Fresh Blackberry Cake
Posted by Amy | Filed under Desserts, Food
Oh yum! This is the most fabulous cake. I made several cakes and finally came up with a version that I LOVE enough to share. Enjoy!!
Ingredients
- 2 1/2 cups fresh blackberries
- 1 pinch of cinnamon
- 2 1/4 cups sugar (split)
- 1 cup softened butter
- 1 teaspoon vanilla
- 4 eggs at room temperature
- 3 cups self-rising flour
- 1/2 teaspoon salt
- 2 teaspoons lemon instant pudding mix
- 1 cup of milk
Directions
1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.)
2. Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
3. Combine flour, pudding mix and salt in a small mixing bowl.
4. Beat butter or margarine with a mixer at medium speed until it’s whipped and fluffy.
5. Add the remaining sugar (2 cups) and vanilla, beat well.
6. Add eggs, one at a time, beating well after each addition.
7. Add dry flour mixture and milk alternately, beating on low speed after each addition.
8. Place berries in cake pan.
9. Pour batter over the berries and lighting swirl with a spoon.
10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan.
11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Cool for 10 minutes before removing cake from pans.
When cake is completely cool, stack layers and ice the cake with butter cream icing.
Print the recipe and save in a 3 ring binder:
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This cake works for me!! Check out Works for Me Wednesdays for a ton of great summer recipes!
Tags: 3 layered cake, blackberries, blackberry cake, buttercream, Cake, homemade, icing, wild blackberries
July 1st, 2009 at 6:40 am
This looks delicious!! I can’t wait to try this recipe out. Thanks for sharing.
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July 1st, 2009 at 7:20 am
yummy! lemon and berry = delicious.
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July 1st, 2009 at 8:05 am
oooh this looks delicious and perfect considering I’ve just picked a ton of blackberries and raspberries from my allotment
x TFS x
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July 1st, 2009 at 9:10 am
This cake would be a a great summer dessert. Thank you for listing the recipe.
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July 1st, 2009 at 12:57 pm
oh.my.blackberries. that looks fabulous!!!
I’m saving this recipe! YUM!
Happy summer!
melissa @ the inspired room’s last blog post..Dreamy Escape in Nova Scotia
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July 1st, 2009 at 2:50 pm
That looks delicious! I wonder if that could be made without the pudding mix? I don’t buy mixes around here.
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Amy Reply:
July 1st, 2009 at 3:59 pm
Yes, it could be made without the mix. That was to add a little lemon flavor, but it will taste very good without:-)
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July 1st, 2009 at 3:59 pm
OMG – you are so tempting me lady! Blackberries are my favorite fruit in the whole entire world. I’m drooling…
Angie from theArthurClan’s last blog post..Uber-Coolness Galore.
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July 2nd, 2009 at 8:06 pm
DELICIOUS! i love the looks of it, too! definitely bookmarking this in my “fave recipes” section
the monkey’s mama’s last blog post..Thankful Thursday: week 10!
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July 2nd, 2009 at 10:27 pm
oh goodness gracious…
Sue from Oregon’s last blog post..3 Clover’s Thursday Challenge #20-Red, White and Blue
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July 3rd, 2009 at 10:20 am
[...] just discovered my Blackberry Cake was featured on The Crafty Crow! Wow! I love that site:-) Check out all the yummy 4th of July [...]
July 4th, 2009 at 3:52 pm
ooooh, this sounds SO yummy Amy!! I LOVE blackberries!! I’m bookmarking this to try soon!
Thanks!
~TidyMom
Tidymom’s last blog post..Greek Chicken Pasta Salad (Guest Poster)
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July 31st, 2009 at 6:00 pm
thanks for the recipe. i made this into cupcakes, and it was so yummy! you can see it here, on my blog:
http://andcookiesforall.blogspot.com/2009/07/blackberry-bottom-cupcakes.html
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August 11th, 2009 at 1:47 pm
hey what does it mean by sugar (split)?
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October 14th, 2009 at 2:16 pm
This cake is wonderful! I used pistachio pudding because I had it on hand and the hint of flavor it imparts was good, too. I like the idea of lemon and next time I’ll use that.
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October 30th, 2009 at 8:45 am
Okay so far I’ve got your BBQ mini’s and now this cake to try!!! I love how you just swirl the berries into the batter, makes it seem like less hassle! Brilliant!
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November 4th, 2009 at 2:35 am
The looks so fluffy and “break apart in your mouth”y, I love berries and frosting, I see you have a nice thick layer on that to!
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April 22nd, 2010 at 8:21 am
Do you have a recommendation for the butter cream icing? I don’t see a link to it and would like to make this cake for my daughter’s birthday party this weekend!
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June 13th, 2010 at 9:37 pm
Welp, I’m happy to say I’ve found my daughter’s first birthday cake recipe, finally! Thank you!!
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June 15th, 2010 at 7:51 pm
Do you think the cinnamon is a necessity? I’m allergic. Would it be okay to omit? Or substitute with nutmeg? Because this looks fabulous and I have to make it this summer!
FireMom´s last blog ..Cookbook Review: Firehouse Food – Cooking with San Fransisco’s Firefighters
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July 6th, 2010 at 4:11 pm
Simply best recipe. This looks amazing. I am really enjoy reading your post.
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August 26th, 2010 at 7:41 am
I’m going to make this cake today as soon as I pick up some blackberrys, but I always like it when cooks post the exact icing they use also…..keeps me from having to look one up. I know I have several buttercream recipes, but I would like to have yours. Your cake looks delicious. Thank you!!
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Amy Reply:
August 26th, 2010 at 8:27 am
@Vicki Madden,
I use this recipe:
http://www.wilton.com/recipe/Buttercream-Icing
Sometimes I just buy the Pillsury Whipped Icing when I’m lazy. I think I used it for the cake pictured above and it was great:-)
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