I went to 3 Birds Berry Farm yesterday and picked a half gallon of black berries. I did not get there early enough for the raspberries. This just means I need to go back again, oh sad for me. As I was leaving the lady gave me a pamphlet on how to care for my berries…and a side mention of oh here’s a blackberry cake recipe that everyone’s said is delicious.
I used 1 pint or 2 cups of those lovely fresh picked berries of deliciousness and turned them into these…
Recipe from Hillside Acres, Staunton, Va
2 cups blackberries
1 cup sour cream (I used the less fat)
1 cup sugar
1 tsp. baking soda
3/4 tsp cinnamon (I used more, spices are guidelines for starting)
1 1/2 cup flour
Whisk together the sour cream, sugar and egg.
The recipe calls for using a greased 8×10 pan or glass dish… um cupcakes are always more delicious. So that’s what I used instead. They baked at 350 for 20ish minutes until the tops were slightly brown (the original recipe calls for a baking time of 30-40 minutes in case you care).
When they were cool I made cream cheese icing. Then placed a fresh black berry on each cupcake. Delicious I tell you. Delicious.
I made pesto, but I didn’t take any pictures of it (sorry).