Wednesday, July 16, 2008

Blackberry Ripple

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It didn't come out real "rippley" because my black berries were fresh but OMG.... it's good. I just winged the recipe so I thought I'd write it down and share while it was still fresh in my memory.



3/4 cup all purpose flour



1 cup sugar



2 tbsp sorgum



1 heaping tsp of ground cinnimon



1/4 tsp salt



1/4 cup cold butter



1 package (box, whatever) of Butter Pecan cake mix



3 med handfulls of blackberries



In a good sized bowl combine sugar and sorgum. Blend to the consistancy of brown sugar. You may have to work it all in with a fork.



Add flour, cinnamon, and salt to the sugar mixture.



Cut in the cold butter with a pastry blender until crumbly.



Sprinkle half of this mixture on the bottom of a well greased baking dish.



Prepare the cake as directed and pour over sugar mixture.



Top with blackberries.



Sprinkle on remaining sugar mixture and swirl with a knife.



Bake at 350 fo about 45-50m or until a toothpick stuck near the center comes out clean



.Serve warm, would be really yummy with ice cream or cool whip.







Notes: You can substitue the sugar/sorgum mixture with brown sugar and could use frozen berries but do not thaw berries before using.

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3 comments:

Stephanie said...

YUM! I've never used sorghum. Where do you get it?

crystal said...

I got mine at the Bob Evan's festival but I think you can get it at Tower Grocery in Barboursville. I'll check next time I'm there,, which is ever other day! LOL

Jennifer said...

Again, I'm jealous of the fresh berries!! WHERE do you get them?