Vanilla Blackberry Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
• Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
• Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
• Pour batter over blackberry mixture in the 9-inch cake pan.
• Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Steps:

• Combine the flour, brown sugar, lemon zest, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
• In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
• Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Beat white sugar and shortening together in a bowl using an electric mixer until creamy; add eggs and mix well. Mix cinnamon, cloves, and vanilla extract into creamed butter mixture.
• Whisk buttermilk and baking soda together in a separate bowl; stir into creamed butter mixture until thoroughly mixed. Slowly stir flour into butter-buttermilk mixture until batter is smooth; fold in blackberries. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Cool in the pan for 10 minutes before removing to a serving plate.
• Combine brown sugar, evaporated milk, and butter in a saucepan; cook and stir mixture over medium heat until a small amount of brown sugar mixture dropped into cold water forms a soft ball. Remove saucepan from heat and stir in vanilla extract. Beat by hand until icing is thick. Spread icing quickly over top and sides of cake.

Steps:

• Make blackberry jam:
• Mash blackberries with sugar using a potato masher or fork in a 3- to 4-quart heavy saucepan. Cook over moderately high heat, stirring occasionally, until slightly thickened, about 7 minutes. Stir in lemon juice, then force through a sieve into a bowl, discarding seeds. Chill jam, its surface covered with wax paper, until softly set, at least 15 minutes.
• Make cake:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Pulse walnuts with 1/2 cup granulated sugar in a food processor until finely ground.
• Generously butter cake pans and put a rounded 1/3 cup nut mixture into each pan. Tilt each pan to coat bottom and sides with nut mixture, letting excess remain in bottom of pan.
• Sift together flour, baking soda, and salt in a bowl. Stir together buttermilk, orange zest and juice, and vanilla in a small bowl.
• Beat together butter (2 sticks), brown sugar, and remaining 1/2 cup granulated sugar in bowl of mixer with paddle attachment at medium-high speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low and add flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing just until batter is smooth. Divide batter among cake pans.
• Bake, switching position of pans halfway through baking, until a wooden pick or skewer inserted in centers of cakes comes out clean and edges begin to pull away from sides of pans, about 30 minutes. Cool in pans on racks 15 minutes, then run a thin knife around edge of each pan. Invert racks over pans, then flip cakes onto racks to cool completely, about 1 hour.
• Make buttercream:
• Put egg whites and salt in cleaned bowl of mixer.
• Bring brown sugar and water to a boil in a 1-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved, and washing down side of pan occasionally with a pastry brush dipped in water. When sugar syrup reaches a boil, start beating egg whites with whisk attachment at medium-high speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
• Meanwhile, put thermometer into sugar syrup and continue boiling until syrup reaches 238 to 242°F (soft ball stage). Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup down side of bowl into egg whites (avoid beaters), beating constantly.
• Continue to beat meringue, scraping down bowl once or twice with a rubber spatula, until meringue is cool to the touch, about 10 minutes. (It is important that meringue is properly cooled before proceeding.)
• With mixer at medium speed, gradually add butter to meringue 1 piece at a time, beating well after each addition and until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together as beating continues.) Add vanilla and beat 1 minute more.
• Assemble cake:
• Put 1 cake layer, nut side up, on a cake plate or platter. Spread 1 1/2 cups buttercream on top but not side, then top with another cake layer, nut side up. Spread top with 1 1/2 cups buttercream, then top with remaining layer, nut side up.
• Gently toss whole blackberries with jam in a large bowl. Arrange blackberries, stemmed sides down, on top of cake.

Steps:

• Grease and lightly flour a 10-inch tube pan.
• In a bowl, sift together the flour, baking powder, and salt; set aside.
• In a large mixing bowl, beat together the oil, sugar, and eggs, using an electric mixer on medium speed, for about 3 minutes or until light and thick.
• Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.
• Fold in the blueberries.
• Pour batter into the prepared tube pan.
• Bake in a 325 degree oven for 60-70 minutes or until pick comes out clean.
• Let cake cool in the pan for 1 hour.
• Remove from the pan and cool completely on a wire rack.
• To make the glaze: In the top of a double boiler, over barely simmering water, combine the sugar, cream, and vanilla.
• Stir mixture for about 2 minutes or until well blended.
• Pour into a glass measuring cup and cover until ready to use.
• When the cake is completely cooled--drizzle glaze over cake.
• Let glaze set for 1 hour before slicing and serving the cake.

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, 1/2 cup sugar, baking powder and salt in medium bowl.
• Stir in milk, vanilla and melted butter.
• Spread batter in greased 9 inch deep dish glass pie plate (or 10 x 6 baking dish).
• Scatter blackberries over the batter and sprinkle with remaining 1/2 cup sugar.
• Pour boiling water over berries, place dish in oven and bake for 25-30 minutes until top is golden brown.
• Serve with ice cream or whipped cream, if desired.
• I have also substituted Italian prune plums, peaches and raspberries for the blackberries- all are good!