Blackberry Cake Recipe

Blackberry Jam Cake

This traditional southern favorite cake is made with blackberry jam and spices.

25 min. prep time
16 servings
343 Ratings



2 cups firmly packed brown sugar
1 1/2 cups Land O Lakes® Butter, softened
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup sour cream
1/2 cup seedless blackberry jam or spreadable fruit preserves


1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk


Fresh blackberries, if desired


Heat oven to 350°F. Grease and flour 12-cup Bundt® pan.

Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy. Add 1 egg at a time, beating well after each addition.

Combine flour, baking powder, cinnamon and ginger in another bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until smooth and well mixed.

Spoon half of cake batter into prepared pan. Spoon jam over cake batter to within 1/4 inch from sides of pan; lightly swirl into batter with knife. Top with remaining cake batter, spreading evenly over top of jam. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl; mix well. Drizzle over cake. Serve cake with fresh blackberries, if desired.

Recipe Tip

For a flavor variation, use seedless raspberry jam.

Nutrition Facts (1 serving)

Calories: 440

Fat: 21g

Cholesterol: 130mg

Sodium: 240mg

Carbohydrates: 59g

Dietary Fiber: 1g

Protein: 5g

Recipe #13901©2007Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this tasty, moist cake yesterday & it's a hit! Very scrumptious if you like spice bundt cake. The only thing differently I will do in the future is add a dash of salt to the batter. Highly recommend!
this sounds like a good recipie, but i would like to change the sour cream for yougurt , how would that change the cake?
Test Kitchen Comment


The recipe has not been made using this substitution in our Test Kitchens. It seems like the cake would be just fine and I would suggest using the same amount of sour cream as is listed for the yogurt.
Posted August 15, 2011
This cake has an excellent buttery taste! However I cooked it in a stonewear bundt pan and even an hour of cooking left it raw in the middle so my recommendation would be to check doneness thoroughly before removing cake from oven

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