Blackberry Poke Cake

blackberry poke cake

Homemade buttermilk cake slathered with blackberry jam? Yes, please. Kitchen Tip: Shake the buttermilk before stirring it into the batter. 

Blackberry Poke Cake
Makes 10 to 12 servings
Write a review
  1. 2 1⁄4 cups all-purpose flour
  2. 1 cup sugar
  3. 2 teaspoons baking powder
  4. 1⁄4 teaspoon baking soda
  5. 1⁄4 teaspoon kosher salt
  6. 1 cup unsalted butter, melted
  7. 3⁄4 cup whole buttermilk
  8. 3 large eggs
  9. 1 teaspoon vanilla extract
  10. 1 cup blackberry preserves, divided
  11. 3 tablespoons water
  12. 4 cups sweetened whipped cream
  13. Garnish: fresh blackberries, torn fresh mint
  1. Preheat oven to 350°.Spray a 13x9-inch baking dish with baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry ingredients; add melted butter, buttermilk, eggs, and vanilla. Beat with a mixer at low speed until combined, about 2 minutes. Pour into prepared baking dish.
  3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool for 5 minutes. Using the handle of a wooden spoon, poke holes in warm cake.
  4. In a medium bowl, whisk together 3⁄4 cup preserves and 3 tablespoons water; pour over cake. Cover and refrigerate until chilled, about 4 hours.
  5. Spread whipped cream over cake. Drop remaining 1⁄4 cup preserves by teaspoonfuls over cake, swirling into cream. Garnish with blackberries and mint, if desired.
Taste of the South


    • Hi Barbara! You can try using File > Print in the upper left hand corner of your computer screen, rather than pushing the Print button on the page. This typically solves that problem.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.