Blackberry Cake Recipe
Summary
Main IngredientBlackberry
Ingredients
| Granulated Sugar | 2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Eggs | 4 standard | |
| All purpose flour | 4 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| 1 cup buttermilk or sour milk | ||
| Vanilla | 1 Teaspoon | |
| 2 cups fresh or frozen unsweetened blackberries | ||
| Powdered sugar | 1 1/2 Cup (16 tbs), sifted | |
| Milk | ||
Directions
In large mixer bowl cream sugar and butter or margarine till light.
Add eggs, one at a time, beating after each addition.
Stir together flour, baking powder, baking soda, and 1/2 tea spoon salt.
Combine buttermilk and vanilla.
Add buttermilk mixture and flour mixture alternately to creamed mixture, beating after each addition.
Fold in berries.
Spread batter in greased and floured 10-inch fluted tube pan.
Bake in 350° oven for 1 1/4 hours.
Cool in pan for 10 minutes.
Invert cake onto wire rack; cool completely.
In medium bowl combine powdered sugar and enough milk to make of drizzling consistency (about 2 tablespoons).
Drizzle powdered sugar mixture over cake.
Add eggs, one at a time, beating after each addition.
Stir together flour, baking powder, baking soda, and 1/2 tea spoon salt.
Combine buttermilk and vanilla.
Add buttermilk mixture and flour mixture alternately to creamed mixture, beating after each addition.
Fold in berries.
Spread batter in greased and floured 10-inch fluted tube pan.
Bake in 350° oven for 1 1/4 hours.
Cool in pan for 10 minutes.
Invert cake onto wire rack; cool completely.
In medium bowl combine powdered sugar and enough milk to make of drizzling consistency (about 2 tablespoons).
Drizzle powdered sugar mixture over cake.
Chef
