This is a recipe for all those people that don’t like cooked fruit. A dear friend of mine doesn’t like the texture of baked fruit, which is just a tragedy when you think of all the delicious crumbles and crisps she’s missing out on! So when I stumbled upon this recipe I thought it was a little like cheating to not bake the whole crisp, but then I realized how perfect it would be for people that don’t want to bake their fruit. This takes full advantage of the delicious fresh flavors of summer fruit, and yet adds a great little extra crunch to make your favorite summer produce just a bit more special. The crisp topping smells like oatmeal cookies while it’s baking, and this recipe comes together really quickly. Perfect for a low-key summer dessert. The combination of blackberries and plums is really good, and creates a dark purple sauce that blends wonderfully with vanilla ice cream. Feel free to use whatever fruit looks good to you, this topping will be good on anything!
Fresh Blackberry-Plum Crisp
Adapted from Bon Appetit (July 2013)
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/4 brown sugar
- 1/2 tsp ground cinnamon
- 4 Tbsp (1/2 stick) unsalted butter, room temperature
- pinch of salt
In a rimmed pan, combine all ingredients and mix with clean fingers to form clumps. Should kind of look like a sandy beach when it’s all blended together. Pop pan in the freezer for about 10-15 minutes. Preheat oven to 350°F and bake topping for about 15-20 minutes, or until golden.
- 1 cup (1/2 pint) blackberries, lightly crushed
- 2 tsp granulated sugar
- 2 plums, thinly sliced
- pinch of salt
- 1/2 lemon, juiced (about 2 tsp)
Meanwhile, in a small bowl, combine all the filling ingredients.
Once topping is done baking, assemble your crisp. Layer fruit, then ice cream, more fruit and then top it off with the crumbly oat mixture.
This purple people eater is a delicious summer-time treat. It’s crazy hot in the DC area now, so flavorful, nutrient-dense drinks are super appealing. I used the blackberries Mom and I picked last week (in the rain…so much more pleasant than roasting in the sun). This is also a great use of bananas that are getting a little too spotty for eating (not ready to make a smoothie when the bananas are? Peel them and store in a airtight container in bite size pieces for later). The more spots the sweeter the banana, which works well with the tart berries. I also added plain Greek yogurt for calcium (twice as much as regular yogurt), and it adds extra creaminess. I was going to add some frozen spinach as well, but I’m out. A dash of milk helps it all blend together into thick, creamy, summer-time bliss. Stay cool.
Blackberry Banana Smoothie
- 1 1/2 cups blackberries
- 1 ripe banana
- 1/3 cup Greek yogurt
- 1/4 cup milk (or until desired consistency)
- honey (optional)
Add all ingredients to a blender, and blend until smooth. Taste and add honey if needed.
Sometimes failure in the kitchen happens. It’s unfortunate when you spend time and ingredients trying to create something wonderful and end up with a mess. But in today’s case, at least the mess tasted delicious. This bundt is the perfect blend of sweet (not too sweet) cake with sweet/tart berries studded throughout. The cake is pillowy soft and super scrumptious, I was almost glad it fell apart since that meant I got to sneak tastes! Despite the bundt failure, this is definitely a cake I’d try to make again, it’s just too scrumptious to defeat me. Next time, use actual butter to grease the bundt pan, and sprinkle with flour, apparently a good greasing with cooking spray wasn’t enough. I hope you try this, and I hope you have better luck than I did. Good luck!
Double Berry Buttermilk Bundt Cake
Adapted from Smitten Kitchen
- 2 3/4 (355 grams) cups plus 2 Tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 lemon, zested
- 3 large eggs, room temperature (put in a hot water bath if you forget to take them out early)
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 3 cups mixed berries (I used fresh blueberries and blackberries)
Preheat oven to 350°F.
In a bowl, whisk together 2 3/4 cup flour, baking powder, and salt.
In a stand mixer or large bowl, cream butter, sugar and lemon zest until light and fluffy, about 3 minutes. With the mixer on low, add eggs one at a time, scraping down the sides as necessary. Beat in vanilla.
Add 1/3 of the flour, beating until just combined, then add 1/2 the buttermilk, repeat ending with the last 1/3 of flour. Toss the berries with the remaining 2 Tbsp flour, then gently fold them into the batter. The batter will be very thick.
Generously butter your bundt pan and sprinkle with flour. Scoop batter into prepared pan in an even layer. Bake for about 55-60 minutes, turning halfway through and covering with foil if the top begins to get too dark, cake is done when a toothpick inserted into the center comes out clean.
