One of the many fabulous things about writing a food blog is that friends bring me lovely things from their gardens to cook with. Perhaps they all feel sorry for me because they know how hard I tried to grow things myself, but I gave up a couple of years ago. It was just too demoralizing to run the neighborhood buffet for the local deer, bunny, and squirrel population.
My friend’s son Ethan, who is a master gardener and arborist (as a middle-schooler), brought me green beans and cucumbers from his plot early in the summer. Come to think of it I really must share the recipe for that green bean and fig recipe I made with those beans. A few week’s later Finn, who I’ve known since he was born, (a day before my son) arrived at the door with tons of blueberries from his grandfather’s garden (honestly, I believe those disappeared before they had a chance to be requisitioned for baking.) Then a few days ago, another friend arrived with blackberries picked during an outing the with the little people he counsels at a local day camp.
On this lazy Sunday morning, I decided the blackberries needed a home in a buttermilk breakfast cake. Just the other day, I featured a Roasted Cherry Buttermilk Breakfast Cake in my July link love. from one of my favorite blogs – Seasons and Suppers. It seemed to me I could adapt Jennifer’s idea to showcase my blackberries… Oh my, yes… the buttermilk cake complemented the tart blackberries perfectly.
Anyone else have any produce to send my way?
Blackberry Buttermilk Breakfast Cake
Adapted from Roasted Cherry Buttermilk Breakfast Cake – Seasons and Suppers
- 1/2 cup butter
- 1 cup white sugar, DIVIDED
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 1/2 blackberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
DirectionsPreheat the oven to 350° F. Measure out 1 cup of white sugar and remove 2 Tbsp. to a small bowl. Set aside.Cream butter with remaining sugar (1 cup less the 2 Tbsp. you set aside) until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until well combined.In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk until well combined.
Place the blackberries in a separate bowl. Sprinkle the berries with 1 tablespoon of sugar, and the cornstarch. Toss to combine.
Spoon the batter into a buttered 9-inch round skillet, or 9×9 baking pan. Scatter the blackberries over the top of the batter. Sprinkle the remaining 2 tablespoons of sugar over the entire cake.
Bake for 45 minutes or until the top turns golden brown. Check with a toothpick for doneness.