Blackberry-Raspberry Upside Down Cake ~ #TheCakeSliceBakers

Who doesn't like a vanilla cake with berries? This one can easily be adapted to feature your

favorite berries, is oh-so-easy to make, and a little whipped cream on the side makes it perfection.

White Chocolate Mud Bundt Cake ~ #BundtBakers

If you grew up making mud pies, it is now time to make a mud cake.

Razzleberry Crumb Bars

How fun is the name razzleberry?  Recently, I saw a jar of razzleberry jam sitting on the shelf at my local grocery store.  Having never heard of it before I couldn't resist purchasing it just so I could taste it.  A single berry known as a razzleberry doesn't actually exist, it is just a name that was given to the combination of raspberries and blackberries used in a pie - or in my case, Razzleberry Crumbs Bars.  It was funny that when I was searching online I did find that there are two berries that are an actual cross between a red raspberry and a blackberry- the Tay berry and the loganberry, but they were not given the cool name of razzleberry.

After searching for a good crumb bar recipe, I decided that I would use my newly purchased jam, and a mix of fresh raspberries and blackberries.  I used a blueberry crumb bar recipe that I found on My Baking Addiction (love this blog!) as a basis for my bars, and then made the necessary changes so that I could incorporate the two berries.  I decided to add some almond meal to my base, but I did not want it in the crumb topping too.  To divide the base and the topping I mixed the flour, sugars, salt and baking powder and added the butter to make a crumb mixture and then took out half of the crumbs mixture, reserving it so I could sprinkle it over the berries. Almond meal was then added to the remaining mix in the food processor, along with the other half-cup of flour.  This did make my base a lot wetter than the original recipe, but it wasn't a problem.

Raspberries and blackberries really are a match made in heaven, and these bars were a huge hit with my family.  The crispy shortbread-like base, sweet and sticky jam, tart-sweet berries, and a crumbly topping all combined to make an incredible bite.  These are fantastic on their own but could easily go over the top with a little vanilla ice cream, or some whipped cream to accompany them.  I tried very hard not to nibble on the edges because it was nearly dinner time, but it was hard to stop myself. After dinner all bets are off.

Razzleberry Crumb Bars
(Printer Friendly Recipe)

Ingredients

• ½ cup white granulated sugar
• ½ brown sugar
• 1 teaspoon baking powder
• 3 cups all-purpose flour, divided
• ¾ cups almond meal
• 1 cup cold butter, cut into small cubes
• 1 egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• ½ cup razzleberry jam (use raspberry if unable to find razzleberry)
• 2 cups fresh or frozen raspberries
• 2 cups fresh or frozen blackberries
• 1/2 cup white sugar
• 3 teaspoons cornstarch
• powdered sugar for sprinkling

Preparation

1. Preheat the oven to 375℉. 
2. Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray. 
3. In a small bowl, whisk the egg and vanilla together until combined. 
4. In the bowl of a food processor add ½ cup white sugar, ½ cup brown sugar, 2½ cups flour, salt, and baking powder; pulse to blend. 
5. Add cold butter; pulse until small crumbs appear. 
6. Remove half of the crumbs and set aside. 
7. Add almond meal, remaining ½ cup of flour, and egg/vanilla mixture to the food processor; pulse until mix comes together. 
8. Press the almond meal-flour mixture evenly into the bottom of prepared pan. 
9. Using an off-set spatula spread the jam over the base. 
10. In another bowl, stir together the ½ cup of sugar and cornstarch and gently mix in the berries. 
11. Spoon the berry mixture evenly over the crust. 
12. Sprinkle the remaining crumbs over the berry layer. 
13. Bake in preheated oven for 45 minutes, or until top is slightly brown. 
14. Cool completely, sprinkle with powdered sugar, and cut into squares.

Recipe by All That's Left Are The Crumbs©

To Try Tuesday - Blackberry Streusel Quick Bread

Did you know that the term streusel comes from the German word streuen meaning 'something scattered or sprinkled'?  I love baked goods that have streusel on top, so when I saw this recipe on the San Jose Examiner website I just knew that streusel times two had to be good.

We have been really lucky to have blackberries at our local Costco for the past few months.  Usually they are eaten before I can use them in my baking, so this time I made sure that everyone knew to leave half of the container for me.




I decided to use pecans in my bread because I like the taste of them more than walnuts, and I still have a big bag of them that I need to use before they go stale.  Rather than chop the nuts separately I just put them in my mini food processor and gave them a rough chop.  I then added the remainder of the streusel ingredients and gave it another quick whirl and it was ready.

The smell of the quick bread baking quickly spread throughout the house, and everyone was soon asking when they could have a piece.   I have to say that it was delicious warm from the oven.  It would be great made with raspberries too, or maybe even a combination of  oth blackberries and raspberries.

Blackberry Pecan Streusel Quick Bread

(Printer Friendly Recipe)

Ingredients

Streusel:

• 1 cup lightly toasted pecan halves, finely chopped
• 1/3 cup all-purpose flour
• ¼ cup firmly packed light brown sugar
• 2 tablespoons granulated sugar
• ¼ teaspoon cinnamon
• 3 tablespoons unsalted butter, melted and cooled

Quick Bread: 

• 2 cups fresh blackberries, divided
• 1 ½ cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 9 tablespoons unsalted butter (1 stick plus 1 tablespoon), at room temperature
• ½ cup granulated sugar
• ¼ cup firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• ½ cup sour cream

Preparation

Make the Streusel: 

1. Toss the first 5 ingredients together in a bowl. 
2. Add melted butter and stir until combined. 
3. Divide mixture in half into two bowls; set aside.

Make the Quick Bread: 

1. Arrange oven rack in center of oven and preheat oven to 350°F. 
2. Coat a 9”x5” loaf pan with nonstick spray; thoroughly coat with flour, removing any excess.
3. Chop 1 cup of blackberries and toss them with half of the reserved streusel; set aside.
4. Whisk together the flour, baking powder, baking soda and salt to aerate and combine; set aside.
5. Beat the butter with an electric mixer until soft and creamy. 
6. Add sugar and brown sugar and beat until combined. 
7. Beat in vanilla extract. 
8. Add the eggs one at a time, beating well after each addition. 
9. Add the dry mixture in three additions, alternately with the sour cream. Begin and end with the dry mixture and beat briefly until just smooth.
10. Scrape half of the batter into the prepared pan, spreading evenly with a small offset spatula. 
11. Top with streusel/chopped blackberry mixture, forming an even layer. Scrape remaining batter on top, spreading carefully to cover center streusel layer. 
12. Top with remaining streusel and place remaining whole blackberries evenly over top, pressing gently to help adhere.
13. Bake for about 1 hour to 1 hour and 10 minutes or until a bamboo skewer inserted in the center shows a few moist crumbs when removed. 
14. Cool pan on wire rack for 15 minutes, then unmold directly onto rack, right side up, to cool completely. 
15. Wrap in aluminum foil to store at room temperature for up to 4 days.

Makes 1 9x5” loaf.

 

Recipe adapted from a recipe by Dede Wilson