Recipe by Elaniemay
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.
Top Review by JackieOhNo!
This was a very pleasant cake that was not too sweet. The batter was quite thick and, even though I baked it in a bundt pan as directed for 1-1/4 hours after which it tested done, there was actually a little undercooked batter near the bottom center. I think I would try this again in a 13x9-inch baking pan, so it could cook more evenly. I liked that it was not very sweet (even though there was 2 cups of sugar in it)! A great use for fresh blackberries. Made for ZWT 8 - Zingo.
- 4 3⁄4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter (or margarine)
- 2 cups sugar
- 1 teaspoon vanilla
- 4 eggs
- 1 cup buttermilk
- 2 cups unsweetened blackberries (fresh or frozen)
- powdered sugar
Directions See How It's Made
- 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.