Reviewed: Aug. 24, 2011

I only had about a cup of fresh blackberries, so I threw in a couple handfulls of frozen blueberries. Oh, my - this is so easy and so yummy!! Definitely a keeper!!

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Reviewer:

Loretta

Reviewed: Dec. 8, 2010

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.

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Reviewer:

cardamon

Cooking Level: Expert

Living In: Port Alberni, British Columbia, Canada

Reviewed: Jul. 23, 2010

Very Good. Reminded me more of a Blackberry Coffeecake. I followed recipe and turned out great.

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Reviewer:

ZOOB202

Reviewed: Jun. 20, 2010

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.

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Reviewer:

GOLDENS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Jun. 14, 2010

my grandma used to make a cake like this and i havent tried it yet but i hope its like hers. whats wierd is i am from moundsville, wv must be a local thing.

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Reviewer:

marianne

Reviewed: Jun. 10, 2010

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!

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Reviewer:

mamamint

Cooking Level: Intermediate

Living In: Cedar, Michigan, USA

Reviewed: Aug. 9, 2009

This is a delicious cake. You can really taste the blackberries and not a bunch of sugar! Yum....

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Reviewer:

ginodominicsmom

Reviewed: Aug. 8, 2009

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

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Reviewer:

Bex;)G

Reviewed: Sep. 8, 2008

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!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jul. 12, 2008

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.

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7 users found this review helpful