This is the first Blackberry Crumble I’ve made. I’m a big fan of blackberries, but had never made a crumble with them, so I looked at some different recipes and came up with my own version. Not having made one of these before, I wasn’t quite sure what a typical blackberry crumble was supposed to be like…mine isn’t as gooey as I thought it would be—it’s more sweet-syrupy-juicy. The blackberries have just the right amount of sweetness, with a little punch of flavor from the lemon juice, and the buttery, brown-sugar crumble topping is a great finishing touch. I like using oats in the topping, too—anything with oats always seems a little healthier to me! 🙂Continue reading
Drinking lemonade in the summertime is always a treat, and it’s always a nice change of pace to try different lemonade flavors. I’ve made Strawberry Lemonade and Raspberry Lemonade before, so I thought I’d try making some Blackberry Lemonade. And I wanted to sweeten it with honey instead of sugar to make it a little healthier. I really like the way this tastes! It has a rich fruity flavor from the blackberries, but it’s very lemony, too. This is the perfect thing to drink on a hot summer day, as you’re sitting in a nice shady area outside…with your feet propped up…maybe even reading a good book!
BLACKBERRY HONEY LEMONADE by NancyC
Makes about 4-6 servings
- 1 1/2 cups fresh blackberries
- 4 cups cold water, divided
- 2/3 cup honey
- 3/4 cup lemon juice (or use 1 cup, if you want it really lemony)
- 2 lemons, sliced (use some for stirring into lemonade and some for garnish)
In a blender, add berries and 1 cup of the water and blend about 1 to 2 minutes, until berries are pureed. Strain the juicy part of the mixture into a small bowl with a wire mesh strainer, discarding the solids and seeds.
Heat a second cup of water with the honey in a small saucepan (or microwave in a microwave-safe container), bringing it to a boil; remove from heat and stir mixture until honey is dissolved in the water.
In a large pitcher (about an 8-cup size), pour remaining 2 cups of water, along with the lemon juice, the honey/water mixture, and the juicy blackberry mixture; stir everything well.
Refrigerate mixture until chilled. When ready to serve, add lemon slices to pitcher (save slices as a garnish for the serving glasses) and stir mixture to ensure all ingredients are well-blended. Serve over ice and garnish each glass with a lemon slice.
Of course there’s always good ol’ Fresh-Squeezed Lemonade, too…I like them all! Do you have a favorite lemonade recipe?
Crumb-topped coffee cakes are my favorite kind. That’s why I wanted to try this recipe–it’s actually a blueberry coffee cake recipe, but I substituted the blackberries I had recently picked. I doubled the original recipe so I could make it in a 9 x 13″ pan, but when it came to the topping, I doubled it twice because the original topping amounts seemed a little small. I’m glad I did that, because the topping ended up being just right–not too heavy and not too light.
The top of this crumble-covered coffee cake is a little bumpy, just so you know what to expect, and inside it’s moistened by the juicy blackberries and small chunks of cream cheese that are stirred into the batter. It’s great for a summer breakfast or brunch and a great way to use your blackberries!
BLACKBERRY CRUMB COFFEE CAKE by NancyC, adapted from Taste of Home
Makes a 9 x 13″ pan
- 1/2 cup (1 stick) butter, softened
- 1 1/3 cups granulated sugar
- 2 large eggs
- 2 1/4 cups all-purpose unbleached flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Half & Half (light cream)
- 1/2 cup milk
- 2 cups fresh or frozen blackberries (or you can substitute blueberries)
- 6 ounces of cream cheese, cut into small cubes (measure from an 8-ounce block, or use two 3-0unce packages)
For the Crumb Topping:
- 1/2 cup all-purpose unbleached flour
- 1/2 cup granulated sugar
- 4 Tablespoons butter, chilled and cut into small pieces
Preheat oven to 375˚F. Grease a 9 x 13″ baking pan; set aside.
In large bowl, cream butter and sugar until light and fluffy. Beat in eggs; set aside.
In medium size bowl, combine 2 cups of the flour, baking powder, and salt; gradually add to creamed butter mixture alternately with Half & Half and milk.
In another medium size bowl, toss blackberries with remaining 1/4 cup of flour. Stir the blackberries and cubes of cream cheese into batter (batter will be thick). Spoon batter into prepared 9 x 13″ baking pan.
For topping, in a small bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375˚F for 40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack, then cut into squares and serve.
Note: If using frozen blackberries (or blueberries), use without thawing to avoid discoloring the batter.
Fresh blackberries taste great in so many things! I still have a few more blackberry recipes I’ll be posting soon! Have you tried any good blackberry recipes this summer?
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I mentioned when I posted my Blackberry Crumb Bars that I’d be sharing more blackberry recipes with you, and here’s another one! These muffins are easy to make, with a thick, creamy batter that bakes into yummy moist muffins with lots of blackberries in every bite. And sprinkling them with some coarse sugar before putting them in the oven gives these muffins a light sugary crusted top. I like the little sparkle the coarse crystal-like sugar gives the muffins, too.
SUGAR-CRUSTED BLACKBERRY MUFFINS by NancyC, adapted from Taste of Home
Makes 18 muffins
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Half & Half (light cream)–or substitute milk
- 2 cups fresh or frozen blackberries
- 2 to 3 Tablespoons coarse decorating sugar (or substitute granulated sugar)
Preheat oven to 375˚F. Fill muffin tins with 18 paper liners; set aside.
In a large bowl, cream butter and 1 1/4 cups sugar. Add eggs, one at a time, beating well after each addition.
In a medium size bowl, combine the flour, baking powder, and salt. Gradually stir this mixture into the creamed mixture alternately with the Half & Half, beating well after each addition. Fold in the blackberries.
Fill paper-lined muffin cups two-thirds full. Sprinkle tops with the coarse decorating sugar (or use granulated sugar). I used 2 Tablespoons of coarse sugar for my lightly sugary muffin tops–for a heavier sugar coating, use 3 Tablespoons.
Bake at 375˚F for 18 to 20 minutes or until a toothpick inserted in center comes out clean (I used fresh berries; baking time might be a few minutes longer with frozen berries).
Cool 5 minutes before removing from pans to wire racks. Serve warm.
These muffins are great for a summer breakfast or snack. Hope you enjoy them!
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I mentioned in my last post that I had been picking some blackberries this past week. And this is one of the recipes I made with them–Blackberry Buttermilk Cake. It’s a recipe I’ve had for awhile, clipped from a newspaper and kept in one of my recipe binders. I thought I’d make it again to share on this blog with you, since I had never taken a picture of it before.Continue reading