We are lucky enough to have invading brambles at the end of our garden. To avid gardeners that may seem like a weird thing to be pleased about but it means that at the end of summer we get gorgeous fat blackberries right on our doorstep. Last year I filled several containers and ended up freezing the berries. I am still working from that crop even though this year’s berries are already coming through. Now I have even more in my freezer (expect a few blackberry appearances around here). Awhile ago I made this peach buttermilk cake adapted from Heidi Swanson’s wonderful book Super Natural Every Day. I thought I’d share another version I made with frozen blackberries. This is such a great cake for summer as it is so light and airy and I love the kick of lemon balancing out the sweet summer fruit. I’m thinking I might have to make a plum version next. Simply use whatever summer fruit you have. You can use an 11 inch (28cm) flan tin or a 9 inch by 13 inch rectangular baking pan to make this cake.
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