Blueberry Buttermilk Cake
This is a super simple vanilla cake that highlights the blueberries. It’s best baked in a springform pan (cheesecake pan) where you can remove the sides, but a cake pan will work also work, where you ...
Blackberries are here! Whether you pick your own or pick them up at the farmers' market, a pie is the best destination. This plain and simple blackberry pie is divine. If you don’t have almond flour use all all purpose. Or for a gluten free pie, use all almond flour. You can whirl the crust up in a food processor, but we like doing it by hand sometimes, as we did here. It’s therapeutic and delightful on a summer afternoon.
Ingredients
For the Crust
- 2 1/4 cups flour
- 1/2 cup almond flour
- 1/2 teaspoons salt
- 1 tablespoon sugar
- 12 tablespoons cold butter
- 1/3 cup cold water
For the Pie
- 6 cups fresh blackberries
- 3/4 cup sugar
- 2 1/2 tablespoons cornstarch
Preparation
- Preheat oven to 400F.
- To prepare crust, combine flour, almond flour, salt and sugar in a large bowl, mix well. Cut butter into small bits and cut in with your fingers or a pastry blender until you get a mixture that looks like coarse meal. Add add water, and mix until mixture comes together and can be pressed into a ball. Wrap in wax paper and chill at least 30 minutes.
- To prepare pie, combine 1 cup blackberries, sugar, and cornstarch in a bowl and mash well. Add remaining 5 cups blackberries and stir.
- Divide chilled dough into 2 pieces. Roll each out to a 10‐inch circle. Place 1 circle into 9‐inch pie plate. Pour blackberry mixture into pie crust. Place remaining dough onto pie and crimp edges. Sprinkle with sugar. Bake 50 minutes to 1 hour or until browned and blackberry filling is bubbling hot. Serves 8.
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