Great Dessert Recipes Using Blackberries

Blackberry Cake, Blackberry Cobbler and Blackberry Cream Cheese Pie

© Theresa Bledsoe

Jun 24, 2009

Blackberry cobbler is a favorite dessert of many. American cobblers are different from pies in that they are prepared in a deep dish, allowing for plenty of fruity flavor. A biscuit style topping is either poured over the fruit or dropped by spoonfuls on top of the fruit before baking. Sometimes, as in the case of this recipe, the biscuit mixture is added first and allowed to rise from the bottom.

Blackberry Cobbler

Ingredients:

• 1/4 cup butter or margarine, softened
• 1/2 cup sugar
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 cups fresh or frozen blackberries
• 3/4 cup raspberry or apple juice
• ice cream or whipped topping, optional

Directions:

1. In a mixing bowl, cream butter and sugar.
2. In a separate bowl combine flour and baking powder. Add to creamed mixture alternately with the milk.
3. Stir until just moistened.
4. Pour mixture into a greased 1-1/2 quart baking pan.
5. Sprinkle with the blackberries. Do not mix in.
6. Pour juice over all.
7. Bake at 350 degrees for 45-50 minutes or until golden brown.
8. Serve warm. top with ice cream or whipped topping if desired.

Yields 6-8 servings

Blackberry Cake

Ingredients:

• 2 cups sugar
• 1 Tablespoon shortening
• 2 eggs
• 2 cups berries, unsweetened
• 1 Tablespoon cocoa
• 1/2 teaspoon salt
• 1 teaspoon salt
• 1 teaspoon soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon all allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 1/2 cups flour

Directions:

1. Cream sugar and shortening together.
2. Add eggs and mix well.
3. In a separate bowl mix together flour, cocoa, salt, soda, spices and flour.
4. Combine the dry ingredients with the creamed mixture and mix well. (If batter looks too dry to smooth into pan, add just a enough water to make it smooth.)
5. Pour batter into a greased and floured pan.
6. Bake at 350 degrees for 30-35 minutes.

Blackberry Cheese Pie

Ingredients:

• pastry for a single-crust pie (9 inches), unbaked
• 2 packages (3 ounces each) cream cheese, softened
• 1/3 cup confectioners' sugar
• 1/3 cup heavy whipping cream, whipped
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 cup pineapple-orange juice
• 2 cups fresh blackberries, divided
• whipped topping, optional

Directions:

1. Line a 9 inch pie plate with pastry. Trim and flute edges.
2. Line pastry shell with a double thickness of heavy-duty foil, and bake foil covered shell at 450 degrees for 8 minutes.
3. Remove foil from pie shell and bake 5 minutes longer. Cool shell on a wire rack.
4. In a small mixing bowl, beat cream cheese and confectioners' sugar.
5. Fold in whipped cream, and transfer to pastry shell. Refrigerate 30 minutes.
6. In a saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth.
7. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat.
8. Cool for 10 minutes, stirring several time.
9. Fold in remaining blackberries and spoon over cream cheese mixture in pie pan.
10. Cover and refrigerate for at least 4 hours. Garnish with whipped topping if desired.

Yields 6-8 servings.

Whether they are added to cobblers, cakes or pies, blackberries make wonderful desserts that pair well with vanilla ice cream for a cool summer dessert.

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