1. Preheat oven to 350F
2. Thaw frozen Blackberries (sorry, I can't remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free)
6. Combine thawed Blackberries with 2 tablespoons granulated sugar.
8. Bake in preheated 350F oven 45 to 50 minutes or until done.
.The recipe listed all-purpose flour, but I used whole wheat flour.
2. The recipe calls for plain yogurt, but I always use Biobest 1%% fat active-culture yogurt (made by Astro), so I have entered the ingredients in this manner to determine the nutritional content.
Hi everybody. Jane is the only one of you to have actually tasted these cakes, and she has survived the experience. The original recipe ran in the Toronto Star last summer (I think), and I have made it several times. On the weekend, I adapted it so that writing about) could eat some too in spite of his allergies to things that grow on trees. In my opinion, the Blackberry version is actually better, but Doug says I shouldn't throw out the peach cake recipe just yet.Believe it