blackberries

Easy Blackberry Cobbler

granulated sugar-divided

butter

bisquick

milk

Blackberry Cobbler from Delish.com is a must make this summer. 

Blackberry Cobbler

c. sugar

lemon

cornstarch

pure vanilla extract

kosher salt

c. all-purpose flour

baking powder

butter,

c. milk

egg,

Egg wash,

sugar,

vanilla ice cream,

By far my favorite cobbler to make! I have baked this for many gatherings and people have loved it just as much as I do.

https://streaming.hearstdigitalstudios.com/af2a18a2-29c2-4eef-b1f6-3dff82b62461/video_rover_16x9_1080p_hd_1531251309_48851.mp4

Blackberry Cobbler Tastes Like Summer

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.

Cream Cheese-Swirled Cherry and Mixed Berries Cake

all-purpose flour

granulated sugar + 1 tablespoon for mixing with cream cheese

cinnamon

nutmeg

salt,

buttermilk

sour cream (thick, full-fat Greek yogurt may be substituted)

vanilla extract

cherries

cream cheese, softened (light is okay)

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

In a large bowl, whisk together 1 cup...

In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

Add the wet mixture to the dry, mixing...

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.

In a small bowl, toss the fruit with...

In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.

Gently and briefly fold the fruit into batter....

Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won’t chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.

Turn batter out into prepared pan; set aside.

In a small bowl, whisk together the cream...

In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.

Dollop the cream cheese mixture haphazardly over the...

Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.

Bake until done. I hesitate to give a...

Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.

Place pan on a wire rack and allow...

Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.

Cake will keep airtight at room temperature for...

Cake will keep airtight at room temperature for up to 5 days.

The classic Italian panna cotta — cooked cream — is a pure white custard set with gelatin instead of eggs or starch. It can be prepared up to 2 days in advance, in individual ramekins or a larger mold. In season, it is lovely served with a compote of figs and berries. At other times of year, use other fruits or a simple fruit coulis. Alternatively, a caramel sauce or a bittersweet chocolate sauce drizzled over the panna cotta can be quite nice. Wait until just before serving to unmold.

Panna Cotta With Figs And Berries

half-and-half

granulated sugar

fine sea salt

almond extract

gelatin (1 package)

blueberries

raspberries

figs,

60 milliliters kirsch

Panna Cotta With Figs and Berries

In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.

Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.

Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)

Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.

To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)

This fruity treat will last for up to a month in the freezer

Almost-Instant Sweet Wine Ice-Cream

milliliters sweet white wine,

rounded tbsp caster sugar

carton double cream

summer fruits to serve,

Almost-instant sweet wine ice-cream

Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.

Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

White Chocolate Cheesecake Trifle with Summer Fruit. Cubes of light as air sponge cake soaked with cherry brandy, then layered with a creamy white chocolate cheesecake mousse and luscious summer fruits & berries.

White Chocolate Cheesecake Trifle with Summer Fruit

whipping cream

tsp vanilla extract

tbsp icing sugar, powdered sugar

8 oz cream cheese

rounded tbsp icing sugar, powdered sugar

white chocolate chips

white sugar

tbsp vanilla extract

flour, sifted

tbsp melted salted butter

cherry brandy, optional

fruit

Preheat oven to 325 degrees F. Line the...

Preheat oven to 325 degrees F. Line the bottom of a 9 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.

In the bowl of an electric mixer, using...

In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in colour.

Reduce the speed of the mixer to medium...

Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.

Remove 1 to 2 cups of the sponge...

Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.

Immediately add this mixture back into the main...

Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.

Pour the batter into the prepared 9 inch...

Pour the batter into the prepared 9 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.

Cool the cake completely IN THE PAN for...

Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides.

Release the sides of the spring form pan...

Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake.

Using a sharp serrated knife, cut the cake...

Using a sharp serrated knife, cut the cake into small cubes.

Heat the 1/3 cup whipping cream almost to...

Heat the 1/3 cup whipping cream almost to boiling and pour over the white chocolate chips in a small bowl or measuring cup.

