This is so-o good. Perfect for this snowy old day.

Blackberry Coffee Cake

worked up off a scone recipe in "Easiest and Best Coffee Cakes and Quick Breads" by Renny Darling

2 Tablespoons butter
2 Tablespoons brown sugar
1 can Oregon brand blackberries (16.5 ounces)
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 Tablespoons sugar
1/2 cup (1 stick) cold butter, cut into 8 pieces
3/4 cup buttermilk (I used leftover eggnog)


Preheat the oven to 425 degrees F. place two Tablespoons butter into your iron skillet and melt in the preheating oven. just takes a couple of minutes. Mix the 2 Tablespoons brown sugar into the butter and spread evenly over the bottom of the hot skillet. Drain the blackberries well and spread the fruit over the brown sugar mixture.

in the large bowl of an electric mixer, blend the first six ingredients until butter in the size of small peas. Beat in the buttermilk until just blended--do not overbeat. "Dollop" this mixture over the fruit in the skillet. Don't worry; it will spread out. Bake 10 minutes, turn, and bake 10 minutes more.

a very light and tender coffeecake; quick to make. Would be good served warm with heavy cream or with a mug of hot chocolate.