Blackberry Cheesecake Ice Cream

I was wandering online and saw something for popsicles. I felt like making a dessert but wasn't sure what kind. There's lots of variations out there of course and we love cheesecake so I looked for that. But today most cheesecake popsicles call for already made cheesecake frozen into balls and dipped in chocolate. I didn't want that .

Ive had cheesecake flavor ice cream before and that's what I was searching for. I found one eventually that I liked. I had all the stuff in the house for it and it sounded much healthier too. And then I remembered I still have one bag of frozen blackberries left from my picking in the woods , end of last summer. Those are like gold and Ive been using them sparingly. I only use them if I think something will be exceptionally good.

The recipe called for popsicles but I decided after searching around for something to use as a mold .......to just make individual ice cream desserts instead. While I could have used these and stuck a stick in them , I had nothing around here to use like that. But these are actually freezer jam containers with lids. And I thought they would be good to store individual desserts in so when we wanted one , we could just take one out. It worked well except for one thing. I have to let them soften a bit first because I cant get the lids off otherwise! lol. I filled them too much. Next time Ill just cover them with foil. Live and learn. :) And here's my recipe....

BLACKBERRY CHEESECAKE ICE CREAM Make 6 8oz. containers.
3 c. non fat Greek yogurt
6oz. cream cheese
4  (3in dia.) snickerdoodle cookies
1/3 cup honey
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract

 Zap  cream cheese in a microwave safe bowl for about 30sec. to soften, then whisk into the yogurt until smooth. Crumble the snickerdoodles into a bowl. A few chunks are fine. Add the cookie, honey, lemon juice, and vanilla, and stir.

( I used non  fat Greek yogurt cuz its all I had in the house but honestly I think it works perfectly. Its a good spot to cut down on the fat plus its still creamy and rich. Also you could add more cookies if you want. This just added a touch of taste and crunch here and there. I just am not fond of graham crackers and we love snickerdoodles, it was yummy tho. I use local honey that I get at our farmers markets. I buy one that is called Blackberry honey. It doesn't taste like blackberries tho, I just happen to like this one better than some of the others he carries. Most likely it from bees that frequently blackberry flowers.)  

 2 cups blackberries (frozen or fresh)
3 tablespoons honey
1 tablespoon fresh squeezed lemon juice

Thaw blackberries a bit so they can break apart easier. Warm the honey for a few sec. in the microwave. Because the berries were frozen, if you don't do this you will get globs of honey in the berry mix that refuse to break down cuz its so cold. You could certainly use fresh berries and skip the heating step. Add the lemon juice and stir well. 

 I layered both in freezer jam containers to make individual desserts. I started with about 2 tsp. blackberry mixture on the bottom then about 2 heaping tbs. of the cheesecake mixture. Keep layering till you use it all up. Cover containers and freeze till solid.

We had some last nite....its rich and yummy. The tart of the berries is nice with the creamy cheesecake but none of it is too sweet. Next time Ill try different berries. I still have some blueberry in the freezer and raspberries. I was even going to put some finely mince crystallized ginger in it but I didn't want to add too many flavors yet since this was an experiment. 

*This will get  quite hard in the freezer so you might want to take it out a bit earlier than when you want to eat it or zap it a few seconds in the microwave...not too much tho, dont want to melt it, just soften it. :)

Apple/Blackberry Hand Pies

I've been making snacks for my bf's lunches lately. Last week was Zucchini Bread. But this week it was running out and I knew I had to bake something. I had a bag of Granny Smith apples around here that needed to be used up. I did plan on making Apple Jam but Ive been kind of busy lately so they have been sitting there. Now I know he loves apple pie and I know he loves blackberries. I picked alot of blackberries last year with my friend. This is the last bag of frozen tho so I'm using them sparingly. This yr. I hope to pick much much more. I'm just going to have to find some new patches.

