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Baking with Fruits and Berries

  • Jun 08, 2015
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Though the traditional phrase is “fruits and veggies,” we’re advocating “fruits and berries” to brighten up your baked goods. They work wonderfully well as flavor boosters, texture boosters and health boosters.

Fruit suggestions While there are the obvious—and oh-so-worthy—options of apples, cherries and peaches, you can also bake with fruits that are off the beaten path, if you will: pineapple, plums, apricots, prunes, raisins, oranges, and rhubarb (technically a vegetable, but used as a fruit in desserts). Try incorporating these colorful choices into muffins, mini loaves, bar cookies, crumb cake, shortcakes, cupcakes, crumb bars and tea cakes.

Berry suggestions Strawberries and blueberries shine in the berry category, but don’t forget raspberries, cranberries and blackberries. All work well in berry puffs, berry crisps, mini tarts or tartlets, and berry crumbles.

Tips and tricks

  • For recipes that call for berries, coat them with a tablespoon or two of flour prior to baking. Add them to the batter as the last step. Both steps help keep the berries from sinking.
  • Favorite berries not in season? No problem. Buy the frozen kind—we won’t tell anyone. But do not defrost them prior to baking, as this will cause them to bleed in the batter. Bake the batter immediately for the same reason.
  • Add a touch of lemon juice or lime juice to your batter for a little citrus zing and to bring out the brightness of the berries.
  • Finally, don’t throw out your old fruit—bake it!  Bruises and blemishes disappear like magic in the oven, but the flavor doesn’t.
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