The only Blackberry Cake I've ever made used blackberry jam. It was pretty good, too. If you want me to post that, just let me know.

Teresa

Blackberry Raisin Cake
2 cups sugar
1 cup fresh blackberries
4 cups self raising flour
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup butter
2 cups buttermilk
1 cup raisins
1 teaspoon ground cinnamon

Preheat oven to 180°C. Grease and flour three 20cm round cake layer tins. Combine the sugar, 3 1/2 cups of the flour, ground nutmeg, ground cloves, ground cinnamon and the butter. Stir in the buttermilk. Toss the blackberries and raisins with the remaining 1/2 cup of flour to coat. Mix in the blackberries and the raisins into the batter and stir until evenly distributed. Pour batter into the prepared tins. Bake for 25-35 minutes or until a skewer inserted near the centre of the cakes comes out clean.

Blackberry Snack Cake
4 tablespoons butter
3/4 cup self raising flour
3/4 cup sugar
pinch salt
1/2 cup evaporated milk
1 1/2-2 cups blackberries
2 tablespoons brown sugar

Melt butter in an 20cm square cake tin in a preheated 160°C oven. Combine flour, sugar, salt, and milk in a small bowl and whisk until smooth. Pour batter over the melted butter, top with the blackberries, then sprinkle the brown sugar evenly over the top. Bake for 45-55 minutes, until browned.

Blackberry Jam Cake
1 cup butter, room temperature
2 cups sugar
5 eggs, separated
1 cup milk
1/2 teaspoon vanilla or almond essence
2 cups blackberry jam
3 cups self raising flour
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
1 cup almonds or pecans
1 cup raisins
icing sugar or vanilla icing
fresh blackberries

Preheat the oven to 160C. Cream butter with sugar until light and fluffy. Lightly beat the egg yolks then add the milk and vanilla, whisking well to combine. Stir in the jam. Combine the flour, allspice, cloves and cinnamon. Stir until well blended. Add the milk mixture to the butter-sugar mixture, alternating with the dry ingredients 4-6 times. Do not over mix. Gently add the nuts and raisins. Beat the egg whites and fold into the batter. Pour into a greased cake pans and bake for 50-60 minutes. Remove and place on a wire rack to cool, 5-10 minutes, then remove from pans to cool completely. Using a sifter, sift a sprinkling of icing sugar over top or frost with vanilla icing. Top decoratively with a few fresh blackberries.

Not tried & true but there are a few blackberry cake recipes at the site below.

Here is a link that might be useful: Blackberry & Raspberry recipes

Everything I have ever made from Joy of Baking has been wonderful so I have no doubt this will be also.

Here is a link that might be useful: Joy of Baking Blackberry Cale

This is a little late, but it is a very good cake. I make it with blueberries, raspberries, and blackberries; but it would be just as good with all blackberries.

Mixed Berry Cake
Williams Sanoma

2 ¼ c. flour
1 T. Chambord
½ tsp. Soda
5 eggs
½ tsp. Salt
2/3 c. sour cream
12 T. butter
1 ½ c. mixed berries
2 ¼ c. sugar

Beat butter until creamy. Add sugar and beat until light and fluffy, about 5 min. Add the Chambord. Add the eggs, one at a time. Add the dry ingredents, alternating with the sour cream. Fold in the berries. Bake in a greased and floured Bundt pan at 350 for 1 hour.
Brush glaze on warm cake.
Glaze: Combine 1/3 c. water and 2/3 c. sugar. Boil for 2 min. Remove from heat and stir in 1 T. Chambord.

Thanks all for the recipes. Teresa, if you get a chance to post that recipe I would like it also!

I ended up making a spice cake with blackberry filling which she liked very much. I thought it was just ho-hum but she liked it, and that was what was important.

We still have tons of blackberries and I would like to try several different cakes before the season is up. These all sound so good . . .if I don't get to try them this year I'll try next year (or maybe mid-winter with some frozen berries).

Here's another one I found, which I haven't yet got round to putting on the computer. It comes from a cookbook put out by the Licensed Practical Nurse Association of Illinois in 1966 (a gem of a book which I received recently as a White Elephant through this forum):

Blackberry Cake
2 cups sugar
1 cup berries
2 1/2 cups flour
1/2 cup buttermilk
1 cup nut meats
1 teaspoon soda
1 teaspoon nutmeg
1 teaspoon cinnamon
4 eggs
1 tablespoon cocoa

Cream butter and sugar. Add eggs and milk then dry ingredients. Add berries and mix thoroughly. Bake in 475 degree oven for 25 to 30 minutes or until done.

Oh I'd make Ann T's Raspberry Cake, and sub the blackberries. It's yummy. I spread a quick chocolate ganache over the top.

Raspberry Cake~AnnT
1985 Canadian Living Magazine

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 cup raspberries
. Heat Oven to 350°F
In a bowl Sift flour, baking powder, soda and salt.
In another bowl Beat butter and sugar until creamy and add eggs. Beat
well.
Add vanilla.
Mix in flour and add sour cream. Fold in Raspberries.
Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until
done.

I've posted this recipe before; it was originally introduced as Blackberry Cake. Sunset Magazine dubbed it "Cake of a Thousand Faces" because you can use almost every fruit -- fresh, frozen or canned -- and it still comes out good. I made a recipe for Italian Plum Torte that was this same base recipe, only with a squirt of Lemon juice over the top, then sprinkled with cinnamon sugar before baking.... and I've had this recipe for "a million years". Any way, here is "Blackberry Cake" aka "Cake of a Thousand Faces":

Cake of a Thousand Faces

Prep & cook time : About 10 minutes to mix;
1 hour to bake at 350º
Notes : Use any juicy berry (except strawberries), pitted
cherries, strong-flavored apples, Pears, whatever
Makes: 8 servings

Ingrediants : 1/2+ cup butter, cut into chunks
1+ cup all purpose flour
1 cup plus 1 Tblsp. granulated sugar
1 tsp. baking powder
2 large eggs
1 cup fresh or frozen unsugared fruit
1 Tblsp. powdered sugar

1. Butter and dust with flour a 9 inch cake pan with removable rim.

2. In a bowl, combine 1 c. sugar and 1/2 c. butter; slowly beat to blend, then on high until well mixed.

3. Add 1 c. flour, baking powder, and eggs. Stir to combine, then beat on high until the stiff batter is well blended.

4. Scrape batter into cake pan and spread to smooth.

5. Scatter fruit evenly over batter. Sprinkle fruit with 1 Tblsp. granulated sugar, (plus any spices you may want.)

6. Bake on center rack of oven just until cake begins to pull away from sides of pan, about 55-60 minutes. Run a thin-blade knife around pan rim. Let cool at least 10 minutes, or, if making ahead, wrap cake airtight when cool and let stand at room temperature for up to 1 day.

7. Remove pan rim, dust with the powdered sugar, and cut into wedges. (Serving with ice cream is great!)

Sunset Magazine May, 1997