.
.
Large, plump, sweet blackberries are still on sale dirt cheap at Trader Joe’s. So I bought some more and made the following simple-to-prepare coffee cake, adapted from a recipe on the box of Trader Joe’s Multigrain Baking Mix.
EASY BLACKBERRY COFFEE CAKE
6 cups fresh blackberries
approx. 1/2 cup coconut palm sugar
1 large egg
1-1/2 cups milk
3 tbsps melted butter
1/2 cup coconut palm sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
2 1/2 cups Trader Joe’s Multigrain Baking Mix
Preheat oven to 350 d.f.
Place blackberries in an even layer in a 9x14 Pyrex baking dish. Sprinkle with just enough sugar to evenly but barely cover the blackberries with a light dusting. (Blackberries are tart; let them be tart!)
Let the berries stand while continuing on with the recipe.
Lightly whisk the egg in a large bowl. Pour in the milk and melted butter and continue whisking until well blended.
Add everything else except the baking mix and blend.
Add the baking mix and stir with a rubber spatula just until blended.
Pour the batter over the blackberries in an even layer, using the rubber spatula to coax the batter out of the bowl. Do not mix the batter in, just pour it on top.
Bake for about 45 minutes or until the crust is golden brown.
Remove from oven and allow to cool for 10 minutes before serving.
Cut into squares and plate each serving with a dollop of fresh whipped cream or vanilla ice cream.
.
Large, plump, sweet blackberries are still on sale dirt cheap at Trader Joe’s. So I bought some more and made the following simple-to-prepare coffee cake, adapted from a recipe on the box of Trader Joe’s Multigrain Baking Mix.
EASY BLACKBERRY COFFEE CAKE
6 cups fresh blackberries
approx. 1/2 cup coconut palm sugar
1 large egg
1-1/2 cups milk
3 tbsps melted butter
1/2 cup coconut palm sugar
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
2 1/2 cups Trader Joe’s Multigrain Baking Mix
Preheat oven to 350 d.f.
Place blackberries in an even layer in a 9x14 Pyrex baking dish. Sprinkle with just enough sugar to evenly but barely cover the blackberries with a light dusting. (Blackberries are tart; let them be tart!)
Let the berries stand while continuing on with the recipe.
Lightly whisk the egg in a large bowl. Pour in the milk and melted butter and continue whisking until well blended.
Add everything else except the baking mix and blend.
Add the baking mix and stir with a rubber spatula just until blended.
Pour the batter over the blackberries in an even layer, using the rubber spatula to coax the batter out of the bowl. Do not mix the batter in, just pour it on top.
Bake for about 45 minutes or until the crust is golden brown.
Remove from oven and allow to cool for 10 minutes before serving.
Cut into squares and plate each serving with a dollop of fresh whipped cream or vanilla ice cream.
