber 2.4, Sugar 72.4, Protein 6.7
BLACKBERRY UPSIDE DOWN CAKE
Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!
Provided by PamelaP
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
- Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
- Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
- Pour batter over blackberry mixture in the 9-inch cake pan.
- Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g
BLACKBERRY SHORTCAKE
It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries.
Provided by By Brooke Lark
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
- On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
- Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.
Nutrition Facts : ServingSize 1 Serving
EASY BLACKBERRY CRUMBLE CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish.
- Stir blackberries and 1/4 cup white sugar together in a bowl.
- Mix oats, brown sugar, and cinnamon together in a separate bowl.
- Mix flour, 3/4 cup white sugar, salt, and baking powder together in a third bowl. Add milk to flour mixture; mix well. Pour batter into prepared baking dish. Top with blackberry mixture; sprinkle oat mixture over blackberries. Top oat mixture with butter chunks.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 256.3 calories, Carbohydrate 48.5 g, Cholesterol 15.9 mg, Fat 6.4 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 398.3 mg, Sugar 32.9 g
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
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.
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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