Blackberry Cake Recipe

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Photo by Lori Dunn
Fluffy frosting tops off this delicious Blackberry Cake.
35 min COOK TIME
25 min PREP TIME
8 servings SERVINGS


  • 2-1/3 cups sugar, divided
  • 1/3 cup lard
  • 3 eggs, beaten
  • 1 cup buttermilk
  • 1 cup blackberries
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 cup chopped nuts
  • 1 package (8 ounces) cream cheese
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • Preheat oven to 350 F. Grease and flour 9-by-13-inch cake pan; set aside.
  • In large bowl, cream 1-1⁄3 cups sugar with lard. Add eggs, buttermilk and blackberries, and stir to combine.
  • In another bowl, combine flour, baking soda, baking powder, cloves, allspice and cinnamon, and whisk to blend. Stir into creamed mixture, mixing well. Fold in nuts.
  • Pour batter into prepared cake pan. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan.
  • In large mixing bowl, mix remaining sugar and cream cheese with hand mixer until fluffy. Add whipped topping, and mix gently to combine. Spread on cooled cake. Find more nut-enriched recipes here: Nut Recipes for the Country Kitchen.

Juicy blackberries lend sweetness to this moist cake, topped with whipped cream cheese.