This Lemon-Olive Oil Cake with Blackberries is a gentle reminder to look around and smell the roses (or in this case cake). I strongly believe there's something wonderful in every corner of the world. It's easy to forget how special things are where you live because you live with all that special stuff and (egads!) sometimes we forget to appreciate everyday beauty. I'm guilty of that sometimes. When people visit me in Southern California they always exclaim how "woooonderful" it would be to grow lemons in your very own backyard. Meyer Lemons no less. "What a treat!"

And it is wonderful. I try to remember that everyday. However, I'm on a three week drive trip with stops in the Eastern Sierras, Central Oregon, Southern Washington, and Seattle (where I'm currently tapping out this post). The return trip will be a leisurely drive down through the Willamette Valley and Northern California coast before heading inland through the San Joaquin Valley back to Los Angeles. The point being, I'm out of my element. So, like the lemon gawkers who visit me in So Cal, I'm astounded by the fruit that grows here. Especially blackberries. Not only can people grow blackberries in their very own backyard, but blackberries grow wild by the side of the road – everywhere! Meyer Lemons are great, but blackberries make me swoon!

Lemon-Olive Oil Cake with Blackberries

So to honor the bounty I live with and the glory of the berries I've discovered on my journey I've stirred together a simple Meyer Lemon-Olive Oil Cake with Blackberries. I've included pistachios in this cake too. Can you imagine living in a place where pistachios actually grow on trees? It must be heavenly! GREG

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Lemon-Olive Oil Cake with Blackberries