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Tasty Blackberry Trio: Cobbler, Bars, and Sauce
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Today’s recipe column features three delicious ways to enjoy our new Organic Blackberries: as dessert, in coffeecake, and as the basis of a simple, sensationally tasty sauce to pour over fish, fowl, or ice cream.

Customers have been asking us to add blackberries to our berry lineup, which includes Wild Organic Blueberries, Organic Raspberries, and Organic Strawberries.

Blackberries, like our other fruits, are rich in both flavor and healthful food factors, including vitamin C and potent polyphenol antioxidants linked to cardiovascular and brain health.


Blackberry Cobbler

This tasty cobbler won the grand prize in Betty Crocker’s “Recipes from the Soul” contest. If you prefer, use half raspberries and half blackberries Adapted from BettyCrocker.com.

Prep time 25 minutes
Cook time 55 minutes
Serves 8

2
1/2 cups frozen organic blackberries, thawed and drained (or 11/4 cups each blackberries and raspberries)
1 cup sugar
1 teaspoon organic cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired

  • In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375 F.

  • In a large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8 inch square pan. Spoon blackberry mixture over batter.

  • Bake 45‒55 minutes or until dough rises and is golden.

  • Serve warm with cream.

Nutrition Information per serving: Calories 285 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 8 g); Cholesterol 35 mg; Sodium 360 mg; Total Carbohydrate 44 g (Dietary Fiber 3 g); Protein 3 g 

Percent Daily Value*: Vitamin A 12 %; Vitamin C 8 %; Calcium 12 %; Iron 6 % Exchanges: 2 Starch; 1 Fruit; 2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.



Blackberry Sauce

This sauce enlivens broiled Halibut or Salmon, and it also serves as a terrifically tasty topping for vanilla ice cream or other desserts. It can be made up to two days ahead; keep refrigerated until ready to use. Adapted from Bon Appétit, March 2001.

Makes about 2 cups

1 (16 oz) bag frozen organic blackberries, thawed
3/4 cup sugar
1/2 teaspoon organic cinnamon
2 tablespoon fresh lemon juice
1 tablespoon brandy or organic Balsamic Vinegar (optional)

  • Puree all ingredients in processor.

  • Strain into medium bowl, pressing on solids to extract as much liquid as possible.

  • Cover and refrigerate until cold.

Mixed Berry Coffee Cake

Enjoy an easy-prep coffee cake bursting with berries and fiber, too!

Prep time 15 minutes
Cook time 35 minutes
Serves 8 

1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
2 tablespoon canola oil
1 teaspoon vanilla
1 egg
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon organic cinnamon
1/8 teaspoon sea salt
1 cup mixed organic blackberries, or 1/3 cup each of organic blackberriesorganic blueberries, and organic raspberries
1/4 cup low-fat, fruit-free granola, slightly crushed

  • Heat oven to 350 F. Spray 8 inch round cake pan with cooking spray.

  • In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.

  • Bake 28‒33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.

Nutrition Information per serving: Calories 160 (Calories from Fat 45); Total Fat 4 1/2 g (Saturated Fat 1/2 g, Trans Fat 0g); Cholesterol 25 mg; Sodium 150 mg; Total Carbohydrate 25 g (Dietary Fiber 3 g, Sugars 12 g); Protein 3 g. 

Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.



Blackberry Breakfast Bars

These bars make tasty, healthful, snacks full of energy and nutrition. This recipe comes to us courtesy of the Oregon Raspberry & Blackberry Commission.

Makes 18 bars (2 inch squares)

2 cups frozen organic blackberries or organic raspberries, thawed and drained
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon organic cinnamon
1 cup all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon organic cinnamon
1/8 teaspoon baking soda
1/2 cup margarine or butter melted

  • For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
  • In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine or butter till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9" x 9" x 2" inch pan.
  • Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in the 350 F oven for 20‒25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



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