The obvious choice for blackberries was cobbler. But I don't feel like doing the obvious. So here's what I came up with: Mini lemon bundt cakes with a blackberry filling and fresh whipped topping. YES. It sounds soooooooo good!
So here's how things went down in the kitchen tonight:
Preheat oven to 325, coat mini bundt pan with baking spray.
1 cup butter (unsalted), at room temp
2 cups sugar
1 tsp vanilla
zest of 2 whole lemons
juice of 1 large lemon
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream
Directions: Cream butter and sugar, add eggs and vanilla. Mix well. add zest and lemon juice. Mix, yet again. Mix dry ingredients in a sepereate bowl. Alternately add dry ingredients and sour cream to creamed mixture. Batter is very thick. Fill mini bundts 2/3 way with batter. Bake for 20-25 minutes or until done. I rotate mine every 7 or 8 minutes so it cooks evenly. For a little extra lemon flavor you can use a toothpick to poke holes in the cake and brush on some more lemon juice. Let cakes cool.
1 1/2 -2 cups of fresh blackberries
1/4 cup apple juice
2 Tbl granulated sugar
1 Tbl honey
2 tsp lemon juice
dash of salt.
Put all ingredients except lemon juice and salt into a sauce pan on medium heat. Let simmer for 10 minutes or so to reduce, stirring occasionally. use spoon to slightly smash some of the blackberries. Add lemon juice and a dash of salt.
So.. what do you guys think? Let me know!! :D