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Fruit Prints: What Is Your State Fruit?

"Beyond all our Blackberries and iPhones, we’re dangerously separated from our food and water supplies ." ~ Erik Kripke


What is the state of your fruit? Or rather, what is your state fruit? We all hail from a home state, and each state has its own identity. States have these unique identifiers that help to recognize our place in history, landscape, and agriculture. Take walking through your state fair, for instance - your state has many things that serve as a way for people to connect with that territory before it became a state. A state fruit pays respect to the environment and maybe even the farmers for growing that fruit.

This week in Fruit Prints, we are paying respect to the Blackberry; it has been with us long before the cell phone start-up (1984-2016), BlackBerry Ltd. Blackberry the fruit dates back over 2500 years. Today, there are over 200 varietals in production throughout the world. Two states identify the blackberry as their state fruit, Alabama and Kentucky. A fruit once picked off the prickly brush bordering the woodline or a roadway in the heat of July and August has grown itself into a $2.72B market.

Blackberries can be eaten alone, straight out of the plastic clamshell while watching your latest Binge on digital media, or in your smoothie after a workout. Blackberries are the best tasting when you and a friend hit the road and stumble onto a U-pick or roadside Bramble. Grab a paper crate and start pulling those blackberries off the prickly-laden vines, don’t be afraid to reach and grab upward for the big ones. You are guaranteed to acquire a few war wounds from your adventures, and it's part of the journey. Those purple fingertips will constantly remind you of your efforts; to fill your carton packed enough to make that recipe and reserve some for snacking on the drive home.

Blackberry Patch

Plan accordingly, berries and cream, savory or sweet; the blackberry can be eaten as a dessert, macerated for that boozy cocktail, or even placed onto a salad with goat cheese. This week’s sweet recipe has blackberries layered with basil and lavender and a pinch of Maldon Sea Salt. The White Chocolate Blackberry Lavender Loaf Cake contains a French cultured yogurt base with eggs and organic sugar. Enjoy!


White Chocolate Blackberry Lavender Loaf Cake

Blackberries in hand


Nourish yourself with a slice of this delicious cake that stands on its own.


8 servings


  • 1 1/2 Cups of organic white unbleached all-purpose flour; set some aside for dusting later

  • 3/4 tsp Maldon Sea Salt Flakes

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 1 cup organic sugar

  • 3/4 cup of white chocolate chips

  • 1 tbsp of lemon zest

  • The juice of 2 lemons - squeezed

  • 1 tsp of clover honey

  • 1/2 pound of fresh-picked blackberries

  • 1 tsp of finely chopped rosemary

  • 1 tsp of finely chopped basil

  • 1 cup of French Cultured or Greek Yoghurt

  • 1 Extra Large Egg

  • 2 tsp vanilla extract

  • 1 vanilla bean pod

  • 1 cup of softened butter, unsalted

Step 1

Preheat oven to 350°F. Coat the loaf pan with non-stick spray. Dust flour and tap out the extra.

Step 2

Mix the blackberries, lemon juice, honey, rosemary, and basil into a small bowl and set aside.

Step 3

Mix the lemon zest with the sugar and stir.

Step 4

Whisk the flour, sugar, baking powder, baking soda, and salt into the mixing bowl, and stir until blended.

Step 5

Mix the egg, yogurt, vanilla extract, bean, and butter. Fold in the sugar and lemon zest. Fold in the blackberry mixture and white chocolate chips.

Step 6

Pour batter into the loaf pan; smooth with a spatula. Bake for 50-55 minutes until golden on top - check the center with a tester to ensure the cake is completely cooked or comes out clean.

Step 7

Pull the cake from the oven and let it cool in the pan on a wire rack.


500 cals/slice

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