Instructions: In a large bowl, combine the first seven ingredients. Fold in the blackberries and toss to coat. Place the mixture in a lightly greased baking pan and set aside.

In a large bowl, cream together the butter and confectioners sugar. Add the eggs and cream and mix until well combined. In a separate bowl, combine: both flours, the cornmeal, baking powder, baking soda, and cloves. Add the flour mixture to the butter mixture, alternating with the buttermilk; and mix together well.

Place the batter in a pastry bag with a straight tip and pipe the batter onto the reserved blackberries in a trellis pattern. Bake for 35 to 40 minutes, or until the crust is browned and the fruit is bubbly. Let cool on a wire rack or serve warm.

YIELD: 8 SERVINGS

INN AT BLACKBERRY FARM
WALLAND, TENNESSEE

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