Dutch Blackberry Cake Food

CHEF JOHN'S BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
• Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
• Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
• Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
• Cut in wedges to serve and drizzle with maple syrup.

DUTCH BLACKBERRY CAKE

Steps:

• 1. Preheat oven to 375. line a 9 or 10'inch cake pan with parchment paper. Set a side. Separate two eggs in two bowls.
• 2. With the yolks add milk, butter, and salt. Mix and add flour, sifted baking powder and beat quickly with a wire whisk.
• 3. In the egg white bowl beat them well with hand mixer until stiff white peaks form. Fold them into the egg yolk mixture and blend well. Pour into parchment lined cake pan and place the berries all around the top of batter. OPTION-you can sprinkle 1/2c. granulated sugar over the top of cake before baking if you like it sweeter. The 2c. of fruit makes it sweet and so does the glaze on top. It's your preference.
• 4. Bake at 375 for 35 minutes or until cake sets in the center and is golden brown. Blackberry Glaze-Mix all ingredients well and drizzle over warm cake that has been removed from the cake pan. *Other fresh fruits can be used or mix it up and use several kinds.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

BLACKBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

PEAR-BLACKBERRY CRISP

Steps:

• Preheat oven to 375°. Place pears and blackberries in a large bowl. Mix sugar and flour; toss with fruit. Transfer to a greased 13x9-in. baking dish., In a bowl, mix first five topping ingredients; cut in butter until crumbly. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 45-50 minutes.

BLACKBERRY CHOCOLATE CAKE

Steps:

• Add the blackberries, sugar, and lemon juice to a saucepan over medium heat.
• Cook until the berries start to break down. You can help them along by mashing them with your mixing spoon.
• Continue to cook and stir until the mixture begins to thicken and the berries are completely broken down. The whole process takes about 20 minutes.
• Remove from heat and let it cool for about 10 minutes.
• Press the mixture through a fine mesh sieve. You really have to work it through because there's a lot of seeds and pulp to separate out.
• Place your strained blackberries into the fridge and start on the chocolate cake.
• Preheat the oven to 325F and prep 3 round 8 inch baking pans. Spray them with some nonstick spray, coat them in the Rodelle Organic Baking Cocoa, and line the bottoms with parchment paper.
• In a large bowl (use your stand mixer bowl if using), mix together all of the dry ingredients including the sugar.
• In a separate bowl, mix together the wet ingredients (buttermilk, oil, vanilla, and eggs) minus the hot water.
• With the mixer on medium-low speed, pour the wet ingredients into the dry ingredients in a slow and steady stream.
• Once it's almost combined, slowly mix in the hot water. The batter will be very thin.
• If using cake strips, which I highly recommend for an even bake, dampen and wrap them around the prepared pans.
• Evenly distribute the batter between the three pans and bake for 25-30 minutes or until a toothpick in the center comes out clean.
• Let the cakes cool in their pans for 20-30 minutes or until the pans and cakes are completely cooled.
• Turn out the cakes and wrap individually in plastic wrap. Because the cake is so soft and tender, you'll need to refrigerate the layers for about an hour to firm up a bit. This makes it easier to assemble the cake.
• Let your butter sit at room temperature for about 30 minutes before starting.
• Pour about an inch of water into a medium saucepan and bring it to a simmer. Don't let it come to a boil.
• If using an electric mixer, place the egg whites and sugar into the metal bowl of your mixer and place it over the simmering water.
• Whisk the egg whites and sugar until it reaches 160F. This should only take about 5 minutes but to test and make sure it's done, rub a bit of the mixture between your fingers and if you can't feel any sugar granules...it's ready.
• Place the bowl back on the mixer and whisk on high speed for about 10 minutes or until you reach stiff peaks.
• You want the bowl to be somewhat cool before adding the butter. Once ready, drop the mixer to low and mix in 1 tablespoon at a time. Make sure it is mixed in before adding the next.
• Lastly, mix in the 3 tablespoons of blackberry jam. By this time, you should have a silky buttercream. If you're having trouble with the consistency, I wrote instructions in the post above as to how to fix the issue.
• Take the cakes out of the fridge and unwrap. Level them off if needed.
• Spread an even layer of the buttercream on top of the first layer. Spread 1 tablespoon of the blackberry jam on top of the buttercream then place your second layer of cake. Repeat.
• Once you've placed the final layer, pop the cake in the fridge for about 10 minutes so the center can set.
• Cover the entire outside in the blackberry buttercream and even out the sides with a cake scraper.
• Dot tiny bits of the blackberry jam all throughout the cake and run the cake scraper along the edge. If you added too much, spread on a bit more buttercream then scrape again to get the berry swirl effect you see here.
• Place the cake back in the fridge and prepare the ganache.
• Add the chopped chocolate to a bowl. Heat the heavy cream in a separate bowl in the microwave for about 1 minute.
• Pour the cream over the chocolate and let it sit for a minute. Then mix until smooth.
• Gently spread it over the top of the cake and let it drip down the sides.
• Top with some extra blackberries and place in the fridge for 15 minutes to set. Enjoy!

BLACKBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• 2 Mix your berries, sugar and cinnamon together and spread in the bottom of a 9×13 pan.
• 3 Sprinkle dry cake mix and rolled oats over the top of berry mixture.
• 4 Pour melted butter over the cake/oats mix, make sure you cover evenly. (Melted butter will absorb into the dry cake mix. Do not stir! If you use cold butter shavings, scatter over the top of dry cake mix trying to cover evenly).
• 5 Bake 30 minutes or until top is golden and berries are bubbling. You can serve this with ice cream, whipped cream or cool whip.

BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
• Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
• Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.

BLACKBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
• Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
• Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
• Pour batter over blackberry mixture in the 9-inch cake pan.
• Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

DUTCH CAKE

Steps:

• Turn oven on to 350 F.
• Cake: Cream the butter and sugar, add egg and then the dry ingredients which have been sifted together first.
• Press into a non-stick flat tin.
• Topping: Cream the butter and sugar and then add the sifted dry ingredients.
• Spread over the cake mixture.
• Bake until cooked which usually takes 20-30 minutes.