Blackberry Walnut Mini Cakes

This recipe also works well with fresh raspberries. You can also substitute pistachios, almonds or pecans for the walnuts. It’s a great recipe to make ahead, especially when the summer berries are on sale.

1/2 cup walnuts, chopped coarse
4 tablespoons unsalted butter, softened
3/4 cup sugar
1/4 teaspoon salt
1/3 cup heavy cream
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3 cups (about 16 ounces) fresh blackberries

Spray eight 6-ounce ramekins with vegetable oil spray and place on a rimmed baking sheet; set aside. Toast 1/4 cup of the walnuts in a small, dry skillet over medium heat until lightly toasted and aromatic, 3 to 4 minutes; let cool.

Place the cooled toasted walnuts, butter, sugar, and salt in a food processor, and pulse until finely ground, 10 to 15 seconds. With the processor running, add the cream, eggs, vanilla and zest through the feed tube and continue to process until smooth, about 5 seconds. Add the flour, baking powder, and cinnamon and pulse until just incorporated, about 5 pulses.

Transfer the batter to a large bowl and gently fold in the blackberries. Spoon the batter into the prepared ramekins and sprinkle the top of each cobbler with the remaining 1/4 cup walnuts.

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bake until golden and the buckles begin to pull away from the sides of the ramekins, 20 to 25 minutes. Serve warm with vanilla ice cream.

– Recipe courtesy of Cook Like James