Allow to stand for 5 minutes before stirring...

Allow to stand for 5 minutes before stirring until smooth.

Meanwhile beat the 1 cup of whipping cream...

Meanwhile beat the 1 cup of whipping cream together with the icing sugar and vanilla extract until soft peaks form.

Remove from the bowl and set aside. Add...

Remove from the bowl and set aside. Add the cream cheese to the mixer bowl and beat to soften it before mixing in the melted white chocolate.

Finally, fold the whipped cream into this mixture...

Finally, fold the whipped cream into this mixture gently to keep the mousse light.

First reserve the best looking fruits and berries...

First reserve the best looking fruits and berries to garnish the top of the trifle.

Add half of the cubes of cake to...

Add half of the cubes of cake to the bottom of a large trifle dish; a 3 quart size or larger. I like to fit them in neatly, so they take up less space.

Next sprinkle the cake layer with a couple...

Next sprinkle the cake layer with a couple of ounces of the cherry brandy.

Add half of the fruit followed by a...

Add half of the fruit followed by a layer of half of the cheesecake mixture.

Repeat the layers again.

Beat the 2/3 cup of whipping cream together...

Beat the 2/3 cup of whipping cream together with the vanilla extract and icing sugar to make the Vanilla Whipped Cream.

Pipe a border of whipped cream around the...

Pipe a border of whipped cream around the edge or just dollop tablespoons of the whipped cream around the edge of the bowl.

Garnish with the reserved fruits and berries.

Chill for several hours before serving.

Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, or waffles.

Berry Sauce 

strawberries,

oz (1 dry half pint) fresh raspberries

oz (1 dry half pint) fresh blueberries

oz (1 dry half pint) fresh blackberries

lemon lemon

sugar

Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve. 

Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.

Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve. 

Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached. 

Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months.

Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder — a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon — is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.

Five-Spice Duck Breast With Blackberries

Muscovy duck breasts,

Salt

Chinese five-spice powder

ginger,

garlic cloves, smashed

shallot, finely diced

sherry vinegar

brown sugar

chicken broth

Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.

Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)

Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).

Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.

To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

Blackberry Cheese Danish will make you want to wake up in the morning and start brewing the coffee! 

Blackberry Cheese Danish

puff pastry

neufchâtel cream cheese

Tbsp. sugar

lemon curd

thyme

blueberry jam (any berry jam will do)

Tbsp. half & half

Mix cream cheese with powdered sugar, lemon curd and thyme in a small bowl. 

Spread a thin layer of cream cheese onto puff pastry sheet.

Mix jam, blackberries and cornstarch together in a small bowl.

Drop blackberry mixture by spoonfuls on cream cheese layer.

Spread the mixture evenly over pastry with a spoon.

Bake at 425 degrees for 20 minutes until puff pastry is golden brown.

Mix powdered sugar and half &amp; half together until smooth.

Drizzle over entire pastry, then cut into rectangles and serve.

Sprinkle pastry with extra fresh thyme if desired.

This looks amazing!!  Can’t wait to try it!  I love blackberries and will definitely use them in this recipe but I was wondering if other berries could be used like blueberries or raspberries?

Hey Connie!  Yep, the camera crew took home the leftovers. Part of the deal :-)

I made this the other day and it was a knockout! Everybody loved it and it was so easy to make! Thanks for this great new dessert. I’ll be making it many times again.

https://www.youtube.com/watch?v=tlbOMSEH_p4

You'll be waking up early to make Blackberry Cheese Danish for breakfast or brunch!  This yummy recipe will soon be a family favorite, and one you can easily make with the kids. Golden puff pastry is filled with blackberries, cream cheese, lemon curd and thyme for a treat that's perfect for dessert or lazy mornings with a cup of hot coffee.

Get the FREE RECIPE ~  https://quichemygrits.com/blackberry-cheese-danish 

Visit Quiche My Grits for more sassy southern recipes  ~ https://quichemygrits.com

Blackberry Cheese Danish ~ Quiche My Grits

Use any combination of berries you like for this sweet and juicy marriage of cobbler and pie.

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