Between their deep, inky hue and their fresh sweet flavor, I wish we saw more blackberry desserts in restaurants and cafes.
They’re usually in season from May to October, but they really are wonderful any time of the year.
Like raspberries, blackberries are sweet, a little tart, and sometimes even sour, depending on how ripe they are.
Oh, and they have a ton of vitamin C in there, plus a lot less sugar than your average berry, making them an excellent choice for a fruity treat.
Each of these 25 blackberry desserts is bright, sweet, and gorgeous.
So grab a white plate and get your camera ready because these babies need a photoshoot asap!
As blackberries cook, they release juices, making this pie a stunning shade of deep purple.
From some angles, it’s dark and intense, but then you’ll see pops of bright color you can only get from fresh fruit.
I love the texture of blackberries, giving you a nice bite with each spoonful.
They don’t turn to mush, which makes a nice change to some other berries.
I know this looks like another blackberry pie, but it’s really an old-fashioned cobbler.
You can tell by the triple pastry layer.
First, you line a baking dish with pie dough, which gets topped with half of the fruit.
Then, you’ll add a layer of pre-cooked pastry to the middle before piling on the rest of the fruit and the pie lid.
Of course, you can always top this with a crumble top or biscuit cobbler layer too.
Have you had your fill of regular s’mores yet? I know I always go overboard when the weather is nice.
But with all the BBQs and gatherings, it’s nice to have a little variety, and this recipe gives you just that!
It’s still super sweet, but the white chocolate makes these s’mores far more creamy.
This recipe is vegan, gluten-free, and totally Insta worthy. Just look at those colors!
The truth is (if you don’t use gelatin) vegan cheesecake can take a little extra time.
From soaking the cashews to a few added ingredients in the base, don’t expect to have this ready in minutes.
But it’s more than worth it in the end. You’ll just need a decent blender, and then the patience to let it all set!
Store-bought jams are usually loaded with sugars. So, since it’s the season for berries, why not start making your own at home?
Using cornstarch will help thicken your jam and guarantee the best results, but you can leave it out if you want it a touch thinner.
Also, the spices are optional. But I think they compliment the fruit just right.
You’ve probably tried strawberries, raspberries, and cherries with chocolate before, but what about blackberries?
Brownies are the perfect chocolate treat to add fruit to because they’re super-rich and intensely flavored.
This means the fruit doesn’t overpower the chocolate taste but rather enhances it with pops of sweetness.
You can use whatever recipe you prefer, or even a box mix! Just scatter over the berries and bake!
Breakfast cookies? Sign me up!
Not only are these cookies loaded with blackberries, bananas, applesauce, and oat, they’re also gluten, egg, and dairy-free.
They’re sweet, chewy, fruity, and zesty and taste just like your favorite oatmeal cookie.
I think they’re plenty sweet, but if you want a bit more, go ahead and drizzle over a quick glaze made with powdered sugar, lemon, and blackberry juice.
Homemade popsicles are my favorite. I love coming up with fun flavors, and they’re great when you’re looking for something a tad healthier.
These popsicles are insanely delicious. Lime juice is the perfect pairing for the slightly sour blackberries, and you really can’t beat that color.
If you want something creamy, try mixing in some coconut cream with the fruit puree!
Here’s another fantastic blackberry-lime combo!
This lime cake is wonderfully moist and would work with everything from coconut to raspberry, or just on its own with a dollop of whipped cream.
But the frosting really brings this cake to life.
I love that it’s so natural, letting the fruit do all the work and leaving you with something beautiful.
In case I haven’t said it before: I have a slight obsession with these fruity bars.
They’re super easy to throw together, and you can change the filling to make them an endless variety of flavors.
The crust is a simple shortbread-like blend of sugars, flour, and butter (and a few other essentials) that gets pressed into a baking dish.
The key to getting that great crumble topping is to not cover the whole thing so the fruit can bubble up.
Frozen yogurt is a wonderful ice cream alternative, and when you make it yourself, you’re guaranteeing it’s not full of artificial sugars and preservatives.
This recipe has two key ingredients: blackberries and Greek yogurt.
