I’m writing this recipe out for you while aboard a ferry, which is a first for me (though I won’t actually be able to publish until later because I have no wifi). I’ve never actually driven my car onto a ferry before and I must say, this is the way to travel. It is beautiful and really calm, plus you don’t have to sit by sweaty people, snoring people, or loud cell phone people. Here’s an “I’m on my first ferry ride” shot.
Also, a few snaps during the ride. By the way, I used my dear friend’s camera (thanks, Marisa!) which happens to be a Canon. My camera is a Nikon. Read below to see why I might have felt a little weird carrying a Nikon camera around. Anyway, it is always fun trying a new camera out.
I’m headed to Long Island from Connecticut for my first trip at my not-so-new-anymore job as an invited media guest at Canon HQ. I’m quite excited, I must say. I’d be more excited if I didn’t leave a little boy at home battling his first ear infection, snuggling his dad and Elmo, and no doubt watching way more Sesame Street than we’d normally allow. There is nothing worse (for me anyway) than leaving my child when he isn’t feeling well, but I at least have peace knowing he is with his dad who is smothering him with love right now.
So, anyway, the berries already, right?
It has been berry mayhem at our house. We bought a raspberry bush years ago that hasn’t really done much of anything other than kill the blueberry bushes next to it. Two years ago, a work colleague and I had a plant swap (she got a pot of chives and I got a rogue blackberry shoot–it was a fair deal). The conditions must have been perfect this year because we got bowls and bowls of raspberries (now past) and blackberries.
Blackberry Lemon Coffee Cake
adapted from a bunch of different recipes
Please note: this recipe is not vegan, so be sure to use eggs from chickens that are humanely raised
The blackberry “filling”
1-2 cups of blackberries (I also had a handful of blueberries left from the farmer’s market, so I threw them in too)
2 tbs sugar
2 1/4 cups of flour
1 tsp baking powder
3/4 tsp baking soda
1 cup sugar
1 cup margarine, softened
1 1/2 tsp vanilla
8 oz sour cream
1 3/4 cups powdered sugar
4 tsp warm water
1 tsp lemon extract (a little more if you like a strong lemony flavored glaze…which I do)
I’m sorry – I don’t have step-by-step pictures because I made this at night. Night = crappy food photos.
- Preheat oven to 350
- Grease bottom and sides of a bundt pan.
- Mix berries with sugar and set aside.
- Mix dry cake ingredients: flour, baking powder, baking soda.
- Beat eggs, butter, and sugar for 2 minutes with an electric mixer on medium speed.
- Add vanilla and sour cream and mix.
- Add flour mixture, a little at a time.
- Spread a little less than half of the batter into the pan.
- Smush your berries lightly into the batter.
- Add the rest of your batter and smooth until even.
- Bake for 60 minutes (but check with a toothpick to make sure your cake is fully baked).
- While your cake is baking, mix your glaze ingredients together.
- When your cake is finished, turned right-side-up, and cool, drizzle your glaze on top.
This would be a great treat if you have guests visiting or you want to bring a sweet to a gathering.
I just had to share this. I’ve submitted several food images to foodgawker and I’ve received rejection after rejection (always the same reason: cropped to closely). Finally, this coffee cake was accepted! It was very exciting for me and lead many new people to my blog. Click here to check it out. Also, here’s a screenshot. Can you tell that I’m proud?