I LOVE picking blackberries! There’s something about the threat of prickles that drives me to pick them by the bucketfuls, weekend after weekend, until all that is left is the unsuccessfully red and maroon berries that just didn’t quite make the cut, and a few missed black ones that turned too mushy from the rains. Although I know I should wear long sleeves and long pants and gloves, I don’t. So I always come away wounded with scrapes and punctures, the markings of a brave blackberry picking soldier. Or so I tell myself. I have yet to actually fall into a blackberry bush but I have had childhood comrades befall that unfortunate mishap. Picking blackberries is for the strong and sure-footed.
Blackberries were a main food source for the First Nations and have a variety of medicinal uses. Blackberry juice was used to treat mouth and eye infections and a tea can be used from the leaves to treat vomiting or aid digestion, which I have done. I have a small store of dried blackberry leaves in my cupboard right now. Blackberries are rich in antioxidant Vitamins A and C.
I came across this recipe a couple years ago when I was looking for something different to do with my blackberries. I actually found it here. It belongs to the Eagle’s Nest Bed and Breakfast in Langley, Washington. Grandma’s blackberry pie move over! The flavours and textures of blackberries, coconut, almond flavouring, nutmeg and walnuts will be a harmonious symphony in any dessert lover’s tummy, and make this my favorite blackberry dessert by far! When asked at snack time today how the kids liked it they replied, “It’s really good!” and each of them left me a fork-scraped-clean plate and asked for seconds. Enjoy!
Wild Blackberry Coffee Cake
| 2 cups sifted all-purpose flour 1/2 cup sugar 1/4 tsp. salt 2 tsp baking powder 1/4 cup melted butter or margarine 1 cup milk 1 large egg 1/2 tsp. almond flavoring 1/4 tsp ground nutmeg 2 cups fresh or frozen wild blackberries 1/3 cup brown sugar 1/3 cup chopped walnuts 1/3 cup shredded coconut Glaze: 1/2 cup confectioners sugar Directions: Preheat oven to 375 degrees. Grease a 9 inch fluted pastry pan and set aside. Combine all dry ingredients in a bowl. Add melted butter, egg, milk, almond extract and beat until smooth. Spread 2/3 of the mixture on the bottom of the pastry pan. Sprinkle the shredded coconut across the top. Scatter 1 cup of the blackberries over the coconut. Press the berries lightly into the top of the batter. Pour the remaining batter on top of the cake and smooth out toward the edges. (Note there will not be enough to cover the entire cake.) Scatter remaining berries over the top. Scatter with the brown sugar. Top with chopped walnuts. Bake on center rack in the oven for 40 to 45 minutes or until tests done with toothpick. Cake will take longer if frozen berries are used. Cool. Mix glaze and drizzle over top in a spiral swirl starting from center and working out. Garnish cake with berry leaves. Serves 8. |
Related posts:
- Foodie Fridays: Ice Cream Cake
- Foodie Fridays: Simple Pleasures
- Foodie Fridays: Fresh Strawberry Pie
- Foodie Fridays: Vegan Fudge Brownies
- Foodie Fridays: A Beltane Wild Edibles Salad
Tags: dessert, Foodie Fridays
Wow–that loosk absolutely incredible. I can’t wait to whip that one up from my tribe real soon…
Thanks for sharing.
Hope you’ll swing on by and link up to Friday Feasts with this tempting treat. Love the summer fruits.
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