Cooking web notes

Back in July and August our blackberries finally came into season. I made a lot of jam, jellies and desserts using fresh blackberries. I also spent some time freezing some of my berries so that I could use them this fall.

This recipe was given to me a few years ago by a good friend of mine. You can use fresh or frozen blackberries to make this deliciously moist blackberry cake.

Buttermilk Blackberry Cake Recipe

1 cup blackberries (fresh or well-drained frozen berries)
2 cups all-purpose flour, divided
1/2 cup butter, softened (not margarine)
1 cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3/4 cup buttermilk

Toss blackberries with 2 tablespoons all-purpose flour, set aside. In mixing bowl, cream butter and granulated sugar. Add eggs; beat well. Combine baking soda, cinnamon, nutmeg, salt, ground cloves, allspice and remaining flour. Add this mixture 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 45-50 minutes or until cake is done. Cool on wire rack. Serve with whipped cream, vanilla ice cream or a scoop of vanilla yogurt if desired.