Better Breakfasts with Blackberries and Driscoll’s Berries

While I haven’t been outside for a couple of weeks, I’ve been relying heavily on deliveries of fresh fruit and veggies to bring a little bit of sunshine into my kitchen. Most importantly, Driscoll’s Berries have been my main source of joy. Since I’m buying a week’s worth of groceries at a time, I’ve had to get creative with how I’m making my berries last. This week’s haul had a few cartons of Driscoll’s Blackberries, which beyond sprinkling on my morning yogurt or freezing for smoothies means baking with berries!

I've found that my true passion in baking lies within the almighty loaf. Quick breads are a sure fire way of getting something sweet without making a ton of dishes or using up the little flour I have. At the top of the quickbread pyramid is banana bread, of course, which is exactly what I want to have every morning for breakfast! Enter this One Bowl Vegan Blackberry Banana Bread by @TheVeganSix that has rocked my world. Vegan loaf cakes are a dream since they don’t use up any eggs or butter, and always come out beautifully moist (loaf cakes are the only acceptable time to use that word, FYI).

And don’t stop with the banana bread when it comes to using up blackberries throughout the week and weekend for breakfast! Fold them into your waffle batter for color and flavor, or stud them into your muffins for little bursts of fruit in every bite. And when Saturday comes around, I don’t mind using a little elbow grease to make crepes ready to be stuffed with mascarpone and smothered in blackberry sauce, or a good ol’ fashion Dutch baby.

I'll be rinsing and repeating this ritual with my berries, and I highly suggest you jump on the bandwagon!