Blackberries and Corn for the Freezer

I love this time of year with all the wonderful fruits and veggies. I really made a haul at the market this morning. I bought a dozen ears of corn to put in the freezer. I've tried freezing it on the cob with not much luck so I cut it off and put it in freezer bags. I used to blanch it first but the last couple of years I haven't and it turns out wonderful. I'll probably buy more next weekend. I like to have lots in my freezer for winter.
I just cut it off the cob and put it in freezer bags. You can use it as you would canned or frozen corn. My favorite is fried corn. Use a little bit of butter and saute until it starts to turn brown. I also add chopped scallions and/or chopped zucchini to the corn. It's a good and fast.
If you look at the picture below you can see a little friend that came home with me. I've been reading a lot of blogs that have been picking fresh blackberries. Sure wish I could find some here...but I did find some that were quite reasonable so I brought home a flat to put in the freezer. I just washed and dried them. I then put them on cookie sheets in one layer and put in the freezer. After they were frozen I put them in freezer bags. I don't worry about measuring the corn or berries because I just pour out what I need. I freeze all my berries this way. I have lots of blueberries n the freezer for this winter's muffins or coffee cakes.
Here they are all ready for the freezer. Just make sure you put them in one layer.
I also made a blackberry upside cake. I cut this recipe from a magazine years ago and have no idea which one.

Blackberry Upside Down Cake

2 1/2 cups fresh blackberries

1/2 cup sugar plus 1 1/2 T sugar

1 cup flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup softened butter

1 large egg

1 tsp vanilla

1/2 cup well shaken buttermilk

Line bottom of a buttered 8" round cake pan with 2 layers of parchment paper. Dust with flour and knock out excess.

Arrange blackberries in cake pan. Sprinkle with 1 1/2 T sugar.

Whisk together flour, soda and salt.

Beat butter and 1/2 cup sugar about 2 minutes on high speed until light and fluffy. Add egg and vanilla and mix at low speed until just incorporated. Add flour alternately with buttermilk at low speed until just blended.

Spoon batter over blackberries smoothing top and bake at 400 30 minutes until top is golden.

Run a knife around edge of pan, then invert a large plate over the pan and using pot holders to hold plate and pan together flip cake onto plate. Peel off parchment and enjoy!!