I like all kinds of fruits, however, it is the dark fruits I like most. Maybe it is the dark color, but I feel that those fruits seems to have more flavor. Also, while farmers are growing bigger and bigger strawberries, strawberries seem to have less and less flavor. Lets just hope farmers do not opt to make larger and larger blackberries. I really like them just the way they are, so I can continue to pass on the grapes as a snack and go for the blackberries.
This recipe is basically a blackberry cobbler, but formed in a different way. The blackberries are encased in a buttermilk biscuit dough and then sliced to serve. I think that the way this is formed allows for more of the juices to penetrate the biscuit. Biting into that bottom purple piece of biscuit is my favorite part. However, I am not sure how definite that answer is when a scoop of vanilla ice cream is added!
I hope everyone is enjoying time with family and friends to celebrate Father's Day today!
Virginia Blackberry Roll
adapted from Classic Home Desserts
4 cups rinsed blackberries
juice of 1/2 lemon
pinch of salt
3 tbs quick cooking tapioca
Ingredients/ Biscuit Dough
3/4 cup buttermilk
1/2 cup or 1 stick butter (cubed and cold)
1 tbs baking powder
3 cups flour
3 tbs sugar
1 1/2 tsp baking soda
2 tsp milk
For the berry filling, add all filling ingredients in a large bowl and mix until berries have an even coating and set aside.
Start making the dough by sifting together the flour, baking powder, baking soda and salt. Mix in the sugar and pour into a food processor. Drop in cubes of butter and pulse until mixture resembles coarse crumbs. Then turn the machine on and pour a steady stream of buttermilk into the dough. Let run until the dough comes together. If it still appears to be a little dry, mix in an additional tablespoon or two of buttermilk.
Roll out some wax paper on a flat surface and lightly dust with flour. Also, butter the interior of a 9 1/2 x 2 1/2 inch loaf pan. Line the bottom and long sides (leaving some extra overhang) of the pan with parchment paper and butter the surface. Preheat the oven to 400 degrees.
Take dough out and roll out to a rectangle about 11x14 inches. Trim sides to make straight and reserve trimmings. Using the wax paper, flip the dough into the loaf pan, lightly pressing the sides to adhere to the interior of the pan. Your dough should overhang the long sides and just come up to the top of the pan on the short sides. Trim the dough where needed on the short sides and cut about an inch off each long side overlap of dough. Set dough trimmings with the others.
In a small bowl, crack the egg and add the milk. Blend with a wire whisk until a little frothy. This is the egg wash for the dough.
Fill the dough lined loaf pan with the blackberry filling, making sure it is all even. Then fold over one long side of dough over berry mixture. Brush with egg wash and then fold the other long side of the dough over and press to seal edge. Make any folds as needed to seal the short ends as well.
Form the reserved dough trimmings into a ball and roll out. Using a cookie cutter, cut out desired shapes. Place decoratively on top of roll and brush with egg wash.
Place a cookie sheet lined with foil on the bottom rack of the oven. Then place the loaf pan above, in the next rack up. Let bake for 30-50 minutes. Once golden, sprinkle the top with sugar and let bake and additional 10 minutes. Mine took a total of 40 minutes because I baked in a dark pan. For a glass pan, it recommends 50-60 minutes.
Remove and let cool in pan for 30 minutes then transfer to pan with a lip to catch juices as you slice. Serve slightly warm by itself or add a scoop of vanilla ice cream.
Tips and Notes:
1. Recipe stated to serve in pan that you baked it in. I did the parchment lining and transferred it for a nicer presentation.
2. My crust browned pretty quickly, so occasionally peek in on it and if it gets too brown, cover lightly with foil.
3. For more thickness on top and less decoration, trim off less dough.
**LAST YEAR: Raspberry Lemon Muffins**