Blackberry Recipes

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Directions

1. Preheat oven to 400F.
2. Grease a 9-inch round cake pan and line with parchment paper. Grease the parchment paper as well.
3. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
4. In a large bowl, mix together the butter and sugar until fluffy.
5. Beat in the egg and vanilla to butter-sugar mixture.
6. In three batches, mix in the buttermilk and dry ingredients (ending with dry ingredients).
7. Fold the batter until blended, scrape into the pan and smooth the top.
8. Scatter the blackberries on the batter and lightly press them in. Sprinkle with additional sugar.
9. Bake for 30 minutes or until toothpick inserted into center of cake comes out clean.
10. Let cool for 10 minutes then turn out the cake and remove the paper.
11. Turn the cake right side up to let cool.
12. Serve with whipped cream and more blackberries.

Here’s What You Do:

Preheat the oven to 350. Mix the flour, baking soda, cinnamon, sugar and salt together. Whisk the eggs, vanilla, oil, 1 TBS of honey, lemon juice and zest together until smooth. Stir in the yogurt until completely mixed in. Very gently stir in the blackberries and then mix with the dry ingredients. Pour into a 9×5 pan coated with cooking spray. I topped with a generous squirt of honey and “swirled” it around. Bake for 45 minutes-1 hour or until your fork comes out dry. Let the bread cool and then shake onto a plate. (It may be helpful to loosen the sides first).

1. In a gallon-size freezer bag, dissolve 1/4 cup of kosher salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
2. Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired, remembering that the glaze will be less "spicy" because only a little is drizzled over each serving.
3. At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper.
4. Preheat oven to 425°F.
5. Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. When oil is very hot and rippling, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or a rack paced on a baking sheet. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking. Roast approximately 25 to 30 minutes or until until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees F (63 and 65 degrees C). This means the pork will be juicy and slightly pink in the middle. If you don’t want any pink, then cook a little longer, being careful not to overcook or it will dry out.
6. When pork is done, let stand 10 minutes before slicing. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze - either on a platter or on individual servings.
7. Enjoy!

1. Preheat oven to 400 degrees
2. Beat eggs, gradually adding sugar
3. Continue beating and add oil
4. In a separate bowl, mix flour, salt, & baking soda
5. Stir dry ingredients into egg mix, gradually adding vanilla yogurt
6. Gently fold in blackberries
7. Scoop batter into greased muffin tin
8. Bake for 25 minutes
9. Yield: 15 muffins

1. Mix together flour, salt, sugar, baking powder.
2. Whisk in milk.
3. Pour in melted butter and stir.
4. If fruit is frozen, defrost at room temperature.
5. Toss fruit in 1 tablespoon sugar, if needed.
6. Toss fruit with 1 tablespoon flour.
7. Spray mason jars, or baking dishes, with cooking spray.
8. If using mason jars, pour 1/3 cup or no more than half full of batter, followed by two tablespoons of fruit.
9. If using cast iron pan, spray pan, and put all of the batter into it. Top with fruit.
10. Bake until golden brown at 375.
11. For 1/2 pint mason jars, bake for 20-25 minutes.
12. For cast iron pan, bake approximately 40-45 minutes or until golden brown.

1. Add flour to beaten eggs, mixing well.
2. Add sugar and salt, then milk gradually.
3. Put into pan which has had butter melted into bottom.
4. Pour blackberries or drained sour cherries into it.
5. Cook until well browned at 400 degrees (about 45 minutes).

1. Preheat oven to 375 degrees.
2. Line a 9x13 baking dish with parchment paper or grease with cooking spray.
3. Mix cake mix and oats in large bowl.
4. Add melted butter, stir until crumbly.
5. Press down half the crumbs onto the bottom of the pan.
6. Combine preserves and water, spread over crumbs. If preserves are already easy to spread, you don't need to add the water.
7. Spread remaining crumbs over preserves and press down firmly.
8. Bake for 18 to 23 minutes or until very lightly golden brown.
9. Eat warm or cool, cut into bars, and serve.

1. Mix cornstarch with ~½ cup water until smooth.
2. Add remaining water and cook over medium heat with constant stirring until it thickens.
3. Add blackberries and continue to stir until heated through.

* Juice from blackberries can be used in place of some of the water.

1. Preheat oven to 350°F.
2. Heat 1 Tbsp each olive oil and butter in large skillet on medium-high heat.
3. Season chicken with ½ Tsp salt and add to pan when olive oil and butter are hot.
4. Sear chicken until golden brown, ~1 min per side.
5. Remove chicken to baking dish and set aside.
6. Add remaining Tbsp olive oil and butter to the skillet.
7. When hot, stir in onion and cook until lightly caramelized (~3-4 min).
8. When hot, stir in onion and cook until lightly caramelized (~3-4 min).
9. Add blackberries and cook for an additional minute.
10. Stir in vinegar, maple syrup, rosemary and remaining salt. Simmer for about 10 min.
11. Pour blackberry mixture over chicken and place on upper rack of oven for about 10 min, until chicken is cooked through to 165°F.

1. In a bowl mix together flour, milk, 1 cup sugar and butter until batter forms. Pour into a greased 4 qt Crockpot. Sprinkle in blackberries. Top with remaining sugar.
2. Cover and cook on high for 2- 2½ hrs.
3. Serve with ice cream or whipped cream.

