Blackberry Recipes

4 apples, peeled and cut into thick slices

½ cup unsweetened apple juice

2 cups blackberries

1 cup water

2 Tbsp blackberry preserves

1 cup sugar

4 tsp arrowroot starch

2 ¼ cups flour

1 ½ tsp baking powder

10 Tbsp butter, room temperature

1/3 cup confectioners’ sugar

1 egg

½ tsp vanilla

1 cup walnut halves

Whipped cream, optional

Combine apples and juice in a large saucepan over medium heat.  Cover and simmer 6-10 minutes or until apples are tender. Drain, reserving juice and apples.  Measure 2 cups apple slices and set aside.  Additional juice and apples can be used for another purpose.  Combine berries, water, and preserves in medium saucepan. Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture.  Cook over medium heat and simmer until thickened (6-10 minutes).  Set aside and let cool to room temperature. Preheat oven to 375 degrees. Sift together flour and baking powder in a small bowl.  In a large bowl, cream butter and confectioners’ sugar until fluffy.  Add egg and vanilla.  Stir in sifted dry ingredients to form a soft dough.  Divide dough into two parts, with one part being slightly larger than the other.  On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle.  Put pastry into a 9-inch pie pan. Add reserved apples.  Top with walnut halves.  Pour berry mixture over walnuts. Roll remaining dough out to a 9-inch circle.  Place over filling and press top and bottom pastry edges together to seal.  Prick top over with fork.  Put pie pan on top of baking sheet in case of spillover.  Bake for 50-60 minutes or until pastry in golden and filling is bubbly.  Serve warm with whipped cream, if desired.

1 (3-ounce) package strawberry gelatin

1 (3-ounce) package raspberry gelatin

2 cups boiling water

2 cups cold water

1 (8-ounce) carton strawberry yogurt

1 (8-ounce) carton raspberry yogurt

2 cups sliced fresh strawberries, unsweetened

1 (12-ounce) carton whipped topping

Additional fresh strawberries

In a large bowl, dissolve strawberry and raspberry gelatin in boiling water.  Stir in cold water and strawberry and raspberry yogurt until blended.  Chill until syrupy, about 1 hour. Fold in strawberries and whipped topping.  Chill until firm, about 4 hours.  Garnish with fresh berries if desired.

Stir together the following:

1 ¼ cups flour

¼ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

6 tablespoons butter, cut into the above and set aside.

Beat together and set aside:

1 egg

Milk added to egg to yield ¾ cup

Clean and set aside:

5 cups blackberries

Stir together:

1 cup sugar

2 tablespoons cornstarch

1 2/3 cups water.  Bring to a boil and cook for 1 minute.

Add 1 tablespoon lemon juice.

Add blackberries to sugar water, bring just to boiling and pour mixture into 9-inch square pan.  Combine dry ingredients and milk and egg mixture.  Drop dough on top of hot blackberries.  Sprinkle cinnamon-sugar (3 tablespoons sugar to 1 teaspoon of cinnamon) onto biscuits before baking.  Bake at 400 degrees for 25-30 minutes or until biscuits are finished baking.

½ cup sugar

1 Tbsp cornstarch

4 cups blackberries

2 tsp lemon juice

3 Tbsp chilled butter

1 cup flour

1 Tbsp sugar

1 ½ tsp baking powder

½ tsp salt

½ cup milk

Preheat oven to 400 degrees.  Mix ½ cup sugar and cornstarch in a saucepan.  Add blackberries and lemon juice; roughly mash and bring to a boil over medium heat.  Cook, stirring constantly, 1 minute.  Transfer filling to a 9-inch square baking dish. Cut butter into pieces and rub into flour until it resembles coarse meal.  Add 1 Tbsp sugar, baking powder, salt, and milk; mix until flour is just moistened.  Spoon dough over filling.  Bake until topping is golden, 25 minutes.

