Blackberry Recipes

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***A Special thanks to Mrs. Warren of Valdosta for providing us with a much requested recipe for Blackberry freezer jam this season!!!  Scroll down to the bottom of the page to find her favorite recipe!

 
Blackberry Crisp
4 cups blackberries                          3/4 cup sugar
1 Tbsp all purpose flour                    1 tsp lemon zest, grated
1 sheet frozen puff pastry
DIRECTIONS: Preheat oven to 375.  Combine blackberries, flour, sugar, and lemon zest in a shallow baking dish and toss. Arrange puff pastry over blackberries, trimming edges. Bake 35 minutes or until top is golden and juice is bubbling.  Serves 6.  (Karen, Jacksonville)
 
Blackberry Dumplings
3 pints blackberries                                 3 Tbsp Sugar
3/4 cup water                                            1 Tsp Salt
1 cup sugar                                                  1 egg
1 & 1/2 Tbsp butter                                 31/2 Tbsp baking powder
2 cups flour                                                Milk
DIRECTIONS: Combine blackberries, water, sugar, and butter in pan and let it sit while preparing remainder of recipe.  Sift the flour, sugar, salt, and baking powder into mixing bowl.  Ad egg and mix well. Add enough milk to make a stiff batter.  Bring blackberry mixture to a boil.  Add dough a spoonful at a time into the boiling mixture. Cover with a lid, reduce heat slightly to prevent sticking and cook, covered for about 15-20 minutes. Serves 6.  (Shanna, Texas)
 
Blackberry Pie
2 cups sugar                                                    2 tsp. cinnamon
1 cup flour                                                        2 quarts blackberries
1/2 tsp. salt                                                     1 stick butter
DIRECTIONS: Mix sugar, flour, salt, & cinnamon & sprinkle over blackberries in large shallow casserole. Dot w/ butter. Place prickled pie cruse over top. Cook 10 minutes at 450°, then 350° until bubbling. (Brown crust under broil if necessary.) Gently spread 2 tsp. honey mixed w/ 1 tsp. cinnamon on crust while hot. Serves 12. (u-pick customer)
 
Blackberry Cobbler
2 16-oz. packages frozen blackberries, thawed
2 cups sugar or to taste
2 Tbsp  flour
1 Tbsp  lemon juice
1/2 cup butter
DIRECTIONS: Combine berries, sugar, flour and lemon juice and stir well. Set aside.   Prepare pastry and divide dough in half. Roll half of dough to 1/8-inch thickness to fit bottom of 9 x 13-inch dish (lightly greased). Spoon berry mixture into pastry-lined dish; dot with butter.  
Roll remaining half of dough to fit top of cobbler. Place over berry mixture. Make slits in dough or cut into strips. Dot with butter pats and sprinkle with sugar. Bake at 350°F. for about 45 minutes or until bubbly and golden brown.   
PASTRY:
2 cups  all-purpose flour
3/4 tsp  salt
2/3 cups  shortening
3 Tbsp  ice water
Combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with fork. Shape dough into ball.  (Bemiss field customer)

You can also use our Cobbler/Shortcake Mix for Blackberry Cobbler! Visit the Grits/CornMeal/Mixes page in the store!
 
Blackberry Mouse

1 cups blackberry juice (no pulp or seeds)
1 envelope Knox gelatin
1 tsp lemon juice
1 cup sugar
1 cup whipping cream
1 tsp vanilla
1 graham cracker pie crust
DIRECTIONS: In a saucepan, combine blackberry juice and lemon juice. Sprinkle gelatin over the juice. Bring to a slow boil, stirring constantly. Once slow boil is maintained, add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes thicker (syrupy, but not set).   Whip cream and vanilla to soft peak stage. Gently pour cream into blackberry gelatin mixture. Fold/stir gently until an even color is achieved. Pour into graham cracker crust. Refrigerate or freeze.  (R. Odom, Georgia)
 
