Goodbye Sweet Summer

Blackberries and blackberry picking are quintessentially summer.  There was a short blackberry season this year, and we picked more then we could handle at the time, so Nick and I froze some to use later.  Here they make their end-of-season debut in a Goodbye Summer, Hello Autumn cake.

Goodbye Summer, Hello Autumn Yogurt Cake

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 eggs (thanks chickens)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 cup blackberries (you can use any berry,  fresh or frozen, ours were frozen and not completely thawed)
1 pear cored and thinly sliced

Preheat oven to 350, grease a 9 inch pan of some kind
Mix flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, sugar, eggs, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Fold blackberries gently into the batter. Pour the batter into the prepared pan and arrange the sliced pear on top. bake for about 50 (+) minutes, or until a cake tester placed in the center of the cake comes out clean.

 Hello Autumn!