2 cups self-rising white cornmeal

½ cup sugar

5 large eggs

1 (16-ounce) container sour cream

½ cup canola oil

2 cups fresh blackberries

Preheat oven to 450 degrees.  Stir together cornmeal and sugar in a large bowl; make a well in center of mixture.  Whisk together eggs, sour cream, and oil; add to cornmeal mixture, stirring just until dry ingredients are moistened.  Fold in blackberries.  Spoon batter into a lightly greased 12-inch cast-iron skillet. Bake at 450 degrees for 30 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary.

2 tsp melted butter

1/3 cup firmly packed brown sugar

1 ½ tsp lemon zest

2 cups fresh blackberries

1 ¼ cups flour

1 ½ tsp baking powder

¼ tsp salt

2/3 cup sugar

2 Tbsp butter

1 large egg

¾ tsp vanilla extract

1 tsp lemon juice

½ cup milk

Preheat oven to 350 degrees.  Place melted butter in the bottom of a 9-inch round cake pan.  Sprinkle with brown sugar and lemon zest.  Top with berries.  Set aside. Combine flour, baking powder, and salt in a small bowl.  Set aside. Beat sugar and 2 Tbsp butter together in a large bowl until well blended.  Add egg, vanilla, and lemon juice.  Mix well. Add dry ingredients to egg mixture alternately with milk, beginning with milk and ending with flour.  Mix after each addition.  Spoon the batter over the blackberries. Bake at 350 degrees for 40 minutes.  Cool cake for 5 minutes on wire rack.  Loosen edges of the cake with a knife and place a plate upside down on top of cake; invert onto plate.  Serve warm.

½ cup butter, softened

¼ cup sugar

1 cup flour

¼ tsp salt

1 ½ cups sugar

½ cup flour

1 Tbsp lime zest, loosely packed

¼ tsp salt

1 large egg plus 3 large egg whites

2 cups fresh blackberries

2/3 cup fresh lime juice

Preheat oven to 350 degrees.  Line bottom and sides of an 8-inch square pan with parchment paper, allowing 3 inches to extend over sides.  Beat ½ cup butte and ¼ cup sugar at medium speed with an electric mixer until smooth.  Stir together 1 cup flour and ¼ tsp salt; gradually add to butter mixture, beating at low speed just until blended after each addition.  Press dough into bottom of prepared pan.  Bake 20-25 minutes or until lightly browned. Whisk together 1 ½ cups sugar and next 3 ingredients in a large bowl.  Whisk in egg and egg whites just until blended.  Process blackberries in a blender until smooth.  Pour pureed berries through a fine wire-mesh strainer into sugar mixture, discarding seeds.  Whisk in lime juice.  Pour over warm crust; bake 30-35 minutes or until center is set.  Cool on wire rack 30 minutes.  Cover with plastic wrap, chill 2 hours.  Lift from pan, using parchment paper as handles.  Cut into 16 bars.  These bars are best served chilled.

1 cup butter, softened

1 cup firmly packed light brown sugar

1 ½ cups sugar, divided

4 large eggs

1 Tbsp vanilla extract

1 tsp baking powder

¾ tsp salt

3 ¼ cups flour, divided

4 cups fresh blackberries

4 cups peeled and sliced fresh, firm, ripe peaches

3 Tbsp bourbon

1 cup roasted glazed pecan pieces

Preheat oven to 350 degrees.  Beat first 2 ingredients and 1 cup sugar at medium speed with an electric mixer until creamy.  Add eggs, 1 at a time, beating just until blended after each addition.  Stir in vanilla. Stir together baking powder, salt, and 3 cups of flour; gradually add to butter mixture, beating just until blended.  Spread three-fourths of batter in a greased and floured 13 by 9 inch pan; sprinkle with blackberries. Stir together remaining ½ cup sugar and ¼ cup flour in a medium bowl; add peaches and bourbon, stirring to coat.  Spoon mixture over blackberries. Stir pecans into remaining batter; dollop over peach mixture. Bake at 350 degrees for 1 hour or until golden and bubbly.  Cool completely on a wire rack (about 1 hour).  Cut into bars.

