Today I decided it was time to do something with the tonnes of blackberries I picked on Friday afternoon.
I have two big blackberry bushes in my garden, one is a wild thorny one which has beautiful big round blackberries and the other produces the type of blackberries you normally find in the supermarket.
I made a classic blackberry jam, 450gm blackberries to 450gm of sugar, lemon juice and pectin. I love to make small batches of jam, it means that you can make different flavours and you never get bored of the same jam over and over.
I used the rest to make this fabulous upside down cake. The recipe is here upside down blackberry cake
The changes I made to make it gluten free was a swap of the plain flour for 150gm gluten free flour and 50gm rice flour. I added an extra tablespoon of milk to ensure it was moist enough.