Mama'S Blackberry Cake(Over 50 Years Old)
A classic blackberry cake with tender layers, bursting with fresh blackberries and vanilla flavor, perfect for family gatherings and summer dessert tables.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream together shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt. If using self-rising flour, omit baking powder and salt.
- Gradually add dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients, mixing after each addition.
- Gently fold in the blackberries.
- Pour batter into prepared cake pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
When creaming the shortening and sugar, ensure they are well combined to achieve a light texture in the cake. For a lighter version, substitute half of the shortening with unsweetened applesauce. You can also use fresh blackberries if available, but adjust sugar levels to taste as they may be less sweet than jarred ones. Remember to sift the flour to avoid lumps.
Serving Suggestions
This blackberry cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its flavors. It pairs beautifully with Apricot Whip Salad for a refreshing side dish. For a festive touch, consider serving it alongside Wedding Mints (Cream Cheese) during special occasions.
Storage & Reheating
Store any leftover blackberry cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To enjoy, simply bring it to room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Blackberry Cake(Over 50 Years Old) contains roughly 539 calories, with 9g protein, 105g carbohydrates, and 8g fat. It is an excellent source of calcium (29% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1075mg per serving (47% 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 remove excess moisture before folding them into the batter. This prevents the cake from becoming too wet and ensures that the blackberries maintain their shape.
What can I substitute for buttermilk?
If you don't have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it with milk to reach 1 cup. Let it sit for 5-10 minutes to curdle before using in the recipe.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking for an additional 5-10 minutes, checking frequently to avoid overbaking.
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).