Grandma's Blackberry Cake

Caroline ShupertRecipes


This is a special cake my Grandmother made from fresh cream buttermilk, churned butter, freshly gathered eggs, and home made jam. It is rich and delicious, a family favorite, often made when blackberries were ripe and for holidays.

Of course now we use ingredients from the grocery store. But if we have home made blackberry jam it makes this cake the best!

This recipe makes a bundt cake and 12 cupcakes. You may freeze the cake before icing. When you remove from frezer let thaw before frosting.

pinch tips: How to Use Hand & Stand Mixers





20 Min


35 Min



1 c
butter, softened
2 c
8 large
2 tsp
baking soda
2 Tbsp
2 c
blackberry jam, seedless jam is ok
3 1/2 c
all purpose flour
1 tsp
ground cloves
1 tsp
ground nutmeg
1 Tbsp
ground cinnamon
1 tsp
1 c
1 c
chopped walnuts


purchased or home made cream cheese frosting
a few fresh or frozen blackberries for garniush, optional

Directions Step-By-Step

Preheat the oven to 350 degrees. Grease and flour a bundt cake pan and prepare a pan for 12 cupcakes. Set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in.

Dissolve the baking soda in the water and stir this mixture into the batter along with the blackberry jam.
Combine the flour, cloves, nutmeg, cinnamon and salt. Stir into the batter by hand, alternating with the buttermilk. Fold in the walnuts.

Divide the batter into the bundt pan and cupcakes.
Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cupcakes will be done before bundt pan.
Set cupcakes on a wire rack to cool.

Cool the cake in the bundt pan until warm to the touch, then invert the cake over a wire rack and remove pan to cool completely.

If you wish you may frost with cream cheese frosting and (optional)garnish with more blackberry jam and fresh or frozen blackberries.
If you like you may freeze this cake before frosting it. When you remove from freezer, let thaw before icing.

About this Recipe

Course/Dish: Cakes