Blackberry Pancakes
Bon Appétit Magazine, May 2003
- 1 cup blackberries
- 2 eggs
- 2 cups buttermilk
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbls sugar
- 2 tsp 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.
Whole Grain Blackberry Muffins
aliciasrecipes.com
- 1 cup whole wheat flour
- 1 cup quick oats
- 1 tbsp. Baking Powder
- 1/2 cup honey
- 1/2 cup raisins
- 1 to 1-1/2 cup blackberries
- 1 cup water
- 1/3 cup oil
- 3 egg substitute
- 1/2 to 1 cup chopped pecans
- 1/4 cup wheat germ (optional)
Mix oats, baking powder and flour together. Then mix liquid ingredients together. Add blackberries, raisins, nuts and wheat germ; stir in with spoon. Spray muffin tins with non-stick spray. Spoon mixture into muffin tins and bake 30 minutes at 400°.
Blackberry Pudding Tarts
The Happy Berry Bunch Farm
- 1 10 ounce package frozen tart shells
- 2 quarts fresh blackberries
- 1 cup water
- 1 3/4 cups of sugar
- ½ cup self rising flour
- 1/4 cup butter or margarine
- 2 1/8 tsp. vanilla extract
- 1 cup whipping cream
- Garnish with fresh blackberries and mint springs
Bake tart shells according to package directions. Cool completely.
Bring blackberries and 1 cup of water to boil over medium heat. Reduce heat, and simmer for 5 minutes till blackberries are soft. Mash blackberries with a fork and pour through wire mesh strainer into 4 cup liquid measuring cup, using a back of the spoon to squeeze out 2 cups of juice. Discard residue. Boil at reduced heat to reduce volume to 2 cups.
Combine 1 ½ cups sugar and ½ cup of flour in a saucepan; gradually add the blackberry juice, whisking constantly until smooth. Bring to boil over medium heat whisking constantly. Reduce heat and simmer for 3 minutes or until thickened. Remove from heat. Stir in butter and 2 teaspoons of vanilla. Spoon filling into prepared tart shells. Cool completely.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add remaining 1/4 cup of sugar, beating until stiff peaks form. Fold in remaining 1/8 teaspoon of vanilla. Dollop whipped cream over tarts; Garnish with fresh blackberries and mint springs.
Blackberry Oatmeal Bars
Natureripe Farms
- 1/2 cup flour
- 1/2 cup whole wheat flour
- 1 cup quick-cooking oatmeal
- 2/3 cup brown sugar
- 1-1/2 tsp. cinnamon
- 1/8 tsp. baking soda
- 1/2 cup fat-free vanilla yogurt
- 2-1/2 cups fresh blackberries, rinsed and drained
- 3 Tbsp. sugar
- 4-1/2 Tbsp. orange juice
- 2 tsp. cinnamon, divided
- 1 cup fat-free vanilla yogurt, optional
Preheat oven to 350 degrees F. Spray 10-inch baking dish with cooking spray. Combine flour, oatmeal, brown sugar, 1-1/2 teaspoons cinnamon, and baking soda in a medium bowl and mix well. Stir in yogurt just until combined. Set aside 1 cup of flour mixture. Press remaining mixture into bottom of baking dish. Bake 20-25 minutes. While crust is baking, prepare filling. Combine blackberries, sugar, orange juice and 3/4 teaspoon cinnamon in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 8-10 minutes, stirring frequently, until slightly thickened. Remove from heat. Carefully spread filling over baked crust. Sprinkle with reserved crumb mixture and press into filling. Bake 20-25 minutes longer until topping is lightly browned and crisp. Cool on wire rack; cut into bars and serve with a dollop of fat-free vanilla yogurt sprinkled with remaining cinnamon if desired.
Blackberry Cordial
Southern Cooking, by Bill Neal
- 7 quarts fresh, ripe blackberries
- 5 cups water
- 5 pounds sugar
- Zest of 5 lemons, in strips
- 1 gallon brandy or vodka
Pick over the blackberries, but avoid washing them unless absolutely necessary. Put them into a stoneware crock. Peel the zest form the lemons, being careful to get as little of the white pith as possible. Over medium high heat, boil the water with the sugar and lemon zest in a saucepan until the sugar is completely dissolved, approximately 10 minutes after it comes to the boil. Pour immediately over the berries and let stand 12 hours. Add the brandy or vodka and cover. Store in a cool, dark place for 4 weeks. Strain through clean, wet cheesecloth, but do not force the berries. Bottle in sterilized bottles or jars, but do not vacuum seal. Store in a cool dark place for at least 3 months before using.
Blackberry Coffee Cake
justberryrecipes.com
- 2 cups Flour
- 1 cup Sugar
- 2 tsp. Baking powder
- 1 tsp. Salt
- 1/2 tsp. Cinnamon
- 1/2 cup Margarine
- 1/2 cup Pecans or walnuts, chopped
- 2 Eggs
- 1 cup Milk
- 1 tsp. Vanilla
- 1/3 cup Brown sugar
- 3 1/2 cups Blackberries
- 1/4 cup Flour
- 2 Tbsp. Butter
Sift together first five ingredients and put in a large bowl; cut in margarine until mixture looks like crumbs. In another bowl, mix together eggs, milk, and vanilla. Pour over flour mixture and stir until just moistened. Spread in a greased 8″ x 12″ pan; distribute berries on top. In a small bowl, combine brown sugar, flour, and butter. Mix with a fork until crumbly. Add nuts and sprinkle over top of cake. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Berry Ice Cream
Cooking with Fruit, by Marion Gorman
- 2 cups whole blackberries or raspberries, pureed and strained to remove seeds
- grated rind of one lemon
- 2 Tbsp. honey
- 3 eggs
- ½ cup light honey
- 2 tsp. vanilla extract
- 2 cups heavy cream
- 2 cups whole milk
Mix pureed fruit with lemon rind and honey, and chill. Beat eggs until light and frothy. Add honey and beat until thick. Add heavy cream and milk. Pour into drum of ice cream maker and process. For ice cream mixed with fruit: when ice cream is almost firm, add fruit puree and continue processing until firm. Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0°F.
For fruit swirl ice cream: process ice cream until firm. Remove paddle. Add fruit puree and mix with long wooden spatula, leaving it in swirls. Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0°F (-18°).
Fruit Pops
Ingredients
4 cups fresh (or frozen) fruit – blueberries, strawberries, raspberries (black, red, golden), blackberries, peaches, cherries 1 , 6 ounce can frozen apple juice concentrate.
Directions: Place above into blender and whirl until well blended. Pour into 12 (3oz) paper cups. Insert a plastic spoon in the center of each cup and freeze until firm. To serve- push pops up from the bottoms then twist from cups.