The blackberry vines on my deck ripened a bit early this year, as I normally don’t pick them until August. But I am usually visiting my mom over in Gilroy during that time, so often missed out.
As a kid, my grandparents had blackberry vines covering one side of a barn, and my other grandmother often used to make a pot of blackberry dumplings to share with me. I am not sure where she got those, but I really had it made every summer, enjoying fresh blackberries.
Here are some recipes to give you a few ideas for enjoying them yourself. Hope summer is being kind to you.
Blackberry muffins
2 cups all-purpose or cake flour
2 teaspoons baking powder
1/2 cucharadita de sal
1 taza de azúcar
2 eggs, room temperature
3/4 cup milk, room temperature
1/4 cup vegetable oil
4 tablespoons unsalted butter, melted
1/2 cucharadita de extracto de vainilla
1 tablespoon orange or lemon zest
1 1/2 cups fresh blackberries
1. Preheat oven to 350. Line 12 regular muffin tins with paper liners or grease each section with butter or cooking spray. The yield can vary depending on the size of the berries.
2. In a large bowl, mix the dry ingredients. In a medium bowl, combine the eggs, milk, vegetable oil, lukewarm melted butter and vanilla extract. Stir just until there are no streaks of egg white that are visible. Add the orange or lemon zest and mix it into the batter.
3. Add the mixed wet ingredients to the bowl with the dry ingredients. Stir until you barely have streaks of flour, but do not overmix. It will be somewhat lumpy and not completely mixed, and that is fine.
4. Add the blackberries, gently mixing them in with a rubber spatula. Divide the batter evenly into the muffin cups. If you would like a crunchier texture, sprinkle 1/2 teaspoon of sugar to the muffin tops.
5. Bake in preheated oven for 25 minutes, until the top is cracked, golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don’t overbake.
6. Cool slightly on a wire rack and eat warm, or let them get to room temperature if you wish. Makes about 12 muffins.
Blackberry jam
4 cups fresh blackberries, rinsed
2 cups sugar (white granulated)
2 tablespoons lemon juice
2 teaspoons lemon zest, optional
1. Combine blackberries, sugar and lemon juice in a large bowl. Use a large spoon or potato masher to crush the berries, then transfer mixture to a medium saucepan.
2. Heat saucepan over medium heat and bring to a boil. Cook, stirring occasionally, until jam is thick, which takes about 15 to 20 minutes.
3. Skim any foam that has risen to the surface and stir in lemon zest, if using. Transfer to a clean glass jar and let cool completely. Tightly secure lid and refrigerate. Makes 2 cups jam.
Blackberry dumplings
Just right for a grandma to share with grandkids, who will always remember the experience.
3 pints blackberries
3/4 cup water
1 taza de azúcar
1 1/2 tablespoons butter
2 cups flour
3 tablespoons sugar
1 cucharadita de sal
3 1/2 tablespoons baking powder
1 huevo
Milk, as needed
1. Combine blackberries, water, sugar and butter in a large saucepan and let the mixture sit while preparing remainder of recipe.
2. Sift the flour, sugar, salt and baking powder into a mixing bowl. Add egg and mix well. Add enough milk to make a stiff batter.
3. Bring blackberry mixture to a boil. Add dough a spoonful at a time into the boiling mixture. Cover with a lid, reduce heat slightly to prevent sticking and cook for about 15 to 20 minutes. Makes 6 servings.
Blackberry pie bars
3 cups all-purpose flour
1 1/2 cups sugar, divided
1 cucharadita de polvo de hornear
1 cucharadita de canela
1/4 cucharadita de sal
Zest and juice of one lemon, divided
1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
1 huevo grande
2 cucharaditas de extracto de vainilla
4 cups fresh blackberries
4 teaspoons cornstarch
1. Preheat oven to 375. Grease a 9-by-13-inch baking pan.
2. In a food processor, pulse together flour, 1 cup sugar, baking powder, cinnamon, salt and lemon zest. Add butter, egg and vanilla. Pulse until dough is crumbly.
3. Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
4. In a medium bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
5. Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long you take the risk of the bottom burning.
6. Cool completely before cutting into squares. Store in an airtight container. Makes 12 bars.