Tag Archives: blackberries

Blackberry Shortbread Cake

Spring is in the air and more berries are making their appearance at the local grocer. Whenever there is a sale on fruit (especially berries) like “buy one get one free” I try to take advantage of the sale and stock up. Recently, there was a BOGO sale on blackberries so I grabbed 4 pints. I also grabbed two pints of raspberries because they were on sale too.

There are so many different fruit recipes I rarely have any fruit that goes to waste. After putting some of the fruit away for smoothies, I decided to try out a Blackberry Shortbread Cake. I have been using one of my iron skillets a lot lately to make a variety of skillet pies so I thought I would try my hand at making a shortbread cake in the skillet then top it off with mashed blackberries.

Delicious! At least my taste buds thought the Blackberry Shortbread Cake was delicious. I love crust and shortbread cookies so what’s not to love about a shortbread cake! To give this cake an extra reason to love it I added chopped pecans to the cake batter for a little crunch. Once I topped it with the blackberries it was all over. Delicious!

Yes, I am repeating myself because the cake was that good. I had to stop myself from eating most of the cake and offered to share it with the family. Now I have another cake I like besides chocolate cake.

Blackberry Shortbread Cake

Ingredients:

2 pints blackberries

2 large eggs

1 ½ sticks melted butter

1 ½ cup flour

1 cup + 2 tbsp sugar

½ cup pecans chopped

1 tsp vanilla extract

½ tsp salt

Preheat oven to 350 degrees.

Line the bottom of a 10 inch iron skillet with parchment paper. Spray with cooking spray. Set aside.

Add blackberries to a medium bowl and sprinkle with 2 tbsp of sugar. Gently mash blackberries and stir to mix in sugar.

Mix 1 cup of sugar and melted butter in a large bowl. Beat in eggs one at a time until well incorporated. Shift flour and salt together then gradually add to sugar mixture stirring constantly until combined. Stir in vanilla and pecans until blended into batter.

Pour batter into iron skillet and spread evenly. Drain juice from blackberries and set aside. Spoon blackberries over batter. Bake 40 – 45 minutes until cake is lightly browned and cooked through. Test by sticking toothpick in the middle of the cake and if batter is no longer wet cake is done. Let cool before slicing. Lift out of pan using parchment paper.

Drizzle reserved blackberry juice over sliced cake if desired.

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Lemon Berry Parfait

Berries_1

Light and refreshing is how I would describe Lemon Berry Parfait. I wanted to make a quick summer dessert that would be tasty on the lips and not too much on the hips. Summer is a great time to find all kinds of berries. My family use to grow raspberries and strawberries when I was growing up so I love to mix them in salads and desserts. Fruit helps to brighten up certain dishes and also makes them a little bit healthier.

lemon curd_1

Lemon curd. The first time I asked for lemon curd at the grocer the clerk looked at me like I had too heads. Not many folks know what lemon curd is or how to use it. I became familiar with lemon curd only because my mom is a wonderful chef and has made fantastic desserts over the years and sometimes used lemon curd. Lemon curd reminds me of lemon pudding but has a more intense taste of lemon. Plus, the consistency is a little thicker than lemon pudding. I added lemon curd to Greek yogurt and mascarpone cheese to create a rich flavor of lemon and subtle tartness to the parfait.

Lemon Berry Parfait 10_1

Parfaits are all about layering.  Lemon Berry Parfait consists of layers of Greek yogurt, berries soaked in limoncello and granola.  Pull them all together and you will have a light, bright, refreshing dessert that takes only minutes to create.

Lemon Berry Dessert 1_1

Lemon Berry Parfait

Ingredients:
16 oz Greek yogurt
8 oz mascarpone cheese
1 pint raspberries
1 pint blackberries
10 oz jar Dickinson’s lemon curd
2 tbsp sugar
½ cup limoncello liqueur
½ cup granola

Place berries in a medium bowl and add limoncello liqueur and sugar. Gently smash berries and then stir to mix sugar and limoncello. Set aside.

In a large bowl add yogurt, mascarpone cheese and lemon curd. Mix together until well blended.

Place two spoonfuls of yogurt mix in the bottom of a parfait glass. Add a layer of fruit then granola. Repeat each layer ending with fruit. Cover with plastic wrap and chill for 2 – 3 hours before serving.