Blackberry Breakfast Bars
2 cups fresh blackberries                            1 cup quick cooking rolled oat
2 tbsp. sugar                                                     2/3 cup packed brown sugar
2 tbsp. water                                                     1/4 tsp ground cinnamon
1 tbsp. lemon juice                                         1/8 tsp. baking soda
1/2 tsp ground cinnamon                             1/2 cup margarine/butter melted
1 cup all purpose flour                               
DIRECTIONS: For filling, in a medium saucepan combine berries, sugar, water, lemon juice, and 1/2 tsp. cinnamon. Bring to a boil. Reduce heat. Simmer, uncover, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.----In a mixing bowl, stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda.  Stir in melted margarine or butter till thoroughly combined. Set aside 1 cup of oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2-inch pan. Bake in a 350° oven for 20-25 minutes.---Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in the 350° oven for 20-25 minutes more or until topping is set. Cool in pan on a wire rack. Cut into bars. Makes 18.  (from www.oregon-berries.com)
 
Sour Cream Blackberry Pie
1 (9in) single crust pie shell                            1/2 tsp. vanilla extract
3 cups blackberries                                            2 tbsp. flour
3/4 cup white sugar                                           2 tsp. brown sugar
1/3 cup all-purpose flour                                2 tsp. butter, melted
2 cups sour cream
DIRECTIONS: (1) In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange blackberries evenly in the pie shell. Spread sour cream mixture over berries. (2)Combine flour, 2 tsp. sugar, and melted butter or margarine, until mixture forms crumbles. Sprinkle over pie. (3) Bake at 400° for 30-40 minutes until pastry and filling are golden. Cool on rack. Serve same day at room temp. Makes 9 inch pie  (www.oregon-berries.com)
 
Blackberry Peach Parfait
3 cups blackberries                                                1 cup heavy cream
1 6oz. pkg berry gelatin                                        6oz. low fat or regular cream cheese (softened)
1 envelope unflavored gelatin                           2 cups peaches, peeled and sliced
2/3 cup water
2 tbsp. lemon juice
DIRECTIONS: Sugar the berries according to taste. Dissolve berry gelatin in 2 cups boiling water. Stir in 1 cup cold water and chill until partially set; fold in berries. Set aside.  Soften unflavored gelatin in 2/3 cup cold water; stir to dissolve. Microwave 40 seconds at high setting. Stir thoroughly and add in lemon juice. Cool. Set aside. Whip cream until stiff; beat in cream cheese. Slowly pour in cooled lemon juice-gelatin mixture, beating continuously to blend. Chill 10-15 minutes until partially set. Fold in peaches. Drop berry mixture alternately with peach mixture into parfait glasses, finishing with peach layer. Chill until set. Garnish top with fresh berries. Serves 8-10. (www.oregon-berries.com)
 
Blackberry Syrup
2 cups blackberry juice (from approximately 1 1/2 Qt. blackberries.)
2 cups sugar
2 cups white corn syrup
DIRECTIONS: Measure juice into 6 or 8 qt. pot. Heat juice to boiling; add sugar, stirring until dissolved. Add corn syrup, heat to boiling, and simmer about five minutes. Pour into hot, sterilized jars. Seal lids with screw bands. Place in boiling water bath 10 minutes.  (www.oregon-berries.com)
 
Blackberry Soup
1 pint ripe blackberries                                    1/2 cup sugar
2 small lemons, sliced thin                              2 cups cold water
1 one-inch stick cinnamon                               2 cups sour cream
2 cloves
DIRECTIONS: Put all ingredients except sour cream into a heavy pot and bring to a boil. Lower heat and simmer 10 minutes or until fruit is soft. Remove cinnamon stick and cloves. Put cooked berry mixture in blender for about 20 seconds. Cool and chill well. Stir in sour cream just before serving. (u-pick customer)
 
Blackberry Pancakes
1 cup blackberries                                           1 tsp salt
2 eggs                                                                    1 tbsp sugar
2 cups buttermilk                                            2 tsp baking powder
2 cups flour                                                        1/4 cup melted butter
1 tsp. baking soda
DIRECTIONS: 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. (pickyourown.com)
 
