Blackberry and Peach Cobbler

Blackberry and Peach Cobbler

PREHEAT OVEN: 350* F
TOTAL TIME: 75 MINUTES
SERVINGS: 12

 Recipe courtesy of  All Recipes

Recipe courtesy of All Recipes

INGREDIENTS

  • 1 cup fresh blackberries
  • 4 cups peeled and sliced fresh peaches
  • 1 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup butter, melted
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons baking powder 1/2 teaspoon salt
  • 1 cup milk

DIRECTIONS

  • Preheat oven to 350* F.
  • Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
  • Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
  • Bake in the preheated oven until cobbler is golden brown, about 45 minutes.
  • Serve with ice cream if you choose, and enjoy!

Blueberry Muffins

Blueberry Muffins

PREHEAT OVEN: 375* F
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
SERVINGS: MAKES A DOZEN

 Recipe courtesy of  Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 1 1/2 cups fresh blueberries
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 2 large fresh eggs
  • 2 tablespoons turbinado sugar, optional

DIRECTIONS

  • Preheat oven to 357* F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. in a large bowl, whisk together the flour, baking powder, and salt.
  • In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs; add to the flour mixture and stir to combine. Fold in the blueberries (do not over mix).
  • Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, or serve warm.
  • Enjoy!

Blackberry Budino

Blackberry Budino

PREP TIME: 20 MINUTES
SERVINGS: 6

 Recipe courtesy of  Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 large egg plus 1 large egg yolk
  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 6 ounces fresh blackberries, mashed (3/4 cup)
  • Whipped cream, for serving

DIRECTIONS

  • Whisk together the sugar, cornstarch, salt, egg, and egg yolk in a medium saucepan. Whisk in the cream.
  • Cook over medium heat, stirring continuously with a wooden spoon, until thickened and steadily boiling, 8 to 10 minutes. Remove from heat and stir in the butter and vanilla until butter melts.
  • Divide among serving bowls or glasses. Spoon the blackberries on top. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 2 days.
  • Serve topped with the whipped cream of your choice, and enjoy!

Blueberry Tart

Blueberry Tart

PREP TIME: 20 MINUTES
SERVINGS: 6

 Recipe courtesy of  Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • Flour for the work surface
  • 2 cups fresh blueberries
  • 1 8-ounce sheet frozen puff pastry, thawed
  • 1 large fresh egg, beaten
  • 1 tablespoon granulated sugar
  • 4 ounces cream cheese, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons confectioners' sugar

DIRECTIONS

  • Heat oven to 375* F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10x12-inch rectangle. Transfer to a parchment-lined baking sheet.
  • Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through.
  • Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, about 15 to 20 minutes.
  • Using the tip of a knife, score the border again without cutting the cooked pastry all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, about 15 to 20 minutes.
  • Meanwhile, with an elecetric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners' sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
  • Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners' sugar.
  • Serve and enjoy!