This old-fashioned dessert is berry, berry good

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.