Hoosier Mama has one for blackberries (I haven’t made it). If you’d like, I can DM you a copy of the recipe.
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Thanks a bunch!
Blueberry cornmeal tart from Alison Roman’s sweet enough. I baked in a 14x4 pan on top of a sheet pan to avoid any oven spills - wise choice! Absolutely delicious.
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I love the blackberry mascarpone recipe in Italian Two Easy from the London River Cafe, but I’m not sure it counts as baking! 2 cups of mascarpone are mixed with 2 egg yolks, scrapped out seeds from 2 vanilla beans, and 1/4 c of confectioners sugar, then spooned over 2.25 pounds of blackberries and baked at preheated 400 degrees for about 5 minutes.
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Aaaaand just saw this, so……
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I had forgotten about that. That’s one I could make, with one basket of berries, and I do have a source for excellent blackberries. Her sour cream galette dough is really nice, easy to work with and very flaky.
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This sounds so good. I’m having a hard time not getting up immediately and making it with some blueberries I have.
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I wish I could research this on chowhound - I have a vague memory of folks making it over there.
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Only one review on EYB, but it’s a positive one.
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Summer nectarine cake. The original recipe calls for buttermilk but i had some yogort to use up and some lingering nectarines that werent too sweet. Recipe is from Baking Bites.
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I have seen so many good reviews about this book. Maybe ill get it in kindle when its on special. I have the Sara Kieffer Afternoon Snacks coming and also Milk Streets Baking Well. Too many books.
Blueberry Oat Jam Bars.
Inspired by all the delicious-looking photos on the internet for this popular treat, I was equally overwhelmed by all the subtle difference to the base recipe: Melted butter or cold? To egg or not to egg? Baking soda? Baking powder? Fresh berries or jam?
Ultimately, for the filling I made a coulis by cooking down ripe blueberries, sugar, lemon juice, and cornstarch. For the cookie base and topping, I used a recipe from The Spruce Eats referred to by @MidwesternerTT and (I think) @rstuart.
I made a half recipe in an 8” x 8” pan, cutting back the butter from 10 T. to 8 T. , and using the whole egg yolk, instead of half. After baking, I chilled it thoroughly before cutting, and had no issues with the bars not holding together.
Whatever you want to call this iteration, it’s delicious and will make it again. If anything, I might cut back a bit on the sugar level to let the blueberries shine a bit more.
For a more complex version with rye, I’d also like to try this one from True North Kitchen.
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oh my I love this tiny one. I love tomato tarts (as noted before!!!). The older adult male here will eat anything, but he’s afraid of calories and kind of frowns at tarts, and the younger adult male only likes tomatoes in pasta and pizza sauce. So I’ll make one for myself (and won’t be surprised if older adult male decides it’s a great thing for him to eat.)
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No such thing…just maybe not enough bookshelf, or baking days in a year. 
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Whatever happened to @Nannybakes ? She hasn’t posted here in ages!
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And, I miss Shellybean too.
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!
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This was today’s greeting on the fridge message board:
One of the juniors is a history buff and came across Smith Island Cake. I found out that it is the official dessert of Maryland, the island is in Chesapeake Bay and that Smith Islanders have their own, unique dialect. For the past week, good mornings have consisted of “Cake?” Cake, yet?" “When will there be cake?”, so in order to regain some peace and quiet I baked Smith Island Cake today.
It’s basically a vanilla pound cake consisting of 9 layers that are spread with a cooked chocolate frosting. I used the recipe from Sally’s Baking Addiction.
It’s sweeter than what I would usually make, but it works. For me, the cake was reminiscent of what a good chocolate dipped doughnut would want to taste like. Thumbs up from all of the Jammys.
Now, go read up about Smith Island. History rocks!
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Beautiful
Can you make it less sweet next time?
