This is a very good recipe that uses almost any fruit..... except strawberries,
only because they turn grey when baked.

Cake of a Thousand Faces

Prep & cook time : About 10 minutes to mix;
1 hour to bake at 350º
Notes : Use any juicy berry (except strawberries), pitted
cherries, strong-flavored apples, Pears, whatever
Makes: 8 servings

Ingrediants : 1/2+ cup butter, cut into chunks
1+ cup all purpose flour
1 cup plus 1 Tblsp. granulated sugar
1 tsp. baking powder
2 large eggs
1 cup fresh or frozen unsugared fruit
1 Tblsp. powdered sugar

1. Butter and dust with flour a 9 inch cake pan with removable rim.

2. In a bowl, combine 1 c. sugar and 1/2 c. butter; slowly beat to blend, then on high until well mixed.

3. Add 1 c. flour, baking powder, and eggs. Stir to combine, then beat on high until the stiff batter is well blended.

4. Scrape batter into cake pan and spread to smooth.

5. Scatter fruit evenly over batter. Sprinkle fruit with 1 Tblsp. granulated sugar, (plus any spices you may want.)

6. Bake on center rack of oven just until cake begins to pull away from sides of pan, about 55-60 minutes. Run a thin-blade knife around pan rim. Let cool at least 10 minutes, or, if making ahead, wrap cake airtight when cool and let stand at room temperature for up to 1 day.

7. Remove pan rim, dust with the powdered sugar, and cut into wedges. (Serving with ice cream is great!)

Sunset Magazine May, 1997

Well there are a ton of good baking recipes using fruits over on the Cooking forums and the Recipe Exchange here at GW so you might want to browse through those forums.

This is one we have made several times that we found over there last fall.

Dried Blueberry White Chocolate Lemon Muffin
http://www.culinaryconcoctionsbypeabody.com

2 sticks unsalted butter

1 cup sugar
zest of one lemon

2 tsp vanilla
2 eggs
� tsp baking soda
� tsp baking powder
� tsp cream of tartar
2 and � cups all purpose flour
1 and � cup sour cream

1/3 cup white chocolate chunks
� cup dried blueberries
Juice of 1 lemon
1 cup hot water
Preheat oven to 350F.

In a small bowl combine dried blueberries with 1 cup hot water and the juice of one lemon. Let it sit for 10 minutes to allow the blueberries to plump up a bit. After ten minutes, drain and pat dry with paper towel. Set aside.
Take 1 cup of sugar and place in a small bowl. Add lemon zest. Using your fingers rub the lemon zest into the sugar.
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate, mix together the flour, baking soda, baking powder, and cream of tartar.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Fold the blueberries and white chocolate into the batter. Portion the muffin batter into greased tins(I use an ice cream scoop). Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20 minutes. If making mini muffins, reduce time to 15 minutes.

Dave

Link below is from the Dessert Recipe Exchange Forum and has several good ones in it.

Here is a link that might be useful: Blueberry Recipes

Just made this tonight. Quick and easy, and really delicious.

Blackberry Cobbler

fruit:

whisk together:
2 T cornstarch
1/4 c cold water

stir in:
1 c sugar
1 T lemon juice

then stir in:
4 c blackberries (I thaw them and include all the juice)

Pour into a skillet and bring to a boil on the stovetop. Boil two minutes, then drop topping on like biscuits. Bake 20-25 minutes at 400° F.

topping:

mix:
1 c flour
1/2 c sugar
1 t baking powder
1/2 t salt

cut in:
6 T butter

stir in:
1/4 c boiling water

Melissa

Pies, pies, pies for all :) We're pie eaters but somehow only occasionally finish a cake type dessert before stale.

If you find the berries a little juicy for pies once thawed, you can use Minute Tapioca for thickener, makes for a nice no-color-added filling that stands up to being sliced and a fork, or you can drain the berries, gently simmer the berry juice until reduced, and add the concentrated flavor back to the berries. I don't find it necessary with our native wild blackberries, but sometimes do with the domestic hybrid berries.

I have no qualms about keeping blue berries/black berries frozen two years in my manual defrost freezer though and don't feel pressured to use within one year.

