Tag Archives: Blackberry Pie

Blackberry Cake

The beauty of late summer. Large berries bursting with sweetness!

I can’t think of a better way to enjoy Mother Nature’s late summer bounty than with scratched up arms from picking berries.

Blackberry Cake


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lemon
  • 1/2 cup unsalted butter, melted and cooled
  • 2 cups fresh blackberries
  • 2 tablespoons coarse sugar, optional


  1. Preheat oven to 325 degrees F. Lightly grease springform or tart pan – 9″ or square baking pan.
  2. In large mixing bowl, whisk together flour, salt, baking powder, baking soda and sugar, making a well in the center.
  3. In medium mixing bowl, whisk eggs until blended. Add sour cream, vanilla, lemon juice and zest. Whisk until blended. Slowly add melted butter, whisking constantly until combined. Pour mixture into the well of the flour and sugar mixture. Stir with spatula until dry ingredients are moistened. Note: Batter will be thick.
  4. Pour two-thirds of the batter into prepared pan. Sprinkle 1 cup of blackberries over the batter. Using a large spoon “dollop” the remaining batter over blackberries and smooth with spatula. Top with remaining berries, lightly pressing berries into the batter.
  5. Allow cake to rest for 10 to 15 minutes before baking. Sprinkle course sugar on top (optional)
  6. Bake for 60 to 70 minutes, or until toothpick inserted into center comes out with no wet batter.
  7. Cool cake for 20 minutes, then remove sides of springform for serving or serve directly from tart or baking pan.

Can you freeze blackberries? Of course you can!

Freezing your freshly picked blackberries is a breeze! Do not wash, lay out on a cookie sheet in a single layer, and simply place in the freezer. The berries will freeze individually for easy storage. I measure out 5 1/2 cups of frozen berries and place them in a large, gallon size zippy bag, seal well and quickly put back in the freezer.

When I’m ready to make a pie or other dessert, I remove the bag, add berries to a strainer and rinse with cold water to remove stems, leaves and (gasp!) any stray bugs.

Blackberries are my favorite berries and I have been cooking with them as long as I can remember. This year after canning jam, baking a tart, pies, hand-pies and using the berries in salads, I wanted to bake a blackberry cake. I tried a few difference recipes on the web and ultimately fell in love with the Blackberry Breakfast Cake by Saving Room for Dessert. If you have a chance, pop over and look at the pure deliciousness on her site. The only change I made, was not using the coarse sugar on top.

A Taste of Summer Magick; Blackberry Delights

BlackberriesLate summer holds my heart for so many reasons and one of them is this tasty black fruit.  As a child I spent many hours picking, eating and  reaching my scratched up arms deep in to the thick brambles to ensure I didn’t miss a berry.  When I finished, I ran to the house and  bound through the back door with my bounty where my  grandmother waited to whip up one of her exquisite blackberry pies.

When choosing your berries, look for the plump ones with the deepest color and avoid baskets with juice stains at the bottom which is indicative of crushed fruit.  Also remember the summer days are warm and mold can develop quickly, so be sure to poke around a bit to make sure your berries are fresh.

When the local farms and stands have large quantities of the best, ripest berries, I bring home a flat and place directly on the shelf in our stand up freezer.  I do not rinse, I simply place them inside.  After a couple days, I pull out and making quick work of it, measure out five and a half to six cups of berries in to a large zippy bag. I work out as much air as possible, and place back in to the freezer.  Each bag is a pie’s worth.

Dam Good Blackberry Pie by Mama's Munitia

Dam Good Blackberry Pie

Dam Good Blackberry Pie by Mama’s Munitia.  This recipe’s beauty is it’s simplicity. Whether you decide on a basic two crust, lattice top or crumble, you will delight in the flavor.  If you are fortunate enough to have fresh berries in your yard, it is an absolute delight to choose each berry for your pie while picking and filling your bowl. I am not that fortunate so, for my berries, I head to a local farm or the farmers market.    Shopping List;  Pie;  Blackberries, sugar, instant tapioca, lemon juice  Pastry; Flour, sugar, salt, butter  Full Recipe and Method

Blackberry Sauce

Blackberry Sauce

Blackberry Sauce by The Driven Cook.  A sauce made with fruit is a quick and simple delicacy.  A tasty addition to breakfast pancakes, waffles, french toast and cold ice cream.  If the sauce is a tad sweet for you, scale back on the sugar a bit.    Think outside the box and give the recipe a  twist and a tweak, add, subtract, until you have the combination of flavors that is perfect for you.  Add a different berry, perhaps raspberry and/or blueberry to your blackberries. One of my favorite additions and personal preference to blackberries is a dash or two of cinnamon. Shopping list; Blackberries, sugar.  Recipe and Method

Desserts, jams, jellies and wine.  The blackberry is extremely versatile and is used in some of the most delectable recipes.  If you have a favorite, please share with us :)

The (usually) black fruit is not a true berry; botanically it is termed an aggregate fruit, composed of small drupelets. It is a widespread and well-known group of over 375 species. ~ Wikipedia