I have been picking blackberries and black raspberries every day from my vines.  I am actually beating the birds to them, and they are scrumptious! 

Lots of things going on this month for me, and I am sure your summers are busy as well.  Parties often call for bringing a dish.  Below is an easy, awesome cake you can serve with ice cream to cool off on these hot days.  I think blueberries would be just as good, so use what is handy and in season.  Enjoy!

1&1/2 cups all-purpose flour
1&1/2 tsp. baking powder
1/4 tsp. salt
3&1/2 Tbsps. unsalted butter, softened and divided
3/4 cup sugar
2 large eggs, room temperature
2 tsp. vanilla extract
1/2 cup milk or buttermilk
1/3 cup dark brown sugar
3 cups blackberries, washed and dried

Preheat oven to 350 degrees. Whisk together flour, baking powder and salt. In a large bowl, using a mixer, beat 2 Tbsps. butter with sugar on high until light and fluffy, about 6 minutes. Beat in eggs and vanilla. With mixer on low, add flour mixture in 2 additions,alternating with milk. Beat on low until combined.
In a 10-inch cast iron skillet, melt remaining butter over medium heat.
Add brown sugar, stirring, and cook for 30 seconds. Remove from heat and arrange berries, evenly, in the bottom of skillet. Pour batter over berries and smooth top. Bake until a toothpick inserted in center comes out clean. Rotate skillet, gently, after 15 minutes and begin checking for doneness after 25 minutes. Do not overcook! Cool skillet on a wire rack for 10 minutes. Run a knife around of edge and carefully invert onto a serving plate. Serve with vanilla ice cream.

Dunham's Sports

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