The blackberries are coming ripe on Larry’s bushes outside the kitchen door. It’s best just to eat them warm from the sun right off the vine, but this week there were enough to put a blackberry cake in the oven when the kids were here. Add some barely sweetened whipped cream, a few extra berries and it’s just right.
BLACKBERRY CAKE
5 tab. canola oil
3/4 cup sugar
2 eggs
2/3 cup buttermilk*
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1 1/2 cup flour
2 cups of blackberries (save a few for garnish)
2/3 cup walnuts, chopped
Mix up the oil, sugar, eggs and buttermilk. Then stir in the baking powder, salt, vanilla and flour. Gently fold in the berries and nuts. Then scoop it into a 9″ or 10″ cake pan that has been sprayed with Pam. Bake it up at 350 degrees for about 45 minutes, until it is pretty and a bit browned on top.
*I use regular milk with a big splash of cider vinegar to replace the buttermilk. Let it sit 2 or 3 minutes to thicken and it will do the job.
Top with whipped cream and more berries for a pretty dessert. I like to toast the leftovers for breakfast the next morning… Hope you like it!
The Thankful Heart 