1. Cream butter and sugar in a large bowl until light and fluffy. Beat in extract and gradually add flour until dough forms a ball. Cover and refrigerate for 1 hr or until dough is easy to handle.
2. Roll into 1 in balls. Place 1 inch apart on an ungreased baking sheet. Using the end of a wooden spoon handle, make an indentation in the center and fill with jam.
3. Bake at 350° for 14-18 min or until edges are lightly browned. Remove to a wire rack to cool. Spoon additional jam into cookies if desired.
4. Combine powdered sugar, extract and enough water to achieve drizzling consistency. Drizzle over cookies, 3-5 strips/cookie.

1. Preheat the oven to 350°. Grease bottoms and sides of three 9-inch round cake pans. Line with parchment paper and grease the paper.
2. In a large bowl, sift flour. Remove 6 Tbsp (keep) and whisk in corn starch, baking powder and baking soda. Set aside.
3. In a glass measuring cup or small bowl whisk together coconut milk and buttermilk. Set aside.
4. In another bowl beat together on medium speed butter, sugar and brown sugar until creamy. Add eggs one at a time, then add in extracts and beat until combined.
5. On low speed alternately add the flour and milk mixtures, beginning and ending with the flour mixture. Mix only until combined.
6. Fold in coconut and blackberries by hand. Divide the batter among the three pans. Bake for 25-30 min until a toothpick inserted in the center comes out clean, rotating the pans 180° halfway through.
7. Remove pans from oven to cooling rack for 15 min. Remove cakes from pans by running a knife along the side of the pan and inverting over the cooling rack. Allow inverted cakes to cool completely.
8. To assemble, evenly spread half of the coconut buttercream onto one cake, leaving about 1/2 inch rim around the edge of the cake. Top with a second cake, spread the remaining coconut buttercream as above and top with the last cake.
9. Crumb-coat the entire cake by spreading a thin layer of cream cheese frosting over the entire cake. Freeze for 30-60 min. Frost and decorate the cake with remaining frosting.

Coconut Buttercream:

1. Beat butter on medium speed until pale and creamy (5-8 min).
2. Slowly add sugar, then extract and milk until combined.

Cream Cheese Frosting:

1. Beat together butter and cream cheese on medium speed until smooth and creamy.
2. Slowly add sugar.
3. Add extract and milk until combined.

1. In a large bowl combine cake mix, butter, eggs, milk & sour cream.
2. In a smaller bowl combine the blackberries, sugar, cinnamon & nuts.
3. Spray a 10 in bundt pan with cooking spray. Pour in the cake mix batter then with a kitchen knife gently swirl in the blackberry mix until covered.
4. Bake in a preheated oven at 350° oven for 55-60 min, checking to make sure the center is done. Let cool for 15 min and remove from the pan.
5. Sprinkle with powdered sugar, glaze, or top with blackberry filling/topping.

1. Line a 6 qt slow cooker with nonstick lining or parchment paper. Transfer pie crust to lined cooker. Pastry should extend 2-3 in up the sides.
2. In a medium bowl toss together the next six ingredients. Stir in cream. Spoon mixture intro the pie crust.
3. Cover and cook on high for 3-3½ hrs or until filling is bubbly and pastry is golden, giving the crockery lining a half turn halfway through if possible. Turn off cooker and let stand uncovered 1 hr. If desired serve with ice cream.

Streusel Topper:

1. Combine oats, flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans.

1. Preheat a large frying pan with oil to high heat. Brown chicken (~3 min) then turn heat down to medium, cover and cook for an additional 5 min.
2. In a large bowl combine all remaining ingredients. Smash about half of the blackberries to release the juices. Add cooked chicken and let mixture cook for ~2 min. Dissolve cornstarch in water and add to chicken/blackberry mixture. Cook until mixture thickens. Serve with rice.

1. Preheat the oven to 375°.
2. With an electric mixer blend mayonnaise and sugar. Gradually beat in cold water and vanilla. Sift together flour, baking soda and cocoa. Add to mayonnaise mixture, beating until blended.
3. Pour batter into 3 greased and floured 9 in cake pans. Bake for 20-25 min or until a toothpick inserted in the center comes out clean. Cool completely on a rack.
4. Assemble the layers using a blackberry filling/topping recipe between each layer. Frost as desired and refrigerate.

1. Preheat the oven to 450°.
2. Roll out pizza dough and transfer to a baking sheet or pizza stone (we use a large rectangular cookie sheet).
3. Drizzle olive oil over top of dough and use pastry brush to spread evenly (esp. the edges).
4. Ladle smashed blackberries onto pizza and spread like you would pizza sauce.
5. Top with mozzarella and parmesan cheese. Dollop on ricotta on the pizza by the spoonful.
6. Top evenly with whole blackberries and chopped green onions. Sprinkle it with salt & pepper.
7. Bake for 8-10 min, or until the top has started to brown. You can broil it for a minute if you want it crisper on top.
8. Remove pizza from the oven and immediately sprinkle with chopped basil. Cool slightly, cut into individual pieces and serve.

1. Preheat the oven to 375°.
2. Place blackberries in a large bowl and add ½ cup sugar and cornstarch. Stir well and allow to sit at room temperature for ~30 min.
3. Lightly grease a 9x13 in a baking dish. Pour in the blackberry mixture and sprinkle with lemon juice.
4. Stir together egg, flour, remaining sugar and baking powder until mixture resembles coarse meal. Sprinkle over fruit and drizzle melted butter over the topping.
5. Bake 45-55 min or until lightly browned and bubbly. Remove from the oven and cool 15 min prior to serving.