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Blackberry recipes
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Teresa Jackson’s tried and true blackberry cobbler
1 quart berries
2 cups sugar
1 cup water
1 cup self-rising flour
1 stick of butter
1 cup milk

Preheat over to 375 F.

Carefully rinse berries and place in the bottom of a glass dish, covering evenly. Stir together water and sugar until mixture is thick.

Pour sugar-water mixture over the berries, just covering them.

Cut up one stick of butter and distribute evenly on the berry mixture. Place in the oven until the mixture is bubbly.

While berries are in the oven, mix flour, milk and 1 cup of sugar and beat with whisk until mixture is smooth. Drizzle mixture evenly over the berry mixture and place back into the over for about 40 minutes or until brown on top.


Lime Tart with Blackberries and Blueberries
Lime curd:
3 large eggs
3 large egg yolks
1 cup sugar
3/4 cup fresh lime juice
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
2 6-ounce containers fresh blackberries
1 6-ounce container fresh blueberries
1 tablespoon blackberry jam
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups all purpose flour
1 large pinch of salt

For lime curd: Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178 F to 180 F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours. Lime curd can be made up to 2 days ahead. Keep chilled.

For crust: Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.

Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. Can be made 1 day ahead. Keep chilled.

Preheat oven to 350 F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

For topping: Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries. Tart can be made up to 8 hours ahead. Chill uncovered.

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