Blackberry Cake Recipe

Name: Blackberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 oz.) cans blackberries (undrained); 1/2 c. all-purpose flour; 1 c. butter or margarine, softened; 2 c. sugar; 4 eggs; 2 1/2 c. all-purpose flour; 3 Tbsp. cocoa; 1 Tbsp. plus 1 tsp. baking soda; 1 tsp. ground allspice; 1 tsp. ground cinnamon; 1 tsp. ground cloves; 1 tsp. vanilla extract

Servings: persons

2 (15 oz.) cans blackberries (undrained)
1/2 c. all-purpose flour
1 c. butter or margarine, softened
2 c. sugar
4 eggs
2 1/2 c. all-purpose flour
3 Tbsp. cocoa
1 Tbsp. plus 1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. vanilla extract

1
Drain blackberries, reserving 1/2 cup juice.
2
Dredge blackberries in 1/2 cup flour.
3
Combine butter and sugar in a large mixing bowl, beating well after each addition.
4
Combine 2 1/2 cups flour, cocoa, soda and spices. Add to creamed mixture alternately with blackberry juice, beginning and ending with flour mixture.
5
Beat well after each addition.
6
Stir in blackberries and vanilla.
7
Pour into 3 greased and floured 9-inch pans.
8
Bake at 350u00b0 for 30 minutes.

1725

kcal

Calories

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (15 oz.) cans blackberries (undrained), 1/2 c. all-purpose flour, 1 c. butter or margarine, softened, 2 c. sugar, and more.

Yes, Blackberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Cake

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