Blackberry

Recipes

(Isn’t this photo cute, sent from a customer.

It’s baby mockingbirds)

From Bobby Langlinais:

CREAMY BLACKBERRY PIE

  3 c. blackberries 1 unbaked 9" deep dish pastry shell
  1 c. sugar 1/3 c. self-rising flour
  1/8 tsp. salt 2 eggs, beaten

1/2 c. commercial sour cream 1/2 c. sugar
  1/2 c. all-purpose flour 1/4 c. butter

      Place 3 cups blackberries in pastry shell. Combine 1 cup sugar,

1/3 cup flour and salt. Add eggs and sour cream, stirring until

blended. Spoon over berries.

Combine 1/2 cup sugar and 1/2 cup flour; cut in butter with

pastry blender until mixture resembles coarse meal. Sprinkle evenly

over sour cream mixture. Bake at 350 degrees for 50-55 minutes

or until lightly brown. If desired, garnish with blackberries and mint

leaves. Yield One 9 inch pie.

(My version):
Use 4 cups of blackberries instead of 3.
Skip the crumb topping and create lattice topping from another

unbaked pastry shell.
YUMMMM! and easy to make!

From Naomi Woodman:

PORK MEDALLIONS WITH BLACKBERRY SAUCE

“I know this sounds weird but taste great and very attractive when

served on individual plates”.

1 pork tenderloin
garlic to taste
1/2c beef bouillon
1 cup red wine (remember if you can't drink it don't cook with it,

a good cabernet works great)
1/2 cup blackberry preserves (seedless)

salt and pepper to taste
2 shallots (can use 1/4 c very sweet onion) diced
1 tablespoons butter (not margarine)
1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Preheat oven or grill to 400 degrees.  Season pork tenderloin with

garlic, pepper, and salt. Place in oven safe dish if using oven. do not

cover.  Place in oven or grill for 30 mins.  If in grill, turn after 15 mins.

While meat is cooking, sauté shallots in butter.  Add beef bouillon

and wine. Bring to slow boil. Reduce heat and simmer until reduced

by 1/3.  Stir in blackberry preserves.  Just before serving add

cornstarch mixture stirring constantly until thickened. When pork is

done, cross cut into 1 inch thick medallions and arrange on plate.

Spoon blackberry sauce over pork, garnish with fresh parsley and

serve.  Serve with steamed veggies. 

(Adapted from Southern Living Cookbook)

 Traditional Blackberry Pie

Crust:

1 ¾ c unbleached flour ¾ tsp. salt

1/3 c shortening 1/3 c margarine

Cut the shortening and margarine into the flour and add salt with

a pastry blender until you don’t see any more flour. Lift the mixture

with your fingers and make sure all flour has been greased.

Sprinkle 3 or 4 Tbsp. Full of cold water over mixture and lift with

your fingers until it begins to form itself into clumps. When it feels

right, form it into a ball. Roll out.

Filling:

1 c sugar 1/3 c Flour

3 c blackberries 4-6 Tbsp. Dried bread-crumbs

Line a 9” pie pan with the bottom crust. Pour blackberries into

shell and sprinkle with bread crumbs. Using a small bowl,

combine sugar and flour and pour over berries. Shake sugar

mixture around to distribute evenly and cover with top crust.

Flute edges. Bake at 375 degrees for 35 to 45 minutes.

Very Berry Salad

1 c blackberries 1 c sliced strawberries

1 c raspberries 1 c plain yogurt

1 tsp. honey 1 tsp. almond extract

Combine berries in a large bowl, set aside. Mix yogurt, honey,

and almond extract together in a small bowl, blending well.

Carefully pour into berries and mix lightly, enough to cover berries.

Makes 6-8 healthy servings.

No-Bake Blackberry Pie

2 c lemonade 4 c blackberries

1 ½ c sugar 5 Tbsp. (heaping) cornstarch

1/8 tsp. salt (optional). 1 9” pre-baked pie shell

1 c (or more) whipped topping

Mix the first four ingredients together in a medium saucepan. Heat

to a boil or until thick. Add blackberries, pour mixture into cool

pie shell; chill 3-4 hours. Top with whipped topping. 

Blackberry Peach Cobbler

1 ½ c flour 2 tsp. oil

½ c sugar 1 egg

2 tsp. baking powder ½ c milk

4 c blackberries ½ tsp salt

3 med peaches, sliced thin whipped or other cold topping

Sift together dry ingredients. Beat together liquids. In a medium

bowl, add dry ingredients, pour into liquid mixture; stir until moist.

Pour blackberries and peaches into greased 11”x13” pan. Top

with spoonfuls of batter. Topping will expand and spread while

baking.

Bake at 375 degrees for 20 to 25 minutes. Serve warm.

Top with favorite cold topping if desired.

Blackberry Cream Pie

Have ready 2 9” pie shells. Combine 3 cups blackberries,

¾ cup sugar mixed with ¼ cup flour, and 1 Tbsp. Lemon juice.