Streusel:

¾ cup firmly packed light brown sugar

½ cup butter, melted

1/8 tsp salt

1 ½ cups flour

1 cup coarsely chopped pecans

Filling:

4 cups peeled and sliced fresh peaches (about 4 large)

½ cup sugar

3 Tbsp flour

1/3 tsp nutmeg

2 cups fresh blackberries

Prepare Streusel:  Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended.  Let stand 20 minutes or until mixture is firm enough to crumble into small pieces. Meanwhile, prepare Filling:  Preheat oven to 375 degrees.  Stir together peaches and next 3 ingredients in a large saucepan; bring to boil over medium-high heat.  Reduce heat to medium, and boil, stirring occasionally, for 6-7 minutes or until juices have thickened.  Remove from heat, and stir in blackberries.  Spoon mixture into a lightly greased 9-inch square baking dish.  Crumble streusel over hot peach mixture. Bake at 375 degrees for 30-35 minutes or until bubbly and golden brown.

Streusel topping (recipe below)

½ cup butter, softened

1 cup sugar

2 large eggs

2 cups flour

2 tsp baking powder

½ tsp salt

2/3 cup milk

2 tsp vanilla extract

2 cups peeled and sliced fresh firm, ripe peaches

1 cup fresh blackberries

Powdered sugar

Garnishes: fresh blackberries, sliced peaches

Preheat oven to 350 degrees.  Prepare streusel topping. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Stir in vanilla.  Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries.  Pinch off 1-inch pieces of streusel topping and drop over fruit. Bake at 350 degrees for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set.  (A wooden pick inserted in center will not come out clean.)  Cool completely on a wire rack (about 1 ½ hours).  Dust with powdered sugar.  Garnish, if desired.

Streusel Topping

½ cup butter, softened

½ cup sugar

½ cup firmly packed light brown sugar

2/3 cup flour

1 tsp cinnamon

½ tsp nutmeg

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and brown sugar, beating well.  Add flour, cinnamon, and nutmeg; beat just until blended.

½ cup olive oil

3 Tbsp raspberry vinegar

Salt and pepper

6 cups salad greens

¾ cup blackberries, halved

¼ cup Gorgonzola, crumbled

¼ cup almonds, slivered

Whisk together olive oil, vinegar, salt and pepper.  Toss with greens, blackberries, Gorgonzola, and almonds.

1 ½ cups fresh blackberries

1 ½ cups peeled and chopped fresh peaches

1 pint premium vanilla ice cream, melted (Haagen-Dazs)

¼ cup flour

3 large eggs, lightly beaten

1 (5.25-ounce) package sugar cookies, coarsely chopped (Pepperidge Farm Home Style   Sugar Cookies)

Preheat oven to 350 degrees.  Divide blackberries and peaches between 8 lightly greased 6-ounce custard cups (about 1/3 cup per custard cup). Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs.  Pour mixture over fruit in custard cups.  Top with sugar cookies.  Place custard cups on a 15 by 10 inch jelly-roll pan. Bake at 350 degrees for 20-25 minutes or until custard is set.  Cool on pan for 40 minutes.

Refrigerated pie or tart crust
3 1/4 cups mixed berries
3 tablespoons apricot preserves
5 tablespoons unsalted butter, room temperature
1/3 cup sugar
2 eggs
1/4 teaspoon almond extract
2 tablespoons dark rum
 

First, preheat the oven to 350 degrees. Place your baking sheet in there too, so it can be preheated as well. Now, to make the filling, place the butter and the sugar into a stand mixer. Using the beater attachment, cream them together. Once combined, crack and add the eggs. Mix them together. Then add the almond extract and the rum. Once everything is mixed in, the filling is ready. You can refrigerate the filling up for 4 days, or you can use it right away. Next, take your pasty dough and lay it in a 9-inch tart pan. Then, fill the dough with the almond cream filling. Take out your preheated baking sheet, and place the tart pan in the center. Bake the tart 15-20 minutes, or until the crust is golden brown.
 

