Blackberry Bliss

Blackberries are prolific on the prairie

Usually there ripe in July 

But it was an unusual Spring

and so the blackberries

are a bit later this year.

But they're abundant

and, unlike in our early days on the prairie, 

we buy our blackberries at the Farmer's Market

rather than pick them.

We like them plain for breakfast with a shower of sugar and a pour of cream,

in cobblers, in pies, in muffins

And . . . 

blackberry turnovers.

A tray fresh from the oven.

They're simple --

 a cup of berries cooked with sugar, cornstarch and water and a pinch of salt

until they're "jammy"

And then put in squares of puff pastry and baked.

Just perfect

For a late summer dessert.

Showered with powdered sugar to make them "perfect"

In the breakfast room

Filled with blue and white

Shamelessly, we serve coffee in our teapot!

It's a mix of Spode Blue Room and Blue Italian

two of our favorite Spode blue and white patterns!

Crisp browned puff pastry

surrounding a sweet blackberry filling.

A tea napkin and an English dessert fork.

It's Thursday and I'm joining Cuisine Kathleen for Let's Dish and Susan at Between Naps On The Porch for Tablescape Thursday.