Buttermilk Blackberry Cake recipe

               
Ingredients:

4 ¾ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
1 cup butter or margarine
4 eggs
1 cup buttermilk
1 teaspoon vanilla flavoring
2 cups frozen or fresh unsweetened blackberries
1 ½ cups powdered sugar sifted
1 Tablespoon milk

Method:
Prepare a 10 inch fluted tube pan by lightly greasing and flouring it and then set aside until needed.
Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside until needed.
Preheat the oven to 350 degrees Fahrenheit.
Using a large mixing bowl you will add the sugar and butter or margarine until smooth and creamy. Add the eggs one at a time while beating well after each egg.
Combine the buttermilk and the vanilla flavoring to blend well. Gradually stir in the dry mixture while alternating by gradually adding the creamed mixture. Beat well after adding each and then fold in the thawed frozen or fresh blackberries.
Spread this batter into the prepared 10 inch fluted tube pan and then bake for about 75 minutes in the preheated oven. Remove from heat and allow the tube pan to cool for about 10 minutes. Remove pan by inverting the cake onto a wire rack and allow the cake to completely become cool.
Sift the powdered sugar to prevent lumps and then add just enough milk to create a mixture that is easy to drizzle. Drizzle this icing over the top of the cake. Place in the refrigerator to chill overnight or for at least a few hours before cutting and serving.

I hope you enjoy !