old-fashioned fresh blackberry cake

How To Make old-fashioned fresh blackberry cake

• 1

  Preheat oven to 350 degrees
• 2

  Grease and flour bundt pan.
• 3

  Combine and mix together sour cream and buttermilk. Put this mixture to the side until ready to use.
• 4

  Cream sugar and butter.
• 5

  Add eggs, one at a time, beating well.
• 6

  Combine all dry ingredients (including spices). Add the dry ingredients alternately with sour cream/buttermilk mixture to the mixture.
• 7

  Fold in muddled blackberries.
• 8

  Pour into greased and floured bundt pan. Give the pan a light tap on the counter to remove any air bubbles.
• 9

  Bake 1 hour and 30 minutes, or until your tester comes out clean. (I use a wooden skewer, which works wonderfully). Remember that not all ovens bake exactly alike,so do not over bake. The tester should be clean but not have crumbs on it.
• 10

  I do not ice this cake, as my grandmother and mother did not. I do lightly dust confectioner sugar over the cake before serving at a dinner. If I am just baking for family, I do not add icing or confectioner sugar. It is delicious with a scoop or vanilla bean ice cream. This cake stores well in the refrigerator, and just becomes more moist over time.
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