That’s it.
What you see represents the last of our home grown blackberries. It was about 1 small bowl. There might be one or two to nibble here and there straight off the vine. But, there will be no blackberry jam this year. Each little batch of blackberries came in tiny bowl fulls.
Blackberry Cake
Makes 1 8×8 inch baking dish
1 cup butter, soft
1 1/2 cups sugar
3 eggs, jumbo
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups AP flour
1/2 cup semolina flour
1 scant cup ripe blackberries
Preheat oven to 350 degrees F and butter 8×8 inch baking dish.
Cream the butter and sugar in a large mixing bowl. Add eggs, vanilla and cinnamon. Whip until light and fluffy. Set aside.
In a small bowl, add all dry ingredients. Stir with a fork vigorously. Add to creamed ingredients and mix ingredients until just barely combined. Pour into baking dish. Spread gently with a spatula and top with blackberries. Bake in 350 degree F oven for 38-45 minutes.
Let cool for about 5 minutes. Then, glaze
Lemon Glaze
4 Tablespoons butter, melted
2 Tablespoons lemon juice, freshly squeezed
1 cup 10x sugar
Whisk until smooth and creamy. Drizzle over warm cake.
(If you want a skimpy zig-zag drizzle, cut the glaze recipe in half.)
Very sweet and rich, I suggested cutting some sugar and butter next time. But, no.
“Don’t you dare.”, I was told.
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