Recipes

Ingredients

1 cup flour

1/3 cup plus 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 egg

1/2 cup heavy cream

2 tablespoons lemon juice

1 can Oregon Fruit Blackberries

1 1/3 cup berry juice and orange juice

1 1/2 tablespoons cornstarch

1/2 cup chopped walnuts or pecans (optional)

Instructions

While draining one can of blackberries sift together flour, 1/3 cup sugar, baking powder, cinnamon, nutmeg and salt. Beat egg, and add heavy cream (1/2 cup milk + 2 tablespoons melted butter will sub.) Mix with dry ingredients until well dampened. Back to the berries. Add lemon juice and enough orange juice to the blackberry syrup to make 1 1/3 cup liquid. Mix cornstarch with 2 tablespoon sugar. Add this to the heated juice, stir and cook until thickened. Fold in berries and pour into 8 x 8 inch pan.

If you like nuts add chopped walnuts or pecans to the batter. Spoon batter mix over berries. Bake at 375 degrees or until cake springs back when lightly touched (about 25 or 30 minutes). Serve hot, warm or cold.

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Source: Oregon Fruit Blackberry can label recipe