In
California, olallieberries have become the
de facto blackberry of choice for baked desserts (you're more likely to find
ollalieberry pie or
ollalieberry cobbler on the menu than their blackberry counterparts). This variety of blackberry was originally developed in
Oregon by the U. S.
Department of Agriculture in
1949 by crossing a
Loganberry with a
Youngberry (Genetically it is one third
raspberry and two thirds blackberry). The name Olallie comes from a
Chinook word meaning blackberry.
The Olallieberry looks like an elongated blackberry, and is a popular variety grown on "you-pick" farms, due to their high yield. Not only are they excellent baked in cobbler or pie, but they are often made into jam or wine.
Sources:
DuArte's Tavern, Pescadero, California
FatApple's restaurant, Berkeley, California
http://commhum.mccneb.edu/fstdatabase/HTM_files/FruitHTM/olallieberry.htm