To make smooth drinks, purees or sauces, crush your Sun Belle blackberries and strain out the seeds. When eaten whole or in baked recipes these seeds are unobtrusive, provide a pleasant crunch, and are loaded with fiber.
Sun Belle produce contains the flavor, fiber, vitamins and disease-fighting substances central to a family’s diet. And it’s easy to prepare — eaten fresh, added into salads, or used to flavor and enhance entrees, soups, and desserts. Stock your kitchen with fruits, vegetables and berries. There is no limit to their use!
Blackberry Cobbler with Corn
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon lemon juice
• Grated zest of one lemon
• 4 cups Sun Belle blackberries
• 1 cup unbleached flour
• 3/4 cup medium to coarse ground corn meal
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 egg yolk
• 1/2 cup milk
• 1/4 cup oil or melted butter
• 1/2 cup super sweet corn kernels (fresh, canned or frozen)
1. Have all ingredients at room temperature.
2. reheat oven to 375 degrees
3. Mix cornstarch with 1/4 cup sugar, 1 tablespoon lemon juice and lemon zest. Toss in blackberries and transfer to a 9-inch shallow baking dish.
4. Whisk together flour, corn meal, baking powder and salt in one bowl. In second bowl whisk together 1 teaspoon lemon juice, egg yolk, milk, 1/4 cup sugar, oil or butter. Pour wet ingredients into dry and blend together with just a few strokes of the whisk. Stir in corn kernels to batter.
5. Spoon batter over blackberry mix to cover evenly.
6. Bake for 30-40 minutes – or until a toothpick comes out clean from the batter. Cool down but serve warm.
Tip: Substitute 4 cups of Sun Belle blueberries for the blackberries to make Blueberry Cobbler with Corn.
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