Whidbey Island Loganberry Pie Recipes

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LOGANBERRY CAKE



Loganberry Cake image

Loganberries look like blackberries but are actually a thornless cross between blackberries and red raspberries. It has the combined flavor of both berries, delightful to the taste and peculiar to this fruit alone. If you don't have access to loganberries, any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups cake flour (sifted before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 egg
3/4 cup milk
2 tablespoons butter, melted
1 1/2 cups brambleberries (loganberries, youngberries, marionberries, blackberries or dewberries)

Steps:

  • Preheat oven to 350F and grease a 8" round baking pan very well.
  • Sift first three ingredients together with 1/2 cup sugar.
  • Beat egg; add milk and butter.
  • Combine with dry ingredients only until no dry flour is evident (do not beat).
  • Pour into prepared pan and sprinkle top with the berries.
  • Cover with the remaining cup of sugar.
  • Bake for about 35 minutes.

Nutrition Facts : Calories 288, Fat 4.6, SaturatedFat 2.6, Cholesterol 37.3, Sodium 204.4, Carbohydrate 58.9, Fiber 0.4, Sugar 37.6, Protein 3.7

LOGANBERRY BARBECUE SAUCE



Loganberry Barbecue Sauce image

Whidbey Island in Washington's Puget Sound is one of the most beautiful places in the Pacific Northwest. At one time, the island was home to the world's largest loganberry farm. Loganberries can now be purchased fresh or frozen in many markets, but boysenberries or blackberries would work as well. The sauce is particularly good with chicken, duck, or game hens.

Yield serves 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/4 cup loganberry wine or Pinot Noir
1/4 cup apple cider vinegar
2 1/2 pounds frozen or fresh loganberries, boysenberries, or blackberries
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
Pinch of red pepper flakes
Juice of 1 lemon
Salt

Steps:

  • Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 5 minutes, just until soft. Add the garlic and sauté for 2 minutes. Transfer the contents to the slow cooker and add the loganberry wine, vinegar, loganberries, brown sugar, Worcestershire sauce, and pepper flakes. Stir well. Cover and cook on low for 6 to 8 hours, until thickened. A few minutes before serving, stir in the lemon juice and salt to taste.
  • Tightly covered, the sauce will keep for 2 weeks in the refrigerator.

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