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Add the eggs, butter, buttermilk and blackberries and beat 1 minute with a mixer on medium speed. Stir in the baking soda, pecans and raisins (if using). Pour the batter in a greased and floured bundt pan. Bake at 350 degrees for 55-60 minutes or until the cake tests for doneness.
Directions. 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.
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.
You can use any berries. It also makes good syrup. Let sauce cool before filling your cake. Mix blackberries, confectioners’ sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, stirring constantly, until sauce is heated through and thickened, about 1 minute.
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