Recipe: Black & Blue Spoon Cake combines blackberries, blueberries
This easy dessert makes the most of summer berries. Debbie Arrington
Wild blackberries grow near our house, but I rarely seem to collect enough to make something “all blackberry.” In this old-fashioned dessert, juicy blueberries complement my wild harvest – and offer a chance at word play: It’s Black & Blue Spoon Cake.
The almond flour and melted butter create a very soft, spoon-able cake embedded with all those berries. You could use all all-purpose flour (and less butter), but the texture is not quite the same.
(You could use all blackberries – or all blueberries, too. Other berries including strawberries also work.)
Black & Blue Spoon Cake
Makes 6 servings
Ingredients:
2 cups blackberries and/or blueberries, picked over
¼ to 1/3 cup sugar
1 tablespoon lemon juice
½ cup sugar
½ cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) butter, cut into pieces
¼ cup vanilla yogurt
1 large egg, lightly beaten
Instructions:
Preheat oven to 400 degrees F.
In a bowl, combine berries with ¼ to 1/3 cup sugar (use less for sweeter berries) and lemon juice. Lightly toss. Set aside so berries can release some juice.
In a large bowl, sift together remaining sugar, all-purpose flour, almond flour, baking powder and salt. Set aside.
Put butter in a 9-by-9-inch baking dish and place in warmed oven to melt, about 3 minutes. Remove dish from oven and swirl melted butter so it covers bottom of dish and sides. Then, pour melted butter into flour mixture; stir with a spatula.
Mix together yogurt and egg, then stir into the flour-butter mixture. When well combined, pour batter into the buttered dish.
Cover the top of the batter with the berries, spreading them evenly. Return dish to the oven and bake at 400 degrees for 30 minutes or until the top is golden and puffy.
Remove from oven. Let cool for a few minutes.
Serve warm with whipped cream or ice cream.
Comments
0 comments have been posted.Sacramento Digs Gardening to your inbox.
Food in My Back Yard (FIMBY) Series
FALL
Dec. 9: Soggy soil and what to do about it
Dec. 2: Plant artichokes now; enjoy for years to come
Nov. 25: It's late November, and your peach tree needs spraying
Nov. 18: What to do with all those fallen leaves?
Nov. 11: Prepare now for colder weather in the edible garden
Nov. 4: Plant a pea patch for you and your garden
Oct. 27: As citrus season begins, advice for backyard growers
Oct. 20: Change is in the autumn air
Oct. 13: We don't talk (enough) about beets
Oct. 6: Fava beans do double duty
Sept. 30: Seeds or transplants for cool-season veggies?
Sept. 23: How to prolong the fall tomato harvest
SUMMER
Sept. 16: Time to shut it down?
Sept. 9: How to get the most out of your pumpkin patch
Sept. 2: Summer-to-fall transition time for evaluation, planning
Aug. 26: To pick or not to pick those tomatoes?
Aug. 19: Put worms to work for you
Aug. 12: Grow food while saving water
Aug. 5: Enhance your food with edible flowers
July 29: Why won't my tomatoes turn red?
July 22: A squash plant has mosaic virus, and it's not pretty
July 15: Does this plant need water?
July 8: Tear out that sad plant or baby it? Midsummer decisions
July 1: How to grow summer salad greens
June 24: Weird stuff that's perfectly normal
SPRING
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
WINTER
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
Local News
Thanks to Our Sponsor!
Sites We Like
Garden checklist for week of Dec. 7
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, cyclamen, calendula, pansies and primroses.
* Keep poinsettias in a sunny, warm location. Water thoroughly. After the holidays, feed your plants monthly so they’ll bloom again next December.
* Rake and remove dead leaves and stems from dormant perennials.
* Rake and compost leaves from trees, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Clear gutters and storm drains.
* Prune dead or broken branches from trees.
* Plant bulbs at two week intervals to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Set out cool-weather annuals such as pansies, violas, primroses and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Bare-root season begins. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
Contact Us
Send us a gardening question, a post suggestion or information about an upcoming event. sacdigsgardening@gmail.com
Powered by California Local
