BLACKBERRY BUNT CAKE
A dear friend from church gave this to me after I had gone blackberry picking. We were living in the Seattle Wa. area at the time and they grew wild all along the roads.
Provided by Elaniemay
Categories Breakfast
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease and lightly flour a 10 inches bunt pan.
- Combine dry ingredients.
- In a mixer beat butter for about 30 sec.
- Add sugar and vanilla and beat until fluffy.
- Add eggs 1 at a time, beating after each addition.
- Add dry ingredients and buttermilk alternately to beaten mixture until combined.
- Fold in blackberries.
- Turn batter into prepared pan.
- Bake at 350 for about 1 1/4 hours.
- Sift powdered sugar on top when cake is cooled.
BLUEBERRY BUTTERMILK BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
BLACKBERRY SOUR CREAM COFFEE CAKE
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate, re-invert onto a rack to cool completely.
GRANDMA'S BLACKBERRY CAKE
I remember going berry 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 blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
BLACKBERRY UPSIDE DOWN CAKE
Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!
Provided by PamelaP
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
- Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
- Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
- Pour batter over blackberry mixture in the 9-inch cake pan.
- Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g
BEST LEMON BLUEBERRY BUNDT CAKE
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
FRESH BLACKBERRY CAKE
This is another Southern Living recipe that I haven't made in years. This makes a delicous cake by itself, but of course you could add a glaze if you would like.
Provided by Dreamgoddess
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Sift together the flour, sugar, salt, nutmeg, cinnamon and cloves in a large bowl.
- Add the eggs, butter, buttermilk and blackberries and beat 1 minute with a mixer on medium speed.
- Stir in the baking soda, pecans and raisins (if using).
- Pour the batter in a greased and floured bundt pan.
- Bake at 350 degrees for 55-60 minutes or until the cake tests for doneness.
Nutrition Facts : Calories 535.4, Fat 24.6, SaturatedFat 12.7, Cholesterol 113.2, Sodium 787.3, Carbohydrate 73.2, Fiber 2.9, Sugar 42.7, Protein 7.6
BLACKBERRY COFFEE CAKE
Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In small bowl, mix all Blackberry Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
- Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
- Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
Nutrition Facts : Calories 305, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg
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- Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.
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