Blackberry Crumb Cake
Finely ground oats give this cake a tender, moist texture. Stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue.
Recipe by Cooking Light September 2006
Finely ground oats give this cake a tender, moist texture. Stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue.
This was good. Portions were huge but it tasted like something I would serve for breakfast not for dessert. It would be good with a cup of coffee in the morning.
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