Blackberries, Anyone? Now’s The Time!

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 – raw 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 its juice to treat infections of the mouth and eyes, as well as for digestion problems. A very dear lady at the age of one-hundred 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 tablespoons butter
¾ cup flour
¾ cup granulated sugar
1½ teaspoons baking powder
Dash salt
½ cup evaporated milk
2 cups fresh blackberries
2 tablespoons brown sugar

Preheat oven to 325°. 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.

 

Blackberry Nut Bars
Crust:
½ cup butter
1½ cup flour
2 tablespoons sugar

Filling:
1 ½ cups sugar
4 cups blackberries
¾ cup flour
½ teaspoon cinnamon

Topping:
½ cup sugar
1/3 cup butter, softened
¾ cup flour
1/3 teaspoon 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 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 tablespoons 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 the sugar, flour, cinnamon and nutmeg in a large, heavy saucepan or Dutch oven. Gently stir in the blackberries and orange juice. Over medium heat, bring the 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 the blackberry mixture to evenly distribute the fruit, and spoon half the mixture into the prepared baking dish. Cover with the pastry square. Bake for 10 to 12 minutes, or until just starting to brown. Remove from oven and spoon remaining blackberry mixture over the baked pastry.

Roll out the 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. Makes 8 servings. .