But in the process of thinking of something different to bake I remembered seeing a recipe long ago for Hand pies. They are sort of like those Hostess pies you could buy years ago, individual little pies. Sort of like Pop tarts but of course much better. And so I decided to create my own. I didn't want to use plain old pie pastry even tho many recipes called for that. I just felt it might be a bit too fragile. And I don't much like pie pastry either. I also wanted the pastry to be a little sweeter. So I decided to use Pate' Sucree. Its lightly sweetened and much sturdier due to eggs binding it. Turns out it worked perfectly.

I didn't have a round cutter to make lg. pies. I was going to do square instead. And then I remembered a lg. heart cutter I had so I used that. Honestly while they are cute, it was a bit tedious so I think next time Ill just cut squares. After all these were just for his lunch. However a sweet thing happened due to them being heart shaped so you might want to do this. When I packed his lunch, I put two pies in since they are not real big and he works outside doing construction. I figured he would be hungry. And I stacked them at first on the plastic wrap, then thought, no I better not. He takes it in a paper bag and it might get crushed. So I laid them next to each other in a hurry and a bit of serendipity happened. The two heart halves made a whole heart which I decided to wrap just like that. I thought to myself.....aww how sweet.

And when he came home he told me about the heart, He thought it was so cute too. Who would have thought he would even notice? BTW he said the pies were really good. So here's my recipe and I'll be making these again. Also I just realized today that unless you take turns flipping which side of the heart over the filling, you wont get hearts. I only did a couple differently and didn't realize that. But of course I wasn't doing it originally to make hearts. But if you are then be sure to flip every other one over differently.

 Apple/blackberry Hand Pies... Makes 16

Pate Sucree
Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts or about 16 hand pies (depends on the size of your cutter)

    2 1/2 cups all-purpose flour
    3 tablespoons sugar
    1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
    2 large egg yolks ( reserve whites to use for brushing on dough when baking)
    1/4 cup ice water

Measure flour, sugar and butter into a bowl. With pastry blender, cut butter into the flour until it looks crumbly and the size of small peas.  

 Mix egg yolks with the water and pour into the flour mixture. Toss with a fork till the dough begins to hold together. 

 Press some together to see if it holds the shape. If it doesn't, add 1 Tb. extra water at a time till it does. Take dough from bowl and make two balls, wrap with plastic wrap and put in refrigerator  to chill for 1 hr. 

 Preheat oven to 375 or 350 if using a convection oven.

Filling:
2 lg. apples, peeled, cored and diced small (I used what I had Granny Smith)
2c. blackberries, mine were frozen, picked this summer :)
1/2c. brown sugar
1/4 tsp. fresh grated nutmeg
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 Tb. flour

Mix well. 

Roll half the dough out onto a floured board. (Keep the rest chilled and also chill any scraps to reroll.)  I rolled mine on floured  parchment cuz I didn't want the flavors from the board to get in the dough. (I use my butcher block daily for all kinds of things.) Roll thin but not so thin you can see thru it. I used a lg. heart shaped cookie cutter to do mine. You could use any size cutter or just cut into squares or rectangles.  

Take the leftover egg whites from the dough and mix with a bit of water. Brush on each dough piece. This helps it seal. Scoop about a Tb or two of filling depending on the size of your dough pieces. For my heart shapes I used a scant 1/4 c. measure.  

Fold dough over and bring edges together to seal. You might have to pull the dough and stretch it a bit to make it fit. That's ok. Use a fork to press the edges together and prick the top for steam holes. Brush with egg white mixture again.

Depending on the size of your pies, you could put 5-6 of them on a parchment lined cookie sheet. Juices will run out a bit so the parchment helps keep them from sticking. Bake about 20min. but check as you get closer to the end time. Depending on the size you make you might need less or more time.  

 Remove from oven and put on rack to cool. Sprinkle with some powdered sugar to serve. If you like them sweeter you could make an icing to drizzle on them. 

