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The briars are abundant with succulent blackberries,
one of summer’s greatest offerings that provide a great
source of vitamin C and fiber. Firm, plump and fully colored
are what you need to look for, and remember to store them
in a single layer at room temperature or in the refrigerator,
but don’t wash them until you’re ready to use them.
We enjoy blackberries in so many different ways – by
the handful, in fresh fruit salads and smoothies, and cooked
in cobblers, jams, muffins and pies.
Blackberries have been used medicinally for hundreds of years,
with old-timers using their juice to treat infections of the
mouth and eyes, as well as for digestion problems. A very
dear lady at the age of 100 once told me to sip a little blackberry
wine for any problem related to the stomach, and it would
take care of it; I won’t deny finding truth in her well-prescribed
remedy. She also told me that she used to simply peel and
boil the roots and stems and drank the liquid for various
digestive related problems. There is strong belief by many
naturalists that blackberries and raspberries contain
cancer-fighting agents.
So, whether for medicinal purposes or just because you like
the taste of blackberries, now is the time to eat up. They
won’t be around very long.
Easy Blackberry Cake
4 Tbs. butter
¾ cup flour
¾ cup granulated sugar
1½ tsp. baking powder
Dash salt
½ cup evaporated milk
2 cups fresh blackberries
2 Tbs. brown sugar
Preheat oven to 350. Melt butter in an 8-inch
square baking dish in preheated oven. Combine flour, sugar, baking
powder, salt, and milk in a small bowl and beat until smooth.
Pour batter over the melted butter, top with the blackberries,
then sprinkle the brown sugar evenly over the fruit.
Bake for about 30 minutes or until set and lightly browned.
Blackberry Nut Bars
Crust:
½ cup butter
1½ cups flour
2 Tbs. sugar
Filling:
1½ cups sugar
4 cups blackberries
¾ cup flour
½ tsp. cinnamon
Topping:
½ cup sugar
1/3 cup butter, softened
¾ cup flour
1/3 tsp. cinnamon
1/3cup finely chopped pecans (optional)
Melt butter in 9 x 13 pan at 350 degrees. Add
flour and sugar and press into bottom of pan. Mix filling ingredients
and pour over crust. Mix topping ingredients and sprinkle over
filling. Bake at 350 for 1 hour. Cool and cut into squares.
Blackberry Cobbler
8 cups fresh blackberries, washed and drained
1 ¼ cups sugar
¼ cup all-purpose flour
¼ tsp. ground cinnamon
¼ tsp. nutmeg
2 Tbsp. orange juice
1/3 cup butter
Pastry for double-crust pie
Preheat oven to 475°F. Lightly butter an 8-inch
square Pyrex baking dish.
Combine sugar, flour, cinnamon and nutmeg in a
large, heavy saucepan or Dutch oven. Gently stir in blackberries
and orange juice. Over medium heat, bring mixture to a boil, then
reduce heat to low and simmer for 5 minutes. Remove from heat
and stir in butter until it is melted. Set aside and keep warm.
Roll out half the pastry as for a pie, but cut it into an 8-inch
square. Stir blackberry mixture to evenly distribute fruit, and
spoon half the mixture into prepared baking dish. Cover with pastry
square. Bake for 10 to 12 minutes, or until just starting to brown.
Remove from oven and spoon remaining blackberry mixture over baked
pastry.
Roll out remaining pastry and cut into strips about an inch wide.
Arrange strips in a loose lattice weave over the blackberry mixture.
Sprinkle lightly with granulated sugar, if desired. Bake an additional
20 minutes or until browned.
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