Yesterday we went to a little farm about 1 hour south of SLC to pick raspberries and blackberries. It was very enjoyable. The weather was nice and so was the conversation. I continue to be impressed with the produce here. I mentioned a few posts ago how much I love the peaches. The blackberries are also the most delicious that I've ever tasted. Eating a huge, juicy, tender blackberry just plucked off the bush is such a treat! Delectable. The store bought ones pale in comparison.
So, we came home with 10 lbs of blackberries and 9 lbs of raspberries. We're freezing some, and maybe canning some, and gorging ourselves with the rest. A few months ago we went to pick cherries at this same farm and I wrote about it here. But if you missed that post, I'll mention again why I love picking my own fruit so much. First, it's much cheaper. We paid $2 per lb for blacks and $2.25 per lb for raspberries. That's so much cheaper than the store where you pay $3-$5 for a tiny carton. Second, as I already described, the taste is incomparable. Finally, I like to eat local as much as I can because I think it's healthier for us and for the environment.
Blackberry-Lemon Upside-Down Cake:
- 2 teaspoons butter or stick margarine, melted
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons grated lemon rind
- 2 cups fresh blackberries
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 2 tablespoons butter or stick margarine, softened
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup fat-free milk
Preheat oven to 350°.
Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.
Beat granulated sugar and 2 tablespoons butter in a large bowl at medium speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate.
- Calories: 239 (18% from fat)
- Fat: 4.8g (sat 2.7g,mono 1.4g,poly 0.4g)
- Protein: 3.7g
- Carbohydrate: 46.2g
- Fiber: 2.4g
- Cholesterol: 38mg
- Iron: 1.5mg
- Sodium: 224mg
- Calcium: 97mg