Back in July and August our blackberries eventually came into season. I made a whole lot of jam, jellies and desserts making use of clean blackberries. I also invested some time freezing some of my berries so that I could use them this fall.

This recipe was presented to me a couple of years in the past by a great good friend of mine. You can use fresh or frozen blackberries to make this deliciously moist blackberry cake.Suggestion: If you will not have buttermilk on hand, you can try this cheater tip to make your own substitute. Fill up a glass measuring cup with milk so that it really is just shy of the 1 cup line. Include in 1 tablespoon of lemon juice and allow it sit for approximately five minutes. Measure out what you will need for your recipe and discard the rest.

Blackberry Buttermilk Cake Recipe

one cup blackberries (clean or effectively-drained frozen berries)
two cups all-function flour, divided
1/2 cup butter, softened (not margarine)
1 cup granulated sugar
2 eggs
one teaspoon baking soda
one teaspoon ground cinnamon
1 teaspoon ground nutmeg
one/2 teaspoon salt
one/4 teaspoon ground cloves
1/4 teaspoon allspice
three/four cup buttermilk

Toss blackberries with two tablespoons all-purpose flour, set apart. In mixing bowl, cream the butter and granulated sugar collectively and then add in the eggs. Beat the batter well. Incorporate baking soda, cinnamon, nutmeg, salt, ground cloves, allspice and the remaining flour. Include this combination to your creamed mixture, alternately with buttermilk. Fold in the blackberries.

Pour into a greased and floured 9″ square baking pan. Bake in a preheated 350 degree oven for 45-fifty minutes or until finally cake is accomplished. Awesome on wire rack.

Serve with whipped cream, vanilla ice cream or a scoop of vanilla yogurt if sought after.