Let’s go and pick some berries in the summer sun,
To make some yummy treats and have some berry good fun!
Here’s our handy good with everything you need to know,
From wearing gloves, what to pick and where to search high and low!
Here are some tips for going blackberry picking with the kids:
Get your containers ready! We often just use an old ice cream tub or any Tupperware that we have lying around.
Wear some gloves. To stop the kids getting scratched on the brambles plus the juice can stain very easily.
Only pick what you need. Don’t be too greedy leave some for the birds and animals, plus they will only stay fresh for two or three days.
Look high and low. Then you will find the berries that people have missed.
Don’t over stack the berries. Try not to pile too many berries on top of each other as they will bruise.
How to store. Store in the fridge for two to three days. Blackberries can also be frozen and cooked without being defrosted!
If you can’t think of anywhere to find blackberries the National Trust has a list of potential blackberry picking locations!
Blackberry Recipe Ideas
Blackberry Vegan Muffins
What you will need
192g all-purpose flour
150g white sugar
175g blueberries (fresh or frozen)
175ml non-dairy milk (such as soy or almond)
2 tsp. baking powder
1/2 tsp. salt
120ml vegetable oil
1 tbsp. fresh lemon juice
2 tsp. vanilla extract
How to make:
Preheat your oven to 200°. Lightly grease a muffin tin, or fill with liners. In a large bowl, whisk together all of the dry ingredients.Next, in a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and combine. Add the blueberries and carefully fold them in – be careful not to overmix! It’s okay if there are still lumps.For small muffins, divide the batter evenly among 12 muffin cups and bake for 15-20 minutes. They should be lightly golden on top. Top tip – a toothpick should come out clean when inserted in the centre. If you want to make larger bakery-style muffins, simply fill 8-9 muffin cups right to the top. Then bake for 18-22 minutes. Wait for them to cool before eating – the blueberries can burn! Store for 2 – 3 days.
Blackberry Jam
Make some yummy blackberry jam to spread on your toast in the mornings.
What you will need:
875g blackberries
950g golden granulated sugar
25g butter
50ml water
1 ½ tbsp lemon juice
Large preserving saucepan or large heavy-based saucepan.
4 jam jars
How to make:
Put all the blackberries in the pan and crush them slightly with a masher (don’t puree them). Next, add the water and lemon juice and bring the mixture to the boil, then lower the heat and allow to simmer for 15 minutes. Add all the sugar and then bring the mixture to boil again, leave the mixture rapidly boiling for 10 – 12 minutes. Remove the saucepan from the heat and skim off any of the scum on top. Stir in the butter and then leave for around 15 minutes. Pour the mixture into pre-prepared sterilised jars and seal.
Blackberry Crumble
Crumbles remind me of days spent at my grandparents enjoying crumble smothered in custard. This recipe is simple and quick to make, with just the right amount of sweetness.
What you will need:
525g blackberries
125g of unsalted butter (chilled)
125g plain flour
2 tbsp muscovado sugar
The zest and juice of one orange
Ovenproof dish
How to make:
Preheat the oven to 180c/350f/Gas Mark 4. Put the blackberries and orange juice into a bowl and mix lightly and then spoon the mixture into the oven proof dish. In a different bowl, add the sugar and then sift in the flour and stir. Next cut the butter into cubes and add the butter to the flour and sugar. Get your hands in and make the crumbs by rubbing the butter into the flour and sugar. Sprinkle the crumbs over the fruit leaving a little gap around the edges for the mixture to bubble up. Place the crumble into the oven and cook for 20 -25 minutes until the top has started to brown.
(TOP TIP: you can adapt the crumble topping recipe by using a 50/50 mix of flour and oats. The result is delicious and gives a crumble topping that’s a split between a flapjack and shortbread!)
Blackberry, Coconut and Lime Ice Lollies
These are very popular in our household!
What you will need:
1 can of coconut milk
4 tablespoons of honey
1 tsp vanilla extract
425g blackberries
The zest of one lime
3tbsp of lime juice
Pinch of salt
Ice lolly moulds
How to make:
Put the coconut milk, honey, salt and vanilla extract into a bowl and whisk together. Next, place the blackberries into a blender and blend until you get a puree. Pour the puréed mixture through a sieve to remove any seeds using the back of a spoon or spatula to push the mixture through. Next slowly add a couple of spoons of the coconut milk mixture into the puréed blackberries and whisk then add the lime zest and juice to the remaining coconut cream mixture and stir. Pour some of the berry mixture into each of the lolly moulds, then a bit of the coconut cream and keep pouring alternate mixtures – this makes the pretty layers. Then place the moulds into the freezer and leave overnight.
Let us know of any yummy blackberry recipes that you’ve tried and loved!
What have you been up to? We’d really love to know! Someone else might love it, and really want to go! If you’ve got ideas, suggestions or reviews, you can shout all about it on whatever channel you choose!
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