DALLAS GARDEN BUZZ

Delight picnic goers with this perfect marriage of tart fruit and tender cake.

Ingredients:

6 tablespoons unsalted butter melted, and ½ cup (1 stick), room temperature , plus more for pan

1 ¾ cups all-purpose flour (spooned and leveled), plus more for pan

½ cup packed light-brown sugar

½ teaspoon salt

½ teaspoon baking powder

1 cup confectioners’ sugar

½ teaspoon pure vanilla extract

2 large eggs

2 containers (5 ounces each) blackberries

Directions

1. Preheat oven to 350 degrees.  Butter an 8-inch square baking pan.  Line bottom with parchment paper leaving an overhang on two sides; butter and flour paper, tapping out excess.

2. Make topping:  In a medium bowl, whisk together melted butter, brown sugar, and ¼ teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form.  Refrigerate topping until ready to use.

3.  In a medium bow whisk together remaining ¾ cup flour, baking powder, and remaining ¼ teaspoon salt; set aside.  In a large bowl, using an electric mixer, beat room-temperature butter, confectioners’ sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition.  Reduce speed to low; mix in flour mixture.  Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

4.  Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 50 minutes.  Cool completely in pan.  Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Tip:  While you prepare the cake, refrigerate the crumb topping.  This will help give it a nubby texture once baked.  To store, keep in an airtight container at room temperature, up to 3 days.

Yield:  Makes 16 servings

Recipe by Linda, picture by Starla

Luscious Lemon Pound Cake with Swirls of berries for a perfect summer treat: 

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon kosher salt

1 cup low-fat buttermilk

1 ¼ cups sugar

3 large eggs

2 teaspoons grated lemon zest (from 1 large lemon)

½ teaspoon vanilla extract

½ cup vegetable oil

Juice of 1 large lemon

1 cup fresh blackberries

2 tablespoons water

2 tablespoons sugar

1/3 cup sugar (for sauce)

Preheat the oven to 350 degrees.  Butter and line a loaf pan with parchment paper.

Sift together the flour, baking powder, and salt in a mixing bowl.  In a separate bowl, whisk and combine the buttermilk, sugar, eggs, lemon zest, and vanilla extract.   Mix the buttermilk mixture with the dry ingredients until just combined.  Fold in the vegetable oil until evenly incorporated.  Pour into prepared loaf pan.  Allow batter to rest.

Core and wash the blackberries as necessary.  In a blender, blend the lemon juice, blackberries, water, and sugar.  Blend until smooth.  Take one ounce of the blackberry mixture, strain it, and drizzle lightly on top of the cake batter.  Use a toothpick to swirl into the batter.

Place the loaf pan into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Strain the remaining blackberry mixture into a sauce pan.  Add 1/3 cup sugar, and cook over medium-low heat until the sugar dissolves.

Cool and set aside.  When the cake is done, let it cool on a wire rack.  Serve the slices with the blackberry sauce.

Recipe and Picture by Linda

Head for the kitchen and reap the rewards of this delicious cake.

Ingredients: 

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon cinnamon

1 teaspoon ground cloves

3 eggs, beaten

1 cup butter, melted

1 cup buttermilk

1 ½ cups fresh blackberries

1 tablespoon soda

½  cup chopped pecans or walnuts

½ cup raisins (I use “golden”)

Directions:

Combine first 6 ingredients in a large mixing bowl; add eggs, butter, buttermilk, and blackberries.  Beat 1 minute on medium speed of an electric mixer.  Stir in soda, pecans, and raisins; spoon batter into a greased and floured 10-inch Bundt pan.  Bake at 350 degrees for 55 to 60 minutes or until cake tests done.

Yield:  one 10-inch cake

Recipe and Picture by Linda

Enjoy this colorful summer salad when blackberries are at their peak.

Salad Ingredients:                                            

8 cups baby spinach or mixed greens

4 oz. chevre, crumbled

1 cup walnuts or pecans, toasted

1 pint fresh blackberries

Blackberry Balsamic Vinaigrette Ingredients:

½ cup strained *blackberry juice

¼ cup extra-virgin olive oil

2 Tbsp. balsamic vinegar

½ teaspoon dried thyme

Pinch of salt and pepper

To Make Blackberry Balsamic Vinaigrette:  Whisk together all ingredients until well-blended.  Season with additional salt and pepper if needed.

Tip:  To make the *blackberry juice, just puree blackberries in a food processor or mash with the back of a spoon.  Strain through a fine-mesh sieve.

Toss together spinach, chevre, walnuts, and blackberries.  Drizzle with the blackberry balsamic vinaigrette.

Recipe by Linda, picture by Starla

Wrap these delightful little sandwiches and pack them for your next picnic! 

2 cups fresh blackberries

1/3 cup balsamic vinegar

2 teaspoons sugar

1 teaspoon lemon juice

2 pounds smoked turkey slices

½ pound smoked mozzarella cheese slices

12 white or wheat sandwich bread slices, toasted

3 tablespoons minced fresh sage or 1 dried sage leaf, crushed

*Toss together first 4 ingredients; let stand 30 minutes.

*Layer turkey and cheese on 6 bread slices.  Spoon blackberry mixture over cheese; sprinkle with sage.  Top with remaining bread slices. 

Yield: 6 sandwiches

Recipe and Picture by Linda