It's blackberry season here in southern Australia. And what that traditionally means for us landholders and farmers, is that for the next few weeks we can stop stressing about this prickly weed that takes over everything, and start enjoying her fruits. For a short amount of time we can reap the rewards of this crop that we didn't pay for, or spend time weeding, fertilising or maintaining.

The blackberry fruit is like something for nothing. Like a thank you for putting up with it.

And so for a few weeks of every year, we get about with scratches up and down our arms and purple stained fingers. And during this time, there are always bowls of berries on the kitchen bench. There is always a big heavy pot simmering on the stove. There are saucers for testing jam readiness in the freezer. There are jars and jar lids being sterilised in the dish washer and in the oven. And there are always piles and stacks of jars of fresh, just bottled blackberry jam.


Every year I make jam. Hundreds of 300ml jars. Some for us, some for family and friends and some to be sold at farmers' markets. This year I've made about 30 so far.


But this year I've got a bee in my bonnet about expanding my blackberry horizons. This year I want to make blackberry other things too. Blackberry everythings.

It's just the start of the season, but so far I have made blackberry cordial with this recipe.


And blackberry and yoghurt cake.

This cake has been such a success that I've made it twice already. It's just so moist and delicious.
And most importantly, it's super dooper simple to bake.



Blackberry and yoghurt cake

• A small bowl of blackberries.
• A cup of yoghurt.
• A third of a cup of oil.
• Half a cup of sugar.
• One lemon (juice and zest).
• Two eggs.
• One and 2/3 cups of self raising flour.