Blackberry Recipesblackberries

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blackberries Blackberry Breakfast Bars

2 cups fresh or frozen blackberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/2 cup butter, melted

For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat. In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted butter till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9 x 9 x 2 inch pan. Bake in a 350F oven for 20 to 25 minutes. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in a 350F oven for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars. Makes 18.

blackberries Blackberry Pie

4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all purpose flour
2 9 inch pastry crusts
2 tablespoons milk
1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake at 425F for 15 minutes. Reduce the temperature of the oven to 375F, and bake for an additional 20 to 25 minutes.

blackberries Blackberry Pancakes

1 cup blackberries
2 eggs
2 cups buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 teaspoon baking powder
1/4 cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and soda. Sift flour, salt, sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter. Add blackberries and butter. Fry on a hot buttered griddle until puffy and golden brown, turning cake only once. Serve very hot.

blackberries Blackberry Ginger Preserves

10 to 11 cups blackberries
3 tablespoons grated fresh ginger
1/2 cup orange juice
7 cups sugar
zest of one orange

In a large pot, place berries and gently mash with wooden spoon. Warm over low heat 15 minutes to extract juices. Add ginger and orange juice and gently warm over low heat. Bring mixture to a boil and add sugar one half cup at a time stirring constantly. Add orange zest. Allow mixture to boil 10 to 20 minutes until it reaches 220F on a candy thermometer or passes the jelly test. Remove from heat. Ladle into hot sterilized jars and process according to manufacturer’s directions. Makes Approximately 5 half pint jars.

blackberries Blackberry Crumb Pie

1 cup sugar
1 8 ounce carton commercial sour cream
3 tablespoons all purpose flour
1/8 teaspoon salt
4 cups fresh blackberries
1 unbaked 9 inch pastry shell
1 tablespoon sugar
1/4 cup fine dry bread crumbs
1 tablespoon sugar
1 tablespoon butter or margarine, melted

Combine first 4 ingredients; stir well. Place blackberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine bread crumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375F for 45 to 50 minutes or until center of pie is firm.

blackberries Blackberry Flummery

1 quart blackberries
1/2 cup hot water
3 tablespoons cold water
dash of salt
dash of cinnamon
2 tablespoons cornstarch
1 1 1/2 cups sugar, adjust to taste

Wash and pick over berries, discarding any imperfect ones. Combine berries, water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring well. Reduce heat an simmer gently about 5 to 8 minutes. Add 3 tablespoons cold water to cornstarch to make a smooth paste. Blend into hot cooking berries. Stir constantly until berries are slightly thick and translucent in color, about 2 to 3 minutes. Serve cold with milk for breakfast or with whipped cream for dessert.

blackberries Polish Blackberry Soup

1 pint ripe blackberries
2 small lemons, sliced very thin
1 one inch stick cinnamon
2 cloves
1/2 cup sugar
2 cups cold water
2 cups sour cream

Put all ingredients except sour cream into a soup kettle 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.

blackberries Blackberry Kuchen

Filling:
1 quart blackberries
1/3 cup sugar
1/4 cup flour

Dough:
2 cups sifted flour
1/3 cup sugar
1 teaspoon baking powder
1/3 cup butter, quite soft
3 large eggs

Streusel:
1/3 cup sugar
1/2 teaspoon cinnamon
2/3 cup sifted flour
1/3 to 1/2 cup butter

For Filling: Combine sugar and flour; pour over berries and let stand while making dough.

For Dough: Sift together flour, sugar and baking powder. Add butter and eggs. Work together lightly with hands until it forms a dough. Press dough against bottom and sides of 9 x 13 inch pan.

For Streusel: Sift sugar, flour and cinnamon in bowl. Cut in butter until size of peas. Pour blackberries into dough and spoon streusel over top. Bake at 350F for 30 to 35 minutes.

blackberries Blackberry Cobbler

4 cups fresh blackberries
3/4 cups sugar
3 tablespoons flour
1 1/2 cups water
1 tablespoons lemon juice
2 tablespoons butter, melted
pastry
cream and sugar

Pastry:
1 3/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
6 tablespoons whipping cream
6 tablespoons buttermilk

Place berries in a lightly greased 2 quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350F about 15 minutes while preparing the pastry. Place pastry over hot berries; brush with melted butter. Bake at 425F for 20 to 30 minutes, or until pastry is golden brown.

