Look Who’s Back… || Blackberries, Beans & Field Work || June 2026

It’s been busy around here with summer work rolling on. Meagan started the morning picking wild blackberries, then moved on to blueberries. Andy was in the fields cultivating corn, field peas, and potatoes. We picked green beans and got them canned up. We finished the day with a delicious old-fashioned blackberry cake. You can find the recipe below! Thank you so much for spending a little of your time with us today ❤️ If you’d like to check out our country sausage seasoning, coffee, hats, shirts and things we use you can visit: https://truegritappalachianways.com Old fashioned blackberry cake For the Filling 1 to 1½ cups wild blackberries ¼ cup sugar 1 tbsp flour 1 tsp lemon juice (optional) Mix together and spread in the bottom of a buttered 8-inch square pan. Cake Batter 1 cup self-rising flour ½ cup sugar ½ cup milk 3 tbsp melted butter 1 tsp vanilla Mix until smooth and spoon evenly over the berries. Topping Mix: ½ cup brown sugar ¼ cup white sugar Cinnamon to taste Sprinkle evenly over the batter. Then carefully pour: 1 cup very hot water over the entire dish. Don't stir. It will look completely wrong at this point. Trust the process. Bake at 350°F for 40–45 minutes. The top will become a tender cake while underneath a thick blackberry sauce forms. Let it sit about 15 minutes before serving. I put a big ol’ dollop of whipped cream on top of mine 😋 #homesteadlife #blackberries #gardenharvest #canningseason #farmvlog #countrylife #appalachia #summergarden #fieldwork #oldfashionedcooking #growyourownfood #ruralliving