13 July 2017

Blackberry Dump Cake

I generally don’t want to eat anything with the word “dump” in the name. That’s all kinds of gross and no. I’ll make an exception for this easy peasy cake featuring blackberries.

I love, love, love blackberries. The picking season brings back some of my happiest childhood memories. Although a wild blackberry bush grows at the very edge of my property, on the other side of the fence as you enter the woods, I purchase blackberries when they’re in season. That one bush doesn’t yield enough berries for the year.

Which brings me to my frugal living roots…

When you take advantage of what’s in season you save money. Buy them in bulk when they’re at their least expensive. This has always been my rule. I’ve put up fruits and veggies for decades now. I make like Caroline Ingalls. Okay, maybe not full on Ingalls, but I feel like I’m living in the Big Woods when I fill my pantry with jellies and jams. Caroline didn’t have a freezer, but I have two and I fill those suckers. Of course, we enjoy eating fresh fruits and vegetables as they’re harvested. The savings continues when I buy enough to carry us through to the next season.

Pro tip: Flash freeze fruits and veggies on cookie sheets. For example, I simply spread one layer of blackberries on three cookie sheets (That’s how many I can fit in my freezer at one time.) Once the berries are frozen, I use a spatula to loosen them from the pan and put them in freezer baggies. When you flash freeze, the berries don’t freeze in clumps. The individual berries are frozen and don’t stick together.

This year, I have a twenty-five pound box of blackberries from a local farm. (I paid $1 a pound. Compare that to $3 to $4 for 8 ounces when they aren’t in season or the even higher cost of store bought frozen berries.) I wasn’t thinking of how many freaking blackberries that would be. If you’re wondering, it’s about five billion blackberries. Or at least it feels thataway. I’ve put up 14 quarts in the freezer (enough for making smoothies and baking for at least 8 months) and made nearly 6 quarts of blackberry pepper jelly. We’ve devoured fresh berries with sugar. My friends and I enjoyed blackberry-basil vodka lemonade this past weekend. Last night’s supper was blackberry Thai chicken.  I made yummy blackberry scones. Yeah. I’m just about blackberried out, y’all.

But this cake is all kinds of goodness. I had to make one for my family. Hope y’all enjoy it too. Love, B.

ingredients

5 cups fresh (or frozen and thawed) blackberries

the juice of one lemon

1/3 cup brown sugar (light or dark)

1 box yellow cake mix ( whatever brand you choose)

1 & 1/2 sticks of butter or margarine (12 tablespoons)

instructions

Preheat oven to 350 degrees.

Spray a glass 9X13 inch baking dish with cooking oil.

Place blackberries in the dish, sprinkle with lemon juice and brown sugar.

Sprinkle the box of dry cake mix over the blackberries.

Cut the butter into pats and dot the top of the cake mix.

Bake for 30 to 40 minutes or until the cake is lightly brown and blackberries are bubbly.

Easy peasy, right?

 


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Copyright 2017 by Beth Hallman. All rights reserved.

Posted July 13, 2017 by Beth in category "Recipes

2 COMMENTS :

  1. By Zita Seymour on

    That pepper jelly sounds absolutely delish!!? And the cocktail even better yet!!! And I’m making this dump cake!!! Thanks for everything Mama B!!!

    Reply
  2. By Kathy Slemp on

    We add some kind of tart fruit to ours normally pineapple, my guess is the lemon juice is doing the same thing. Before putting on the butter I add crushed nuts.

    Reply

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