Pastry:
Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4 inch thickness on a lightly floured surface. Cut dough to fit baking dish. Serve cobbler warm with cream and sugar. Servings 8.

blackberries Blackberry Dumplings

1 quart fresh or frozen blackberries
1 cup plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 teaspoon lemon extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoons ground nutmeg
2/3 cup milk
cream or whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. Dough will be very thick. Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Spoon into serving dishes. Serve with cream or whipped cream if desired. 6 to 8 servings.

blackberries Blackberry Bread

1/4 cup cholesterol free oil
1/2 cup sugar
3 egg whites
1 tablespoons freshly grated orange rind
1/2 cup orange juice
1 1/2 cups whole wheat flour
1 1/2 cups oat bran
1 teaspoon baking soda
2 teaspoon baking powder
16 ounces frozen blackberries
1 1/2 cups finely shredded zucchini

Combine all of the ingredients except the berries and zucchini. Fold in the drained berries and zucchini just until blended. Turn into a greased loaf pan and bake at 350F for 1 1/2 hours; check after the first 45 minutes. If necessary, cover with aluminum foil to prevent browning too quickly. Makes 1 loaf.

blackberries Blackberry Muffins

1/2 cup shortening
1 1/4 cups sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh blackberries

Cream shortening and sugar; add eggs one at a time and blend. Add dry ingredients alternately with milk. Fold in berries. Bake at 350F for 25 30 minutes. Makes 18 muffins.

blackberries West Virginia Blackberry Cake

2 cups sugar
1 cup butter
4 eggs
3 cups flour
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 1/2 cups fresh or frozen, drained blackberries

Icing:
1 cup butter
1 16 ounce box confectioners' sugar
1 teaspoon vanilla
3 tablespoons cold coffee

Cream sugar and butter together. Beat eggs and add to creamed mixture. Combine flour, spices, baking powder and soda. Stir into creamed mixture, alternating with buttermilk. Carefully fold in berries. Bake at 350F in 3 greased and floured 8 inch layer pans for 30 minutes. Cool on wire rack. Cream icing ingredients until smooth. Frost.

blackberries Blackberry Mousse

2 cups packed fresh blackberries
1 envelope unflavored gelatin
2 tablespoons cold water
1/3 cups plus 2 tablespoons granulated sugar
1/4 cup water
2 egg whites
1 1/2 cups whipping cream
blackberries for garnish

Puree blackberries in a food processor or blender. Strain through a fine strainer to remove seeds. Soften gelatin in 2 tablespoons cold water. Set aside. In a medium saucepan, place blackberries, sugar and 1/4 cup water. Simmer for 5 minutes. Mix into gelatin mixture. Beat egg whites until stiff but not dry. Fold into berry mixture. Beat cream until stiff peaks form. Fold into berries. Pour mousse into 4 to 6 individual serving glasses, or a decorative bowl. Garnish with fresh blackberries. Chill in refrigerator for 3 hours or until ready to serve.

blackberries Tennessee Berry Crisps

3/4 cups quick cooking rolled oats
3/4 cup packed brown sugar
1/4 cup all purpose flour
1/2 cup butter
1/4 teaspoon salt
1 quart fresh blackberries, washed and hulled
2 tablespoons sugar

Preheat oven to 350F. In medium bowl, combine oats, brown sugar, flour and salt. Cut in butter until mixture resembles coarse crumbs. Set aside. Place berries in a 10 x 6 x 2 inch baking dish. Sprinkle with sugar. Sprinkle crumb mixture on top. Bake for 40 to 45 minutes. Serve warm with cream or ice cream. Makes 6 servings.

blackberries Old Fashioned Berry Shortcake

Shortcake:
2 cups sifted all purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk

Berry Topping:
1 1/2 quarts blackberries
3/4 cup granulated sugar
1 cup heavy cream
2 tablespoons confectioners' sugar

Make Shortcake
Preheat oven to 450F. Lightly grease an 8 x 8 x 2 inch pan. Into medium mixing bowl, sift together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse cornmeal. Make a well in center of flour mixture. Pour in milk all at once; mix with fork just until all flour is moistened. Dough will be lumpy. Spoon dough into prepared pan; then press with fingers to fit pan. Bake 12 to 15 minutes or until golden and a cake tester inserted in center comes out clean. Cool partially; cut into 9 squares. Shortcakes can be served warm or cold.

