It's raining, so make some blackberry gingerbread...

I was hoping to have some wildflower pictures to add today, but it is raining heavily, so that will have to wait until next week or so.  I am happy to report that we have a lot of flowers coming up. The salvia is looking good, and some of the scarlet flax I planted last year is blooming along with the coreopsis, verbena, and blackfoot daisies.
Whenever it rains, I get in the mood to bake, sort of like when it is cold outside--it is nice to have something yummy to enjoy with my cuppa.  I have been working on a recipe for Blackberry Gingerbread--it is finally ready to share.  I have combined a couple of my favorite gingerbreads and added blackberries because I love blackberries.  You could also use blueberries if you are more partial to them.


Blackberry Gingerbread

1/2 Pint blackberries tossed with 2 T. flour
1/2 c. butter
3/4 c. sugar
1/2 c. molasses
1 egg
zest from one orange
1 c. sour cream
2 c. flour
1 t. baking soda
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt

Melt the butter and beat butter, sugar and molasses until smooth.  Add orange zest and egg, beat well.  Combine flour, soda, salt, and spices.  Add dry ingredients to butter mixture, alternating with sour cream--beginning and ending with sour cream.  Fold in blackberries.  Bake in greased mini-loaf or muffin pan at 350 for 35-40 minutes.  Tope with glaze made form the juice of the orange and powdered sugar or sprinkle with powdered sugar.

Enjoy these with your favorite tea or coffee.  :)