Blackberry Cake - Master Cookbook Recipe # 215

Name: Blackberry Cake - Master Cookbook Recipe # 215
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12
Cuisine: Southern
Ingredients: 1 cup fresh blackberries; 2 cups all-purpose flour, divided; 1/2 cup butter, softened; 2 cups granulated sugar; 2 large eggs, room temperature; 1 tsp baking soda; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp ground cloves (optional); 1/4 tsp ground allspice (optional); 3/4 cup buttermilk; Whipped cream; Confectioner's sugar; Extra fresh blackberries

This old-fashioned Blackberry Cake is a wonderful way to enjoy fresh summer berries. The batter is warm and aromatic with spices like cinnamon, nutmeg, and cloves, which perfectly complement the tartness of the berries. It bakes up beautifully in a Bundt pan, making it as pretty as it is delicious.

This is recipe #215 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 50 minTotal time: 1 hr 10 min

Cook mode Prevent screen from turning off

Ingredients

1 cup fresh blackberries
2 cups all-purpose flour, divided
1/2 cup butter, softened
2 cups granulated sugar
2 large eggs, room temperature
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves (optional)
1/4 tsp ground allspice (optional)
3/4 cup buttermilk
Optional Toppings:
Whipped cream
Confectioner's sugar
Extra fresh blackberries

Instructions

Prep Berries: Preheat your oven to 325°F. In a small bowl, gently toss the fresh blackberries with 1/4 cup of the flour and set them aside. (This helps prevent them from sinking to the bottom of the cake!)
Creaming: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.
Dry Ingredients: In a separate bowl, whisk together the remaining 1-3/4 cups flour, baking soda, cinnamon, nutmeg, salt, and optional spices (cloves and allspice).
Combine: Add the flour mixture to the creamed butter alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
Fold: Gently fold in the floured blackberries by hand.
Bake: Pour the batter into a well-greased and floured Bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Before serving, dust with powdered sugar and top with whipped cream and extra berries.

Notes

Tammy's Tip: When folding in your blackberries, be very gentle! You want to keep the berries whole so they create beautiful pockets of fruit throughout the cake rather than turning the whole batter purple.