While the pan is cooking, prepare your fruit. You can use all of your favorite berries, especially
strawberries, blueberries, raspberries and blackberries. Cut the strawberries into 1/4-inch slices to lay out on each tart.
 

Make a glaze for the fruit tart by cooking the apricot preserves. Put the preserves and 1 teaspoon of water into a saucepan. Cook on medium heat until it looks like it has melted. Then, strain the preserves to remove the lumps. This will be brushed over the berries at the end.
 

When the tart is ready, remove the pan from the oven, and place the tart on a wire rack to cool for 5-10 minutes. Once it is slightly cool, arrange the berries on top of the tart. Put the strawberry slices around the edge, then have a row of blueberries, and put the raspberries and blackberries in the middle. Brush the berries with the glaze for a nice, shiny finish. Serve with whipped cream for a tasty treat.

4 cups raspberries (or 2 cups raspberries and 2 cups strawberries, halved)

4 cups blackberries

4 cups blueberries

3 cups sugar

¾ cup fresh lemon juice

Have ready hot, sterilized jars and lids.  In a large saucepan, gently toss together berries, sugar, and lemon juice.  Bring to a boil over medium-high heat.  Reduce heat and cook, uncovered and stirring frequently, until the jam thickens, about 15 minutes.  It will continue to thicken as it cools. Ladle the hot jam into the jars, leaving ¼-inch head space.  Wipe the rims clean and seal tightly with the lids.  Process jars for 10 minutes in a boiling-water bath, then cool and test the seals.  (Or simply cool the jam, ladle it into jars, and store in the refrigerator up to 1 month.)  Makes 6 half-pint jars.

1 cup chopped pecans

½ cup mayonnaise

¼ cup minced sweet onion

2 Tbsp chopped fresh basil

½ tsp salt

¼ tsp freshly ground pepper

4 cups chopped cooked chicken breast

4 small fresh, firm, ripe peaches, peeled and diced

Garnishes: fresh basil sprigs, fresh blackberries

Preheat oven to 350 degrees.  Bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant.  Cool completely in pan on a wire rack (about 15 minutes). Stir together mayonnaise and next 4 ingredients in a large bowl.  Fold in pecans, chicken, and peaches; cover and chill 2 hours.  Garnish, if desired.

1 pint ripe blackberries

2 small lemons, sliced very thin

1 one-inch cinnamon stick

2 whole cloves

½ cup sugar

2 cups cold water

2 cups sour cream

Put all ingredients except sour cream into a soup kettle (any heavy pan) and bring to a boil.  Lower heat and simmer 10 minutes or until fruit is soft.  Remove cinnamon stick and cloves.  Put cooked berry mixture in blender for about 20 seconds.  Cool and chill well.  Stir in sour cream just before serving.

1 Tbsp cornstarch

1 ¼ cups sugar, divided

6 cups assorted fresh berries (such as blackberries, raspberries, and blueberries)

½ cup butter, softened

2 large eggs

2 Tbsp red liquid food coloring

1 tsp vanilla extract

1 ¼ cups flour

1 ½ Tbsp unsweetened cocoa

¼ tsp salt

½ cup buttermilk

1 ½ tsp white vinegar

½ tsp baking soda

Preheat oven to 350 degrees.  Stir together cornstarch and ½ cup sugar.  Toss berries with cornstarch mixture, and spoon into a lightly greased 11 by 7 inch baking dish. Beat butter at medium speed with an electric mixer until fluffy.  Gradually add remaining ¾ cup sugar, beating well.  Add eggs, 1 at a time, beating just until blended after each addition.  Stir in red food coloring and vanilla until blended. Combine flour, cocoa, and salt.  Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup.  (Mixture will bubble.)  Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Spoon batter over berry mixture. Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center of cobbler topping comes out clean.  Cool on a wire rack for 10 minutes.

