Instructions: Apricots and blackberries share the spotlight in a luscious coffeecake that just right for a summertime brunch or breakfast.

In a large bowl, stir together flour, cornmeal, and baking powder.

In a medium bowl, beat egg, brown sugar, buttermilk, and oil until smoothly blended. Add egg mixture to flour mixture; stir just until dry ingredients are evenly moistened.

Spread batter in an oiled 8-inch round baking pan or quiche pan.

Gently press apricot halves, pitted side up, into batter. Place a berry in the hollow of each apricot half.

Bake at 350 degree oven until center of cake feels firm when lightly touched (30-35 minutes). Sprinkle with granulated sugar.

Let cake cool slightly, cut into wedges and serve warm.

Makes 6 to 8 servings.

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