I have had people ask me if there is any type of food that I really miss having here in Israel, and I usually say real Chinese and Indian restaurants. But, last week I saw a big container of frozen blackberries on sale and it reminded me of the beautiful container of large, sweet blackberries my sister bought when I was visiting her in the States a few months ago. I really miss fresh berries of all kinds, especially raspberries, blueberries, and blackberries. There were blackberry bushes at the end of the street where I grew up, and every summer I would go and pick some to eat on the spot, or gather some and take them home, where they were made into delicious blackberry pies. You can find berries growing in northern Israel, but you have to pay double or triple what you pay in the States for them, and you only get a very small container.
I put some of the blackberries on top of a bowl of sheep’s yogurt and the rest I used to make a quick and easy coffeecake for Shabbat.
1/4 cup granulated sugar
1/2 cup all purpose flour
Pinch of salt
1 tablespoon lemon zest
40g (3 tablespoons) unsalted butter, softened
50g (1/2 stick) butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1/2 cup plain yogurt, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons lemon zest
1 cup fresh or frozen blackberries, well drained
Preheat the oven to 180C (350F). Lightly butter a 22cm (8 inch) round pan or use a corrugated paper baking round.
Whisk together the sugar, flour, lemon zest and salt in a medium-size bowl. Mix in the softened butter into the flour mixture until it resembles granola, some larger chunks, some smaller. Set the mixture aside.
Cream the butter and sugar until light colored and fluffy. Add the egg and beat until combined. Be sure to scrape down the bowl. Beat in the yogurt and vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest. Add to the batter, mixing only until combined. Do not over mix or the cake will be tough. Gently fold in the blackberries until well distributed throughout the batter. Pour into the prepared pan and spread evenly. Sprinkle with the lemon streusel mixture until the batter is completely covered.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.