It's berry season on the farm. Black raspberries (black caps) and blueberries are bountiful!
This year, our black raspberries are all ripening very quickly, so we expect their season will be shorter than usual. Enjoy them while they last!
One of our favorite things to do with a surplus of summer berries is to freeze them. It's quick, easy, and we have berries all winter long for desserts, oatmeal, or smoothies. Just dump them lovingly into gallon freezer bags (2 or 3 pints max per bag so they freeze quickly), make sure they are evenly distributed in the bags, and place on a flat shelf of a chest freezer. Once the berries are frozen, you can stack them up or box them up in your freezer.
One of our favorite berry recipes is this Blueberry Coffee cake from Once Upon a Chef (this time, we made it with black raspberries and it was phenomenal):
We like to make the coffee cake gluten free by substituting the 2 cups all-purpose flour in the cake with:
3/4 cup sweet white rice flour (from Bob's Red Mill)
1/2 cup tapioca flour
1/2 cup sweet sorghum flour
1/4 cup almond flour
We substitute the 1/2 cup all-purpose flour in the streusel topping with:
1/2 cup sweet white rice flour