*** I used Granny Smith apples cuz its what I had here but they were quite tart. If you want a sweeter apple taste use a sweeter kind of apple. I bet the Honey-crisps that come out in the fall would be awesome in these.

Blackberry Cobbler Cake

I went to buy eggs from the egg lady again the other day. While I was there she said I could pick more berries. Good thing I kept the basket in my car. But since I didn't expect to go berry picking, I really didn't have on the right shoes to go stomping in the woods. I slipped a few times and even lost my sandal so I stopped picking. I did however get about another 7c. or so. I rinsed them well and let them dry. And then I decided this time to use them fresh in a dessert. I looked online for cobblers but really didn't want that but wasn't sure exactly what I wanted. I did find one however that I liked somewhat, so I decided to do what I always do and tweak it to my own tastes. This is the result. Its really yummy.

Blackberry Cobbler Cake  Serves 8-10

12 Tablespoons unsalted butter (1 ½ sticks)
1 1/2 cups unbleached all-purpose flour
1/2 cup cornmeal
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2 cups sugar

1 1/3 cups buttermilk
1 teaspoon vanilla extract (or Flor di Sicilia extract, I have a copy cat in my postings)
Zest of 1 orange

4 1/2 cups Blackberries (or a mix of berries)
¼ cup sugar

Preheat oven to 350°F and place a rack in the lowest position. Put butter in a 9 x 13in. pan. Put in oven to melt. Remove from oven once melted.
   
In a medium bowl whisk together the flour, cornmeal, baking powder, salt, nutmeg and sugar until well combined. Add the buttermilk, vanilla and orange zest and whisk batter until just combined.  Please do not over mix. Pour batter into the baking dish on top of the melted butter; do not stir.

Sprinkle berries on top of batter; do not stir. Sprinkle ¼ cup of sugar over the mixture; do not stir.

 Bake cake in the lowest rack of the oven 50-60 minutes, or until cake portion is golden and the berries get all juicy .  Keep in mind, the center will take longer to bake so hang in there. I have a convection oven and it took about 45min. If cake is getting too brown around the edges but the center is too wet, cover with foil till done. 

Can serve warm, right out of the pan, with vanilla ice cream or pour cream over some in a bowl.   But it’s good at room temperature too.

Blackberry Brown Sugar Jam

 

I'm trying to use up the things I stored in the freezer last yr. I ran out of time to make all the jams. Before the holidays hit. And so I found two huge bags of blackberries in there plus some smaller ones with the wild berries from my yard. I decided to make some jam. As you can see I stirred some into my morning yogurt and it was delish.

I decided to use a bit of brown sugar. I read you don't use it unless your canning dessert sauces. I thought that was nonsense  since I use organic sugar. Organic isn't as white because it has some of the molasses still attached, just not as much as brown sugar. And I know that it will make a richer flavor. So I only used 1c. to add flavor but not overwhelm the blackberries. Its excellent.  So this is my version of blackberry jam, low sugar version of course. 

 Blackberry Brown Sugar Jam Makes 8pts.

3 qts. blackberries
1c. brown sugar
1 c. water

Mix these together in a lg. shallow pot and cook till soft. The berries I had, I bought last yr and they had no seeds. I did however mix in some from my yard which had a few seeds. But since it was mostly seedless, I canned it like it is. You can however, strain out the seeds using a food mill. So base your fruit measurement on that. I would add a cup or two more of berries if they are seedy since you will lose some of the bulk.

Juice of 1 lemon
6 tb. of low sugar pectin

Add the strained pulp back to the pan if you did that. Add the juice of one lemon and bring it to a boil. Stir in the pectin quickly with a whisk and bring it to a hard boil for 2 min. A hard boil is one you cannot stir down. 

2 c.organic sugar

Add the sugar. Stir well and bring back to the boil. Let it do a hard boil for 3min.  Pour into prepared pt. jars and water bath can for 10 min. Shut off heat and let sit in water for 5 more min.  Remove to a towel on the counter and let cool. Check seals once cool.

