Blackberry Buttermilk Cake

2 c. sugar
1 c. butter
4 eggs
4 3/4 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2 c. fresh or frozen unsweetened blackberries
1 1/2 c. sifted powdered sugar
1 tbsp. milk

In a mixer bowl cream together sugar and butter. Add eggs, one at a time, beating well after each.
Sift together flour, baking powder, baking soda and salt.
Combine buttermilk and vanilla.
Add the dry ingredients and the buttermilk mixture alternately to the creamed mixture, beating after each addition.
Fold in fresh or frozen blackberries.

Spread batter into a greased and floured 10″ fluted tube pan.
Bake in a 350 degree oven for 1 1/4 hours. Cool 10 minutes in pan.
Invert on wire rack; remove pan. Cool completely.
Combine powdered sugar and enough milk to make of drizzling consistency.
Drizzle the powdered sugar mixture over cake.
Makes 12 to 14 servings.

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