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Home > Taste of Home Community > Community Forums > Recipes > Blackberries!

Blackberries!

Last post Jul 29, 2007 2:07 PM by pepmint . 19 replies.


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    • Top 500 Contributor
    Joined: Feb 2002
    Posts: 6,682
    Posted: Jun 26, 2004 4:40 PM in Recipes
    Post # 1
    Blackberries!
    Me and DS LOVE blackberries! I found a great price on an 8 pound package of frozen blackberries lol! Typically around here (I made a blackberry cobbler last summer) they are around $4 for a single pound. This was a steal.

    Give me your best blackberry recipes! Pies, sauces, desserts-anything goes. We LOVE blackberries!
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    Reply Posted: Jun 26, 2004 5:18 PM in Recipes
    Post # 2
    RE: Blackberries!


    BLACKBERRY BROWNIE COBBLER


    1 cup semi sweet chocolate chips
    1/2 cup butter, cut into several pieces
    1/2 cup pecans, chopped
    4 cups fresh blackberries, sweetened and thickened
    1 cup granulated sugar
    3 large eggs
    1/2 teaspoon vanilla extract
    2/3 cup flour

    Preheat oven to 350º F.
    Melt chocolate and butter together, I used microwave.
    Spray 13 x 9-inch baking dish with cooking spray. Pour sweetened thickened berries in bottom of dish.
    Whisk together sugar, eggs and vanilla extract in bowl. Whisk in melted chocolate. Stir in flour and nuts. Pour batter over berries, smooth with spatula. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes. Let stand 15 minutes.
    Serve warm with whipped cream or ice cream

    Makes 12 - 15 servings.
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    Reply Posted: Jun 26, 2004 5:19 PM in Recipes
    Post # 3
    RE: Blackberries!
    BROWNIE BLACKBERRY BASH

    1 19-1/2-oz. pkg. brownie mix
    2 8-oz. pkg. cream cheese, softened
    1 cup sugar
    1/4 cup all-purpose flour
    1 tsp. vanilla
    4 eggs
    1 cup white baking pieces (6 oz.)
    1 cup semisweet chocolate pieces (6 oz.)
    2 cups fresh or loose-pack frozen raspberries

    Generously butter a 10-inch springform pan; set aside.

    Prepare brownie mix according to package directions for fudge brownies. Spread half of the batter into bottom of prepared pan; set aside.
    In a large bowl, beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth. Add eggs; beat just until mixed.
    Spread cream cheese mixture over brownie layer. Spread remaining brownie mixture over cream cheese layer. Swirl with a knife or spatula to marble. Sprinkle with white baking pieces and chocolate pieces. Sprinkle with raspberries.

    Bake in a 350 degree F oven for 1 hour 20 minutes (center will still jiggle slightly). Cool 30 minutes on a wire rack. Loosen and remove side of pan. Cover and chill in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 10 minutes before serving. Makes 16 servings.
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    Reply Posted: Jun 26, 2004 5:20 PM in Recipes
    Post # 4
    RE: Blackberries!
    I'm making a blackberry cream cheese filled coffeecake right now. My blackberries are just starting and I only have about 30 now...but next week I should have all kinds of berries!
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    • Top 500 Contributor
    Joined: Oct 2002
    Posts: 3,691
    Reply Posted: Jun 26, 2004 6:21 PM in Recipes
    Post # 5
    RE: Blackberries!
    RE: Thinking of summer and BEVERAGES.....
    Posted by: DorothyR_in_Malibu Posted on: 4/26/2004 11:25:29 AM
    #R3541106
    Subject: Review: TOH Blackberry Lemonade, posted by Nhanks
    Posted by: DorothyR_in_Malibu Replies: 16
    Posted on: 6/14/2003 9:54:21 PM
    #T191610

    This stuff is wildly good! Makes 6 cups, with a great deep red color, a sweet tart bite to it, and I will make it frequently since I have a lemon tree. I used frozen berries, but those of you who live in berry country will be in hog heaven. Try it!
    --Dorothy

    RE: recipe review
    Posted by: nhanks Posted on: 6/12/2003 11:24:08 PM
    #R1680775
    the blackberry lemonade was in the June/July TOH mag. pg.12.

