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Jul 15, 2007 07:12 AM

Pureed blackberries in baking?

It looks like I'll have ample blackberries any time I want for the next month. I can make stuff for myself with them, no problem. But my wife won't eat them whole because of texture issues; she likes the taste though. Last week we made a no-bake cheesecake with blackberry puree in it, which was tasty, but what else can we do that she might eat? I was thinking banana bread with blackberry puree substituted for some of the banana, but am not sure what ratio might work - or if it would even taste good.

Any ideas?

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  1. If you could find a recipe that uses apple sauce instead of mashed bananas, it should be easier to substitute the blackberries. It's hard to know just how liquid your puree is.

    One option is to make 1-1 substitution, but hold back on other liquids (milk or water). If the batter has the right consistency, go ahead an bake it. If it seems too dry, add some water. That assumes you are used to making quick breads or muffins.

    How about a blackberry sorbet? Puree, sugar, maybe some extra water, a bit of lemon juice. Freeze, and blend (with an immersion blender) when crystals start to form.


    7 Replies
    1. re: paulj

      Ooh! How long does it usually take for a sorbet to start to freeze up? Do you just put it back in the freezer to finish freezing after blending it?

      1. re: Schmitt

        you can make some ice cream out of that or make some fantastic jelly, I have a
        recipe no-bake pie that I made up in 97 it has crushed pineapple in it, but you
        can use your berries in it, it only takes about 3-4 minutes to make then you let
        the frig do the rest. it tastes like a cheesecake.

        1. re: bigjimbray

          that pie sounds great - share the recipe?

        2. re: Schmitt

          Obviously it's going to vary with the quantity of sorbet and temperature of the freezer, but I blend it once or twice (if I can remember) about 6hrs, and let it freeze overnight. The idea is to break up ice crystals as they start to form. The rest freezes around and among these seed crystals. I suspect starting it in an ice cream maker would also work - against starting the freezing with lots of stirring to create the fine slush.


          1. re: paulj

            Well, it turned out rock-solid, so I sawed it into chunks & just had two brandy with blackberry ice cube drinks. They were yummy!

            1. re: Schmitt

              Without the constant stirring of an ice cream machine, or emulsifiers like eggs, it is harder to keep crystals small in a sorbet. The timing of when you blend it is critical. More than once I've tried to blend it too late, and found it already hard. You can let it partially thaw and blend and refreeze.

              Alcohol and sugars like honey can also help.


        3. re: paulj

          It might work to substitue the puree in this Applesauce Bread from Paula Deen ( I've never met one of her baked good recipes I didn't like. Although, I often have to adjust bake time on the breads to a little less.

        4. In August my family's backyard gets overrun with blackberries, and it's always my task to figure out what the heck to do with them. In addition to making pies and tarts (which your wife might still not like b/c of the texture), I do the following texture-free things:
          1. Make an old-fashioned blackberry cake--these usually use blackberry jam, but you could possibly cook down the berries with some sugar until they're a jamlike consistency and use that.
          2. Substitute mashed blackberries in a blueberry muffin recipe that includes using mashed or pureed blueberries as part of the batter, like this one:
          3. Make a blackberry coulis to serve over ice cream or with cakes, etc.
          4. Fold pureed berries and sugar into some whipped cream or whipped mascarpone cheese and sandwich in between sugar cookies for blackberry sandwich cookies
          5. Make a blackberry syrup to use in cocktails (I like it mixed with bourbon & mint, it's also good with gin and a little lime
          )6. Make sorbet or ice cream as people have already posted
          7. Make blackberry jelly--Alice Waters has an excellent recipe in "Chez Panisse Fruits"
          8. If you still have way too many blackberries left over and you don't want to make jam, sorbet, or ice cream, you can make blackberry-infused vodka---just plonk the berries in a very clean jar, pour vodka over to the top of the jar, and let sit in a cool, dark place for a month or so.

          1. Instead of the sorbet, you could make a sherbet with buttermilk. I think I got my recipe from a Cooking Light, but it's basically strained blackberry puree, sugar and buttermilk.

            1. Old family recipe. "Old" as denoted by the use of raw egg whites which could be omitted and replaced with cream and the note on Dream Whip (yikes).

              Blackberry Chiffon Pie

              1 10 oz. pkg. of frozen blackberries thawed
              ½ cup of whipping cream whipped
              dash of salt
              1 pkg. Of black raspberry flavoured gelatine
              2 egg whites
              ¼ cup sugar
              ¾ cup hot water
              2 tbsp lemon juice
              1 9 “ baked pastry shell

              Drain blackberries and add water to syrup to make 2/3 cup. Dissolve gelatine in ¾ cup of hot water. Add lemon juice and blackberry syrup. Chill till partially set. Beat mixture till soft peaks form. Fold in blackberry and whipping cream. Add salt to egg whites, beat till soft peaks form. Fold egg whites into blackberry mixture. Pour into baked pastry shell. Chill tell set. Note raspberries and raspberry gelatine may also be used. Whipping cream may be substituted by dream whip.