Blackberries; one of the best known wild foods and the tastiest of all berries, in my opinion. These were picked in the yard this morning, and it seems we’ll have a steady supply of them for a few weeks. The most common pairing of blackberries is with apples, but I’ve decided to keep it straight and make a Blackberry Oatmeal Cake, adapting an earlier recipe for Blueberry Banana Bread to serve the purpose. This Blackberry Oatmeal Cake is great for breakfast with coffee or as a dessert with maple syrup and/or a drizzle of cream (both highly recommended!).
• 2 cups blackberries
• 2 cups whole white flour
• 1 cup quick oats
• 1 cup sugar
• 1/2 cup neutral oil
• 1/2 cup yogurt
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
Pre-heat the oven to 350°F.
In a large bowl, mix the oatmeal, flour, baking soda, and salt. Set aside.
In another bowl, whisk together the eggs and sugar until smooth.
Add the yogurt, oil, milk and vanilla. Mix well.
Pour the liquid mixture into the dry ingredients and whisk until well combined.
Gently spoon in the blackberries.
Pour batter into a buttered 8-9″ round pan, top with oatmeal and bake for 40-45 minutes, or until set.