August is peak blackberry season and to celebrate, Haskins Garden Centre has released some fruity tips on how to make the most out of the juicy berries.
The summer months are best for harvesting blackberries and their deep taste is often utilised in many British dessert recipes. Jam making is a traditional way of preserving the fruits, and they can also be added to smoothies, salads, sorbets or cakes.
Alasdair Urquhart, plant advisor at Haskins Garden Centre, Ferndown, said: “Blackberries are extremely versatile and picking wild varieties can make for a fun family activity. Those of you who would prefer to grow your own varieties can do so by planting blackberry canes from late summer.
“Cultivated varieties are simple to grow and quick to establish and many varieties are thornless making maintenance a pleasure. The Black Butte, Black Satin Thornless, Lock Ness, and Reuben are all delicious varieties which can be easily grown in gardens.”
From September, blackberry canes will be available to buy in store from £12.99 at Haskins Garden Centres located in Ferndown in Dorset, West End in Southampton and Roundstone and Snowhill in West Sussex.
Apple and blackberry cake recipe
- 175g salted butter
- 300g self-raising flour
- 4 Bramley Apples (800g)
- 284ml whipping cream
- 225g caster sugar
- 3 eggs
- 300g blackberries
- 1-2tsp cinnamon
- 1 lemon
We recommend using a 30cm x 20cm cake tin
- Preheat your oven to 200°c / 180°c fan assisted / Gas mark 6
- Peel and core the apples and cover with the juice from 1 lemon to prevent them from going brown
- Grease the cake tin with a little butter and greaseproof paper to stop the cake mixture from sticking
- Mix the sugar, flour and eggs together
- Add the cream and butter to a pan and bring to a boil, stirring occasionally.
- Fold the cream/butter mixture and sugar/egg mixture together with the flour until completely smooth
- Pour the mixture into the cake tin, add some of the apples to the mixture, leaving some slices for the top. Scatter the blackberries over the top, then sprinkle with cinnamon.
- Bake for 50-60 minutes until golden.