With berries in season now, what are your favorite recipes using berries?

I made this in the springform, took pictures, beautiful, but now it's "melting" and losing shape.

I think I have to toss it all into a bowl for a mousse because it's becoming impossible to cut and serve. gahhhhh. tastes good though. I had a packet of the gingerbread grahams from winter and used those and a packet of plain grahams for the crust. very nice.

 
I softened the rhubarb in a bit of water with a large spoonful of Danish Dessert added to thicken

and stabilize it. guess it wasn't enough. i'll freeze the rest and it will still be yummy.

 
I usually make a 5 gallon bucket of blackberry, but I like the idea of rhubarb! Must try.

 
I was out of honey, so I used brown sugar.

I am thinking about adding balsamic vinegar to them after they have aged. What fun!

 
REC: Blueberry Crunch Cake

This is a very old recipe from my mom's personal file so I have no idea where it originated. We used to enjoy it as a coffeecake w/ breakfast, but it is also a wonderful dessert and especially when served with a little ice cream.

Batter
1 cup butter, softened
2 cups sugar
4 eggs, separated
3 cups sifted flour
1 teaspoon cream of tartar -OR- baking powder
1 teaspoon soda
1 teaspoon vanilla
1/4 teaspoon almond extract (I use 1/2 teaspoon.)
1 cup buttermilk
1 pint or more blueberries, dusted with flour

Topping
3/4 cup white sugar (The original recipe calls for 1 cup of white sugar.)
1/2 cup brown sugar, packed
1/2 cup flour
1 teaspoon cinnamon
1/2 cup chopped moist coconut
3/4 stick butter, chilled

Grease and flour a 10x15x2-inch pan. Measure and get ready all ingredients for batter, sifting together dry ingredients. Prepare berries. Prepare topping, working all together. Cream shortening well and add sugar a small amount at a time; beat until light. Add egg yolks, one at a time and beat until light. Add sifted dry ingredients alternately with buttermilk. Fold in stiffly beaten egg whites. Add floured berries and fold in evenly. Pour into pan; level and sprinkle topping evenly over batter. Bake at 350 degrees for 55 minutes, more or less, until a toothpick inserted in the center of the cake comes out clean.

NOTES from Caryn Wiggins:
1) I hold out some of the 2 cups of sugar for the batter in order to use it to beat into the egg whites when I whip them.
2) For the topping I cut the chilled butter into a mixture of all the dry ingredients using quick pulses of my Cuisinart w/ the steel blade. Then I stir in the coconut by hand.
3) I don't have a 10x15x2" metal pan so I use a glass one and bake the cake at 325 degrees for about 55 minutes.
4) I often bake a half recipe of this cake using a 9x9" metal pan @ 350 degrees for 45-55 minutes.

 
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