The Pioneer Woman Tasty Kitchen
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Fresh Blackberry Cake

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

The perfect blend of sweet and tart. This is one fabulous summer cake everyone will enjoy!

Ingredients

  • 2-½ cups Fresh Blackberries
  • 2-¼ cups Sugar, Divided
  • 1 pinch Ground Cinnamon
  • 3 cups Self-Rising Flour
  • 2 teaspoons Lemon Instant Pudding Mix
  • ½ teaspoons Salt
  • 1 cup Butter, Softened
  • 1 teaspoon Vanilla
  • 4 whole Eggs At Room Temperature
  • 1 cup Milk

Preparation

1. Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside. (I use baking spray with flour.)

2. Mix 1/4 cup of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.

3. Combine flour, pudding mix and salt in a small mixing bowl.

4. Beat butter or margarine with a mixer at medium speed until it’s whipped and fluffy.

5. Add the remaining sugar (2 cups) and vanilla, beat well.

6. Add eggs, one at a time, beating well after each addition.

7. Add dry flour mixture and milk alternately, beating on low speed after each addition.

8. Place berries in cake pan.

9. Pour batter over the berries and lightly swirl with a spoon.

10. Lightly tap the cake pan on the counter until the batter has spread in the entire pan.

11. Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

12. Cool for 10 minutes before removing cake from pans.

When cake is completely cool, stack layers and ice the cake with buttercream icing.

Visit the “related blog post” link above to see more photos and print a pdf of this recipe.

15 Comments

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jm903b on 9.2.2010

I just made this cake, I’m waiting for it to cool right now so I can frost it… I got to tast a bit of it that stuck to the bottom (just a little bit) and it was DELICIOUS! I think my pans were actually 9 inch so it seems like I should’ve used more berries, it didn’t fill the bottom of the pan like her blog shows, but I think it’ll still do the job! I’m looking for a buttercream frosting recipe right now so I can get it frosted. I’ll be back to review tonight after my my daughter’s birthday party!

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rtcash on 8.30.2010

I love blackberries! can’t wait to make this! thanks for sharing

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madefromscratch on 8.25.2010

Would these bake up ok as cupcakes? My son’s birthday is on Sunday and these sound delish!

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Cathy on 9.9.2009

When my youngest son turned one we had recently moved to Oregon from So Cal and were enamoured with blackberries so we made a blackberry pie for his birthday. As you can imagine he was covered in the stuff and it becam part of the family lore. He turned 17 yesterday and I made your cake to pay homage to the blackberry legacy …and butter :). It got the seal of approval at my house. It’s going in the recipe box.

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kathyingreendale on 8.4.2009

My husband planted blackberry bushes last year….now I’m hoping that I’ll get enough berries next year to make this cake! It looks delicious!

3 Reviews

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pukingpastilles on 8.29.2010

Excellent cake! Mine did not cave in (and I’m really bad at baking – if it is possible to ruin it, I will). We had company over and everyone loved it! The blackberries are a perfect blend with the amazingly simple cake. I also used sodarnhappy’s buttercream and it was phenomenal.

Mine did stick to the pan (only some the blackberries) but they came out much better from my more expensive pans than the old crappy one. Also, it was a good excuse to eat the cake that stuck to the pan right away! It is SO good straight out of the oven, no icing.

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gotnutella on 5.24.2010

I made this cake for a baby shower and it was wonderful! I only did two layers so the cook time was increased significantly. The cake was a lot like a pound cake; very dense. I thought the fruit worked beautifully on the bottom of the cake pans. Delicious!

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jbfanguy on 5.17.2010

This cake was decent but it caved in the middle. Also, as much as I greased the cake pan–it stuck to the cake. If I make this again–I will mix in the berries in the batter and then bake it that way. I’d also increase the pudding powder. I could barely taste the lemon in it.

This wasn’t anything I’d make regularly to serve.

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