This blackberry cake stars on summer menus


Like sweet tea and fireflies, blackberries are a sure sign summer is on its way.

Home cook Cindy Ferguson makes this seasonal berry the star of her festive bundt cake. Use either fresh or frozen berries, accent the batter with real vanilla extract and serve it all atop a cake platter! See step-by-step photos of Cindy’s recipe plus thousands more from home cooks nationwide at:


2 c fresh or frozen blackberries

1 c white sugar


2 c flour, self rising

3 tbsp cornstarch

1 c butter, softened

1 1/2 c white sugar

8 egg yolks

2-3 tsp real vanilla extract

3/4 c milk

1/4 c heavy cream

Combine blackberries and sugar; set aside.

Grease and flour bundt pan. Sift together flour and cornstarch and set aside.

In a large bowl, cream together butter and sugar for cake until light and fluffy. Beat in egg yolks one at a time, then beat in the vanilla.

Beat in the flour mixture alternately with the milk and cream, mixing until incorporated.

Pour half of batter into bundt pan. Spoon blackberries onto batter. Cover the blackberry layer in the bundt pan with the remaining batter. Bake at 350F for approximately 1 hour.

Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.

Garnish serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired.

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