Back to Grandma's Blackberry Cake

Print Options


Card Sizes

Grandma's Blackberry Cake Recipe

Grandma's Blackberry Cake Recipe

I REMEMBER going blackberry 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 recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD:9 servings


  • 1 cup fresh blackberries
  • 2 cups all-purpose flour, divided
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 3/4 cup buttermilk
  • Whipped cream, optional


  • 1. Toss blackberries with 2 tablespoons of flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries.
  • 2. Pour into a greased and floured 9-in. square baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 9 servings.

Nutritional Facts

1 piece: 312 calories, 12g fat (7g saturated fat), 75mg cholesterol, 410mg sodium, 47g carbohydrate (24g sugars, 2g fiber), 5g protein .

Reviews for Grandma's Blackberry Cake

Sort By :
Reviewed Aug. 22, 2016

"We harvest a lot of blackberries from our bushes every summer. This is one of my husband's favorite blackberry desserts"

Reviewed Apr. 30, 2011

"Excellent recipe. I made this three times in a week and everybody I shared it with loved it, too. Doesn't need icing. Made it just as written."

Reviewed Dec. 12, 2010

"It turned out so good! It was moist and beautiful. Would definately make again!!"

Reviewed Nov. 10, 2008

"I cannot wait to pick blackberries again for use in this recipe. Big Smile

eatwell68 from Charleston, WV"

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.