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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BLACKBERRY SOUR CREAM COFFEE CAKE
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
BLACKBERRY CREAM CAKE
This cake is for my hubby he picked the berries and said he wanted a cake like my Peach Cream cake only with blackberries. LOL he told the neighbors what I was baking so we had lots of company
Provided by Linda Woodham
Categories Fruit Desserts
Time 25m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Prepare 3 8-9 inch cake pans.
- 2. Filling: Put berries in pot, cover with water (just enough for berries to float)add sugar. Simmer on low for 20 min. or until juice is released, you don't want to cook the berries just get the juice from them. Cool completely.
- 3. Cake:
- 4. Mix 2 whole eggs and 2 yolks with oil, sour cream, and sugar Add cake mix and water. Mix for 2 min.
- 5. Beat egg whites until stiff, fold into batter. Pour batter into pans. Bake 10-12 min or until done. DO NOT OVER BAKE ( it will dry the layers out )
- 6. Topping: Pour cream into large bowl ( I put my bowl and beaters in the refrigerater so they are ice cold, your cream will whip faster if everything is cold.) Add sugar and vanilla beat until thick and has stiff peaks.
- 7. STACKING the CAKE: Put 1st. layer on cake plate, poke holes in cake with a fork.
- 8. Spoon blackberry juice over layer and cover with berries,( single layer of berries) Add 1/3 of whipped cream on top of berries, add next layer and do the same. Top layer I cover w/berries and juice but I only put the whipping cream around the edge so you can see the blackberries.
- 9. This picture is of my cake after I went to move the cake to take a picture and tipped it and the top 2 layers went on the counter, lol Glad I had extra whipping cream.
BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
BLACKBERRY DUMP CAKE
This blackberry dump cake is a crowd pleaser. Serve with ice cream or whipped topping.
Provided by JA Taylor
Categories Dump Cake From a Mix
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
- Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
- Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.
Nutrition Facts : Calories 398 calories, Carbohydrate 59.5 g, Cholesterol 40.7 mg, Fat 18.1 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 11 g, Sodium 237.2 mg
BLACKBERRY CREAM CHEESE COFFEE CAKE
Make and share this Blackberry Cream Cheese Coffee Cake recipe from Food.com.
Provided by Alia55
Categories Breads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F
- Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper. Set aside.
- For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.
- For cream cheese filling: Beat the cream cheese until creamy and smooth. Add the rest of the filling ingredients and beat until very smooth. Set aside.
- For cake batter: In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated.
- Add the flour mixture, alternately with the milk, and beat only until combined.
- Spread the batter onto the bottom, and slightly up the sides, of the prepared pan. Next, spread the cream cheese filling over the cake batter.
- Scatter the fresh berries over the filling and top with the streusel.
- Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and place on a wire rack to cool slightly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 335.9, Fat 18.6, SaturatedFat 11.3, Cholesterol 92.8, Sodium 152.3, Carbohydrate 37.7, Fiber 1.4, Sugar 22.6, Protein 5.3
BLACKBERRY PUDDING CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
- Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
- Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g
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- Place sugar and eggs in bowl of a heavy-duty stand mixer fitted with whisk attachment; beat on medium speed until thick and smooth, 3 minutes. Change to paddle attachment. Add oil, jam, and vanilla extract; beat until combined, 1 minute.
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