Have I told you how much I love fruit? Well, I do. So when a friend brought me 20 pints of freshly picked blackberries two weeks ago, I was in heaven.
Don't even ask me how they inquired 20 pints of blackberries. It's ridiculous, I know.
So far we've used them in smoothies, in yogurt and in this buckle. Blackberry buckle. I even packed up a piece for each of my girlfriends last Saturday when we had a road trip to Galena, IL for a girl's day.
Hey - I figured we'd be spending enough money that day, might as well, say some money on breakfast!
Good gravy, this breakfast cake (as I like to call it) was good. The blackberries got just mushy enough to melt into the cake and the crumb topping adds that crispy, crumbly, cinnamon texture.
And then about 4 days after I baked it, there was just a smudge of it left in the pan, and even though it was a little dried out, I put it in a bowl with a little milk poured over it......and.....ta da.....a whole new dish.
1/2 c. butter, softened
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1 1/2 c. sifted flour
1/2 c. milk
2 c. blackberries
Crumb topping: 1/2 c. sugar, 1/3 c. flour, 1/2 t. cinnamon and 1/4 c. cold butter, cubed
Cream together butter and sugar until fluffy. Add eggs. Sift together dry ingredients and slowly add to creamed mixture, alternating with milk. Fold in fruit. Spread in a greased 8x8 baking pan.
Combine crumb toppings, cutting in the cold butter until mixture is crumbly. Sprinkle on batter. Bake for 40-45 minutes at 375 degrees.
You know someone really has to stop me. I just read on Facebook that our local Hy-Vee (grocery store) was selling 1/2 pints of fresh raspberries for 99 cents each until they sold out, with a limit of 10 at check out.
I may just change my outfit after the first 10 and go back for another 10. The husband would be so embarrassed if he just heard me say that.
Please no one tell him.