Olallieberry Fruit
Olallieberry is a hybrid variety of loganberry and the youngberry, has the physical appearance of the classic blackberry. It’s mainly grown along the western parts of United States and has a distinctive, sweet flavor. It is used for making excellent jams and jellies and also to make distinctive berry wines.


The berries are large, shiny and juicy. Olallieberry was named as Olallie and released in 1950.
The leaves of Olallieberry are very much like those of the Himalayan black berry. Olallieberry are very special berries that are mostly available in California.
- Olallieberry is an excellent source of vitamin C and fiber which helps to reduce the risks of cancer
- Oxygen Radical Absorption Capacity value of blackberry is slightly higher than blueberries


- 5 cups crushed Olallieberry
- 7 cups sugar
- 1 oz dry pectin
- 1/2 teaspoon butter

- 1 cup sugar, flour
- 3 tablespoons black cocoa powder
- 5 tablespoons cocoa powder
- 2 tablespoons espresso powder
- 1/2 tablespoons salt
- 1 tablespoons baking powder and baking soda
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup milk and boiling water
- 2 heaping tablespoons instant coffee
Fill the cupcake liners 2/3 full and bake for 15-20 minutes. When a toothpick is inserted at the center of the cupcake it should come out clean comes out, then it means the cakes are ready. Remove from the oven. And cool it entirely and it ready to be served.



