Blackberry galore... Homemade cake and jam recipes

It is that time of year again, the hedgerows are booming with the sweet and juicy blackberries. I think that this year we are seeing a bumper crop thanks to many sunny days and a good bit of rain. Having watched the berries grow and ripened, I have been thinking of what to do with the crop - I remember a childhood favourite; homemade blackberry and whisky jam on freshly baked bread, ahh bliss. 

Blackberry & Whisky Jam

Ingredients:

  • 500g of freshly picked blackberries
  • 1 tablespoon of lemon juice
  • 125g of sugar
  • 1 vanilla bean or 1 tsb vanilla bean extract
  • 3 tablespoon of whisky
  • tip of a lemon, about 1 inch (lemon rind is a natural pectin)

Method:

Place blackberries in a pot and add sugar, lemon juice, vanilla bean or the vanilla extract and whisky. Using a potato masher or fork, and lightly mash the blackberries. Add the lemon tip and let the fruit soak for a couple hours.

Heat the pot on medium, adjust heat so fruit is at a gentle boil. Cook for about 20-25 minutes. During this time, check if the jam has set. Pour some jam on a plate or over the back of a frozen spoon and if the liquid doesn't run off the spoon, the jam is set. Remove the tip of the lemon before decantering. 

Pour into sterilized jars, leave to cool before securing the lids - this recipe makes 2 jars.

A lovely cake for summer afternoon tea

I have been looking at Pinterest for baking inspiration a while back and came across a recipe, I have since then been dreaming of making a raspberry and coconut loaf cake. However, as it is season for Blackberries I decided that I must give this a go and I have no regrets. It's amazing! The tartness of blackberries combined with the full flavour of coconut, just wonderful. The cake is super easy to make: 

Gluten-free Blackberry & Coconut Loaf Cake

Ingredients for a loaf tin:

225g self raising gluten-free flour (I like Dove Farm's)

½ teaspoon of baking powder

150g unsalted butter 125g coconut sugar or unrefined light brown muscovado sugar

75g desiccated coconut and some for sprinkling 3 large free-range eggs

200g fresh blackberries

For the topping: 4tbsp blackberry jam (roughly, you may want more or less) A handful desiccated coconut (again, roughly, depending on how much you want on the top

Method

Step One | Preheat your oven to 175C degrees and line a loaf tin with parchment paper.

Step Two | Mix butter and sugar, until fluffy, now add an egg at the time and mix well until light and fluffy. Fold in the flour and baking powder, until fully combined. Mix in the fresh blackberries very gently, as you don't want them to break down. Pour mixture into the tin and bake for 1 hour. Test to see if the cake is ready, a skewer should come out clean.

Step Three | Allow to cool completely before spreading the jam on top then sprinkling the coconut over it. Keep in an airtight container, it should last a good three days but maybe less...

That is it, a super easy bake yet extremely satisfying and definitely fixes a sugar craving without being overly sweet.

Enjoy!

 

So no excuses, a trip to the country side or down the park to pick blackberries, bring a big bowl! There is plenty to be had with this years blackberry galore. 

£
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