Blackberry Cake(West Virginia Favorite)
A moist, flavorful blackberry cake with a hint of cinnamon, perfect for family gatherings or afternoon tea, showcasing fresh berries and simple ingredients for a nostalgic treat.
Ingredients
Instructions
- Cream together margarine, sugar, eggs (one at a time), and berries (juice and all).
- Sift together flour, baking soda, and a little cinnamon.
- Mix the batter and pour into an 8 x 8-inch pan.
- Bake at 350°F for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine, and experiment with different types of berries if blackberries are not available. If you want a sweeter cake, substitute the powdered sugar with brown sugar as noted. Adding a pinch of nutmeg along with the cinnamon can enhance the spice profile.
Serving Suggestions
This blackberry cake is delightful on its own, but you can elevate it by serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Grandma Bradburn'S Coffee Cake for a sweet brunch spread. For a fun twist, try serving it alongside fresh fruit salad or a cup of tea.
Storage & Reheating
Store any leftover blackberry cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blackberry Cake(West Virginia Favorite) contains roughly 359 calories, with 4g protein, 43g carbohydrates, and 19g fat. It is a good source of vitamin C (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries in this recipe. Just make sure to thaw and drain them to avoid excess moisture in the batter. The flavor will still be delicious, and it’s a great option when fresh berries are out of season.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. This will help maintain moisture and bind the ingredients together while keeping the cake vegetarian-friendly.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes, checking frequently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).