Blackberry Buckle
1 cup all-purpose flour                                     1 tsp vanilla
1 1/2 tsp baking powder                                  2 1/2 cups fresh or frozen blackberries
1/4 tsp salt                                                            1/4 cup sugar
1/2 cup butter                                                      1/4 cup all purpose flour
1/2 cup sugar                                                       1/2 tsp ground cinnamon
1 egg                                                                         3 Tbsp butter
1/3 cup milk
Stir together 1 cup flour, baking powder, and salt.  Set aside.  In a mixer bowl beat together 1/2 cup butter or margarine and 1/2 cup sugar till fluffy with an electric mixer on medium speed.  Add egg. Beat till smooth.  Combine milk and vanilla.  Add dry ingredients and milk alternately to the beaten mixture , beating at low speed after each addition.  Pour batter into a greased and floured 1 1/2 quart oval baking dish.  Spoon berries evenly over batter.  Combine 1/4 cup sugar, 1/4 cup flour, and cinnamon.  Cut in 3 tablespoons butter or margarine till crumbly.  Sprinkle over berries.  Bake in a 375° over for 35-40 mintues.  Makes 6-8 servings.
 
Blackberry Velvet Cake
6 oz. white chocolate                                        2 1/2 Cups flour
12 T. softened butter                                         1/2 tsp salt
1 1/2 C. sugar                                                       1 cup chopped pecans
6 eggs                                                                      3 or 4 cups blackberries
3/4 t. almond extract                                       Cream cheese icing 
Directions: Line a 17 1/2 x 11 1/2-inch jelly roll pan with foil and butter lightly.  Melt white chocolate in a double boiler over simmering water until smooth.  In a large bowl, beat butter until creamy. Gradually beat in sugar, then beat in eggs one at a time. Beat in white chocolate and almond extract.  Sift together flour and salt. Gradually beat into batter. Fold in pecans, then blackberries. Spread in prepared pan. Bake at 350°F. for 25 to 30 minutes. When done, turn upside-down on a clean dish towel and peel off foil. Cool. Spread with cream cheese icing. 
Cream Cheese Icing
28-oz. packages cream cheese, softened
2 1/2 cups sifted confectioners' sugar
1 tsp vanilla
Combine ingredients and beat until smooth.
 
Blackberry Roll
1-3/4 C. all-purpose flour                       3 tbsp butter, melted
1 t. salt                                                     6 cups fresh blackberries
1 t. baking powder                                  1/2 tsp ground cinnamon
1 C. plus 1 t. sugar (divided use)          1/2 tsp ground nutmeg
4 T. shortening                                        powdered sugar
2/3 --3/4 C. milk                                      whipped cream
Directions: Combine flour, salt, baking powder and 1 teaspoon sugar. Cut in shortening with two knives or a pastry blender. Add milk; mix well. Turn the dough out of the bowl onto a lightly floured board; knead several times, then roll out to a thickness of  1/3-inch. Brush with some of the melted butter.  Sprinkle with 3 cups of the berries,  1/2 cup of the sugar, the cinnamon and the nutmeg. Roll the dough up like a jelly roll, pinching seams together. Brush with melted butter.  Place in a well-oiled, 13 x 9-inch baking pan. Surround with remaining berries and sugar. Bake at 425°F. for about 30 minutes. Sprinkle with powdered sugar. Slice and serve with sauce from the pan and a dollop of whipped cream.  Makes 6-8 servings.
 
***Blackberry Freezer Jam***
3-1/4 cups prepared fruit (buy about 2 qt. fully ripe blackberries)            You will need clean plastic containers or jelly jars!!
1/4 cup fresh lemon juice
1 box Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl
 DIRECTIONS: MASH blackberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove seeds, if desired.) Measure exactly 3-1/4 cups prepared fruit into large bowl. Stir in lemon juice.  Stir pectin into prepared fruit in bowl. Let stand 30 minutes, stirring every 5 minutes. After standing 30 minutes, stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)  Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Prep Time: 30 min/Total Time: 24 hr 30 min    Makes: About 7 (1-cup) containers.  (Mrs. Warren, Georgia)

 
Email us your favorite Blackberry recipe!!  Send it to jennATsoutherngracefarmsDOTcom