Grandma's Blackberry Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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I REMEMBER going blackberry 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 recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia Ingredients:
1 cup fresh blackberries |
2 cups king arthur unbleached all-purpose flour, divided |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
3/4 cup buttermilk |
whipped cream, optional |
Directions:
1. Toss blackberries with 2 tablespoons of flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries.
2. Pour into a greased and floured 9-in. square baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Yield: 9 servings.
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