My mom was an amazing cook and baker. We always encouraged her to write a cookbook, but that never happened. When I recently heard that The Fresno Bee needed blackberry recipes, I knew I had to share one of my mom’s recipes!
Now, 16 years after her passing, my mom has a published recipe credited to her name, Lovee Dianne Pigott.
You can find the story here: Blackberries!
Here’s my mom’s recipe:
This recipe is from my childhood. My mom loved to make this because it was fast and easy, and if it was too hot to bake a cake, she could buy an angel food cake at a bakery. It made summer desserts fast and easy with the added delight of fresh local berries, which she loved.
The sauce recipe can be made ahead of time and refrigerated, or made in seconds right before serving. This was her homage to Iowa summers, which she missed, living here in central California.
When we had a summer bbq, which was often, this was always on the menu and always a crowd favorite.
By Lovee Dianne Pigott
Adapted by Kindra Pigott Franzen
Blackberry Cream Sauce
(For angel food cake)
12 ozs fresh blackberries
8 ozs cool whip
8 ozs sour cream
2/3 c powdered sugar
Add all ingredients to bowl and blend using an immersion blender until creamy. Serve over fresh angel food cake. Garnish with fresh berries.