The wineberry is in the Rubis family like the raspberry and blackberries. The wineberry is less seedy than the blackberry in my opinion, and has a sweet hint of citrus flavor. The berries ripen around mid-July here in Pennsylvania. The wineberries have hairy bristles (unlike the hard thorns on blackberries and raspberries), a sticky bright red-orange berry that is covered by a calyx, and a large leaf in the center with two smaller leaflets on each side that are a white color on the underside. This is an invasive and non-native berry in North America, and originates from Japan and eastern Asia.
- 3 cups Wineberries
- 1 1/4 cup Sugar
- Juice from 1/2 a lemon
- 1 cup Self-rising flour
- 1 tsp Baking powder
- 1 stick Un-salted butter 1/2 cup
- 2 tsp vanilla flavoring divided
- 1/4 cup water
- 1 tsp Cornstarch
- 1/2 tsp ground cinnomon
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Add your berries to a container that has a lid. Add 1/4 cup of the sugar. Close the lid, and give the berries a light shake. Set aside for 1 hour.
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Pre-heat over to 425F
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In a 13- x 9-inch baking dish add berries, 1/2 cup sugar, 1 tsp of vanilla, lemon juice, cornstarch, and sprinkle cinnamon generously over the top. Stir ingredients together.
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Place the dish in the over for 10 minutes.
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In a sauce pan bring the water to a boil.
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Cut butter in to small pieces.
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In a large bowl combine the flour, 1/2 sugar, baking powder, salt, 1 tsp of cinnamon (or more to taste), 1 tsp of vanilla, and butter.
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Slowly add the boiling water and mix ingredients in to a batter.
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Remove the berries from the oven.
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With a spoon, carefully add scoops of the mixture over the top of the berries.
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Bake for 30-45 minutes. Check at 30 minutes and continue until the top is a nice golden color, and the liquid is bubbling around the sides.
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Remove from oven and let rest for 30 minutes.
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When does the lemon juice get added?
In step 3. I updated the recipe. Thanks for catching that.
I skipped the lemon juice all together, I just don’t like lemon… I used salted butter (skipped adding salt) 1 tablespoon vanilla, double the baking soda and 1.5x the sugar with a little brown sugar mixed in also. I also made a streusel topping that I added with 15 mins left to cook. Unbelievably delicious! Thanks for this recipe. I have tons of these growing in my back yard and have been wondering what to do with them. Excellent!!
Thanks, Bill. I am glad you enjoyed the recipe and made some modifications that I will have to try myself. I have been thinking of experimenting with a wineberry cordial and making a post about making that since I too have many growing in my backyard as well and just picked a gallon bag full.