Blackberry Vinegar... a duh moment

I'm a smart lady. I mean Ive gotten this far , almost 60. Yea I've had hard times like everyone else. I did good in school, A, B student, sometimes honor roll. I was told I have a high IQ but they didn't tell me what it was. Honestly I didn't want to know and still don't. Why? That number scares some folks and makes some folks think they are better than they really are. And so I didn't want to know. I became a chef without any schooling for it. I worked with many in the business for yrs and even some CIA folks. I felt inadequate and thought about quitting and going to school. My exe. chef told me, don't, you are already a chef. He asked me a few things which of course I knew and he said all they do is teach you how to cook, you already know how to do that. I felt much better and he was right. I watched CIA grads fumble around and I had to fix their stuff. lol So I think I'm pretty good at least.

And several yrs ago after my divorce I went to collage. I was terrified to do so after being out of school for over 30 yrs. But I aced my first courses, one of them was a second yr. business law class, people were stunned I took. No I didn't finish, family problems but I am very proud that I could do that at my age.  And so why is it then the simple stuff often evades me? Maybe I just over think it.

I recently purchased at our local Farmers Market, a Marion berry balsamic vinegar. I adore Marion berries and so I had to have it. At $9 bottle it was a bit pricey but I HAD TO HAVE IT . Didn't know yet what I would do with it tho. And in one of my most recent posts on jam you will see what I did with some of it. It was good.

And wandering online today, several times I saw postings for making your own cherry vinegar. Now I like the thought of that. And I had a few cherries frozen from last week I didn't want to go bad. And I had a whole bag frozen and pitted. I used some of it when I made the Honeyed Fruit Preserves. But today because I decided to make that, can you believe I couldn't find that frozen bag of cherries?

I moved a yr ago from CA. to Or. I had packers and movers. They took anything they found and shoved it in a box. And so I was very surprised when I found a 1/3 jug of balsamic vinegar at Christmas time shoved in my decoration boxes. lol First they told me they wouldn't transport any liquids but I told them I will not get rid of that stuff , you know how expensive it is? And so I guess they just hid it so I could take it anyway. But I didn't know that. And so today I remembered that bottle and decided to use it to make that cherry vinegar.

But its not gonna happen....

Now I know your wondering where all this is going. Its leading to the recipe! But I thought you might like to hear how it all came about. So when I realized I couldn't find those damn cherries........I remembered I had blackberries. Marion berries are a strain of blackberry. I could make my own vinegar instead of buying it.........DUH!!! The Pacific Northwest is Berry Paradise.

Last September when no one else had blackberries, mine were finally ripening in my woods. I thought somehow I missed the season. But because I'm on the coast, we were later than everyone. What serendipity!!! And so every week until there were none left I regularly went out in the woods and along my road with a basket picking berries. Every week I got a couple pts. and froze them. AND THEY WERE FREE! And so my AHA! moment came today......why buy it when you can make it with free stuff?

And so here it is........

Blackberry Balsamic Vinegar 

Makes any amount you want

1 big jar
a couple cups of blackberries without stems
Balsamic vinegar to cover

The cherry recipe said she taste tested it 10 days later and it was pretty good. Ill do the same with these.  When it tastes like you want it to , strain it and bottle it. Ill let you know how it works out.

There!! Cant get much easier than that! (So why didn't I think of this earlier if I'm so darn smart? lol)

Updates:

Day two: I stirred it up this morning real good and tasted it. Omgosh its already yummy. I'm not sure how long Ill let it sit, but I don't think it will need as much as a cherry vinegar would. In fact, when I do decide to drain this, I'm saving the pulp. I will strain the seeds out and add it to the blackberry jam Ill be making real soon. 

Day Three: Yummy berry flavor is starting to develop in the vinegar.