I also made a lot of jams/jellies with my fresh fruit when I first became so "inspired" - thanks to so many helpful folks here.

As time wore on, we found we ate fewer of them than anticipated. So what to do with frozen berries, fruits?

Make juice.

I use a stainless steel pot (for acids), bringing fruit to boil, using half fruit pulp to half water. When fruit has released juices, line a collendar with cheese cloth and strain juice into a new stainless steel, plastic or ceramic vessel. Cool.

Wrap the cheese cloth around the pulp tying into a bag and allow pulp to drain, until the juices are extracted - save the pulp for later. You can hang the bag and catch drips - avoid contact with metal though, use non-reactive containers to hold dripping juices.

I bottle the juice into plastic individual water bottle containers (after thorough washing and disinfecting with bleach water - (my GD uses a lot of these small water bottles in her "exercise" routines - and she will drink most of the juice as well).

Taste the juices (GD drinks em, she usually tests em for flavor, sweet, etc.) I like added lemon or lime juice here to our liking with less on the sugar.

I fill the bottles about 2/3rds full - mainly because they will expand when frozen, and sometimes like to add soda water to the juice after thawing or sometimes add it to teas (I know that sounds funny, but it tastes good on hot summer's day).

These fresh-tasting fruit drinks are well-received and I can add more sugar or not - as preferred, rather than accepting the bottled commercial drink status quo. (Ack).

I reserve the pulp - either freeze or use immediately for an addition to a sweet bread recipe. I use my zucchini bread recipe - here it is - so versatile:

Zucchini Bread: (or Pumpkin, Hubbard Squash, Banana, Apple etc.)

3 C zucchini (or whatever pureed pulp you have)
1-2/3 C sugar (usually less).
2/3 C oil (soybean)
2 tsp vanilla (might try almond?)
4 eggs (beat slightly)
3 C flour (sometimes use a little whole wheat - sub about
1/3 C +- for white flour - other idea - brans,? etc.)
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1/2 C nuts (toasted and ground) I used macadamias, almonds,
walnuts - depending on whatever is available).
1/2 C raisins (sometimes use my own dried fruit - cut to
size - fruit that I pureed and dried - fruit leathers,
dried apple, pineapple - whatever I have lots of - and
doesn't detract from recipe).

Mix first 5 ingredients, then add flours, etc. Don't overbeat (it's not bread you know).

Bake 350 degrees, 2 large buttered loaf pans. 50 to 60 minutes or when finger poke springs back when pressed to top of loaf.

Cool on rack, run knife around edges before removal.

Not too bad!

My last effort involved cranberries with toasted - I think either almonds or macadamias - because that was what was in the freezer - and needed "using" at the...

We froze our blackberries last year in pie quantities. The first pie I made was really runny/soggy. So when I decided to make anther one, I thawed the berries mostly in the bag, then when they were just about completely thawed, I dumped the bag into a strainer set over a large bowl. When I got all the juice I could, I put it in a saucepan and stirred in a bunch of sugar, then brought it to a boil then added quite a bit of cornstarch to make it jel. (I didn't measure either the sugar or cornstarch, unfortunately.) I added just about 1/2 cup of this to the berries after I mixed them with just a bit more sugar and a couple of good shakes of cinnamon (I tasted it to see if it was sweet enough or too sweet - if so I would have added a bit of lemon juice.) I did this as a 2-crust pie, baking it for about 45 minutes. It came out really, really good! I used the rest of the blackberry "jel" as ice cream topping after the pie was gone.

Try Clear Jel instead of corn starch. It will held up better when used in acidic liquids like berry juices. You do use much less of tev Clear Jel and it will not weap or get runny unless the berries are still loaded with liquid. I don't like adding lemon juice to much of anything fruity unless its a lemon custard or lemon filling. The local Lowes here is selling black berry canes, also black raspberry canes, and red, and yellow ones too. None say 'thornless' which is what I prefer. I hate it when a berry bush 'bites back' with sharp thorns.

I also like to smear soft margerine on the inside bottom crust so it doesn't get soggy once baked.