The Unphotographables: Blackberry Coffee Cake

It's such a long, crazy story as to how I wound up with this... item. Started at Baking Bites, for a blackberry pound cake. That got scratched when I saw that there was no buttermilk. Alright, so we move from there. Long evolution story short, I wound up piecing together a recipe or two. Which isn't always a bad thing, as we all know. :)

So I mix it together, gently fold in the blackberries, pour into the pan, etc. I'm cleaning up the mixer bowl when I realize there's a faint scent of... burning popcorn from behind me. What the duck? Well, despite using the the proper size pan and everything, we had leakage.

Leakage, of course, meaning a blob reminiscent of something out of '50s sci-fi movie. Entertaining, but not what you want all over the bottom of the oven. Especially when it smells like burnt popcorn. Which then wafts its way across the house, like it does, and wakes up your mother, who had surgery the day before. Doh!

Anyways, despite how it sounds, The Day the Blackberry Coffee Cake Oozed, doesn't taste bad. It just looks all kinds of hideous. Hence a new category in the blogdom... The Unphotographables. Not that I have the best picture taken skills in the world, but this guy, ooh. I think I'd need a studio with fancy lights to make him look good.

I'll post the recipe, but do keep the Blob in mind if you decide to make it. Maybe a different size pan would help, too. :)

Ingredients:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ cup butter, softened
1 cup sugar
3 eggs
½ tsp. vanilla
3/4 cup sour cream
1 pint blackberries

Directions:
Preheat oven to 350F. Grease an 8- or 9-inch round pan.

Sift together flour, baking powder, baking soda, salt, and cinnamon; set aside.

Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla. Gradually add the dry ingredients. Spread into prepared pan. Top with as many blackberries as you'd like.

Bake at 350F for 45-50 minutes, or until a toothpick inserted near center comes out clean. Let cool in pan for a bit before serving.