    Here's the recipe:
    BLACKBERRY LEMONADE
    4 c. Water, divided
    1 c. Sugar
    1 c. Lemon juice
    1 T. Grated lemon peel
    1 c. Blackberries
    1 to 2 drops blue food coloring, optional

    In a large saucepan, bring 2 c. Water and sugar to a boil. Boil for 2 minutes, stirring occasionally. Remove from the heat. Stir in
    the lemon juice, lemon peel and remaining water; cool slightly.
    In a blender, combine 1 c. Of the lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour
    blackberry mixture and remaining lemon mixture into a pitcher; stir well. Add food coloring
    if desired. Refrigerate until chilled. Serve over ice.
    Yield: about 1 ½ quarts

    I didn't use the lemon peel or the food coloring.(comment from Nhanks)

    I didn't use the lemon peel or food coloring either. (comment from DorothyR)

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    Reply Posted: Jun 26, 2004 6:30 PM in Recipes
    Post # 6
    RE: Blackberries!
    375 degrees

    QUICK BLACKBERRY COFFEECAKE

    1/4 cup butter
    1 cup sugar
    1 egg, well beaten
    1 1/2 cup flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup milk
    1 cup blackberries (or more)

    Butter 6x10 or 9x9 pan. Cream butter. Beat in sugar and egg. In separate bowl mix together dry ingredients. Add to butter mixture alternately with milk. Mix in blackberries.

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    Reply Posted: Jun 26, 2004 6:33 PM in Recipes
    Post # 7
    RE: Blackberries!
    (Oops i guess i pushed the wrong button) this is the TOPPING for the blackberry coffeecake: 1/2 cup brown sugar
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    Joined: Aug 2002
    Posts: 23,636
    Reply Posted: Jun 26, 2004 6:36 PM in Recipes
    Post # 8
    RE: Blackberries!
    I am so jealous!!! I love blackberries but hardly ever can find them around here!! LOL
    (o:KC:o)
    False

    Kay Click for Winthrop, Minnesota Forecast

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    Reply Posted: Jun 26, 2004 6:38 PM in Recipes
    Post # 9
    RE: Blackberries!
    Sorry...i seem to be having computer problems. I will try again . I can only print in a sentence...sorry. Here is the TOPPING for the QUICK BLACKBERRY COFFEECAKE. 1/2 cup brown sugar. 2 Tablespoons flour. 2 teaspoons cinnamon. 1/4 cup melted butter. 1/2 cup nuts. Sprinkle over batter. Bake about 20 minutes or until toothpick tests it done.
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    Posts: 665
    Reply Posted: Jun 26, 2004 6:57 PM in Recipes
    Post # 10
    RE: Blackberries!
    Blackberry cream cheese pie
    5 cups blackberries
    1/2 cup water
    3 tablespoons cornstarch
    2/3 cup white sugar
    2 packages (3 ounces each) cream cheese, at room temperture
    1 tablespoon lemon juice
    1 tablespoon milk
    1 teaspoon grated lemon zest
    1 baked 9 inch pie shell
    whipped cream and additional berries to garnish ( optional)
    in medium size saucepan, combine 3 cups of the berries with water. bring to a boil. let cool, then strain to remove the seeds. return the syrup to the saucepan. stir in the cornstarch, sugar and lemon juice. bring to a boil, stirring,and boil for 2 minutes. cool
    when the syrup is cool, blend the cream cheese, milk,and lemon zest until smooth. spread evenly in the baked pie shell. top with the remaining 2 cups uncooked berries. pour the cooled , thickend syrup evenly over the berries. refrigerate for 1 hour or more. just befor serving, decorate with whipped cream and or additional fresh berries.
    i hope you like it
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    Reply Posted: Jun 26, 2004 9:21 PM in Recipes
    Post # 11
    RE: Blackberries!
    Blackberry Pudding
    Source: 1979 New Orleans Times-Picayune Recipe Contest Cookbook, posted on www.RecipeSource.com

    1 1/4 c. sugar
    1 tsp. butter
    1 c. flour
    1 tsp. baking powder
    pinch of salt
    1/2c. milk
    sweetened blackberries or cherries

    Cream 1/2 c. sugar & butter. Blend in flour, baking powder & salt. Stir in milk; pour into a greased 8” square baking dish. Cover with blackberries. Bake at 325-350°F for about 45 minutes. Sprinkle top with remaining sugar; bake for 5 - 10 minutes longer.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Blackberry Pie
    Source: www.RecipeSource.com

    1 3/4 c. flour, unsifted
    1/2 tsp. salt
    2/3 c. vegetable shortening
    1/3 c. cold water
    1 c. sugar
    1/4 c. flour
    dash of salt
    4 c. fresh blackberries, washed & drained

    Sift together 1 3/4 c. flour & salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture, stirring it in gently with a fork to make it gather into a ball (the less water the better – just enough to hold it together). Turn out onto a lightly floured board & shape with your hands into two balls, one slightly larger than the other. Chill dough for 1 hour, then roll out the large ball to fit the bottom of a 9 or 10" pie dish. Preheat oven to 375°F.

