Blackberries, with their juicy and sweet-tart flavor, have a fascinating history that spans thousands of years. The history of blackberries is a tapestry woven with ancient uses, cultural symbolism, and artistic inspiration. These delectable berries have captivated people across different cultures and have been cherished for their taste and medicinal properties. From their medicinal properties in traditional medicine to their role in folklore and literature, blackberries have left an indelible mark on human history.
Blackberries have held symbolic meaning in various cultures throughout history. In some European folklore, blackberries were associated with protection against evil spirits and were often used in rituals and ceremonies. They were also believed to bring good fortune and prosperity to those who consumed them.
In Celtic mythology, blackberries were associated with the changing seasons. It was believed that the blackberries gained their rich color when the fairies and spirits of the ‘otherworld’ would bless them during the summer months. Eating blackberries after a certain date, often referred to as ‘Old Michaelmas Day, also called Devil Spits Day’, was considered bad luck, as it was believed that the devil had claimed them according to old British folklore.
Their journey across continents and their ability to adapt to different environments speak to their resilience and popularity.
Brion & I became aware of these wonderful berries several years ago. Now, every chance I get I try to incorporate them into something I’m making whether its sweet or savory. Today they are front and center in these cookies adding loads of flavor.
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Blackberry Cookies
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Instructions
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a mixing bowl, whisk together the old-fashioned rolled oats, flour, baking soda, cinnamon & salt. Set dry mixture aside.
In a separate mixing bowl, cream together the softened butter, sugars until the mixture is light & fluffy.
Add egg & vanilla to the wet mixture & beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
Scoop cookie dough onto the prepared baking sheets, leaving enough space between each cookie.
Make an indentation in the center of each cookie with your thumb or the back of a spoon. Fill each indentation with 3-4 blackberries. If they are large cut them in half.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Roly poly pudding also known as shirt sleeve pudding is a traditional British pudding. It was probably created in the early 19th century. The dessert was traditionally made with a ‘suet’ (hard animal fat) dough that was spread with jam and then rolled up and steamed or baked. It got the name ‘shirt sleeve‘ as it was steamed in an actual shirt sleeve.
The pudding is a nostalgic one for many British adults, as it was very popular 30-40 years ago as part of British school dinners, topped with a custard.
Today, roly poly is not only made with a jam filling but also with fresh fruit and served when one needs a comforting ‘retro‘ dessert.
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Blackberry Roly Poly Pudding
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Instructions
Dough/Filling
In a bowl, combine flour, sugar, baking powder & salt. Cut in shortening & butter until crumbly. Add sour cream & blend until ball forms. Roll out on a floured surface into a 15" x 10" rectangle. Spread with 1/4 cup softened butter, sprinkle with remaining filling ingredients. Roll up, jelly-roll style, starting with the long side. Cut into 10 slices. Place slices, cut side down, in a 13" x 9" baking pan.
Topping
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In a saucepan, combine water, brown sugar & cinnamon. Bring to a boil; remove from heat & stir in cream. Carefully pour hot topping over filled slices.
Bake, uncovered for 35 minutes or until bubbly. The center will jiggle when dessert is hot out of the oven but will set as it sits for a few minutes. Serve warm.
Bumbleberry…. an interesting word used to describe a Canadian mixed berry combination originating from the Maritime provinces. Since there is no such thing as a ‘bumbleberry’, as the name suggests, it is simply a mixture of berries that are in season (ones that you might ‘bumble’ upon).
Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.
The bumbleberry concept has been used in various recipes such as cakes, crisps, soufflés or even in tiramisu. The most well known being the bumbleberry pie.
To make use of some bumbleberry filling I had leftover from a previous dessert, I made some quick little puff pastries …. worked out good!
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Bumbleberry Pastries
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Instructions
Preheat oven to 425 F. Line a baking sheet with parchment paper; set aside.
In a large bowl, combine fruit. In another bowl, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Cut thawed, cold puff pastry sheets into circles or squares (your choice). Put a spoonful of filling in the center of each & bring the corners together enclosing the filling. Place pastries on baking sheet & sprinkle with coarse sugar.
Bake for about 12-15 minutes or until golden. Remove from oven & allow to cool for 5 minutes on baking sheet then transfer to a wire cooling rack.
Recipe Notes
- This amount of filling is enough for a large deep dish 9-inch pie. It can be easily halved for a small amount of pastries if you wish.
This is a Canadian berry pie, originating from the Maritime provinces that is made up of at least three kinds of berries. Since there is no such thing as a ‘bumble berry’, as the name suggests, its a mixture of berries that are in season (ones that you might bumble upon).
Berries commonly used in this pie may include blueberries, raspberries, strawberries and blackberries. Other choices often used are apples, rhubarb, cherries, plums or fresh cranberries.
Most often the pie is made with a top crust of pastry or designs cut out and laid over the fruit. Other ideas would be to use a nice streusal topping or as I have done on mine, grated pastry sprinkled with coarse sugar.
This is such a great summer dessert served, of course, with ice cream!
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Bumble Berry Pie
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Instructions
Pastry
In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender or finger tips, cut in white & yellow Crisco shortening. In a measuring cup, place the egg & vinegar then add enough COLD water to make 1 cup; whisk together. Make a well in center of flour & pour ALL liquid in. With hands combine quickly but do NOT over mix. This recipe will should give you enough for about 3 - double crust 10-inch pies. Whatever you don't use, freeze for later use. This is so handy when time is short & dessert is needed. At this time, roll out a 10-inch bottom pie shell, place in pie pan & refrigerate until ready to fill. Take the same amount of pastry, form it into a ball, wrap in plastic wrap & place it in the freezer. When you are ready for the top pastry on your bumble berry pie, remove the ball from the freezer & GRATE it over the top of the fruit.
Filling
In a large bowl, combine fruit. In another dish, whisk together sugar, flour, cornstarch & cinnamon. Gently toss into fruit mixture along with lemon juice.
Assembly
Preheat oven to 400 F. Place filling into chilled pie shell, using the large holes on a box grater, grate the ball of pastry (from freezer) directly over the fruit, as you would a block of cheese. Using a fork, gently move the gratings here & there for an even covering. Sprinkle with coarse sugar.
Bake pie on center rack for 30 minutes. Reduce heat to 375 F. rotating pie for even baking. Bake about 25-30 minutes more or until to is golden brown & juices are bubbly & thick around the edge. Remove from oven. Serve warm with ice cream.
Recipe Notes
- Never hesitate to vary the fruit you choose for this pie. Remember, its whatever you 'bumble' upon!
