Like I mentioned in a previous entry, I’ve begun Operation: Cupboard Clean-Out to make moving apartments seem like less of a chore. This tactical maneouver isn’t only about cleaning out the cupboard….the freezer is fair game as well. Last summer I played a weekly game of tennis around a bramble of blackberry bushes and managed to pick and freeze a fair amount of the deep, dark berries. I’ve used the blackberries in smoothies, cakes, pancakes and fruit crumbles but it seemed like no matter how many berries I used, my freezer held an endless supply. I’m not complaining, mind you. I love blackberries and using them unseasonally in the wintertime makes the memories of summer that much sweeter. Tonight, to take a break from all the moving boxes I’m swimming in, I decided that I’d bake a little cake and maybe use up the rest of the frozen blackberries. And so with the extra space left over from a huge container of blackberries, in went a small pint of vanilla ice-cream to fill the gap. Mmmmm, warm blackberries covered in a light cake batter and then topped with a scoop of ice cream. Now, not only is my packing load lightened, but I can taste summer and it’s only March.
black(berry) bottom cake
3 c frozen blackberries
½ c plus 1 ½ T sugar
1 c flour
½ t baking soda
¼ t salt
¼ c margarine, softened
1 t vanilla
¼ c skim milk
¼ c plain yogurt
1. Lightly butter an 8×8 square pan. Add in the blackberries and toss with the 1 ½ teaspoon of sugar. Set aside.
2. In a mixing bowl, mix together the flour, baking soda and salt. Set aside.
3. In a larger mixing bowl, blend the margarine and the remaining sugar until fluffy. Add in the egg and vanilla and mix until smooth. Alternate adding in the flour with the milk and yogurt until the batter is encorporated. Pour over berries and smooth over with a spatula. Bake at 400° for 35 minutes or until a toothpick inserted in the centre comes out clean. Serve warm with vanilla ice-cream.
This sounds great! Blackberries are my favorite berry!
I’m a berry girl. And a Summer fruit person. So I’m ready for a taste of Summer.
I, too, have a stash of frozen berries in the freezer that I can use for this recipe. Mine are commercially frozen though…pooh!
Somehow, the thought of picking your own berries and freezing them, makes this recipe all the more worth while.
Sounds AWESOME!!!! ugh I can related about operation cleaning out before moving LOL
This sounds lovely – and super easy. I, too, have a bunch of berries still left that I hoarded all winter foolishly and am realizing new summer berries are just around the corner! We had this amazing patch last year by my house – super plump blackberries – I’ve never seen such big wild ones.
And, good luck with the move – I moved last March, and was just thanking my lucky stars that a year later I am still happy in my current rental.
Oh, I had one question – did you defrost the berries first before using them in this recipe?
rachel, blackberries are one of my favorites too! this cake is very yummy. tastes exactly like summer.
joanne, i’m sure this would be great with frozen mixed berries too!
ahhh, jenn, i can’t wait until op: clean-out is over and done with!!
maija, it is very easy and yes, i did use frozen berries! i didn’t defost them or anything.
Blackberries are my favorite too! This cake looks amazing (as do the baked beans and bread, which are on my list to cook next week). Where do you go to pick blackberries? They grew everywhere when I lived in Victoria, but I can’t find them here.
lydia, they really are everywhere! i guess it depends where you live…i live in strathcona and i can find them quite easily around traintracks, parks, industrial wastelands…etc.
we must be on the same wavelength. i made a blackberry pie this past weekend….using berries i’d picked at the end of the summer and froze. mmm, my favorite. they freeze well and are versatile for baking, for ice cream, for waffle/pancake toppings, or for eating w/ a little sugar sprinkled on top. i’m a berry girl for sure.
You’re probably busy getting settled in, but just had to drop by to say I made this cake last night. It came out perfectly and was a nice change to the more liquidy cobblers I’ve made. Last summer I searched & never found a good cobbler recipe where there’s an adequate topping to the berries. This might be it! It reminded me of my favorite summer dessert – a blueberry nectarine buckle (look for it on epicurious.com).
The only change I made was subbing sour cream for the yogurt, as that’s what I had on hand.
Koren, oops! yes it’s a cup…but a 1/4 cup not a half. good luck!
This cake looks so yummy, I plan on making it this weekend. The 1/2 margarine, is that a 1/2 cup?
Ice cream, cake and berries…my favorite combination! Will have to try this one soon. I’ve been digging on the blueberries and raspberries, but haven’t tried this summer’s blackberries yet.