The other day, my 8 year old son, Roy, excitedly grabbed his pail and ran outside to collect blackberries. We have blackberry bushes surrounding our vegetable garden and at the edge of our woods. A few minutes later he came back inside and showed me his full pail. “Try one.” he said. I did, and they were delicious. Blackberries are great on their own, on top of hot or cold cereal and in crumbles, tarts and cakes. Soooooo Heather whipped up a dessert in no time at all. She did add fresh mulberries from some of our mulberry trees. It turned out great!
Enjoy this Old-Fashioned Blackberry & Mulberry Cake. (Recipe adapted and modified from Favorite Recipes of the Michigan 4-H Family)
Ingredients
2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
dash of allspice
3 tablespoons plain yogurt
3 tablespoons butter, cut it in
1/4 cup honey
2 eggs, beaten
1 cup coarsely chopped walnuts
1 teaspoon vanilla extract
4 ounces applesauce
1/3 cup brown sugar
3 cups blackberries
1 cup mulberries
Directions
Sift flour, baking soda, salt, cinnamon and allspice in a bowl. Cut in butter. Add honey, eggs, walnuts, vanilla, yogurt, brown sugar and applesauce. Mix well. Stir in blackberries and mulberries.
Spread batter in greased 9×13-inch cake pan. Bake at 350 degrees F for 35 to 45 minutes or until cake tests done.
Serve and enjoy.
