Recipe: Black & Blue Spoon Cake combines blackberries, blueberries
This easy dessert makes the most of summer berries. Debbie Arrington
Wild blackberries grow near our house, but I rarely seem to collect enough to make something “all blackberry.” In this old-fashioned dessert, juicy blueberries complement my wild harvest – and offer a chance at word play: It’s Black & Blue Spoon Cake.
The almond flour and melted butter create a very soft, spoon-able cake embedded with all those berries. You could use all all-purpose flour (and less butter), but the texture is not quite the same.
(You could use all blackberries – or all blueberries, too. Other berries including strawberries also work.)
Black & Blue Spoon Cake
Makes 6 servings
Ingredients:
2 cups blackberries and/or blueberries, picked over
¼ to 1/3 cup sugar
1 tablespoon lemon juice
½ cup sugar
½ cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) butter, cut into pieces
¼ cup vanilla yogurt
1 large egg, lightly beaten
Instructions:
Preheat oven to 400 degrees F.
In a bowl, combine berries with ¼ to 1/3 cup sugar (use less for sweeter berries) and lemon juice. Lightly toss. Set aside so berries can release some juice.
In a large bowl, sift together remaining sugar, all-purpose flour, almond flour, baking powder and salt. Set aside.
Put butter in a 9-by-9-inch baking dish and place in warmed oven to melt, about 3 minutes. Remove dish from oven and swirl melted butter so it covers bottom of dish and sides. Then, pour melted butter into flour mixture; stir with a spatula.
Mix together yogurt and egg, then stir into the flour-butter mixture. When well combined, pour batter into the buttered dish.
Cover the top of the batter with the berries, spreading them evenly. Return dish to the oven and bake at 400 degrees for 30 minutes or until the top is golden and puffy.
Remove from oven. Let cool for a few minutes.
Serve warm with whipped cream or ice cream.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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