42 Blackberry Recipes to Make While They’re in Season
When high summer rolls around, we’re most looking forward to one delicious thing: blackberry season. The sweet-tart (and totally underrated) fruit is officially at peak deliciousness, so we’re using them in the kitchen every chance we get. Here are 42 blackberry recipes to make with this summer’s harvest.
Cheese is always in season. This ten-minute recipe boasts three types: goat cheese, fontina and Emmentaler.
Meet blackberry pie’s cool, hippie cousin. The recipe is super low-key, considering you won’t need to fuss over crimping the pie crust just right.
Don’t let this fancy dessert intimidate you—it’s easier to whip up than you think. The key to these light, airy soufflés is not overmixing the batter and being gentle with them from start to finish, so they don’t deflate.
Reasons we love upside-down cakes: 1) They’re impressive, 2) they’re easy to make and 3) they basically “frost” themselves.
Gluten-free flour FTW. Feel free to substitute frozen berries, sliced pears or ripe peaches. (You can also go wild with additional warm spices, like cardamom or nutmeg.)
Not only does this confection require minimal effort, but it comes together in just 30 minutes. Drag a spoon through the batter before baking for a pretty marbled look.
If the 4th of July was a dessert, we’re pretty sure it’d look a little something like this. Think red, white and blue layers of store-bought ladyfingers, whipped ricotta-cream cheese filling and all the summer berries.
Filling the three-ingredient shortbread crusts with panna cotta instead of pastry cream means you won’t even have to break out your stand mixer to get the job done.
You know how your favorite smoothie bowl from that chic café costs, like, $12? It’s *so* much cheaper to whip one up at home, and it only takes ten minutes max to boot.
We took all the stuffiness out of this old-school British treat by serving it on a sheet pan instead of in a crystal-cut bowl. This way, the meringue, whipped topping and fruit are much easier to access.
We’re making alfresco breakfast a thing. The secret to the muffins’ moist, tender texture is Greek yogurt and creamed butter.
Unusual? Maybe. Delicious? Damn straight. Their flavor is impeccably balanced, thanks to sweet caramelized onions, earthy walnuts and zingy balsamic vinegar.
Take it from Maria Lichty: What grows together, goes together (and with cheese).
Blackberry preserves + Dijon mustard + soy sauce + brown sugar = the easiest, sweet-and-savory glaze of all time. We’ll take ours with spuds and cabbage, please.
All the magic lies in the lavender glaze, made with butter, dried lavender and pantry staples. Might we suggest sprinkling each scone with more lavender for an elegant finishing touch?
It tastes like cheesecake, coffee cake and berry crumble in every bite. Thanks to the brown sugar crumb topping, you totally don’t need to finish it with lemon-vanilla icing (but why not go all out?).
Summer’s official drink is more tart-sweet and refreshing than ever, since it’s been spiked with easy, two-ingredient blackberry purée.
Four words: Cream. Cheese. Biscuit. Topping. If that doesn’t convince you to make this treat ASAP, maybe a scoop of vanilla ice cream will.
Bright, zingy citrus. Sweet-tart blackberries. An impossibly buttery shortbread base. Yeah, we’ll take a dozen for the road, please.
These babies are vegan, Paleo and naturally sweetened with nothing but Medjool dates, raw agave nectar and coconut cream.
It doesn’t get easier than four ingredients and store-bought honey mustard dressing. Feel free to use whatever dark, leafy greens you have in your fridge, or to substitute Brie or feta for chèvre.
Warning: These handhelds could change Taco Tuesday at your place forever. Not only does the slaw star usual suspects like apple and radish, but it also boasts a third crunchy surprise: shredded broccoli stems.
The fresh blackberry juice is what takes these cocktails over the top. It’s as simple as heating blackberries in a saucepan with a bit of water, then mashing and straining them into juice.
Few things give us the warm-and-fuzzies like a rustic, lattice-topped dessert. Save time by using store-bought pie dough—your secret will be safe with us.
Not only are these morning glories baked, but they’re also made with nonfat Greek yogurt and unsweetened applesauce instead of butter, shortening or oil.
Move aside, burgers and dogs. We’re placing a whole round of Brie on the grates until its insides turn to melty bliss. Just let it cool briefly before breaking the rind and letting it ooze into the fruit salsa.
There are a million ways to serve this summery roast. Pile it onto sandwich buns, use it as taco filling, serve it over rice, add it to a crisp summer salad for protein or pair it with spicy mac and cheese.
There’s both Greek yogurt and cream cheese in the cheesecake layer, so it’s as tangy and flavorful as possible. All it takes to get that swirly pattern on top is running a toothpick or knife through the blackberry purée and cheesecake before it’s baked.
Just like ice cream, only with more protein and wholesome ingredients. You don’t even need an ice cream maker to pull it off—your blender will hold down the fort just fine.
Good luck not eating the blackberry-vanilla buttercream straight from the mixer bowl while the cupcakes finish baking.
This British cocktail is traditionally made with dry gin, lemon juice, simple syrup and a blackberry liqueur called Crème de Mûre. Here, fresh muddled berries take over for a fruitier twist.
Slather it on toast, use it as cake filling, make it the center of a batch of thumbprint cookies or spoon some onto your morning yogurt or oatmeal. The mason jar is your oyster.
For even more great recipes, check out our first cookbook, Only the Good Stuff.