Day Four: Stirred once again and tasted. The vinegar bite seems to be almost gone. It tastes good enough to use as a drizzle over Ice cream. This would be one of those kinds of vinegars, Id mix with Olive oil and herbs to dip bread in.  

 Blackberry Balsamic Vinegar bottled up and ready to use. Its mellow and fruity. Would be good for salads or desserts. It even tastes better than the one I bought so I guess Ill be making my own from now on.

Berry Potpourri Preserves

I had some strawberries left from making the other jam. I decided since I have other frozen berries I needed to use up, to make a mixed berry combo this time. I added frozen raspberries, blueberries and blackberries that I picked last summer from my woods here. It turned out heavenly.

 Berry Potpourri Preserves Makes 5 pt. jars

2 qts. mixed berries (strawberry, blackberry, raspberry, blueberry or whatever you have on hand) frozen can be used too
Juice of 1 lemon if you use blueberries
1/2c. of Marion berry balsamic vinegar or plain balsamic*
6 Tb. low sugar pectin
2c. organic sugar
1 tsp. cinnamon
1 tsp. vanilla

You can use any mix of berries you like. My mix for this recipe was about half strawberries (washed and hulled) to use up the flat I bought and the rest was from blackberries, raspberries and blueberries I had frozen in my freezer. If you use blueberries tho they are low acid so I added the lemon juice just to be sure. I do not cut these up. Strawberries are hulled but otherwise fruit is whole.

Put fruit in a lg. pot and turn heat on high. Add lemon juice and balsamic vinegar and stir. Add cinnamon and stir.  Add pectin and blend well. Bring to hard boil. A hard boil is one that cannot be stirred down. Watch carefully and keep stirring so berries don't burn. If some berries are still very lg. after the first boil you can break them apart with the spoon if you like.

 Add sugar and stir in well. Bring to a hard boil and let boil for 1min. Add vanilla and cook 1 min. more. Remove from heat, fill jars and can in water bath canner for 10min.

I wash all my jars and put the lids in a pot of boiling water. To keep jars warm while making jam, I heat my oven to 200 degrees. Jars get put on sheet pans and put in oven. You want warm jars with hot food or the jars may break. When all is ready fill jars to within a half in. of rim. Wipe edges well to get a good seal and top with lids. Put in water bath canner.

Water should be boiling, start timing from point of boil, 10 min. Shut heat off and let jars sit in canner 5min. This helps create a good seal. Remove and let cool.

*I have found at a local farmers market, someone who makes fruit flavored balsamic vinegars. I am madly in love with Marion berries since I moved here. This vendor has a Marion berry balsamic that Ive been dying to use somewhere. I thought it would add one more berry flavor to the mix. But I could see a fig balsamic or any other kind you may like adding another flavor to this too. But even a plain balsamic would be nice.

Apples, apples, apples.....

I picked apples last week at my in-laws and came home with 10gal. of them. With 1/4 I made this apple sauce. These apples were either not ripe enough or a different kind of apple. They don't do well on heat, they fall apart and.......they get really thick. So I have to assume they are loaded with pectin. That's ok. But I really wanted to put some up as pie filling. I wont with these tho. But they made a great tasting applesauce. I kept adding unfiltered organic apple juice but they just kept absorbing it. I finally came out with what you see up there. And its nice and thick. I just added a bit of sugar and some cinnamon. I think Ill either make more of this or some apple butter with whats still in the garage. 

Sunday I went to the farmers market and bought a half flat of blackberries. The ones in my yard are still lil green things and most likely the critters will get to those before I can. They ate everything else out there already. So the other day I made Plum/Blackberry/Ginger Jam and today I made Blackberry Apple Jam. Here's that recipe. 

 Blackberry Apple Jam Makes 7pts.

