When the blackberries are drippin’ off the vine you can use this recipe to make something besides blackberry ice cream, cobbler and jam…
* 3 tablespoons butter, softened
* 3/4 cup sugar, divided
* 1/4 cup plus 2 tablespoons egg substitute, divided
* 1 teaspoon grated lemon peel
* 1 teaspoon vanilla extract
* 1-1/4 cups all-purpose flour
* 1-1/4 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup buttermilk
* 1 cup fresh blackberries
* 2 ounces cream cheese
* 1 teaspoon confectioners’ sugar
Directions
* In a large bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk.
* Pour into a 9-in. springform pan coated with cooking spray; sprinkle with berries. In a small bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
* Place pan on a baking sheet. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Sprinkle with confectioners’ sugar. Serve warm. Refrigerate leftovers.
blackberry coffee cake
