Now through August, delicious, juicy and sweet blackberries are growing throughout the Bay Area. You’re sure to stumble upon them on hikes, by the side of the road, and in creek beds. I like to use these wild berries to make jam, all sorts of pastries and ice cream.

The low lying bushes are native blackberry. The taller, brambly blackberries are an invasive, non-native species, called the Himalayan berry and are the berries you are likely to find. Make sure to keep an eye out for poison oak, watch out for thorny branches while foraging (wear long pants and sleeves) and expect to get messy.

INGREDIENTS

Butter for pan
1 and 1/4 cups milk
⅔ cup granulated sugar
3 eggs
1 tablespoon vanilla extract
⅛ teaspoon salt
1 cup flour
2 cups blackberries rinsed and drained
Powdered sugar in a shaker

PREPARATION

Heat oven to 350 degrees.
Combine milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour.
Pour a 1/4-inch layer of batter in the baking dish and set dish on low stove top for a minute until a film of batter has set. Remove from heat.
Spread berries and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter. Bake in center of oven for 50 minutes, until top is puffed and browned.
Sprinkle with powdered sugar just before serving. Best served warm.