- 4-5 blackberries
- 1/2 Ounce lime juice
- 1/2 Ounce lemon juice
- 1/2 Ounce chili syrup
- 2 jalepeno slices
- 1 1/2 Ounce Stoli Hot vodka
- 3 Ounces tomato-based Bloody Mary mix
- salt, to rim
- pickled bacon slice, to garnish
- jalapeno slice, to garnish
- cucumber round slice, to garnish
- blackberry, to garnish
Add the blackberries, lime juice, lemon juice, and jalepeno silces to a mixing glass, and muddle aggressively. Add the vodka and Bloody Mary mix, shake and strain into a salted-rim wine glass. Garnish with a pickled bacon slice, jalepeno slice, cucumber round slice, and a blackberry.
Old-Fashioned Blackberry “Easy Cobbler” (10 minute prep!)
Are you overrun with blackberries this summer? Then this old-fashioned blackberry cobbler recipe is just what you need! Even better, it only takes 10 minutes to prep and is perfect for church potlucks and laid back dinner parties!
June in the Harp household has a definite blackberry theme. Allow me to explain…
When we moved into our new (to us) house this spring, imagine our excitement in finding a massive, fully mature thornless blackberry bush in our yard. We’ve already gotten 2 gallon-size ziploc bags full, and it’s only mid-June.
Even better, this month we adopted a new mostly chocolate lab, part collie puppy. Her name is Bramble, which is the British word for blackberry.
She is now my official blackberry-picking pal. She even ate one to make it official. Now, isn’t she the prettiest blackberry-loving creature you’ve ever laid eyes on??
So I realized, I couldn’t let this month pass without making blackberry cobbler. For this one, I pulled out a recipe my mom copied from her old college cookbook. I’ve made this approximately 1347 times, without writing the recipe down or saving it….
So, I always call Mama to tell me the recipe…. again. (That’s what moms are for, right?)
I decided that based on the frequency of its creation, it’s definitely worthy of a spot on the blog. Plus, now I won’t lose the recipe!
With just 5 simple ingredients, this luscious and vibrant curd takes less than 1/2 an hour to make and it’s so so simple.
- Blackberries (2): You can use fresh or frozen and each will give a different flavour depending on how ripe they are when picked. I almost always use frozen in this recipe so I can make it year round.
- Eggs (1): You’ll just need 1 whole egg and 2 yolks
- Butter (3): just a small amount gives it a classic buttery curd flavour.
- Lemon juice (4): This adds tang and also helps the curd set.
- Sugar (5): You can sweeten this curd to taste. I find 1/2 a cup the perfect amount to sweeten it but still leave the curd zingy.
Apple and Blackberry Cobbler
- 1kg cooking apples, peeled, cored and cut into 2cm dice
- 200g blackberries
- 100g demerara sugar
- 150g self-raising flour
- 50g cold butter cubed, plus extra for greasing
- 50g caster sugar
- 1 egg, beaten
- 4 tbsp milk
- Icing sugar, for dusting
1 You will need a 20cm round ovenproof dish. Preheat the oven to 200°C/fan 180°C/gas 6/400F and grease the dish with butter.
2 Place the apples, blackberries and demerara sugar in the prepared dish and mix together.
3 To make the cobbler, measure the flour and butter into a food processor and whizz until the mixture is like breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the caster sugar, egg and milkand mix again until combined. It should be like a wet scone mix.
4 Spoon blobs of the cobbler mixture over the fruit in the dish, then bake in the oven for 30–35 minutes or until golden brown on top and the fruit is
soft and bubbling.
5 Dust with icing sugar and serve warm with cream. Mary’s foolproof tip: spooning the batter over the fruit in blobs gives the desired effect when baked.
Don’t worry if there are a few gaps – the mixture will blend together a bit more once it’s cooked.
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- You can freeze blackberry muffins. Place the cooled muffins in a freezer bag and freeze for up to 3 months. Let thaw at room temperature or reheat in the microwave.
Blackberry Recipes :
Breakfast Recipes :
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- 1 quart fresh blackberries
- 2 cups white sugar, or to taste
- 2 cups water
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 2 cups flour
- 1 teaspoon salt
- ¼ cup shortening
- 1 egg yolk
- 5 tablespoons milk
Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.
Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.
Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.
Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.
Blackberry Pudding will become one of your favorite recipes to make and serve with whipped cream or ice cream. Serve this blackberry pudding to your family and guests for a great dessert and you won’t have any left. I love it for breakfast with coffee in the mornings and it is good with milk poured over it, too. I always ate cobbler as a child with milk poured over it and I like this blackberry pudding that way. This is an old fashioned recipe that my family loves.
