Blackberry tea cake

I found a bag of frozen blackberries in the freezer this evening.  They’d been there a while, and honestly they were a little freezer-burned.  But I figured what the hey, it was a chance to try a variation on my Berry Easy Muffins recipe.

Click on over there, if you’re interested at all–it’s a really easy recipe that uses baking mix (alias Bisquick or some other brand, or for really nice results, make your own!) (In fact, the heck with the pre-made processed lots-of-preservatives-for-endless-shelf-life ones, just make your own to begin with!), milk, egg, oil, and sugar, plus some fresh or frozen berries or cut up fruit.  Highly flexible, easy to vary.

Here’s what I did:

*****

Blackberry Tea Cake

Preheat oven to 400 degrees F.

In a bowl, mix:

  • 1 egg
  • 2/3 cup milk or water (or maybe yogurt? I did milk)
  • 1/4 cup neutral oil
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract

Add and mix just till blended:

  • 2 1/2 cups baking mix
  • 1/2 cup (or less, depending on sweetness of berries) sugar

Last thing, add 1 1/2 cups fresh or frozen blackberries. (If frozen, do not thaw them first.) Mix just till berries are incorporated.

Put batter into greased 9×9 baking dish. Bake at 400 degrees about 30 minutes. (Maybe a few minutes less if using fresh berries.)

*****

This was delicious.  (Okay, I could taste the freezer burn a little, but not much!) The little bit of vanilla and lemon gave the cake part really nice flavor; almond might have been nice too.  Because I make my own baking mix, I could make it with a lot of whole wheat flour, which flies pretty well around here.  Definitely, give this a shot!

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Posted on July 13, 2010, in recipe and tagged , , , . Bookmark the permalink. 4 Comments.

  1. Sounds very nice! We have wild blackberries dying to be picked (not very sweet), so I may just have to try this.

  2. Obviously, the sweeter the berry, the less sugar you’d want in the batter. I bet it would be nice with cranberries and orange zest, too…let me know how it comes out!

  3. Raspberries might be good – happen to have some (frozen from last summer) so…..
    Rhubarb maybe???

  4. Sounds like a great recipe…thanks for posting this.

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