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.

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

1. Heat oven to 350 degrees.

2. Combine milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour.

3. 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.

4. 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.

5. Sprinkle with powdered sugar just before serving. Best served warm.

What is your favorite recipe for wild blackberry?