Red Raspberry Pie Recipe

One of the biggest, most beautiful benefits of working at a Berry Patch is getting to pick as many berries as I desire. A.MAZING. I picked a quart of Red Raspberries to bring home to my dad, and when i mentioned this to him, he quickly requested a Raspberry Pie. "I don't have enough berries for that, Dad, sorry," I said.

But then I decided it wouldn't hurt to see how many cups of raspberries were in a quart. There was just under 6 cups - perfect (maybe a few too few ;)) for a pie.

I LOVE baking pies, so this was a perfect 4th of July afternoon activity for me.

Red Raspberry Pie Recipe
recipe adapted from Betty Crocker Cookbook
Makes 9 inch pie (8 servings)

Ingredients
2 crusts (1/2 recipe) Never Fail Pie Crust
1 cup sugar
1/2 cup flour
6 cups red raspberries
1 Tbsp butter

Directions
Preheat oven to 425 degrees. Make Never Fail Pie Crust. Line the bottom of a 9 inch pie plate with 1 pie crust.

In large bowl stir together sugar and flour. Pour over raspberries and stir gently so as to keep berries in tact.

Pour berry mixture into bottom crust. Dot with butter. Cut slits in the 2nd crust and place on top of berries. Seal edges.

Bake for 35-45 minutes, until crust is golden brown and juices begin to bubble through the slits in the crust.

Allow to cool at least 2 hours on a wire rack.



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Angel Food Cake with Fresh Strawberries

As a lower fat and just as delicious alternative to strawberry shortcake, angel food cake is the perfect choice. The method is very specific but quite simple, and I'm so glad I gave this recipe a try. There's something about making your own angel food cake that makes you never want to go back to the store-bought variety. 

Angel Food Cake

recipe by Betty Crocker Cookbook

Serves 12

Ingredients

1-1/2 cups powdered sugar

1 cup cake flour*

12 large egg whites

1-1/2 tsp cream of tartar

1 cup granulated sugar

1-1/2 tsp vanilla 

1/2 tsp almond extract

1/4 tsp salt

for the strawberries

2 pounds fresh strawberries, washed and hulled

1/2 cup sugar

Directions

Heat oven to 375 degrees F. 

*To make cake flour--sift together 3/4 cup all-purpose flour with 2 Tbsp cornstarch. 

In a medium bowl, mix sifted powdered sugar with cake flour. Set aside. 

In a large bowl, beat egg whites and cream of tartar with electric mixer on medium/high speed until foamy. Beat in granulated sugar 2 tablespoons at a time on high speed. Add in vanilla, almond extra, and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. (You should be able to hold the beater in your hand, upside down, and have the peaks of the batter stand up stiffly.) 

Sprinkle powdered sugar/flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar/flour mixture disappears. Push batter into ungreased 10x4 inch tube pan. Cut gently through batter with metal spatula or knife to break air pockets.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat proof funnel or bottle. (I recommend the funnel. Also, do not break the top "crust" or the cake will run out and be ruined.) Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula. Turn out onto a cake stand or plate. 

for the strawberries:

While the cake is baking or cooling, place strawberries into a medium bowl and chop to small equal sizes (A food processor may be used.) Stir in sugar. Cover and let set at room temperature for 1 hour. Refrigerate until ready to use. 

Use a serrated knife to slice up the cake and top each serving with strawberries. 

Blackberry Streusal Pie

With the abudance of fresh blackberries, I couldn't let the pie-making opportunity pass me by. I am so glad I made this pie. I sifted through 10 or 15 different blackberry pie recipes before coming to the conclusion I was going to need to create my own version. The part I was most concerned with was creating a thick enough berry filling--no one wants their pie running all over their plate. 

This is fast and easy to throw together--especially if you have a homemade pie crust frozen and ready to use. ;)  

Blackberry Streusal Pie
recipe by adorkablerecipes.blogspot.com
Serves 8-12


Ingredients

your favorite pie crust

4-5 cups fresh blackberries, rinsed and dried

1 cup sugar

1/2 tsp salt

2 Tbsp flour

2 Tbsp corn starch

for the streusal

1/4 cup butter

1/3 cup brown sugar

1/4 cup flour

1/4 cup old fashioned oats

1 tsp cinnamon

Directions

Preheat oven to 400 degrees F.

In a large bowl, gently toss together blackberries sugar and salt. Add in flour and corn starch and fold together. 

In a separate bowl, cut together the butter, brown sugar, flour, oats and cinnamon until crumbly. 

Pour blackberry mixture into the bottom of a prepared (uncooked) pie crust. Sprinkle the streusal on top.  

Place pie on a baking sheet and bake for 25 minutes. Cover loosely with tin foil and bake another 25-35 minutes, until filling is bubbling and crust is golden brown. 

Let cool completely before serving.  

Blueberry Buckle Cake

With blueberries on sale nearly every day at our grocery store, I've been stocking up and searching for the perfect excuse to use them in a recipe. This cake was EXACTLY what I was hoping for. All of the girls and guys in our small group absolutely raved over it. 

Not only does this cake look beautiful and impressive, but it tastes amazing. It's dense and moist like a giant blueberry muffin, except it's topped with a cinnamon streusel that's to die for. You will NOT be sorry you made this. 

