|Photo from Taste of Home|
But the day before, still unsure where we would be eating, I planned a brunch menu just in case. I took some time to hunt for a good coffeecake recipe that would incorporate some fresh blackberries we had been given. When I saw this coffeecake recipe I'd clipped from a Country magazine years ago, I decided to try it using blackberries instead of blueberries. And I went ahead and made the coffee cake, thinking to have that much done ahead. Here is the link:
New England Blueberry Coffee Cake.
The recipe went together very quickly. I try to avoid wheat, so I made this using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
|Photo from Bob's Red Mill|
The coffeecake turned out absolutely delicious. It was a little on the moist/damp side, but I think that had to do with using the blackberries. Another time I would use blueberries as the recipe specifies. Even though our friends ended up not coming for brunch, we greatly enjoyed our time with them at Cracker Barrel -- and we enjoyed this coffeecake at home for several days!