Blackberry Recipes

The best way to cook steel-cut oats during the week? Don't cook them at all. Soak the oats overnight in your milk of choice: The oats will soften and plump in the liquid but remain slightly chewy. Enjoy cold, or heat in the microwave for 30 seconds. Cocoa nibs add a little extra crunch and a wake-up jolt similar to coffee.

A lime-forward vinaigrette adds pucker and punch to the salmon and salad, rounded out by earthy-sweet beets and juicy blackberries. Mint with blackberries is a favorite cocktail combo that also works in a fresh entrée salad. If you have leftover mint leaves, steep in simple syrup and refrigerate for sweetening lemonade or tossing with fresh fruit for a brunch salad. The trick to perfectly cooked salmon on the stove is to keep the heat no higher than medium. This allows the skin to crisp slowly while the fish cooks to the perfect doneness.

When you have a bounty of basil, try using the leaves as part of the "lettuce" in salads.

The twist of sprinkling thyme atop takes this toast from basic to amazing.

Make the lemon syrup while the granita freezes, and refrigerate; strain before serving. Top with extra berries, if desired.

Let freedom ring while sipping on these summery cocktails (and mocktails).

First on the list is an updated mojito. Marionberries, an exceptionally juicy, slightly tart blackberry variety developed by Oregon State University, are perfect for this fizzy summer refresher. You can also use regular blackberries.

Combine ripe blackberries, simple syrup, Grand Marnier, and fresh lime juice for a perfectly puckering and sweet margarita. Carefully strain out berry seeds to enjoy the incredible color and flavor. Your guests will toast you for this one.

Using whole almonds in the topping gives it a little color from the skins, but substituting sliced or slivered almonds will work in this sweet cobbler recipe, as well.

When making this dish in the summer, substitute fresh berries for frozen. This sauce also pairs well with biscuits or as a stand-in for syrup on pancakes.

Enjoy the tart and sweet goodness of blackberries all summer long. Our collection of recipes includes drinks, desserts, and sauces that will revolutionize your summer menu.

First up is the Blackberry Curd Tart. This lemony blackberry curd is a Test Kitchen favorite. The meringue is worth every step, and you can make the curd a day ahead for convenience.

The blackberry-grape sauce drizzled on these hotcakes offers sources of antioxidants that may protect against cancer and improve mental function. This is the way breakfast should be—sweet and healthy.

Keep sliced peeled banana in your freezer to make smoothie prep quick and easy. A 1-cup serving makes a great afternoon snack or a healthy breakfast addition.

Limoncello is an Italian liqueur that can be mixed in a refreshing spritzer, but it truly stands out in this sorbet when paired with aromatic mint and fresh blackberries. “We made this for a five course gourmet dinner,” explains Peggi. “We used it for an intermezzo instead of a dessert. All our guests raved. It certainly cleared their palate for the next course!”

For this dish, if your blackberries are particularly sweet or tart, adjust the amount of sugar in the sauce accordingly by 1/2 teaspoon or so to find the right balance.

Few things top tasting a ripe, juicy blackberry in the height of summer. This granita grants you two uses: the cooked berry juices that flavor the icy granita and strained berries that can be served with angel food cake or ice cream another day.

Timing is important here, as you want to get the drama of two separate layers with gradation between. Let the first layer set partially but not completely—if you add the blackberry layer too soon, it will muddle your color; a bit too late, and it will slide right off the bottom layer.

This summer cooler is great to bring along on a picnic or to serve at a backyard party. Pour over ice, if desired.

Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

Sneak silken tofu into a sweet-tart breakfast smoothie. Combined with fiber-rich berries, this is a great way to get extra protein and fiber past pickier palates.

This galette makes the perfect ending to any Independence Day menu. The rich, buttery pastry dough is easy and forgiving. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet. If you're lucky enough to find wild blueberries, use them in this rustic summer tart.

Luscious, lean duck breasts make for a sophisticated but easy main dish where the blackberry sauce provides a fruity counter-point to the duck's meatiness. For a light dinner, serve over a bed of lettuce with a piece of crusty bread.

A cup of blackberries and some fresh lemon juice give our vanilla ice cream a fruity tang.

If you can't find huckleberries, use blueberries.

This smoothie is rich in antioxidants and fiber from berries, potassium from peaches, omega-3 fatty acids from walnuts, vitamin C from orange juice, and soy isoflavones from tofu. Use calcium-fortified orange juice for added nutrition.

Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.

The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.