At last, Blackberry Season is here. We are very lucky here in Vancouver we have a very blackberry friendly environment. Most of the year blackberry canes are annoying weeds, but for a couple of weeks, they completely redeem themselves.
It is something of a family tradition to brave the thorns to pick berries. We have tried any number of ways to avoid all the scratches with no success so we tough it out because these wild berries are SOOOOO GOOD!
Blackberry Season is family time
Our favorite way to eat blackberries is with a sprinkling of sugar and heavy cream. Simple and divine. For the lactose intolerant, we recommend coconut cream rather than heavy cream.
It may be hard to believe but it isn’t possible to eat all the blackberries with cream – we try though.
Blackberry Sour Cream Muffins
I have found several yummy recipes to put those lovely berries to other uses. This awesome recipe from Simply Recipes is a delicious recipe for blackberry season.
- 2 1/2 cups (320g) all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs
- 1 cup (236 ml) sour cream
- 1 tsp milk
- 1 cup (200g) sugar
- 8 Tbsp warm melted butter (1 stick, 112g)
- 1 tsp vanilla
- 1 1/2 cups (about 5-6oz, 150g) blackberries, fresh or frozen. If using frozen thaw, drain excess liquid then coat with flour.
- 1. Preheat oven to 400F. Grease 2 standard 12 muffin tins or line with paper muffin cups.
- 2. Combine dry ingredients. Whisk together the flour, baking powder, baking soda, cinnamon and salt in large bowl.
- 3. Combine wet ingredients and sugar. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla
- 4. Add wet ingredients to dry, then add berries. Add the wet mixture to the dry mixture, and mix together with a few light stokes until dry ingredients are moistened. Do not overmix
- 5. Add berries and mix gently.
- 6. spoon into muffin cups and bake. divide the batter evenly among muffin cups, Bake at 400F until a toothpick inserted in the middle of muffins comes out clean. 20-25 minutes.
- 7. Le cool on a wire rack and serve while still warm.
- This recipe is originally from Simpy Recipe's Blackberry Muffins
That beautiful russian teacup and saucer were a gift from a beloved friend. Check out her instagram. @chrysalis4nailz.
What else do we need on a hot summer day? Something awesome to drink!
A shrub is a fruit syrup made with vinegar, crushed fruit and sugar. Add a couple of tablespoons of the shrub to a glass, add sparkling water and you have a tart refreshing drink.
Blackberry Shrub Recipe
I used 2 cups of blackberries, 1 cup white sugar and 1 cup apple cider vinegar. Mix together in a glass or ceramic bowl, crushing the fruit a bit. Store in the refrigerator for 3-4 days, stirring occasionally. After the mixture has sat for 3-4 days, crush the berries and strain the liquid into a jar. Enjoy with sparkling water or sparkling wine!
Another delicious recipe for blackberry season is from Cooking for Keeps. Her Blackberry Butter is delicious.
Don’t forget to pin this for your Blackberry Season.