Back in July and August our blackberries finally came into season. I made a lot of jam, jellies and desserts using fresh blackberries. I also spent some time freezing some of my berries so that I could use them this fall.
This recipe was given to me a few years ago by a good friend of mine. You can use fresh or frozen blackberries to make this deliciously moist blackberry cake.
Tip: If you don't have buttermilk on hand, you can try this cheater tip to make your own substitute. Fill up a glass measuring cup with milk so that it's just shy of the 1 cup line. Add in 1 tablespoon of lemon juice and let it sit for approximately 5 minutes. Measure out what you need for your recipe and discard the rest.
Blackberry Buttermilk Cake Recipe
1 cup blackberries (fresh or well-drained frozen berries)
2 cups all-purpose flour, divided
1/2 cup butter, softened (not margarine)
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3/4 cup buttermilk
Toss blackberries with 2 tablespoons all-purpose flour, set aside. In mixing bowl, cream the butter and granulated sugar together and then add in the eggs. Beat the batter well. Combine baking soda, cinnamon, nutmeg, salt, ground cloves, allspice and the remaining flour. Add this mixture to your creamed mixture, alternately with buttermilk. Fold in the blackberries.
Pour into a greased and floured 9" square baking pan. Bake in a preheated 350 degree oven for 45-50 minutes or until cake is done. Cool on wire rack.
Serve with whipped cream, vanilla ice cream or a scoop of vanilla yogurt if desired.
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
Photo Credit: Petrushka | Freedigitalphotos.net
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