blackberries

[carolynne]

I just picked an unbelievable amount of blackberries from my garden. Has anyone tried the " Blackberry Lemon Upside Down Cake"? or can recommend another pastry.

[LSB]

I tried it, but used blueberries. It was very good. I'm sure it would be wonderful with the blackberries.

[pmmahan]

I'll second the blackberry upside down cake! And the blackberry lemon pudding cake? Have you tried that? it has gotten many rave reviews on this board.
I think the issue that had the upside down cake had quite a few berry recipes - and you really can exchange one berry for another - have fun! They are my favorite berry!

[sharon]

I'm bringing this thread back because I have tons of fresh blackberries to use and can't find the recipe for the Blackberry Lemon Upside Down Cake mentioned in this thread. Can someone post the recipe for me? :( thanks!

[aggie94]

Here it is:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=2896&highlight=lemon+AND+upside

[Mandy]

Ohh, blackberries from your garden!

I'm jealous! I can't wait to get out of an apartment and have a garden. I grew up with a huge garden that had berries. I miss them!

[Grace]

Hi Carolynne -

I just checked my software, and came up with a few other ideas:

Mixed Fruit Cobbler - March 01 - calls for 4 cups blackberries and 4 cups raspberries. I'm sure you could use all blackberries and just make it blackberry cobbler (my Grandma used to make that).

Maple Fruit Crisps - Jul/Aug 99 - calls for 2-1/2 cups of blackberries.

Very Berry Muffins - I got this recipe off the bulletin board. If you're interested, do a search, or let me know, and I can post it - I saved it in my software. It calls for 1 pint of berries (any kind).

Berry Galette - This is one I make from the Baking With Julia cookbook. I posted the recipe awhile back, and if you do a search you will find it. It's OUTSTANDING!!! It is actually similar to the galette you see on the cover of the September issue, except it uses a homemade crust made with the addition of a little cornmeal and buttermilk. It's fabulous, and a lot better than a store bought crust. But if you're pressed for time, do the galette from the Sept. issue and just substitute your blackberries for the peaches.

ENJOY!! I have raspberries in my backyard, and thoroughly enjoy them. Another week or two and I'll be swimming in raspberries myself!

[AdGirl]

well this isn't a pastry but is still an equally yummy use for blackberries!


Blackberry Lemonade

About 6 lemons
4 cups water
1 cup sugar
1/2 cup picked-over fresh blackberries
Garnish: lemon slices
With a vegetable peeler remove zest from 4 lemons and squeeze enough juice from these and remaining 2 lemons to measure 1 cup.

In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and remaining 2 cups water and cool.

In a food processor or blender puree blackberries and stir into lemonade. Pour blackberry lemonade through a sieve into a pitcher or other container and chill. Chill lemonade, covered, at least until cold and up to 2 days.

Serve lemonade over ice in tall glasses, garnished with lemon slices.

Yield: 6 servings

[Angela]

The Blackberry Lemon Upside Down Cakewas not a hit at our house. I love blackberries, lemon and of course cake, but there was something about this that I wasn't crazy about. I was about a 1/2 cup short on the blackberries, maybe that's what was wrong. Blackberries have such a short season that I would rather eat them straight up!

[TLee4]

Originally posted by Grace

Very Berry Muffins - I got this recipe off the bulletin board. If you're interested, do a search, or let me know, and I can post it - I saved it in my software. It calls for 1 pint of berries (any kind).



Grace,
Do you still have this recipe? I couldn't find it when I did a search, and I received a bunch of blackberries today that I'd love to use.

Thanks!
Terri

[Clover]

I haven’t made this, but I copied the recipe from a Lee Bailey cookbook to try some time.

BLACKBERRY CATSUP

2 cups blackberries
1/2 cup cider vinegar
1/2 cup water
3/4 cup dark brown sugar
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tsp salt
2 TBS unsalted butter

Mix berries with vinegar and water in saucepan. Bring to a boil, lower heat to a simmer, and cook for 5 minutes. Sieve out the seeds. Return mixture to pan and add remaining ingredients. Simmer about 10 minutes, until thickened. Let cool and pour into sterilized bottle with a tight cap. Makes approximately 2 cups.

[Grace]

Hi Terry. Yes, I still have the recipe. Here you go:

CookWare(tm) from Cooking Light(r)

Very Berry Muffins

SOURCE: Cooking Light BB YEAR: PAGE:

INGREDIENTS FOR 18 SERVINGS:
2 cups sugar
1/4 cup canola oil
1 tsp. minced lemon zest
1 large egg
1 egg white, lightly beaten
1/2 cup unsweetened applesauce
1/2 cup plain yogurt
1/2 cup nonfat cottage cheese
2-1/2 tsp. vanilla
2 tsp. fresh lemon juice
2 cups all purpose flour
1 tblsp. baking powder
1 tsp. baking soda
1 pint fresh berries (blueberries, blackberries, raspberries or any combination you like)

INSTRUCTIONS:
Blend yogurt and cottage cheese together until smooth.

Preheat oven to 400º. Lightly spray standard sized muffin tins with cooking spray. In a large bowl, combine the sugar, oil and lemon zest. Add the egg and egg white and mix well. Add the applesauce and yogurt/cottage cheese mixture and stir well. Add vanilla and lemon juice and stir.

Combine flour, soda and baking powder. Add to wet ingredients and stir gently until completely blended. When batter is smooth, gently fold in berries, taking care not to overmix and break up berries.

Fill muffing cups 3/4 full and bake for 5 minutes. Reduce oven temp to 350º and bake for about 20 minutes, or until pick comes out clean. Cool in pan 1 minute before turning muffins onto a wire rack to cool. Store in airtight container as they can become sticky the next day.

Hope they work out well for you!

[TLee4]

Thanks a million, Grace!!