vanilla blackberry cake

★★★★★ 7
a recipe by
Cindy Ferguson
Shepherdsville, KY

As I was searching for a new and delicious blackberry recipe, I just wasn't satisfied with those that I found. So instead, I took ideas from here and there and made my own. It was a huge hit with my husband who loves blackberries! This certainly isn't a calorie friendly cake, but it is so worth the calories. Enjoy!

Blue Ribbon Recipe

This is a great one to take to those family reunions and pot lucks... so colorful and so delicious.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 8-12 (depending on slices)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For vanilla blackberry cake

  • 2 c
    fresh or frozen blackberries
  • 1 c
    white sugar
  • 1 c
    real butter, softened
  • 1 1/2 c
    white sugar
  • 8
    egg yolks
  • 3/4 c
  • 1/4 c
    heavy cream
  • 2-3 tsp
    real vanilla extract
  • 2 c
    flour, self-rising
  • 3 Tbsp

How To Make vanilla blackberry cake

  • 1
    Mix 1 cup sugar in with blackberries and set aside while you prepare the cake batter. Grease and flour Bundt pan. Sift together flour and cornstarch and set aside.
  • 2
    In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the vanilla.
  • 3
    Beat in the flour mixture alternately with the milk and cream mixing until incorporated.
  • 4
    Pour half of the batter into the Bundt pan. Spoon blackberries onto that batter.
  • 5
    Cover the blackberry layer in the Bundt pan with the remaining batter. Bake at 350 for approximately 1 hour. (Adjust time based on your pan and oven. I used stoneware and it took right at an hour to cook.)
  • 6
    Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
  • 7
    Garnish the serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired. This cake was delicious without a glaze. However, I'm sure a simple glaze would be good with it, too.