I simply love regional and Junior League cookbooks; of course my favorites are those from Denver and St. Louis (my hometown) but over the years I’ve collected books from other cities too and seldom do the recipes disappoint. They are, after all, a collection of what someone has deemed the best to represent what a city and the cooks in it have to offer with many of them coming from either popular restaurants or the homes of people who basically entertain for a living.
A favorite has always been Portland’s Palate: A Collection of Recipes from the City of Roses published in 2002. The book definitely takes advantage of the fruits and vegetables that are available throughout the year and I can count on it when I want to make something with seafood with my favorites including the crab dip and clam chowder. Still, this Blackberry Cream Cheese Coffee Cake has always been my one tried and true favorite.
The original recipe includes sour cream but unfortunately I did not have any in the house last week when an abundance of blackberries made their way to my kitchen so I’ve punted and made a few revisions and I have to say it was just as amazing; as a matter of fact the change was so good I might just make it permanent. I always have milk on hand. Sour cream? Not so much!
While the original recipe calls for blackberries and I admit I just LOVE them, I’ve also used raspberries and blueberries with equal success and it’s a wonderful treat for breakfast or brunch.
This Blackberry and Cream Cheese Coffeecake and some excellent coffee? Perfect morning fare for you and friends. Or just you.