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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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    9 servings

Ingredients

  • 1 cup fresh blackberries
  • 2 cups all-purpose flour, divided
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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
  • Optional: Whipped cream and confectioners' sugar

Directions

  • 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
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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