1 1/4 cups white granulated sugar, divided
6 tablespoons butter, softened
2 teaspoons baking powder
1 cup evaporated milk (can use regular milk)
1 teaspoon almond extract (can use vanilla extract)
2 to 2 1/2 cups fresh blackberries (could use frozen)
In a large mixing bowl with a mixer cream 1 cup sugar with the 6 tablespoons butter. In a bowl whisk together the flour, baking powder and salt. Pour the flour mixture into the sugar and butter and continue mixing with mixer. Add the milk and almond extract mixing well. Spray a 3 quart casserole dish with cooking spray and spread the flour mixture into the bottom of the dish. Cover with blackberries and sprinkle the remaining 1/4 cup of sugar over the berries. Bring 2 cups water to a boil and pour over the blackberries. DO NOT MIX. Bake in a preheated 350 degree oven for 55-60 minutes until golden brown on top. Let cool for about 20 minutes before serving. Makes 8 to 10 servings. Enjoy!
If you like this recipe, you might also like my recipe for Old-Fashioned Banana Pudding.
Don’t Forget to Pin Blackberry Pudding!
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1. Preheat the oven to 180c/fan 160c/gas mark 4.
2. Crush the biscuits with a rolling pin or blitz them in a food processor, until sandy.
Melt the butter over a low heat then mix with the biscuit rubble in a large bowl. The crumbs need to be moist enough that they’ll hold in clumps if squeezed together, so add extra butter at this point if necessary.
3. Spread the biscuit mixture over the base of the tin and press down firmly all over.
Bake in the preheated oven for 10 minutes, then take out, leave to cool slightly and reduce the oven temperature to 120C/fan 100C/ gas mark ½.
4. In a small pan, heat the blackberries, sugar and lemon juice over a low heat until the blackberries soften. Crush with the back of a fork until no whole berries remain, then set aside to cool. If the blackberries release a lot of juice, add one teaspoon of cornflour while the pan’s still on the heat and stir for a further minute or two, until thickened.
5. Beat the ricotta and cornflour together in a large bowl until smooth, then stir in the cream. Once combined, incorporate the sugar, followed by the eggs and yolk (one at a time), lemon zest and vanilla extract.
6. Pour the filling onto the baked biscuit base. Dollop spoonfuls of the blackberries into the cheesecake and gently swirl through using a spoon. Bake for 1¾-2 hours, or until the cheesecake has no more than a slight wobble at its centre. The cooked cheesecake should be quite firm all over, except for the blackberry swirls, by now slightly sunken, jammy and a deep purple colour.
7. Leave the cheesecake to cool completely in its tin before attempting to unmould it. Then, for a firmer texture, chill in the fridge before serving.
1 Preheat the oven to 180°C (350°F/Gas 4). Line a 23-cm springform cake tin that is at least 6 cm deep with a cake tin liner – these are fantastic as this is quite a runny batter. Alternatively use non-stick baking paper.
2 Check through the blackberries for dirt and brush off any dirt with a piece of kitchen towel (washing them will add water to the mix), and put to one side. Melt the butter, and set aside.
3 Put the eggs, sugars and vanilla into the bowl of an electric mixer fitted with a balloon whisk attachment and whisk until pale and fluffy alternatively use a hand-held electric mixer.
4 Sift in the flour and baking powder, and mix until incorporated. Pour the melted butter and milk into the mix, and whisk again.
5 Sprinkle a handful of the blackberries into the bottom of the prepared tin. Pour about half of the cake mix over the top of the blackberries. Sprinkle half of the remaining blackberries over the cake mix, then add the remaining cake mix. Finally sprinkle the remaining blackberries over the top and sprinkle with caster sugar (or vanilla sugar if you have some).
6 Put the cake tin on a baking sheet (to catch spillages) and bake in the preheated oven for about 1 hour, or until the cake is golden on top and a skewer comes out clean.
In this brand-new official tie-in to Mary's much-anticipated BBC2 series, the nation's best-loved home cook invites you into her kitchen to share the secrets of her favourite dishes to make for family and friends.
Mary Berry Cooks features all the recipes from the show, along with Mary's menus for each episode - from a warming Winter Buffet or a Sunday Roast to a Summer Buffet or an Afternoon Tea.
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Accompanied by Mary's no-nonsense, no-fuss advice on preparing ahead, each fool-proof meal is made easy, so that you can cook with confidence.
Whether a family lunch or a simple one-pot supper for friends, Mary's carefully tested recipes and comprehensive advice make Mary Berry Cooks the perfect kitchen companion.
Bake of the week: Mary Berry’s apple and blackberry cobbler
This recipe for Apple and Blackberry Cobbler takes minimum effort and is a lovely way to round off your Sunday lunch. More recipes can be found in “Mary Berry: Foolproof Cooking by Mary Berry”, with photography by Georgia Glynn Smith (BBC Books, £25).