Best 4 Blackberry Bunt Cake Recipes
Indulge in the delightful flavors of a classic with our delectable Blackberry Bunt Cake. This moist and tender cake is studded with plump, juicy blackberries, offering a burst of sweetness in every bite. Topped with a luscious glaze, this cake is a perfect balance of tart and sweet.
In addition to the classic Blackberry Bunt Cake recipe, we also offer variations to suit your taste preferences and dietary needs. For a decadent treat, try our Cream Cheese Blackberry Bunt Cake, which features a creamy and tangy cream cheese filling. If you prefer a gluten-free option, our Almond Flour Blackberry Bunt Cake is a delicious choice, offering a moist and flavorful cake that's perfect for those with gluten sensitivities.
For those who love the combination of chocolate and berries, our Chocolate Blackberry Bundt Cake is a must-try. This rich and decadent cake is made with cocoa powder and studded with blackberries, creating a symphony of flavors that will satisfy your sweet tooth.
And for those who prefer a vegan option, our Vegan Blackberry Bundt Cake is a delightful treat. This moist and fluffy cake is made with plant-based ingredients, ensuring that everyone can enjoy the deliciousness of a blackberry bundt cake.
No matter which recipe you choose, our Blackberry Bunt Cakes are sure to be a hit. Whether you're looking for a classic dessert, a decadent indulgence, or a healthier option, we have a recipe that will satisfy your cravings. So preheat your oven and get ready to bake a delicious and unforgettable Blackberry Bunt Cake today!
BLACKBERRY WINE CAKE II
An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan.
Provided by EYEPEAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
- To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 41.8 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 242.5 mg, Sugar 33.7 g
BLACKBERRY UPSIDE DOWN CAKE
Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!
Provided by PamelaP
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g
BLACKBERRY BUNT CAKE
A dear friend from church gave this to me after I had gone blackberry picking. We were living in the Seattle Wa. area at the time and they grew wild all along the roads.
Provided by Elaniemay
Categories Breakfast
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease and lightly flour a 10 inches bunt pan.
- Combine dry ingredients.
- In a mixer beat butter for about 30 sec.
- Add sugar and vanilla and beat until fluffy.
- Add eggs 1 at a time, beating after each addition.
- Add dry ingredients and buttermilk alternately to beaten mixture until combined.
- Fold in blackberries.
- Turn batter into prepared pan.
- Bake at 350 for about 1 1/4 hours.
- Sift powdered sugar on top when cake is cooled.
GRANDMA'S BLACKBERRY CAKE
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312 calories, Fat 12g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 410mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- For a sweeter cake, use 1 1/2 cups of granulated sugar instead of 1 cup.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
- To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- For a neater appearance, use a piping bag to frost the cake.
- Garnish the cake with fresh blackberries before serving.
Conclusion:
Blackberry bunt cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture and sweet blackberry flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and festive cake, give blackberry bunt cake a try.
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