While I was preparing to make the blackberry muffins for My Girl, Paula!, I picked up a quart of gorgeous blackberries at the local farmer's market, but the recipe only called for 2 cups, so I had quite a bit leftover. At $5.25 a quart, I wasn't about to waste half the container, but I didn't really feel like making muffins again, either. So, just to check the versatility of the recipe, I threw it together again (did I mention how easy this recipe is to make?) and poured it into a 9 inch round foil pan. (I know, I shouldn't use foil, but see, I have several in my pantry that keep falling out at me every time I get the fryer or food processor out, and I really want to use them up and get them out of there!)
It look about twice as long to bake since it was a much larger dish, but it turned out beautifully, and now I think I have a blackberry CAKE recipe that people are going to request over and over again. These things are so moist, its ridiculous. Its almost like a pancake batter in consistency. I will definitely be making this again!