Cook over low heat just long enough to thicken. Blackberries

should be nearly whole. Let cool.

1/3 oz. pkg cream cheese ½ c whipped cream

½ tsp. vanilla ½ c powdered sugar

Cream the sugar, cheese and vanilla. Whip the cream stiff and fold

into cheese mix. Spread evenly into two pie shells, topped with the

cooled blackberry mix. Chill in the refrigerator for an hour or so.

Blackberry Coffee Cake

2 c flour 1 c milk

1 c sugar 1 tsp. vanilla

2 tsp. baking powder 1/3 c brown sugar

1 tsp. salt 3 ½ c blackberries

½ tsp. cinnamon ¼ c flour

½ c margarine 2 Tbsp. Butter

2 eggs ½ cup chopped nuts

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”x12” 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 degrees for 45 minutes.

Makes 6-8 servings.

Blackberry Almond Muffins

3 c flour ¼-1/2 c sugar

1 tsp. baking powder ½ tsp salt (optional)

1 large egg ¾ c milk

½ c butter, melted 1 tsp. almond extract

1/3 c poppy seeds 1/3 c blackberry jam

¼ c blackberry jam, melted

Preheat oven to 400 degrees. Mix together in a large bowl the

first four ingredients, set aside. Mix together in a medium bowl

the next five ingredients, mix well. Combine into flour mixture,

stir together. Add the 1/3 c blackberry jam; stir lightly. Set aside

melted jam. Divide batter into 12 greased muffin cups. Bake

20 minutes or until lightly brown. Remove from oven.

Brush with melted blackberry jam.

Serve warm. Makes 1 dozen muffins.

Blackberry Puffies

2 dozen or so blackberries 5 strips of bacon

1 pkg oven-ready biscuits ½ c cheddar cheese, grated

Set blackberries aside. Fry the bacon until crisp. Drain on paper

towel and crumble. Flatten biscuits into 3” rounds, cut each biscuit

in half, lengthwise or crosswise. Toss each blackberry into bacon

or press one side of dough into bacon and place blackberry into

center of dough. Fold over and seal. Press each top into grated

cheese. Arrange on a greased cookie sheet or shallow pan.

Bake at 425 degrees for 8-10 minutes. Serve hot.

Makes 20-24 individual pieces.

Blackberry Cobbler Delight

½ c butter or margarine 2 tsp. baking powder

¾ c sugar (or less) 1 c flour

¾ c milk 4 c blackberries with juice

Preheat oven to 350 degrees. Melt butter in a 9”x13” cake pan.

Mix next 4 ingredients into a smooth batter. Pour melted butter into

flour mixture without scraping pan. Stir until blended. Pour

blackberries with juice over batter. Bake 1 hour. Serve hot,

warm or cold. Makes 8-10 servings.

Easy Blackberry Tarts

1 sm pkg vanilla instant pudding 4-5 tart shells, baked

½ c blackberries, crushed whipped topping

slivered almonds

Prepare vanilla pudding as label directs. Fold in blackberries.

Refrigerate. To serve, spoon pudding into baked tart shells and

top with whipped topping. Sprinkle a few slivered almonds

on each. Serve. Makes 4-5 individual tarts.

Cream Brule with Blackberries

1 c milk 1 dash salt

1 c light cream 1 tsp. vanilla

2 eggs, slightly beaten ¾ c brown sugar

¼ c sugar

½ c blackberries- fresh, small and chilled

Heat milk and cream in top of double boiler to scalding. Do not boil.

Combine egg, sugar and salt. Gradually stir in hot mixture. Cook in

double boiler until mixture coats spoon, stirring constantly. Add

vanilla. Cool. Pour into a shallow baking dish or soufflé dish.

Chill until custard is thick and set. Sift brown sugar over top or

just around the edges, if preferred. Broil 3 to 4 minutes until the

sugar is bubbly and melted. Top should be shiny. Keep cool until

serving time. Using a spoon, tap the top to break the crust.

Divide into 6 dishes over blackberries. Makes 6 servings.

Frozen Blackberry, Cream Cheese and Yogurt Pie

2 c crunchy granola ½ c whole wheat flour

1 ½ Tbsp. Milk powder ¼ c melted butter/margarine

1 c softened cream cheese 2/3 c blackberry yogurt

1 c blackberries ½ c honey

1/3 c milk powder or ¼ c liquid milk ½ tsp almond extract

blackberries for garnish

Preheat oven to 375 degrees. For pie crust, stir flour and instant

milk into granola using small bowl. Pour melted butter into granola

mixture and mix well. Press crust into a 9” pie plate. Bake about

15 minutes or until deeper brown and dryer looking. Cool.

Meanwhile, beat the next three ingredients until smooth. Add milk

powder, 2 Tbsp. at a time, until blended; slowly add the honey

until blended. Add vanilla or almond extract. Pour mixture into a

cooled pie shell; smooth out. Freeze. To serve, allow to thaw

slightly; top with blackberries.

Home