National Blackberry Day
As summer draws to a close, there are many signs that nature is already gearing up for the next season. Autumn is nature’s last hurrah before the cold, bleak winter months and late August to early September is prime time for blackberries. These sweet, juicy fruits are delicious in cakes and crumbles as well as for sauces for savoury dishes – check out our scrummy blackberry recipes.
Blackberries are a delicious addition to any diet and are also packed with essential nutrients and antioxidants. They can easily be included as a part of any healthy diet. A popular method is to consume blackberries with breakfast adding to a fruit salad, Greek yogurt or to cereals and porridge or a fruit smoothie.
Blackberries also work well in desserts, such as apple and blackberry pie or crumble. We’ve pulled together some of the tastiest recipes we can find for you to enjoy this autumnal fruit.
Pan-Fried Venison with Blackberry Sauce
Prep time: 10 mins
Cook time: 15 mins
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison.
Source: BBC Good Food
- 1 tbsp olive oil
- 2 thick venison steaks, or 4 medallions
- 1 tbsp balsamic vinegar
- 150ml beef stock
- 2 tbsp redcurrant jelly
- 1 garlic clove, crushed
- 85g fresh blackberries
Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set it aside to rest.
Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with venison, mash and broccoli.
Prep time: 20 mins
Cook time: 25 mins
These yummy bars are just the right mix of chewy and fruity. This recipe makes around 10 bars and they’re great for popping in your packed lunches.
Source: Woodland Trust
- 350g blackberries
- 25g golden caster sugar
- 250g porridge oats
- 140g butter, cut into cubes
- 50g light brown sugar
- 140g golden syrup
Preheat the oven to 190C/gas 5.
Grease a tin of around 18cm square.
Put the blackberries and caster sugar in a small saucepan with two tablespoons of water, put the lid on and simmer on low heat until they’re soft. Keep giving them a stir to make sure they’re not burning. Mash them up a bit and then let them cool.
Slowly melt the butter, brown sugar and syrup in another saucepan. Stir in the oats and mix well.
Press half the oat mix into the tin, spread the blackberries on top and cover with the rest of the oat mixture.
Bake for 25 minutes or until golden. Cut into bars and leave to cool before taking them out of the tin.
Blackberry Granola Pots
Prep time: 10 mins
Cook time: 40 mins
The sharp blackberries with an indulgent hazelnut and maple-glazed granola with a touch of cardamom and a generous dollop of creamy coconut yoghurt. The granola is nutty, crunchy and sweet and it’s a real challenge not to eat it on its own, straight from the jar.
Source: Lazy Cat Kitchen
- 90g rolled jumbo oats
- 50g hazelnuts, roughly chopped
- 3-4 green cardamon pods**, seeds crushed in pestle and mortar
- 60ml maple syrup
- 60ml peanut butter
- 500g fresh blackberries
- 400g thick yogurt
Preheat the oven to 130°C fan (or 150°C without the fan) and line a large baking tray with a piece of baking paper.
In a large bowl, mix the maple syrup and peanut butter well.
Mix in the oats, chopped hazelnuts and crushed cardamom seeds.
Spread the granola mixture on the prepared baking tray and bake for about 40 minutes. Do not stir.
Allow the granola to cool down (it will crisp up) before using. Store in an airtight container. Use within a few weeks.
Prepare four medium size glasses.
Place a layer of fruit at the bottom, followed by a dollop of yogurt and sprinkle with granola chunks.
Follow with another layer like the one described above, squashing some fruit to achieve beautiful colours.
Blackberry Almond Tart
Prep time: 20 mins
Cook time: 40 mins
The perfect Autumnal dessert, blackberries in a delicate almond sponge. This makes for a great pudding or tea time treat. Serve with fresh blackberries or cream.
Source: Berry World
- 175g blackberries
- 150g caster sugar
- 215g shortcrust pastry
- 110g ground almonds
- 50g butter, softened
- 3 free-range eggs, beaten
- Few drops of each vanilla and almond essence
- 15g flaked almonds, toasted
- Sifted icing sugar
Place the fruit in a small pan with 50g of the sugar and warm through until the juices begin to rest. Remove the fruit from the heat and cool.
Preheat the oven to 200C/400F/gas mark 6. Roll out the pastry on a lightly floured surface large enough to line an 18cm loose-bottomed flan tin. Ease the pastry gently into the corners without stretching and trim the edges. Chill until required.
In a mixing bowl cream together the rest of the sugar, the almonds, butter, eggs and flavourings until soft and well blended.
Spoon the fruit into the pastry case, spread over the topping and flatten. Place in the oven and bake for 30-40 minutes or until the topping is set and lightly golden.
Serve warm or cold topped with the flaked almonds and a shake of sifted icing sugar
Blackberry Lavender Naked with White Chocolate Buttercream
Prep time: 30 mins
Cook time: 30 mins
Four layers of light and fluffy vanilla cake with homemade blackberry lavender jam, and white chocolate buttercream. This cake is nothing short of delicious. Every bite is layered with fresh berries, hints of lavender, and sweet vanilla cake. The perfect berry-filled cake for any and all occasions.
Source: Half Baked Harvest
- 240ml vegetable oil
- 120ml plain Greek yogurt
- 3 large eggs
- 270g caster sugar
- 1 tbsp vanilla extract
- 355ml buttermilk
- 500g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp salt
- 1.2kg blackberries, fresh or frozen
- 170g honey
- 1 tbsp lemon juice
- 1-2 tsp dried lavender
White chocolate buttercream
- 345g butter, at room temperature
- 200g icing sugar
- 230g white chocolate, melted and cooled
Preheat oven to 180C. Grease 2 (20cm) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
In the bowl of a stand mixer (or use a hand-held mixer) beat together the vegetable oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, bicarbonate of soda, baking powder, and salt and mix until just combined.
Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the centre. Remove and let cool for five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium size pan set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. Should thicken as it cools.
To make the buttercream. Add the butter and icing sugar to the bowl of a stand mixer. Beat the butter and icing sugar together until the butter is light and fluffy. Add the melted white chocolate and beat until combined.
To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 30g of jam. Repeat with the remaining 3 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Chill 30 minutes. Serve or store in the fridge for up to 3 days.