All Blackberries, All the Time

Yahoo Food

Savor the bursting fruit flavor of blackberries in everything from popsicles to pies.

See More: Fresh Blackberry Dessert Recipes

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Buttermilk-Blackberry Dreamsicles
Don’t have a reusable mold? No problem. We found 5-oz. paper cups to be a perfect no-fuss, disposable alternative.

Ingredients
1 1/2 cups fresh blackberries
6 tablespoons frozen orange juice concentrate, thawed
1 1/2 cups whole buttermilk
1 (8-oz.) container sour cream
1/3 cup honey
8 wooden craft sticks

Preparation
1. Process first 2 ingredients in a food processor or blender until smooth. Whisk together buttermilk and next 2 ingredients.

2. Pour mixtures alternately into 8 (4-oz.) ice pop molds or paper cups. Swirl mixtures gently, and insert wooden craft sticks. Freeze 8 hours or until completely frozen.

See More: 20 Crazy-Good Fruit Cobbler Recipes

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Double Berry-Almond Galette
Here’s a great baker’s secret: Adding a splash of vodka to dough will give you a super-flaky crust, and the alcohol burns off while baking. We prefer to make this dough by hand; you can use a food processor, but the final result will yield a more crumbly, cookie-like texture.

Ingredients
CRUST
1/2 cup slivered almonds, toasted
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons table salt
1/2 cup cold butter, cubed
1/4 cup cold vegetable shortening, cubed
3 tablespoons ice-cold water
3 tablespoons vodka, chilled

TOPPING
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons sugar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract

FILLING
1/3 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
2 cups fresh blueberries
2 cups fresh blackberries
2 tablespoons butter, cut into pieces

ADDITIONAL INGREDIENTS
1 large egg, beaten
1 tablespoon sugar
Parchment paper
Honey Sour Cream (optional)
Garnish: torn mint leaves

Preparation
1. Prepare Crust: Pulse almonds in a food processor 15 times or until finely ground. Stir together ground almonds and next 3 ingredients in a bowl. Cut cold butter and cold shortening into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in ice-cold water and vodka just until dry ingredients are moistened. (Add up to 2 Tbsp. ice-cold water, if necessary.) Shape into a disk. Wrap in plastic wrap; chill 3 to 24 hours.

2. Meanwhile, prepare Topping: Toss together 1 cup blueberries and next 5 ingredients. Let stand, stirring occasionally, 30 minutes. Cover and chill until ready to serve.

3. Unwrap chilled dough, and place on floured parchment paper; sprinkle with flour. Roll to a 14- to 15-inch circle. Carefully transfer dough and parchment paper to a jelly-roll pan.

4. Prepare Filling: Stir together 1/3 cup sugar and next 2 ingredients in a large bowl; stir in 2 cups each blueberries and blackberries. Spoon mixture into center of dough, leaving a 2 1/2-inch border around edges; dot with butter. (Do not make filling ahead or it will become too juicy.) Fold edges of dough around fruit, pleating as you go and sealing cracks. Brush dough with beaten egg, and sprinkle with 1 Tbsp. sugar. Freeze 15 minutes.

5. Preheat oven to 425°. Bake on lower oven rack 30 to 35 minutes or until crust is golden. Transfer to a wire rack; cool 30 minutes. Serve with Honey Sour Cream, if desired.

See More: 15 Fresh Blueberry Recipes

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Peach-Berry Crumble
We love this recipe because it’s easy enough for busy, weeknight cooking; pop the crumble in the oven when you serve dinner and it’ll be ready in about 40 minutes. Blue­berries or raspberries may be substituted for the blackberries.

Ingredients
3 cups fresh peach slices (about 3 medium)
2 cups fresh blackberries
1 large egg
1 large egg yolk
1 cup sugar
3/4 cup all-purpose flour
1/2 cup uncooked regular oats
1/4 teaspoon kosher salt
1/2 cup butter, melted
Vanilla ice cream

Preparation
Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.

See More: 61 Fresh Summer Peach Recipes

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Blackberry Wine Sorbet
Sweet frozen blackberry wine is perfectly paired with berries for a refreshing end to your meal. The secrets to this dessert: Make sure all liquids are cold, and don’t overfill the freezer container.

Ingredients
3 cups blackberry wine
1 cup sugar
1/3 cup fresh lime juice
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh raspberries
2 tablespoons sugar
2 tablespoons blackberry wine
1/2 teaspoon lime zest

Preparation
1. Cook first 3 ingredients and 1 cup water in a small saucepan over medium heat, stirring occasionally, 3 minutes or just until sugar dissolves. Fill a large bowl with ice; place saucepan in ice, and let stand, stirring wine mixture occasionally, until cold (about 1 hour).

2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker; freeze according to manufacturer’s instructions. (Instructions and times will vary.) Spoon sorbet into an airtight container; cover and freeze at least 8 hours.

3. Combine blackberries and next 5 ingredients; toss gently. Cover and chill up to 2 hours. Serve sorbet topped with berries.
*Riesling or a dry rosé may be substituted.

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