Wherein we share photos, lament failed raises, and wax poetic about dat oven spring.
The recipe was basically this, but with double the flour (I didn't use self rising) and probably thrice the fruit. It's such a simple recipe, it's easy to customize to taste. If you're using a sweeter fruit, cut back on the sugar in the batter. I wouldn't think that those would be too moist. Peach cobbler is pretty good. Most of the juices will have enough time to cook down, and the remainder will work their way into the batter. I also just realized that I used blueberries, not blackberry. I made it at the inlaws', and mindlessly tossed in the bowl of fruit they'd set aside for the cobbler.
So since rd95 had to work I went ahead and made the soda bread without him. I tried to time it to his arrival home from work so there would be fresh warm bread waiting for him. Decided to use up some of last week's rye flour and so here is a very brain-esque rye soda bread: Of course the instructions always say to let cool completely before you slice but eff that, bread is best enjoyed just below face melting temperature. If that makes me a bad person or some kind of barbarian, pass me a loincloth, baby.
Soda breads were how I got into baking, but I haven't made them in ages. I think this was the recipe I used. Now that I reflect on it, I should probably start making them again. There are a lot of week nights where I get frustrated with baking because I often lack foresight and basic time management skills.