Did you ever go blackberry picking when you were a kid? And then brought them home and your mother made a cobbler or put some in the freezer. Today, we are featuring blackberry recipes that will expand the use of the berry and maybe you might want to go blackberry picking again.

To freeze blackberries, rinse your berries. Blackberries are very delicate so I recommend being as gentle as possible wihile rinsing them under tap water. Air dry. Arrange on a large baking sheet. Freeze for four hours or overnight. Transfer to a freezer bag, labelled with the contents and date. Freeze up to one year.



2 refrigerated rolled pie crusts

3 (6-ounce) containers blackberries, divided

¾ c. confectioners’ sugar, divided

3 tbsp. lime juice, divided, plus zest for garnish

1 lb. mascarpone, at room temperature

1 1/2 tbsp. chopped fresh mint, plus more for garnish


Preheat oven to 425°F. Fit piecrusts in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess. Place on a rimmed baking sheet and prick bottom with a fork. Line with parchment, leaving a 2-inch overhang; fill with dried beans. Bake until beginning to brown around edges, 12 to 15 minutes. Lift parchment to remove beans. Bake until bottom is light golden brown, 4 to 5 minutes; cool.

Puree 1 container berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice. Strain through a fine mesh sieve; discard seeds.

Whisk together mascarpone and 1/2 cup sugar with an electric mixer on medium speed until stiff peaks form. Fold in blackberry puree.

Toss together mint, remaining 2 containers berries, 2 tablespoons sugar, and 1/2 tablespoon lime juice in a bowl; let sit 5 minutes. Spread mascarpone mixture in crust. Top with berries and juices. Sprinkle with lime zest and mint. Serve immediately.



1 (6-ounce) package blackberries

1/4 c. water

2 tbsp. white wine vinegar

1 tbsp. sugar

2 tbsp. cold butter

1 tbsp. whole-grain mustard

4 chicken thighs

4 drumsticks

Kosher salt and black


Fresh, flat-leaf parsley


Heat grill to medium. Combine blackberries, water, white wine vinegar, and sugar in a small saucepan; simmer, mashing occasionally, until liquid is reduced to about 2 Tbsp., 18 to 20 minutes. Stir in butter and whole-grain mustard. Transfer half the glaze to a bowl; reserve. Meanwhile, pat chicken thighs and drumsticks dry; season with kosher salt and black pepper. Grill, skin-sides up, covered, 15 minutes. Uncover, baste with some of the glaze and grill, turning and basting occasionally, until cooked through, 10 to 12 minutes. Sprinkle with fresh flat-leaf parsley and serve with remaining glaze.



¾ cup whole wheat flour

½ cup all-purpose flour

2 Tbsp. sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

1 large egg

1½ cups buttermilk

2 cups mixed cooked whole grains (such as

barley, farro, rye, spelt, kamut, and/or quinoa)

Melted unsalted butter (for pan)


butter, fresh blackberries, and pure maple syrup (for serving)


Whisk whole wheat and all-purpose flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl just to incorporate. Using a few swift strokes, whisk egg mixture into dry ingredients just to combine. Stir grains into batter (you can pulse the grains in a food processor first if you prefer them in smaller pieces).

Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across the entire surface and underside is golden brown, about 5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute. Transfer pancake to a plate. Repeat with remaining batter.

Serve pancakes topped with butter, fruit (blackberries), and syrup.



2 pints blackberries, divided

½ cup blackberry jam

1 lemon

2 cups chilled heavy cream

¼ cup powdered sugar

Pinch of kosher salt

8 oz. vanilla wafers,



Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.) Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes. Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form. Beat in ¼ cup powdered sugar and a pinch of salt just to combine. Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers. Spoon about ¼ cup berry mixture over wafers. Scoop 1½ cups whipped cream into a small bowl; cover and save in fridge for later. Spread ½ cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components. Bring up plastic overhang to cover and chill at least 24 hours. Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly. Cut reserved berries in half lengthwise and arrange them on top. Slice cake into 8 pieces to serve.

• Do Ahead: Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.



8 cups fresh or frozen blackberries

2 ½ cups cane sugar (can substitute 1 cup honey)

Sugar-free: Use Swerve (if canning you’ll need to verify if alternative sweetener can be used)

1 tablespoon bottled lemon juice (bottled is recommended is you’re canning the syrup)

2 teaspoons Ball RealFruit Classic Pectin or powdered pectin of choice (use more pectin if you prefer a thicker syrup)

See Note about stretching this syrup out further.


Place the blackberries in a medium-sized pot and bring them to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until very soft and mushy. Remove from heat and mash with a potato masher to further break up the berries.

Place the cooked blackberries in a fine-meshed sieve or colander or in a cheesecloth to strain the juice. After the juice is done draining, use a spoon to scrape the puree around in the strainer to remove as much juice as possible, or squeeze the cheesecloth. You should have about 3 cups of juice.

Rinse out the pot and pour the blackberry juice in it along with the sugar and lemon juice. Bring it to a boil and boil for 3 minutes. Stir in the pectin and boil for another minute. Serve immediately or store in fridge for up to 2 weeks.

IF CANNING: Pour the hot syrup into sterilized jars leaving 1/4 inch headspace, wipe the rims with a damp cloth and screw on the lids. Process in a water bath, 10 minutes for pints and 15 minutes for quarts. Carefully remove the cans and let the rest undisturbed for 24 hours. Will keep in a cool, dark place for at least a year.