    Now, mix sugar & flour in a separate bowl, then add a dash of salt & stir in berries. Pour mixture into the empty pie shell, then roll out remaining ball of dough to make a top crust. Crimp & trim edges, then slash the top crust in several places. Bake for 25 – 30 minutes or until golden brown.


    ~Jillian
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    Reply Posted: Jun 26, 2004 9:25 PM in Recipes
    Post # 12
    RE: Blackberries!
    1850 Blackberry Pie
    Mountain Measures: Junior League of Charleston Cookbook, WV 1974
    recipe by Mrs. Charles G. Moyers, Jr.

    10 inch unbaked pie shell
    1 qt. blackberries
    1 c. flour
    2 c. granulated sugar
    1 c. milk

    Fill pie shell with berries. Mix together flour, sugar, & milk. Pour mixture over berries. Bake at 350°F for 45 - 50 minutes until center is set. If desired, brown under broiler.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Beral’s Berry Coffee Cake from: www.RecipeSource.com

    1 egg
    6 Tbsp. butter or canola oil
    1/2 c. sugar
    1/4 c. yogurt
    1/2 c. milk
    1 3/4 c. flour
    1/4 tsp. salt
    3/4 tsp. baking powder
    1 c. berries, your choice

    Preheat oven to 350°F. Cream butter (or oil) & sugar. Add egg. Add remaining ingredients, reserving baking powder for last. Stir to combine. Add berries & stir briefly. Pour into a greased 8 x 8” baking pan. Bake for 20 minutes or until lightly browned & tester comes out clean. Cool & serve.

    ~Jillian


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    Reply Posted: Jun 26, 2004 9:27 PM in Recipes
    Post # 13
    RE: Blackberries!
    One more, and I think this is the best. Can't wait to try this with huckleberries...

    Blackberry Sour Cream Coffee Cake
    Source: Rachel Paxton, www.creativehomemaking.com

    1 stick butter, softened
    1 c. sugar
    2 eggs
    1 c. sour cream
    2 c. sifted unbleached flour
    1 tsp. salt
    1 tsp. baking powder
    1 tsp. baking soda
    1 tsp. vanilla extract
    1 c. blackberries or huckleberries

    Topping:
    1/4 c. unsalted butter, softened
    1/2 c. firmly packed light brown sugar
    1/2 tsp. cinnamon

    Preheat oven to 350°F. Grease an 8” square baking pan. In a mixing bowl, cream the butter & sugar at high speed until pale & fluffy. Add the eggs one at a time, beating thoroughly after each addition. Add the sour cream, beating until smooth. Sift together the flour, salt, baking powder, & baking soda, & add to the egg mixture. Add the vanilla & blend thoroughly. Fold in the blackberries.

    In a small bowl, combine the ingredients for the topping. Pour half of the batter into the prepared pan & sprinkle with half of the topping mixture. Add the remaining batter & sprinkle with the remainder to the topping mixture. Bake for approximately 35 minutes, or until a toothpick comes out clean.

    ~Jillian
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  • Phoenix AZ
    • Top 25 Contributor
    Joined: Apr 2004
    Posts: 30,639
    Reply Posted: Jun 27, 2004 3:16 AM in Recipes
    Post # 14
    RE: Blackberries!

    Here is my grandmothers recipe

    Blackberry Cobbler (my grandmother)
    quantities are approximate--she did all her cooking without measuring
    anything and we had to guess at all her recipes

    2 c. all purpose flour
    2 eggs, beaten
    scant t. baking powder
    2 c. sugar
    approx 3/4 c. milk (enough to make a stiff batter)
    2 c. blackberries

    Combine all but blackberries. Blend well. Fold in blackberries. Pour into greased 8 x 8 pan. Bake at 350 until top is golden brown and batter is done (estimate 1 hour, but keep checking). This is a cakelike texture. We always ate it warm out of the pan with milk and sugar on it
    and the blackberries came from her farm near Elizabeth WV. Yummy!
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    Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon

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    Locust Grove
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    Joined: Aug 2002
    Posts: 43,795
    Reply Posted: Oct 04, 2004 9:45 AM in Recipes
    Post # 15
    RE: Blackberries!
    False

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