Real Recipes From Real Home Cooks ®

old-fashioned fresh blackberry cake

(1 rating)
Recipe by
Margii Jones
Grottoes, VA

This recipe was handed down from my Grandmother Lilly to my mother, and then to me. I cherish this special recipe since it has such strong family ties, as well as is moist and delicious. Every year as my blackberries bloom, I know that a fresh cake is in the future and I will have a taste of the past!

(1 rating)
yield 16 serving(s)
prep time 40 Min
cook time 1 Hr 30 Min

Ingredients For old-fashioned fresh blackberry cake

  • 2 c
  • 2 stick
    butter, softened
  • 4
  • 3 c
  • 1 1/2 tsp
    ground cloves
  • 1 1/2 tsp
  • 1 1/4 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 c
    sour cream
  • 1/2 c
  • 2 c
    fresh blackberries (muddled)

How To Make old-fashioned fresh blackberry cake

  • 1
    Preheat oven to 350 degrees
  • 2
    Grease and flour bundt pan.
  • 3
    Combine and mix together sour cream and buttermilk. Put this mixture to the side until ready to use.
  • 4
    Cream sugar and butter.
  • 5
    Add eggs, one at a time, beating well.
  • 6
    Combine all dry ingredients (including spices). Add the dry ingredients alternately with sour cream/buttermilk mixture to the mixture.
  • 7
    Fold in muddled blackberries.
  • 8
    Pour into greased and floured bundt pan. Give the pan a light tap on the counter to remove any air bubbles.
  • 9
    Bake 1 hour and 30 minutes, or until your tester comes out clean. (I use a wooden skewer, which works wonderfully). Remember that not all ovens bake exactly alike,so do not over bake. The tester should be clean but not have crumbs on it.
  • 10
    I do not ice this cake, as my grandmother and mother did not. I do lightly dust confectioner sugar over the cake before serving at a dinner. If I am just baking for family, I do not add icing or confectioner sugar. It is delicious with a scoop or vanilla bean ice cream. This cake stores well in the refrigerator, and just becomes more moist over time.

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