Gram’s Blackberry Pudding Cake-Recipe

Each year my Gram’s Blackberry patch grows greater and grander than the year before. The patch is located in the upper right field of her little farmhouse in Maine.  For years it has produced and provided fruit for jams, cakes, and neighbors.  

The berry patch is a maze of intertwined brambles with thorns, that with dogged determination, one can almost ignore, and find the ripened, juicy berries just on the other side of them.

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Every chance I get, if we are in Maine at just the right time, mid-August, I will pick some blackberries, wash and freeze them, and carefully pack them in a cooler to travel the ten hours back to Pennsylvania.

“Don’t they have blackberries in Pennsylvania?” Gram asked me.

“Yeah, but I like Gram’s blackberries.” I told her.

She smiled.

Gram was in the midst of making blackberry jam from her fresh picked berries when I showed up at her house on Wednesday, bowl in hand and ready to pick.

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“You’ll need long sleeves.” She told me.

I was already prepared.

My long-sleeved shirt was waiting for me inside the bowl I brought with me.  

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Because these suckers hurt. 

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Here’s my  Gram, doing what Gram does.

Perfect. 

I don’t eat many gluten products. Gluten and I don’t agree with each other. But Gram’s Blackberry Pudding Cake is worth the disagreement. I only get the cake once a year if I’m lucky. I figure I can deal with it, though I am working on a Gluten Free version of this cake.

You won’t regret making this cake.

Ingredients:

1 qt. ripe blackberries (4 cups)

1 cup flour

1 tsp baking powder

1/4 tsp salt

3 tbsp cooking oil (melted Crisco, vegetable oil)

3/4 cup white sugar

1/2 cup milk

1 cup sugar

2 tbsp. corn starch

1 cup boiling water

Directions:

Put quart of blackberries in bottom of 8×8 or 9×9 cake pan. Mix flour, baking powder, salt, cooking oil, 3/4 cup of white sugar and milk. Mix well. Spread this mixture evenly over the berries.

Mix 1 cup sugar and corn starch and sprinkle over batter.

Pour cup of boiling water over this mixture. DO NOT MIX.  Bake at 350 for about 45 minutes or until skewer comes out clean.

Double this recipe for a 9×13 pan.

Tips:

  1. Always wear long sleeves to pick blackberries.  Always.

2. Top with homemade whipped cream.

3. You can use any kind of fruit.

-cs

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