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This old-fashioned dessert is berry, berry good

Recipe: Black & Blue Spoon Cake combines blackberries, blueberries

This easy dessert makes the most of summer berries.

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

Spoon cake before baking
The juicy berries are spooned over the cake batter
before baking.

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.

Baked spoon cake
The spoon cake is baked and ready to serve.

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 May 11

Make the most of the lower temperatures early in the week. We’ll be back in the 80s by Thursday.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. (You also can transplant seedlings for many of the same flowers.)

* Plant dahlia tubers.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Add mulch to the garden to maintain moisture. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch-to-1-foot circle to avoid crown rot or other problems.

* Remember to weed! Pull those nasties before they set seed.

* Water early in the day and keep seedlings evenly moist.

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