Best 4 Grandmas Blackberry Cake Recipes
In the realm of home-baked goodness, few desserts evoke nostalgia and comfort like Grandma's Blackberry Cake. This classic recipe, passed down through generations, embodies the essence of a warm and loving kitchen, where the aroma of ripe blackberries and sweet cake batter fills the air. With its simple yet exquisite flavors, moist texture, and abundance of juicy blackberries, Grandma's Blackberry Cake has become a cherished tradition in many families, promising a delightful culinary experience that transports taste buds to a simpler, sweeter time.
Here are our top 4 tried and tested recipes!
GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE
This is the most wonderful cake you have put in your mouth. Another one of my Granma Norn's recipes that has been in our family for years. It is also one we rarely share, but I love this site so much and have gotten so many wonderful recipes, I decided to give you great cooks something you will truly enjoy and get many, many compliments from. Let me know how you like it.
Provided by Monica Livesay
Categories Dessert
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
- Add berries; mix until blended well.
- Pour into greased and floured 9x13-inch pan.
- Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
- Allow cake to cool completely.
- In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
- Frost cake, chill and serve.
Nutrition Facts : Calories 726.5, Fat 39, SaturatedFat 12.1, Cholesterol 104, Sodium 499.1, Carbohydrate 90.7, Fiber 2.4, Sugar 72.4, Protein 6.7
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.
GRANDMA DONNIE'S BLUEBERRY COFFEE CAKE
A family recipe for at least 60 years, likely taken from the newspaper. Moist and loaded with blueberries. There is never any left over. Give it a try!
Provided by Allrecipes
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch cake pan.
- Sift together flour, baking powder, and salt. Set aside.
- Cream sugar, butter, and vanilla together in another bowl. Add egg and beat well.
- Using a wooden spoon, stir in dry ingredients in 3 additions alternately with the milk (ending with dry) just until flour is incorporated. Do not overbeat. Fold in blueberries. Turn into the prepared cake pan and spread evenly with a spatula. Frozen blueberries make dough very stiff, so pressing with moistened fingertips works better for me. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 45 g, Cholesterol 35.3 mg, Fat 6.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 252.5 mg, Sugar 22.1 g
GRANDMA'S JAM CAKE
This was a special cake growing up. For us, it started with picking the blackberries so my grandmother could make the jam. My grandmother altered the recipie over the years, but I found this very old version in a letter written to my (then newlywed) mother. This would have been in the late 1950s. My grandmother wrote that she got the recipe from her grandmother, so that puts the recipe at about 100 years old. Jam cake just isn't the same without the crunch of the blackberry seeds. When I can't find jam with seeds, I add 1 tablespoon of poppyseeds for crunch.
Provided by gourmetmomma
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cake:.
- In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard.
- Cream shortening and sugars.
- Add eggs, jam, and vanilla. Mix well.
- Sift all dry ingredients and add to the creamed sugar mixture. Mix well.
- Add buttermilk and nuts and mix by hand.
- This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting.
- Icing:.
- For the frosting, my grandmother's original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing.
- Mix all the icing ingredients using a mixer. It will be a stiff icing.
- Making layer cakes must have been common back in the early 50s, because my grandmother didn't even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.
Nutrition Facts : Calories 760.6, Fat 30.3, SaturatedFat 12, Cholesterol 71.7, Sodium 244.3, Carbohydrate 117.8, Fiber 3.2, Sugar 77.2, Protein 8.3
Tips:
- Use fresh, ripe blackberries for the best flavor.
- If you don't have fresh blackberries, you can use frozen or canned blackberries. Just be sure to thaw them before using.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Conclusion:
Grandma's Blackberry Cake is a delicious and classic dessert that is perfect for any occasion. With its moist, tender crumb and sweet, tangy blackberry filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try - you won't be disappointed!
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