You are going to hate me.  I came up with this ridiculously easy recipe, and it tastes so good, and is probably not very good for you.  But it tastes so good…

(I must say I feel like a bit like I’m Sandra Lee-ing it here, but I did use the KitchenAid mixer to mix the cornbread batter, so, that counts, right?)

Cornbread, Cream & Berry Crumble

Servings: 4 large

Ingredients

1 package Jiffy Cornbread mix (I stand by this choice.  In my opinion, why re-create the wheel?)

2 packages Blackberries

Devonshire Cream (using recipe from the Joy of Baking – reprinted with permission):

4 ounces Mascarpone

1 cup (240 ml) heavy whipping cream

1 teaspoon pure vanilla extract

1 or 2 tablespoons granulated white sugar (I used 2, and it was perfect, but I like sweet…)

Zest of lemon or lime (optional) – (I used lemon – more on this later)

Step One: Bake Jiffy Cornbread mix according to package directions. While the muffins are baking, put ingredients for Devonshire Cream into mixer.

Step Two: Beat the Devonshire Cream mixture until it looks like homemade Cool Whip (because that’s kind of what it is…)

Step Three: Put cream into refrigerator until muffins are ready and slightly cooled.

Step Four: When muffins are finished, let cool for 5 minutes.  Crumble 2 muffins into rough quarters and place into a bowl.  Spoon a few scoops of cream onto top of muffin crumbles, and then add a mess of washed berries.

And there you have it.  A wonderful, summery dessert (or if you’re like me, breakfast)!  The hint of lemon from the lemon zest, pulls this whole thing together, so make sure to add that bit.

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