With berry season in full swing, what better way to use up all those blackberries you just bought then to turn them into blackberry pie bars?
I couldn’t decide if I wanted to make pie, blackberry cobbler, or some sort of dessert bar.
These bars are a combination of all three.
And boy did they hit the spot!
You have got to try these!
Blackberry Pie Bars
1 hour 20 mins
Crust and topping 3 cups all-purpose flour 1½ cups sugar ¼ teaspoon salt 1½ cups chilled butter, cut into cubes Filling 4 large eggs 2 cups sugar 1 cup sour cream ¾ cup all-purpose flour pinch of salt 6 cups fresh blackberries
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. In the bowl of a stand mixer, combine all the ingredients for the crust and topping. Mix until the mixture looks crumbly. Save back 1½ cups of the mixture and pressing the rest into the bottom of your prepared pan. Bake for 12-15 mins and then let cool for 10 mins. In a large bowl, whisk the eggs and then add the rest of the ingredients for the filling except the blackberries. Fold in the blackberries last. Pour filling over the cooled crust being careful to have an even layer of blackberries. Sprinkle reserved crust/topping mixture over the top. Bake for 45-55 minutes or until the top is golden brown. Cool for at least one hour before serving. Eat! (preferably with ice cream!)
Recipe adapted from
Joy the Baker
I’m convinced that blackberry puree does strange things to baked goods. I tried to make blackberry cupcakes using the blackberry puree 4 times.
I took a basic white cake recipe and then added 1/2 of a cup of blackberry puree. The batter looked curdled, but it still tasted fine. And they cooked up a funny color.
Anyways……feel free to do it the way I did or even just fold some sliced blackberries into the cupcake batter omitting the blackberry puree (which is what I will do next time!)
But the blackberry buttercream? Yeah, that is spot on. Delicious.
Blackberry Cupcakes with Blackberry Buttercream
For the cake: 2¼ cups flour 3½ teaspoons baking powder 1 teaspoon salt 1½ cups sugar ½ cup butter, softened 1¼ cup milk 1 teaspoon vanilla 3 large eggs ½ cup blackberry puree For the buttercream: 2 sticks butter, softened 1 pound powdered sugar 1 teaspoon vanilla ⅓ cup blackberry puree half and half or cream to thin buttercream if needed
To make blackberry puree: Place black berries (about a pound) in the blender and then pass thru a fine mesh sieve. There you have it. Blackberry puree. Preheat oven to 350 degrees. Line muffin tin with cupcake liners. In a medium bowl mix together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add in the eggs and vanilla. Mix well. Then add in half of the flour mixture, all the milk, then the rest of the flour mixture. Beat in the blackberry puree. Fill each muffin tin ½-2/3 full. Bake for 18-20 mins or until toothpick inserted in the center comes out clean. Remove from tin and cool on a wire rack. For the buttercream. Beat together all ingredients. Add cream to thin if necessary. Frost cooled cupcakes. Eat!
Welcome to healthy recipe monday brought to you by Fitness for Mommies.
My blackberry bush is really the workhorse this year. I have blackberries coming out of my ears.
This blackberry chia seed jam is so easy, plus it good for you too with minimal added sugar. In fact I sweetened mine with stevia, but feel free to use honey, or agave, or maple syrup.
It’s hard to believe that with only a few ingredients you can have this great tasting (and great for you) jam that just screams summer!
Blackberry Chia Seed Jam
2 heaping cups blackberries 3 tablespoons chia seeds 1 teaspoon vanilla Your choice of sweetener (stevia, honey, agave, maple syrup, sugar)
Place all ingredients in a medium sauce pan and cook over medium heat until the blackberries burst and the mixture thickens. Taste for sweetness. Store covered in the fridge. Eat!