Blackberry custard cake

Before I even got a copy of her cookbook, the thing that really got me interested in Dorie Greenspan was watching this video of her making a delicious looking apple cake in October, aka apple season. Several months later, while searching for some snacks to add to my "to cook" list, I came upon a similar recipe of hers for custardy apple squares. It hit all the right notes: semi-healthy (fruit!) not too sugary or buttery, and sounded pretty quick to make. However, I was not in the mood for apples. The blurb before the recipe even describes them as "autumnal." I figured swapping the apples for berries would work, and would make for a more seasonally appropriate treat. I considered strawberries, blueberries and raspberries - even thought about mixing a bunch of different berries together - but the blackberries looked the tastiest. I bought a 12oz package, and ended up putting the whole lot in, since I figured three medium applies - which is what the recipe calls for - might equal about 12oz. It was fine, but if there was a slightly smaller package would have been even better to get to taste more of the cake.

I tried this cake right out of the oven, and it didn't really wow me. But by the next morning, it was incredible. The berries were almost sandwiched in between layers of custardy cake, and the vanilla flavor mixed really nicely with the berries. I think any type of berry, or a mix of berries, would work well here. I think you could even use coconut flour, coconut oil, coconut milk and shredded coconut to make a more tropical version.

I usually make a snack on the weekend to be able to bring to work at least for part of the week. This cake was gone within 24 hours of making it - it was that good! And Eric, who usually does not have a sweet tooth, said it was delicious. I will have to make this one again.

About 30 minutes out of the oven...halfway gone