Blueberry Buckle Cake

Recipe from twopeasandtheirpod.com

Serves 8-12

Ingredients

For the topping:

1/3 cup brown sugar

1/2 cup all-purpose flour

1 tsp cinnamon

1/4 cup butter

For the batter:

2 cups flour

2 tsp baking powder

1/2 tsp salt

3/4 cup granulated sugar

1/4 cup butter

1 large egg

1 tsp vanilla extract

1/2 cup buttermilk

2 cups fresh or frozen blueberries

Directions

Preheat oven to 375 degrees. Grease a 9-inch cake pan and set aside.

To make the topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Rub in the butter using your finger tips (or a pastry cutter) until the mixture is crumbly. Set the topping aside.

To make the batter: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer, cream together the sugar and butter. Add the egg and vanilla, mix until smooth. Alternately add the buttermilk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. (Batter will be very thick.) Gently fold in the blueberries.

Pour the batter evenly into prepared cake pan. Sprinkle the topping over the batter and bake for 35 to 45 minutes or until a toothpick comes out clean. Let the buckle cool for 10 minutes. Loosen the sides with a knife. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently place the cake onto a serving dish.

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Blackberry Citrus Cake

I had a few cups of blackberries left over from the awesome $1.00 sale at Meijer a week ago. I wanted to be uber creative with them, and since I had already made Blackberry Lemon Muffins, I decided cake sounded outstanding. It was the eve of Mother's Day so rather than gorging ourselves on cake, we opted to share half of ours with the Pastor's wife and her family. They were thrilled!

This recipe has a few steps to it, but they are all simple--you can handle it, I promise! Just be sure to read all the way through the instructions before beginning so you have a grasp of what's to come. (I recommend that tip for any recipe!)

check out those beautiful berries!

I adapted this recipe from Annie's Lemon Blueberry Cupcakes. I swapped in blackberries (slicing the larger ones) for the blueberries, orange zest for lemon zest, and a cake pan for the muffin tins. I fell in love with the beautifully colored bottom of the cake and chose to frost the top only--to allow the blackberries to peak through. Dense, rich, and insanely delicious, I highly recommend you try this recipe next time berries are on sale in your neck of the woods!

Blackberry Citrus Cupcakes

recipe adapted from annies-eats.com

Makes: 1 one-layer 10 inch cake

Ingredients

For the cupcakes

3/4 cup plus 2 Tbsp all-purpose flour, divided

3/4 cup cake flour*

1-1/2 tsp baking powder

1/4 tsp salt

8 Tbsp unsalted butter, at room temperature

3/4 cup plus 2 tablespoons sugar

Zest of  1/2 orange

2 large eggs, at room temperature

1 tsp vanilla extract

2 Tbsp lemon juice

1/2 cup plus 2 tbsp. milk, at room temperature

1 to 1/2 cup fresh blackberries (gently cut the larger ones in half)

For the frosting

8 oz cream cheese

5 Tbsp unsalted butter, at room temperature

3 cups confectioners’ sugar, sifted

1 Tbsp lemon juice

Zest of 1/2 large orange

Additional fresh blackberries, for garnish

Directions

*for a cake flour substitute: sift together 3/4 cup all purpose flour with 2 Tbsp corn starch. This makes 1 cup cake flour. Use only 3/4 cup for this recipe!

Preheat the oven to 350˚ F.  

Grease the bottom and sides of a 10 inch round cake pan and dust with flour.  In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about ¾ full.  Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the lemon juice and lemon zest.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

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Blackberry Lemon Muffins

Blackberries were on sale for $0.99 cents per package, and I couldn't resist buying a few! These delicate berries are normally $3.00 or more each, so even though I didn't have a plan for them, I knew I would figure out a way to enjoy their deliciousness. 

I found a couple blackberry muffin recipes and I decided to go with the citrus version on the Two Peas and Their Pod blog. I made a few alterations--namely swapping lemon in for the lime--and these turned out amazingly tasty. They have an irresistible sweetness, with the tang of the berries, the lemon, and the buttermilk keeping things interesting. YUM!

Blackberry Lemon Muffins

recipe adapted from twopeasandtheirpod.com

Makes 9 muffins 

Ingredients

1 1/2 cups  flour

1/2 tsp salt

2 tsp baking powder

1/2 cup sugar

Zest of 2 lemons

1/4 cup canola oil

1 large egg

1/3 cup buttermilk*

1 Tbsp fresh lemon juice

1 tsp vanilla extract

1 cup blackberries

*buttermilk substitute=just under 1/3 cup milk plus 1-1/2 tsp lemon juice. Stir and let sit 5 minutes. Stir again before incorporating. 

Directions

Preheat oven to 400 degrees. Line a muffin pan with 9 paper liners or spray with cooking spray. Set aside.

In a medium bowl, whisk together flour, salt, and baking powder.

In a small bowl, add the sugar and lemon zest. Use a fork to toss sugar and zest together until fragrant. Add sugar and zest to the flour mixture. Whisk ingredients together.

In a glass measuring cup or small bowl, mix canola oil, egg, buttermilk, lemon juice, and vanilla extract together.

Pour the wet ingredients over the flour mixture.  Slowly stir together, the batter will be thick. Don’t over mix. Gently fold in the blackberries.

Fill 9 muffin cups with the batter. 

Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

*Note-you can use frozen berries, but try to use fresh blackberries. They make these muffins extra special. This recipe only makes 9 muffins, feel free to double it.

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