Things to do with blackberries

It’s officially soft fruit season and if you value your finances and enjoy the odd berry or hundred then get ye to a bramble bush and get picking! Once you’re there you will likely find yourself overcome with fruit pickers enthusiasm as you survey your potential bounty. Never again will you be tempted by the sorry punnets on offer in the supermarket, a painful price for minimal fruity goodness. You may even find yourself cackling with glee in the fruit section as you remember your well-stocked freezer gained from just one delicious afternoon's fruit picking.

 

There are several fabulous things about blackberries:

1. They grow everywhere
   I'm a bit fussy when it comes to where I pick. I prefer some rambling rural landscape rather than by a polluted roadside but hey-ho, each to their own. You can find berries in surprisingly urban settings though where you won't be putting car fume blackberries on your cereal. Try local parks or go for a walk by the river and have a hunt. Once you've discovered your patch you will return year on year, guaranteed. When picking go for the plump, soft but not squashy ones. Try as you go to make sure they are sweet and ripe.
2. They freeze really well
   When you get home with your blackberries wash them really, really gently and then spread them out into a single layer on a baking tray. Pop them in the freezer for about forty minutes until they are hard. You can then scrap them off and bag them up and they won't stick together. This means you can take out handfuls as and when you need them. Perfect!
3. You can rustle up amazing puddings all winter at the drop of a hat (or scarf)
   Grab some cooking apples, peel, core and slice them and drop them in a dish, sprinkle in some golden caster sugar and a couple of handfuls of frozen blackberries and top with crumble. Pop in a medium oven until the topping is golden and you have a delicious bubbly crumble. Domestic goddess status in no time at all!
4. You can make smoothies from frozen
   If you put frozen berries in a blender with some yoghurt you will get a cool berry smoothie. No defrosting required.
5. Cakes - many, many cakes
   My favourite cake to make with blackberries is upside down cake. Upside down cakes always remind me of being at my Grandma's house, stuffed and satisfied. Give it a go:

Blackberry Upside-down Cake

About 200g of blackberries (enough to cover the base of your cake tin without them being squashed in together, if they are squashed in it will be a nightmare to get the cake out of the tin in one piece)

220g golden caster sugar

200g plain flour

1 tsp of baking powder

½ tsp salt

120g unsalted butter (I use Stork for cakes)

2 large eggs

1 tsp of vanilla extract

Zest of a lemon

100ml of milk 

• For this recipe you will need at 22cm cake tin with a loose bottom. Grease the tin and put a round of baking parchment in the base. Butter this as well and dust the whole tin with flour. Shake out the excess
• Lay the blackberries on the base of the tin (see the note above) and sprinkle over a tablespoon of caster sugar.
• Cream the butter and remaining sugar together until light and fluffy.
• Beat in the eggs one at a time with a spoonful of flour to prevent curdling. Add the vanilla extract and zest.
• Mix together the flour, baking powder and salt. Sift it into the creamed butter and sugar alternating with adding some milk. Fold until just incorporated. Add enough milk to have a smooth, thick batter. If it is starting to look runny then leave the rest of the milk as this will also lead to a cake that falls apart and you need it to flip successfully!
• Pour the mixture over the blackberries and bake in a 180ºC/gas mark 4 oven for forty minutes.
• Leave the cake to cool in the tin then flip it over onto a plate, peel off the paper and you have a delicious, blackberry speckled cake for tea. Dust with icing sugar for a pretty finish.

The only downsides to blackberries that I can see is the inevitable scratches you will acquire as you throw yourself enthusiastically into hedgerows in search of the plumpest fruits. There's something nice about war wounds for your food though, well earned dinner.

  

Happy blackberry season!