2 cups blueberries

2 cups blackberries

2 cups raspberries

¼ cup sugar

¼ cup flour

¼ tsp cinnamon

Crisp topping:

1 cup rolled oats

½ cup flour

½ cup firmly packed brown sugar

½ cup sugar

Pinch of salt

½ cup cold unsalted butter, cut into small pieces

Whipped cream or vanilla ice cream, for serving

Preheat oven to 350 degrees.  Butter a 9-inch pie plate. Gently combine the berries with the sugar, flour, and cinnamon; place in the prepared pie plate. Prepare the topping:  combine the oats flour, both sugars, and salt in a bowl.  Use a pastry blender to work in the butter until topping resembles coarse meal.  Sprinkle evenly over the berries. Place the pie plate on a baking sheet.  Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour.  Remove the crisp to a rack to cool slightly.  Serve in dessert bowls with whipped cream or ice cream.

1 ripe mango

3 tablespoons sugar

1 ¼ cups water

1 pint strawberries

1 pint raspberries

1 pint blackberries

2 cups vanilla or plain yogurt

4 sprigs mint

Peel and slice mango; place in a small saucepan with sugar and water.  Simmer over medium-low heat until soft, about 15 minutes.  Cool thoroughly.  Puree cooked mango in blender until very smooth.

Lightly rinse berries and allow to dry.  To assemble, alternate layers of cold mango sauce, fresh berries, and yogurt in four parfait glasses.  Garnish each with fresh sprig of mint and serve.

3 Tbsp cornstarch

1 ½ cups sugar, divided

6 cups fresh blackberries

½ cup butter, softened

2 large eggs

1 ½ cups flour

1 ½ tsp baking powder

1 (8-ounce) container sour cream

½ tsp baking soda

Preheat oven to 350 degrees.  Stir together cornstarch and ½ cup sugar. Toss berries with cornstarch mixture and spoon into a lightly greased 11 by 7 inch baking dish. Beat butter at medium speed with an electric mixer until fluffy.  Gradually add remaining sugar, beating well.  Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and baking powder.  Stir together sour cream and baking soda.  Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Spoon batter over berry mixture. Bake at 350 degrees for 45 minutes.  Shield loosely with aluminum foil to prevent excessive browning, and bake 20-25 minutes longer, or until a wooden pick inserted in center of cobbler topping comes out clean.

1 (4-ounce) goat cheese log, softened

½ (8-ounce) package cream cheese, softened

½ cup freshly grated Parmesan cheese

8 (7-inch) soft taco-size flour tortillas

1 2/3 cups fresh blackberries, halved

Pepper-Peach Salsa (recipe below)

Stir together softened goat cheese, softened cream cheese, and Parmesan cheese until blended.  Spread cheese mixture on 1 side of each tortilla; top with blackberries.  Fold in half. Cook tortillas, in batches, in a lightly greased large nonstick skillet over medium-high heat 1-2 minutes on each side or until golden brown.   Cut into wedges, and serve with Pepper-Peach Salsa.

Pepper-Peach Salsa

2 large fresh peaches, diced (about 1 ½ cups)

½ cup peach jam

1 tsp lime zest

2 tsp fresh lime juice

½ tsp dried crushed red pepper

Stir together all ingredients in a small saucepan, and cook over medium heat, stirring often, 2-3 minutes or until thoroughly heated.

2 cups sliced fresh strawberries

2 cups fresh cherries, pitted and halved

2 cups fresh raspberries

2 cups fresh blackberries

1 cup fresh blueberries

½ cup sugar

¼ cup orange liqueur

3 (3-ounce) packages soft ladyfingers

Garnishes: fresh berries, fresh mint sprigs

Stir together first six ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally.  Add ½ cup water and cook over medium-low heat, stirring occasionally, 8-10 minutes or just until berries begin to break down and release their juices.  Remove from heat, and stir in orange liqueur; cool 20 minutes. Line a 2-qt soufflé dish with plastic wrap.  Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom.  Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture.  Repeat layers twice, dividing remaining berry mixture evenly between layers. Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top.  Place 2 or 3 heavy cans on plate, and chill 12 hours.  Unmold pudding onto a serving plate.