****The original photos that go along with this post are HERE!
THANK YOU for all the sweet comments you left on Babygirl's post. I forwarded on the comments to her email (she emails our out of town family). She was so excited and happy to read each one. She sent me this email for you....
Dear mommy,
Please tell them for me thank you and I really appreciate the the things they said.
Love,
McKenna
What to make when you have berries that are on their last leg? Here is, Mixed Berry Ripple Tea Cake. It could also be blueberry ripple or blackberry if you have blackberries that need to be finished up. I'm pretty certain that, which ever berry you use you'll be pleased. This was originally supposed to be a raspberry ripple tea cake but I didn't have enough raspberries, so in went some blackberries and for good measure a few strawberries to get me to the required 12 ounces.
This was one of those desserts that was not only good but left me with a 
sense of accomplishment. I admit. I really, really like those quick and easy recipes but when there's time it's nice to get into the kitchen and make something that's a little more involved. With that said, please don't be put off. This IS easy, just not the easiest or quickest but if you're fond of berries, don't mind moist, delicately flavored cake, and you're not pressed for time, give this a try.
Raspberry Ripple Tea Cake (my changes)
for the filling
1 (12 ounce) package frozen raspberries (I used fresh raspberries, blueberries, and a few strawberries totaling 12 oz. I did use more raspberries though.)
1/4 cup granulated sugar
1 tablespoon cornstarch
for the batter
2 & 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, sliced into thin pats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
3/4 cup buttermilk
Preheat oven to 350 degrees F. Grease and flour a 10″ round tart (I used two 4" springform pans) pan that has a removable bottom; set aside.
To make the raspberry filling: in a heavy-bottomed saucepan, combine raspberries, sugar and cornstarch over medium heat; cook and stir until thickened and bubbly. Remove from heat. Push raspberry mixture through a fine, mesh sieve, discarding seeds and pulp. Set filling aside to cool slightly; alternatively you may store airtight, refrigerate and use within 3 days.
To make the tea cake batter: in a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. *Measure and set aside 1/2 cup of this flour-crumb mixture and reserve for crumb topping. To remaining flour mixture add baking powder, baking soda and salt; stir well to combine. Make a well in the center of flour mixture to accept wet ingredients.
In a small mixing bowl, beat egg; stir in buttermilk until combined. Add all at once to the well you just created in the center of the flour mixture. Stir gently until just moistened; batter will be thick. Spread two-thirds of this batter over the bottom and up 1″ of the sides of prepared tart pan, using fingers to pat into place if necessary. Next, carefully spread the prepared raspberry filling on top of this batter. In small, irregular mounds, drop remaining batter on top of filling, spreading ever-so-gently with fingers or back of spoon if necessary. Allow mounds of batter to rest atop raspberry filling without pressing into bottom layer of batter. Sprinkle entire cake with the *reserved flour-crumb topping.
In the center of a preheated oven, baked tea cake at 350 degrees F for approximately 30-35 minutes (I checked mine at about 25 minutes and they were done. Use your best judgement if you're not using the 10" tart pan) or until a wooden toothpick inserted in center of cake comes out clean (filling will turn toothpick red). The cake should appear lightly browned (baking times may vary from oven to oven, so keep a close eye on your cake after 30 minutes). When tea cake is properly baked, remove tart pan from oven and allow to cool on wire rack for 15 minutes. When time has elapsed, remove cake from tart pan and place on cake stand or serving plate.
Oops, I almost forgot to tell you I initially saw this beauty on Buff Chickpea and followed the link over to Sandies' Inn Cuisine which is where Hayley first saw it. Please be certain to both blogs. They have both wonderful foods and photographs.
Today my blog is one year old. Hard to believe it's been a year. I wanted to do a special post with a giveaway and all that but things have been so hectic. Stay tuned....I'll be reading and commenting more and will announce a giveaway to celebrate 3B's b-day!
***Please see my previous post that has the photos that go along with this one. For some reason Windows Live Writer does not like those photos. Weird! Go figure!
If you’ll remember Monica and I have been baking our way through Martha Stewart’s Cupcake cookbook. Our previous two cupcakes were a cookies and cream cheesecake and a black forest cupcake. 