3lb. apples
4pts blackberries
2c. organic sugar
3c. organic unfiltered apple juice
1 tsp. vanilla
1/2 tsp. cinnamon
Juice of one lemon
1 box Ball No sugar pectin
1c. organic sugar

Check apples for soft spots and cut out, then quarter. Toss with about 2 tsp. Fruit Fresh or ascorbic acid and apple juice.Toss all fruit in a lg. pot with the 2c. sugar and mix well to coat. Let stand overnight to macerate.

Next day cook till fruit is hot and apples are breaking down. 20min or so. Take off heat and let cool enough to handle. Run mixture thru a food mill to remove all seeds, skins etc. Measure fruit puree. I got about 12c.

 Place in lg. pot and add vanilla, cinnamon and juice of one lemon. Bring to a boil. Stir in pectin mixed with 1c of sugar. Whisk till dissolved. Boil for 3 min. Mixture should start to thicken a bit. I start the water bath canner while I'm doing all this and bring it to a boil, then lower at a simmer till ready to use it. Then can and water bath for 10min. I start counting once the water bath canner is boiling after the jars are in.

This mixture was very thick to start with. I only added a box of pectin to thicken it more for jam. I do believe it may be the apples I used. They were from my in-laws tree and I think many were not very ripe yet. Or perhaps its just the kind of apple they are. My applesauce thickened easily without much cooking, so perhaps its the apples I used. If you find that its very watery when you do yours, either cook down a bit more and add the one box ...........or add two boxes to be sure.

I always end up with a little bit more than will fit in the jars no matter how many I make. I think I have about a cup left so Ill just refrigerate that.

Plum/Blackberry/Ginger Jam

I got a half flat of blackberries the other day at the farmers market. I was going to make a big batch of Blackberry Apple Jam. I also bought a bunch of plums on sale the day before. I decided to try something different.

I thought plums and blackberries might be a nice combo and they were but they were a bit tart too. So I added some spice to mellow it. And even tho I added apple juice, I thought a touch of orange would help also. And then I used fresh grated ginger root. 

It turned out delicious. My bf tasted it and says its good, very good! I still have blackberries left tho so tomorrow it will be Blackberry Apple jam.

Plum Blackberry Ginger jam Makes 5 pts.

2qts mix of cut up plums, pitted and quartered and blackberries, about  half and half
1c. organic sugar
1c. organic unfiltered apple juice
1c. orange juice
2tb. fresh grated ginger root
1 tsp. cinnamon
1/4 tsp. nutmeg, freshly grated
Juice of one lemon
1/2 tsp. butter
2 boxes of Ball No Sugar Pectin
1 c.organic sugar

Put all fruit in lg. pot. Add next 6 ingredients. Cook for 10-15 min. till plums are tender and beginning to fall apart.  

Cool a bit then put the mixture thru a food mill to get all seeds and skins out. You will get a lot more pits and such than you think you should but its ok.

You should have 8c. of fruit mixture. Put back in pot and add lemon juice and butter. Bring to a simmer. The butter is to keep the foam down when boiling.

Mix the pectin mix with the extra 1c. sugar. This is very tart so you do need some sugar. But I like using this because I can use a lot less and still get a nice product.

Once the fruit is simmering, whisk in the pectin/sugar mixture. Bring to a boil. Then boil for 3min. It will begin to thicken some when boiling but will finish once it cools. 

Fill hot jars with hot jam. Wipe rims and seal. Water bath can for 10 min. 

Let cool and make sure seals are popped. If not sealed refrigerate to use that one first.

July 4th and Blackberry Wine Cake

Blackberry Wine Cake......I found the recipe on another blog. I'm sorry, I forgot which one but if its yours, leave me the link and Ill add it and let me say thank you for posting it. This is now a family heirloom! The only difference is that I added a Blackberry Wine Sauce to it too and it really enhanced it.


We had our family July 4th picnic and it was a blast. The menu was:
My BBQ ribs
Italian marinated BBQ chicken
My son is smoking two beef tri tips
Potato Salad
Greek Salad
Baked Beans
Daughter is making her 7 layer taco dip
Chips and dip
Deviled eggs
Watermelon
And the cake from the recipe below served with whipped creamMy lil man had two pieces he loved it so much and then licked the paper plate!