blackberries White Russian Blackberry Cheesecake

1/2 cup butter or margarine
2 tablespoons Kahlua
2 cups shortbread cookie crumbs
1 cup blackberries
1 to 2 tablespoons sugar
2 to 3 tablespoons Minute tapioca
16 ounces cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
1/2 cup whipping cream
1/4 cup Kahlua
3 tablespoons vodka
1/2 cup blackberry Jello
1 tablespoon vodka
1 cup whipped topping
3 tablespoons Kahlua

Preheat oven to 350F. Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 2 tablespoons Kahlua. Add cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch spring form pan. Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca. Combine cream cheese and 1 cup sugar in mixer bowl; mix well. Add eggs one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Kahlua and 3 tablespoons vodka; mix well. Pour over blackberries. Place shallow pan half full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set. Chill for several hours to overnight. Remove side of pan. Bring blackberry jelly to a boil in saucepan, stirring frequently. Stir in 1 tablespoon vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set. Garnish with mixture of whipped topping and 3 tablespoons Kahlua. 16 servings.

blackberries Blackberry Chicken

2 chicken breasts
2 tablespoons olive oil
2 tablespoons finely chopped shallots
1/4 cup blackberry vinegar
1/4 cup chicken stock or canned broth
1/4 cup heavy or whipping cream
10 fresh blackberries
chervil leaves, for garnish

Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Remove the fillets; the finger size muscle on the back of each half and save them for another use. Flatten each breast half with the flat end of a meat pounder until thin. Heat the oil in a large skillet, add the breasts and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. Add the vinegar, raise the heat and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, and cream and simmer for 1 minute. Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook. Remove the breasts with a slotted spoon. and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes. Add the blackberries; cook 1 minute. Pour the sauce over the breasts and serve immediately, garnished with chervil leaves. Serves 4.

blackberries Brown Butter Blackberry Charlotte

5 cups blackberries
20 lady fingers
1/4 cup brown sugar
3 eggs
1 cup sugar
1/2 cup flour
1/2 cup unsalted butter
1/2 teaspoon vanilla extract
whipped cream for garnish

Butter an 8 inch round, 3 inch deep baking dish and arrange lady fingers on the bottom and around the sides. Fill with berries and set the dish aside. Whisk together the eggs, sugar and flour in a work bowl and set aside. In a small saucepan heat the butter over medium heat until the butter foams and turns a nutty brown color. Remove from the heat and slowly pour the butter into the egg mixture, stirring continuously. Add vanilla extract. Pour the mixture over the berries. Preheat oven to 350F. Arrange a rack in the middle of the oven. Place the dish in the oven for 45 minutes. The charlotte is done when the top is crusty and the inside is smooth but not runny. Let cool completely before serving. To serve, invert the charlotte onto a plate and accompany with whipped cream. This charlotte can be frozen for up to 4 months.

blackberries Blackberry Downpour

2 cups blackberries
2 1/2 cups water
raw sugar; to taste
1 pinch sea salt
crushed ice, to serve
pineapple slices; to garnish

Soak the blackberries in the measured water overnight. Mash the blackberries into the water, then put the mixture through a sieve. Add sugar and salt and mix thoroughly. Refrigerate the mixture for about 30 minutes. Serve in tall glasses, topped with crushed ice and garnished with pineapple.

blackberries Blackberry Gingerbread Waffles

2 cups flour
1 1/2 teaspoons powdered ginger
3 teaspoons baking powder
3 eggs
4 tablespoons butter, melted
4 tablespoons molasses
1 cup buttermilk
1/2 cup blackberries

Preheat waffle iron. In a large bowl, mix flour, baking powder and ginger. In a separate bowl, beat eggs, butter, buttermilk and molasses. Mix wet ingredients into dry. Cook in waffle iron according to manufacturer's directions.
blackberries Blackberry Slump

4 cups blackberries
3/4 cup sugar
1 cup flour
1/4 cup sugar; additional
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter; melted

Wash blackberries, drain them well and put them in a deep 1 quart baking dish. Sprinkle with 3/4 cup sugar. In a bowl, sift together flour, baking powder and salt. Stir in milk and melted butter, stirring the batter until smooth. Pour the batter over the blackberries. Bake in a 375F oven for 40 to 45 minutes. Serve hot. Serves 4.

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