We Have Blackberries!

We were able to pick blackberries from our own backyard over the weekend.  We planted the bush last year, and were fairly certain that Duke destroyed it, but to our delight it came back this year.  And now we have blackberries.

We had more berries than this, but we both ate while we picked, so this is all that made it for the picture.  We have lots more berries that aren’t ripe yet, so it looks like we’ll be enjoying blackberries for a while.

I’m ridiculously proud of these.  It’s our first time growing berries, so I’m pretty excited.  It still amazes me when we plant something and it grows and produces food.   There’s just something so satisfying about walking out into your own backyard to pick what you’ve planted and grown yourself.  And I love blackberries. 

We plan to add another blackberry bush next year, and maybe try a raspberry bush, too.  You can’t have too many berries, right? 

Are you growing any berries?  What’s your favorite berry?  If you have an abundance of blackberries, and are looking for a way to use them, here’s a recipe for Blackberry & Mint Green Tea. 

Blueberry Almond Pound Cake

During my travels over the holiday weekend I noticed that the local (and not so local) produce stands seem to be in full swing; they were all bustling with activity.  It also seems that most of the local grocery stores are having sales on berries.

I must admit I prefer to buy them from the side of road produce stands.  I think the produce is better, and there's just something about the experience of buying from the tiny little produce stands found up and down the highway.  Growing up in the South it also offers a bit of nostalgia; with the warm weather comes the stands selling produce and boiled peanuts.  Always.  They come year after year.  There's a continuity there.  It's peaceful and re-assuring.

All of that being said, here's a recipe for using some of the blueberries:

1 cup butter

2 1/3 cups sugar

1 tsp Vanilla Extract

1 tsp Almond Extract

4 eggs

3 cups All Purpose Flour

1 tsp salt

1 tsp baking soda

1 cup buttermilk

1 1/3 cups blueberries

2/3 cup almonds

In a large mixing bowl, beat together butter and sugar until fluffy.  Beat in vanilla and almond extract; add eggs one at a time, mixing well after each egg.  Combine flour with baking soda and salt.  Add to batter.  Add buttermilk and mix well.  Fold in blueberries and almonds.  Butter and sugar a fluted Bundt pan.  Pour batter into pan.  Bake at 325° for 1 hour and 10 minutes, or until toothpick inserted in center of cake comes out clean.