Grandma's Blackberry Cake Recipe

5 4 3
Grandma's Blackberry Cake Recipe
Grandma's Blackberry Cake Recipe photo by Taste of Home
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Grandma's Blackberry Cake Recipe

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5 4 3
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Grandma's Blackberry Cake in Reminisce July/August 1997, p49

Nutritional Facts

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

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  • 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.
Originally published as Grandma's Blackberry Cake in Reminisce July/August 1997, p49

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Reviews forGrandma's Blackberry Cake

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NanZim User ID: 3929200 253014
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"

MY REVIEW
schweitzerca User ID: 1064748 45362
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."

MY REVIEW
jsouba User ID: 1788691 75362
Reviewed Dec. 12, 2010

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

MY REVIEW
eatwell68 User ID: 3537004 19629
Reviewed Nov. 10, 2008

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

eatwell68 from Charleston, WV"

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