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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.

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Anyone else have any produce to send my way?

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Blackberry Buttermilk Breakfast Cake

Adapted from Roasted Cherry Buttermilk Breakfast Cake – Seasons and Suppers

Ingredients

  • 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.

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32 Responses to "Blackberry Buttermilk Breakfast Cake"
  1. thebrookcook says:

    YUM!! I made a similar “pancake” with blueberries…. I will have to make this next!! Beautiful & delicious 🙂

  2. seasonssuppers says:

    Love this! And also love that you cooked it in a skillet 🙂 Beautiful and I hope it made a perfect breakfast.

  3. cheri says:

    We have some blackberries that are looking pretty ripe growing up and down our driveway, now I have a plan, thanks!

  4. I love anything with blackberries, my favorite berry, Looks delicious.

  5. Blackberries are prevalent in my area and are showing up. This looks perfect. I do love breakfast food any time of the day!

  6. Ngan R. says:

    Oh, this looks delicious!

  7. Kaila511 says:

    Your meal looks delicious, but I think it’s the cutest that your friends all share items they grow too! Have a wonderful weekend. 🙂

  8. Leigh Ann says:

    Love this time of year with all of the fresh produce. Looks amazing!

  9. Scarlett says:

    Oh, I keep hoping for friends or neighbours who would share their garden bounty, since all I have is one tomato plant in a pot on the back deck. 🙂 This looks delicious and I know my family would enjoy it, so I’m planning to make it this weekend. Thanks for sharing!

  10. sarahgiebens says:

    I love this cake! It looks great 😀
    So kind of your friends to bring you things to cook with 🙂
    Happy Fiesta Friday!

  11. How absolutely perfect and gorgeous is this?! I’ll definitely need to make this before the summer’s out… Who can I have over for brunch so I don’t feel like a pig consuming this whole thing? Loooove that it’s made in a skillet!

  12. FireBonnet says:

    I love your comment about your garden being a buffet for the wildlife! Hilarious. It’s awesome though to have friends who supply you with fresh ingredients. This looks so yummy! I love blackberries… my mouth is watering. Happy Fiesta Friday!

  13. chefjulianna says:

    Yum! My mom just sent me a bucket of blackberries! Now I know what to make! 😀

  14. Yum, yum, yum! Thanks so much for sharing this at FF! 🙂

  15. saucygander says:

    Alas, I live in an apartment without a balcony, no produce from me. Isn’t Seasons and Suppers a beautiful, down to earth blog? Lovely breakfast cake, thank you for sharing it with this week’s Fiesta Friday!

  16. Oh yum, wouldnt mind waking up to that breakfast! Just gorgeous 🙂

  17. Michelle says:

    cake for breakfast?! count me in!! looks awesome

  18. Beautiful cake,,,,Happy FF

  19. awesomelyoz says:

    You had me at blackberry – totally saved this recipe it looks GLORIOUS! Will be trying it out 🙂 Thanks for sharing and have a great one MB! -Iva

  20. Arl's World says:

    Breakfast cake is always good …add blackberries or blueberries …yummy! This looks delicious. 🙂

  21. Looks yummy! Like the idea of a cake for breakfast! Different from a pancake!

  22. dishofdailylife says:

    This looks so good! Just wanted to let you know you were featured this week at A Dish of Daily Life on Foodie Fridays! Thanks for linking up with us last week…I am definitely saving your recipe…it looks delicious!

  23. Yumm –
    We’ve just had blackberry cheesecake for desert, but there are loads more berries in the garden – think we’ll have to try this next!
    Emma 🙂

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