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Grandma's Blackberry Cake

 Grandma's Blackberry Cake
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
9 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 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


  • 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.
  • 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.

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Grandma's Blackberry Cake (continued)

Nutritional Facts: 1 serving (1 piece) equals 312 calories, 12 g fat (7 g saturated fat), 75 mg cholesterol, 410 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.