I know it’s July when the blackberries on our meadow walk are ready for picking. For about a month, we gorge ourselves with its purple-black jeweled flesh. The picking experience becomes a form of meditation: there are thorns, ouch!, but that constant danger steadies my hand and my breathing and I become utterly focused for 20-30 minutes on snaking my fingers just so through the jagged maze to snag that perfect, gleaming one.
Usually, these beauties go straight into our mouths for the next day or perhaps in a bowl with a dollop of yogurt and a drizzle of maple syrup.
But, when you’ve had your fill of them straight, you might be inclined to try something slightly different, but still ridiculously simple and sublime. Any berry will do that you happen to have in abundance. Peaches would be equally amazing.
Inspired & adapted from: New York Times Cooking & King Arthur Flour Baking.
-Christy Yates, Associate Director
Bucks Bend Berry Spoon Cake
Ingredients:
2-3 cups fresh berries or other fresh fruit
1/2 cup of butter or coconut oil (melted)
2 T maple syrup
lemon zest & juice
1/2 cup all purpose flour (or GF flour)
1/2 cup almond flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon table salt
1/4 cup milk, whole or alternative milk
1 large egg (optional)
Instructions:
1) Preheat oven to 400. Stick 10’’ cast iron skillet (or similar dish) with butter/oil into oven to melt.
2) Using your hands or the back of a fork, mash the fruit to release all its juices and stir in the maple syrup, some lemon zest and squeeze of lemon juice. Set aside.
3) To make the batter: In a large bowl, whisk together the sugar, flours, baking powder, and salt.
4) In a small bowl or liquid measuring cup, whisk together the milk & egg (if using).
5) Once the butter/oil has melted, swirl it around in the baking dish so it coats the sides, then pour it into the flour mixture and stir with a spatula to thoroughly combine.
6) Add the milk mixture and whisk well to incorporate.
7) Immediately transfer the batter to the warm buttered baking dish, then gently spoon the macerated fruit and its juice over the top. The fruit mixture should cover the batter almost entirely with a few bare spots peeking through.
8) To bake the cake: Bake until golden brown and puffed, 30 to 35 minutes.
9) Remove from the oven and serve warm. Top with whipped cream, ice cream or yogurt on each serving, if desired.
10) Storage information: Refrigerate any leftover spoon cake, covered, for up to four days.
Spoon cake with freshly picked blackberries and local peaches.