Table of Contents
Cook 1-1/2 cups sugar with the cream. Melt the remaining 1/2 cup sugar and add to the cooked sugar and cream mixture. Cook until soft ball forms. Remove from heat and add the vanilla, butter and blackberry puree; beating well. Frost cooled cake and garnish with more blackberries.
Directions. 1 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. 2 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.
1 1 cup fresh blackberries. 2 2 cups all-purpose flour, divided. 3 1/2 cup butter, softened. 4 1 cup sugar. 5 2 large eggs, room temperature. 6 1 teaspoon baking soda. 7 1 teaspoon ground cinnamon. 8 1 teaspoon ground nutmeg. 9 1/2 teaspoon salt. 10 1/4 teaspoon ground cloves.
Add berries; mix until blended well. Pour into greased and floured 9×13-inch pan. Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes. Allow cake to cool completely.
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