After a lovely holiday weekend celebrating and hanging out with family, I’m ready for some lighter food. It was delicious weekend, but I totally stuffed myself. If you too are coming off a celebratory weekend, let me suggest this Blackberry Goat Cheese Salad. This hardly qualifies as a recipe, but it’s a super delicious combination and perfect for the summer when blackberries are reaching their peak perfection. Don’t have blackberries? This would be equally awesome with strawberries or blueberries or peaches! It’s definitely the perfect end to a perfect weekend with family.
Blackberry Goat Cheese Salad
- red bell pepper
- goat cheese
Combine ingredients in a large bowl, serve with favorite balsamic vinaigrette (like the one below).
Makes about 1 1/2 cups
Adapted from Happy Foody
- 3/4 cup extra virgin olive oil
- 6 Tbsp balsamic vinegar (white balsamic also works)
- 1 Tbsp apple cider vinegar
- 1 Tbsp blue agave (or maple syrup or honey)
- 1 Tbsp soy sauce
- 3 cloves garlic, grated
- 1/4 cup chopped parsley
- 1 Tbsp dried oregano
Combine all the ingredients in a blender or magic bullet and mix until combined.
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These bars are definitely a taste of spring. While they’re not quite as delicious as my favorite cheesecake, this Blackberry Cheesecake, they’re easier to make and less fussy to share. The lemon and blackberry goes great together and while I was a little skeptical about baking the blackberries, it really brings out the sweetness in them. These have a subtle sweetness and aren’t as rich as traditional cheesecake. The the graham cracker crust adds the perfect amount of crunchy to the creamy filling.
Blackberry Lemon Cheesecake Bars
Adapted from Spoonful of Sugar
- 2 1/2 cups graham cracker crumbs
- 2 Tbsp granulated sugar
- 1/3 cup melted butter
- 2 1/2 pkgs (20 oz) cream cheese, room temperature
- 3 large eggs
- 1 can (14oz) sweetened condensed milk
- 1 lemon, zested
- 1/2 lemon, juiced
- 2 pints (about 4 cups) fresh blackberries
Preheat oven to 300°F. Line a 10×15″ (or 9×13″ would also work) baking dish with parchment paper.
In a bowl, combine graham cracker crumbs, sugar and butter and mix with a fork. Pour into prepared pan and press down evenly to form the crust.
In a large bowl, beat the cream cheese on medium speed until fluffy. Add eggs one at a time. Slowly pour in the condensed milk, then add in the lemon zest and juice, beating until smooth.
Pour mixture over the pressed crust and top with blackberries. Bake for 35-45 minutes or until mostly set. Turn off oven and let sit for an additional 30 minutes. Remove from oven and allow to cool completely. Cover and chill for at least 8 hours or overnight.
Yesterday was my cousin’s 9th birthday! She had a wonderful party and to help in the celebration, I made Razzleberry Pie (Naomi doesn’t like cake, so pie it is!), and Vanilla Cupcakes with Vanilla Bean Buttercream (recipe coming soon).
I’m so glad Naomi wanted birthday pie, because it was a great excuse to make this delicious pie! Razzleberry is just a mixture of raspberries and blackberries, that meld into a delicious, slightly tart filling between two buttery pie crusts and are just divine served with vanilla ice cream. It’s definitely the perfect way to start off one’s 9th year. You’re already making good choices, Naomi! Keep it up!
This pie tastes like summer, but is easily made with frozen berries, so you can enjoy the taste of summer all year.
Adapted from Rebecca Kolls
- 2 pie crusts (I like Pillsbury’s)
- 1 1/2 (12oz) bags frozen raspberries, thawed
- 1 1/2 (18 oz) bags frozen blackberries, thawed
- 1/3 cup sugar
- 2 1/2 Tbsp all-purpose flour
- 1 Tbsp orange juice (optional)
Preheat oven to 400°F. Spread one of your pie crusts over a 91/2″ pie dish.
In a large bowl, mix together thawed and drained berries, with sugar, flour and orange juice (if using). Pour berries into prepared pie dish. Cover with remaining pie crust and crimp the edges between your thumb and index finger to seal the pie. Using a sharp knife, cut small slits into the top pie crust. Cover the edges with foil (or a handy pie crust shield), and place in the oven. If pie seems particularly full, you might place a cookie sheet or some foil under the pie to catch any drips. Bake for 30-40 minutes, until golden brown. Allow to cool completely before serving. Serve with vanilla ice cream.