Blackberry Wine Cake
1 box white cake mix
1 box blackberry Jell-O or black cherry Jell-O
1/2 cup oil
4 eggs
1 cup blackberry wine
1 cup pecans, chopped


Put pecans into bottom of greased and floured bundt pan.


Mix ingredients and pour into pan. Bake 350 for 45-60 minutes.


Glaze:


3/4 cup powdered sugar
1/4 cup butter
1/2 cup blackberry wine


Melt butter in sauce pan and remove from heat. Add powdered sugar and blackberry wine. Spoon over warm cake.


Sauce:
12-16 oz. fresh blackberries
Rest of Blackberry wine from cake recipe
1/2 c. sugar
1 1/2 tsps. cornstarch


Combine first 3 ingredients and cook on med. heat till berries start to break apart. Remove a few tbs. of the juice to a small bowl or cup and whisk in the cornstarch. Add this mixture to the pan with the cooked berries and heat till thickened. Cool. (The berries I used were fresh but I froze them. You can use frozen berries too from the store.)

BERRY BUNDT CAKES........YUMMY!

Berries seem to be all over right about now. Out here they are on sale alot in the grocery stores. I buy some now and then to put in my cottage cheese in the morning but theres always too many and they end up rotting and I toss them out. I stumbled tho on this recipe and I must admit.....its tempting me enough to go buy a bunch and make it....I bet you will feel the same way too!
Berry Bundt CakeIngredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup buttermilk
1/2 cup cholesterol-free egg substitute
1/4 cup vegetable oil
2 cups frozen unsweetened raspberries
2 cups frozen unsweetened blueberries

1. Preheat oven to 350°F. Spray 6-cup Bundt pan with nonstick cooking spray; set aside.
2. Combine flour, baking powder, baking soda and salt in large bowl. Combine sugar, buttermilk, egg substitute and oil in medium bowl. Add sugar mixture to flour mixture; stir just until moistened.
3. Fold in raspberries and blueberries. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Serve with fresh berries, if desired.
Yield: Makes 12 servings

A cup of fresh, delicious blueberries or raspberries supplies about one-third of your daily vitamin C requirements. This fantastic berry cake contains 4 cups of berries!
**********************************

And heres another that looks yummy and a bit more upscale....

William's Sonoma's Mixed Berry Bundt Cake

5 eggs
1 2/3 cups granulated sugar
20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
2 Tbs. kirsch or other fruit liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
3 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar for dusting (optional)
Mixing bowls
Electric handmixer
Measuring cups and spoons
Bundt cake pan
Saucepan for making the glaze

Preheat your oven to 325°F. Take your bundt pan and Butter and flour it.
Mix all of the following ingredients together in a large bowl. Start by blending the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 Tbs. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine 1 1/2 cups of the raspberries and the blueberries with the remaining 2 Tbs. flour. Toss to coat the berries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter. Pour the batter into the bundt pan. Bake for approximately 1 hour.

Remove the cake out of the oven and place it on a cooling rack. Let the cake cool for 20-25 minutes. Remove the cake from the pan and let it continue to cool.

Once the cake has cooled you can add a glaze to it. While this is not in the recipe this adds a little something special. Make the glaze by combining butter, sugar and Chambord in a small souce pan. Bring to a boil and then brush it on.
Once the glaze has been applied you can put the finishing touches on the cake. Dust it with powdered sugar and garnish with blueberries, raspberries and blackberries.

********************************While these recipes call for mixed berries, you could vary the mix or just use all of one kind, just make sure the amounts add up to the same needed for the recipe. I could see adding almond extract a bit to enhance the berry flavor or even orange or lemon. With this last one....same thing for the glaze.... some grand marnier if you use orange extract in it......or just keep with the Chambord since its berry flavored.