This is a beautiful treat to make in the summer after berry picking, or in the winter using frozen blackberries. Just as good for breakfast as dessert.
I read the other reviews before making this, and it is definately some sort of cake. I was actually looking for a cookie recipe, and found this recipe under that heading. As A cake I would rate this dessert a 4. I reduced the amount of cinnamon to 1/4, and the amount of vinegar called for to 1 tbsp, and added 1/2 tsp vanilla. I also used berry juice (Juicy Juice) instead of apple juice to strenghten the berry flavor of the batter, which I found worked very well. When I folded the berries in I allowed them to break up somewhat to add even more flavor to the batter, I also dusted the top with confectioners sugar, which presented lovely. This cake was fluffy and had wonderful rich berry flavor esp with the berry juice addition. I assume the reduction of the vinegar, allowed for better rising, and made it less dense then the others experienced. I suggest to anyone wanting a good breakfast cake, to try this with these changes it was very good. - 28 Sep 2002 (Review from Allrecipes USA and Canada)
I modified this recipe quite a bit but it was a huge hit. I wanted to make blackberry muffins. I read the other reviews first and added another egg as well as a splash of vanilla. Instead of apple juice I used lemon juice diluted with water, and instead of just tossing in the blackberries I pureed half a cup of them and stirred that into the mix, and then placed a blackberry on the top of each muffin in the pan before baking. They are DELICIOUS. So soft, fluffy and my boyfriend says they are not as overwhelmingly sweet as other muffins (he says they are almost tart). This is such a great recipe. I am going to keep it around and modify it accordingly - next time I'll increase the spices and do an apple spice muffin, and maybe also a blackberry-lemon muffin. Yum!! - 06 Jan 2007 (Review from Allrecipes USA and Canada)
This is more like a cake or a quick bread than a cookie, but I doubled the recipe, only adding half the vinegar like another rating had mentioned. Also, after reading how dense it seemed to be for alot of people, I creamed my sugar & butter, then added eggs & beat for around 3 mins so the egg whites would get nice & fluffy, then "folded" in all the rest. The results were outstanding!!! Made into cupcakes & frosted with cream cheese frosting. On my 2nd batch I added toasted walnuts, made it all the much better. Since I have such a hard time finding a moist zuchinni bread recipe, I'm thinking of trying that in the next few days. Turned out very moist!! Kids loved em'!!!!! - 25 Aug 2003 (Review from Allrecipes USA and Canada)