When I was a child, blackberries were an occasional extravagance at our dinner table. I still consider them a bit exotic, reserving them for recipes that will showcase them. Today, blackberries have become very affordable so I often substitute blackberries for any recipe calling for a berry.
This Polish shortcake recipe can be made with strawberries or blackberries, or any seasonal fruit for that matter, and whipped cream or pastry cream.
This jam does not need to be canned but must be refrigerated (up to 3 weeks) or frozen (up to 1 year). Remember to label each container with the name of the jam and the expiration date.
This recipe for blackberry noodle kugel is a sweet dish common throughout Eastern Europe, especially Hungary, Poland and the Czech Republic. In this kugel recipe, fruit and white wine are used, and the cheese and sour cream, as in this kugel recipe, are omitted. Any seasonal fruit will work here.
This easy tangerine-blackberry Bundt cake starts with a yellow cake mix that is then souped up with sour cream, extra eggs, blackberries and tangerine juice and zest.
This recipe for Croatian berries and meringue cake or kolač od plodine is typically made with red currants (ribizla), but other sweet-tart berries, like raspberries and blackberries, which is what I used here, can be used instead.
This recipe for fruit tart has a nut crust and a no-bake filling that is crowned with seasonal, glazed fruits. It's an easy dessert that looks like you slaved all day.
Summer puddings are popular throughout Eastern Europe. They make good use of stale bread and summer's bounty of fruit. This no-bake dessert is perfect for the dog days of summer.
The tart is made with buttermilk which, in times past, was the byproduct of churning butter. (Today it's made commercially by adding special bacteria to nonfat or lowfat milk.) Buttermilk was and still is widely used in recipes across Eastern Europe for breads and desserts. Any fresh berry can be used.
The crumb of this coffee cake is delicate and rich, and the blackberry-cream cheese filling is to die for. Poles are increasingly making use of cream cheese (kremowego serka), which they often just call Philadelphia after the brand name, as opposed to twaróg or dry curd cheese in their baking and cooking.