Blackberry Recipes| Blackberry trivia

Do you like Blackberries? Here are some fun facts and trivia about blackberries with a  few blackberry recipes  thrown in for taste.

I recently started to explore a new social media site called Dashburst and in the process of my exploring, I did a short “burst” about blackberries.

I thought it would be fun to continue talking about blackberries on the Adlandpro blogging community as I have been researching this fruit both for facts as well as recipes and I love sharing with the Adlandpro membership ( and of course others )

Lets get started …

Did you know for example that blackberry juice was used to dye cloth navy blue and indigo?

Here are so other trivia about blackberries
 blackberries on leavesBlackberries are also called bramble berries because they grow on thorny bushes

 blackberries on leavesWhile not all berries are good for dogs, blackerries ( as well as strawberries blueberries) are good for dogs to eat. Just like us, Dogs need to have fibre and antioxidants in their diet to keep them healthy

blackberries on leavesblack raspberries are indigenous to North America—the cross between a blackberry and a raspberry dates back to 1893 in Geneva, New York.

blackberries on leaves“batology” is the taxonomic study of blackberries—there are over 1,000 known species!

 blackberries on leavesIf you collected blackberries during a certain phase of the moon, it was believed that you could fight off an evil curse or spell.

blackberries on leavesFairy tales are also fraught with blackberry brambles: Sleeping Beauty’s castle was covered and Rapunzel’s prince lost his eyesight when he fell into them.

blackberries on leaves Boost your brainpower with blackberry tea. Blackberries have been shown to help alleviate age-related cognitive decline

 blackberries on leavesCraving sweetness but on a diet? Try adding blackberries to your next salad. Low in calories but high in fiber, this low-fat berry is the perfect treat.

 blackberries on leavesBlackberry bushes were often planted around European villages to offer protection against enemies and large animals that would do harm.

blackberry tea with mint
Blackberry tea recipe

3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water
Garnishes: fresh blackberries, fresh mint sprigs

Combine blackberries and sugar in large container. Crush blackberries with wooden spoon. Add mint and baking soda. Set aside.

Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.

Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.

blackberry upside down cake
Blackberry Upside Down Cake

Topping:
1/4 cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
3/4 cup white sugar

Cake:
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).

Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.

Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.

Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.

Pour batter over blackberry mixture in the 9-inch cake pan.

Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

blackberry crumb bars

Blackberry Crumb Bars from Martha Stewart

INGREDIENTS

6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan

1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan

1/2 cup packed light-brown sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

2 large eggs

2 containers (5 ounces each) blackberries

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.

Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.

In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners’ sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Homemade blackberry jam

Blackberry Jam

5 cups (1250 ml) crushed blackberries, about 1.4 kg

1 pkg (57 g) BERNARDIN® Original Fruit Pectin

7 cups (1750 ml) granulated sugar

Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Wash and crush blackberrieBlackberry Jams, one layer at a time; measure 5 cups (1250 ml).

Measure sugar; set aside.

In a large deep stainless steel saucepan, stir together prepared berries, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and BERNARDIN® Original Pectin.

Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*

When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

I have created a SlideShare of these recipes so that you can download and try them out when you feel like baking.
Do you have any favorite recipes for blackberries or do you know of other tips or trivia about the blackberry?

I would love to hear your thoughts in the comment form below.

Meet Diane (Blogneta)

Diane Bjorling has written 42 posts in this blog.

Nice to meet everyone, I'm the Adlandpro Blogging Community Admin and here to help you with your blogging needs. If you need anything let me know and I will do all I can to answer your questions or concerns. Just have some fun. Please note only those blogs that meet the guidelines will be published.. thanks :-)

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