I REMEMBER going blackberry 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 recipe with her mom, and it's been passed down for five generations now. -Diana Martin, Moundsville, West Virginia

Allrecipes Member

Recipe Summary test

15 mins
45 mins
1 hr
9 servings


Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Toss blackberries with 2 tablespoons of flour; set aside. In a mixing bowl, cream butter and sugar. Add eggs; beat well. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining flour; add to creamed mixture alternately with buttermilk. Fold in blackberries. Pour into a greased and floured 9-in. square baking pan. Bake at 350 degrees F for 45-50 minutes or until the cake tests done. Cool on a wire rack. Serve with whipped cream if desired.


Nutrition Facts

355 calories; protein 5.6g; carbohydrates 46.7g; fat 16.8g; cholesterol 87.4mg; sodium 363.5mg. Full Nutrition

Reviews (14)

Rating: 5 stars
Very very good cake! I lost my recipe to a cake very similar to this cake and tried this one except the recipe I had include adding a cim./sugar mixture on the batter before cooking the cake. I would suggust doing this because this is not a sweet cake. Read More
Rating: 4 stars
This cake wasn't difficult at all to put together. I didn't have allspice, so I omitted it from the recipe. I cut back on the spice just a bit, just to not overpower the younger kids and the husband. This cake smells wonderful when baking. Fruity and spicy. I want to try it again once it's cooled to give a more honest assessment. This is a tasty cake, let me tell you. Read More
Rating: 4 stars
Basically a very delicious cake. I rated it 4 because I made a few changes for the better. I increased the blackberries to 2 cups. Duck eggs instead of chicken eggs. Whole wheat flour. Only cinnamon and nutmeg. Added lemon juice to 1 % milk. Used 1/2 splenda and 1/2 raw sugar. Baked it in around fluted pan. It turned out moist, light, not too sweet and so delicious! This will be a fave around here. Read More
Rating: 3 stars
Very good, like a solid coffee cake. Definitely not overly-sweet, but I liked it that way, and with a dollop of unsweetened, freshly-whipped cream on top, it makes a fantastic weeknight dessert. Read More
Rating: 4 stars
This turned out so yummy! I didn't have all of the spices, so I used cinnamon and allspice. I added about 1/4 cup brown sugar and a tablespoon or so of lemon juice as well. I didn't have buttermilk either, so I added a table spoon or so of lemon juice to the 3/4 cups milk until the milk soured instead. I only have round cake pans, so I baked it in a bundt pan for 35 minutes. This is such a perfect coffee cake, the taste of the cake is subtle so the berries really pop. I served the cake with a dusting of confectioners sugar and whipped cream Read More
Rating: 5 stars
This recipe is great! I added to it by sprinkling raw sugar and cinnamon on top before baking, but not sure it was absolutely needed. I also baked in an 8" pan...so increased the temperature to 375 for the first 25 minutes. Perfectly moist, yet springy to keep the thickness! YUM! Read More
Rating: 2 stars
My cake was very dry. I don't know what happened. I don't think I will try it again as no one is eating it, probably because of the dryness. Read More
Rating: 4 stars
Although all the blackberries sunk to the bottom, this turned out really nice. Great with a blob of whipped cream, and a steaming hot cup of tea. Thanks! Read More
Rating: 4 stars
This was really good. I used half brown and half white sugar and it still rose high and had great texture! I didn't add the allspice (truthfully, I didn't understand why it was in there when allspice is just nutmeg, cinnamon and cloves..which are already in this recipe). Just my personal preference- I think there was too much cake and not enough berries so next time I'll either increase the amount of berries or reduce the cake recipe by half. I also think this would be wonderful if you subsitute the fat with applesauce and used blueberries in place of the black berries! Read More