Since we had some blackberries to use up, I tried this coffee cake. It’s a simple, rustic little cake. Not very impressive looking, but with the perfect balance of sweet, tart, crumble and cake. This makes a wonderful casual coffee cake. If you don’t have blackberries you can sub in whatever fruit you have on hand. You could probably use frozen berries as well, but I haven’t tried it myself.
Blackberry Coffee Cake
Makes 1 9″ cake
Adapted from The Pastry Affair
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground ginger
- 1/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup light sour cream
- 12 oz blackberries
Preheat oven to 350°F. Grease a 9″ cake pan and set aside.
In a medium bowl, sift together flour, baking soda, salt and ginger. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the egg. Mix in the sour cream. Gradually add the flour mixture, mixing until just combined. Spread batter into the prepared cake pan. Top with the blackberries, pressing them lightly into the batter.
- 1 Tbsp granulated sugar
- 3 Tbsp brown sugar
- 1/4 cup unsalted butter, room temperature
- 1/3 cup flour
- 1/2 tsp ground cinnamon
- pinch of salt
In a mixing bowl, combine all ingredients and mix well until crumbly. Spread crumble evenly on top of the cake.
Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean and the top is golden. Cool for several minutes before serving.
So with all the fun picking blackberries lately, we’ve had an abundance. What to do with lots of fruit? Make pie of course! This is the recipe I usually use for rhubarb pie. And obviously it’s easy as pie to make.
Blackberry Custard Pie
Adapted from Betty Crocker
- 1 pie crust (I like Pillsbury)
- 4 cups fresh blackberries, rinsed and dried
- 3 eggs
- 3 Tbsp milk
- 1 scant cup granulated sugar
- 4 Tbsp all-purpose flour
- 1/2 tsp freshly grated nutmeg, or lime zest
- 1 Tbsp butter, cut in pieces
Preheat oven to 400°F.
Spread pie crust into 9″ pie dish. In a small bowl, whisk together the eggs, milk, sugar, flour, and nutmeg. Pour blackberries into prepared pie crust evenly. Pour custard mixture over top. Dot the top with pieces of butter.
Cover the edges loosely with foil and bake for 45-50 minutes. Let cool and serve with ice cream.
If you happened to be at Seekers church on Sunday you got to try the Peaches and Cream Cupcakes, and these Blackberry Lime Cupcakes.
These cupcakes are the same as the Key Lime and Blueberry Swirl Cupcakes I made a few months ago. Just swap out the blueberries for blackberries.
The frosting was slightly different to emphasize the blackberries more than the lime. It turned out to be such a pretty color!
Blackberry Cream Cheese Frosting
Makes enough to frost 60 mini cupcakes, or 24 regular cupcakes
- 6 Tbsp butter, room temperature
- 12 oz. (1 1/2 packages) cream cheese, room temperature
- 1/4 cup blackberry syrup
- 1/2 lime, juiced
- 2 1/2 – 3 cups confectioners sugar
In a large bowl, beat butter and cream cheese with an electric mixer until smooth and fluffy. Combine the remaining ingredients and mix well.
We still have some blackberries from when we went berry picking a few weeks ago. In an attempt to find a way to cook with them, I stumbled across these muffins. I liked the sound of them because they’re full of healthy ingredients and aren’t full of sugar like a lot of muffins can be. This was also the first recipe I’ve seen that uses strawberry puree, I think you could also use applesauce if you prefer.
While these weren’t the prettiest muffins (I think because I used thawed frozen strawberries), they sure do taste good. They aren’t overly sweet, so they’re perfect for a delicious healthy breakfast or snack option.
Very Berry Muffins
Makes 12 muffins
Adapted from Skinny Taste
- 1 1/2 cups pureed strawberries (I used frozen)
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup blackberries, halved
- 1 large egg, beaten
- 1 1/2 tsp vanilla extract
- 2 Tbsp unsalted butter, melted
Preheat oven to 325°F.
In a blender, puree strawberries until smooth and you have 1 1/2 cups.
Whisk to combine flour, sugar, baking soda, and salt in a large bowl.
In a separate bowl, mix the egg, vanilla, melted butter, and pureed strawberries. Pour into the dry ingredients and stir until just combined. Gently fold in the blackberries.
Spoon batter into greased muffin tins and bake for about 18-20 minutes, until a toothpick inserted into the center comes out clean. Cool for about 10 minutes before removing to a wire rack.