Depending on when you picked the fruit, they might be sweet enough that you don’t need any honey.
My advice is to taste it without the honey and add it slowly from there.
Cardamom is a very unique spice, and like lavender, it can be easy to use too much when baking.
This recipe gets it just right, leaving you with that unusually fruity and menthol-like flavor that’s mild but noticeable.
Blackberries pair especially well with cardamom, but you could also use raspberries or pear jam if you have it.
The first time you make panna cotta, and it comes out clean, sleek, and pretty, you’ll be hooked.
From there, there’s no end to the flavors you can make!
But I particularly love this blackberry recipe.
Instead of the expected pink of strawberry/raspberry, it has a fantastic purple color, and everyone will love the creamy and fruity taste.
Granitas are a little like shaved ice; only the mix is flavored before it’s frozen.
It’s also ridiculously easy to make at home! Just blend your fruit (in this case, blackberries) with lime juice, salt, and water and then strain and freeze.
This recipe also calls for crème de cassis, but you can always leave that out.
The key to getting the right texture is to let it begin to freeze before scraping a fork over the top.
Pop it back in the freezer and scrape it again, repeating this cycle until it’s fluffy.
In spite of the name, this is a clever little recipe.
It tricks you into thinking it’s something complicated, when in fact, it’s nothing more than mashed fruit and whipped cream!
You get those lovely layers by mixing half of the whipped cream with half of the mashed fruit and then layering it from the darkest color to the lightest.
I like to top mine with extra blackberries, lime zest, and some dark chocolate shavings.
A galette is essentially a rustic pie. Instead of lining a pie dish, piling it high with fruit, and then making an over-the-top lattice crust.
All you’ll need here is one layer of pastry and about 15 minutes.
I can be a little bit impatient, and in this heat, the last thing I want to do is work with pastry. That’s why I almost always make galettes in the summer.
Just roll out some pastry and fill the middle with your fruit. Then, you’ll just need to fold the edges, egg wash, and bake.
I know nothing can replace banana bread, but please give this amazing blackberry bread a try! I promise it won’t disappoint.
I found this recipe to be super moist if a bit dense.
The second time I made it, I went ahead and creamed room temperature butter with the sugars instead of adding it in melted.
Also, be careful not to over-mix the batter. Just stir it gently until everything is incorporated.
Come Saturday, there’s almost always some stale bread lingering in the kitchen.
What better way to use it up than to make this creamy, sweet, fruity dessert that you can easily devour for breakfast?
Be sure to keep the fruit in the middle to avoid burning.
For the best results, make it the night before so it can sit in the fridge and allow the bread to soak up all that custard filling.
Frangipane is something everyone should know how to make.
This simple almond tart is crazy versatile, quick to make, and a show-stopper at any event.
It’s a simple combination of a buttery pastry shell, a layer of blackberry jam (or strawberry/raspberry/apricot, etc.), frangipane filling, and extra fruit over the top.
All it needs to serve is a simple dusting of powdered sugar or a drizzle of vanilla glaze.
Remember those blackberry brownies from above?
Well, here’s another terrific way to incorporate these flavors, only this time, the berries take center stage.
It’s kind of like those blackberry pie bars; only the crumble top includes almond flour, flaked coconut, chopped pecans, and chocolate chips.
I love that galette recipe so much; I just had to include another!
This one has peaches in the mix, making it extra bright and sweet.
If all you have are canned, sliced peaches, be sure to drain them and pat dry before adding to the pastry.
Also, they will likely turn much softer than fresh ones once baked.
Blackberry, chocolate, and figs? I know it sounds like an unusual mix, but it really does work wonders.
As mentioned before, blackberries and chocolate pair very well together, especially if the berries are particularly tart.
But adding the figs provides a chewy texture and something very caramel-like to the mix.
Not only are pistachios perfectly nutty and mildly flavored, but they’re also naturally a gorgeous green color that stands out in almost any recipe.
Sure, you could use pecans, macadamia nuts, or cashews, but I think those pops of green make this extra recipe special.
I used slightly more than the recipe called for, roughly chopping them and scattering them over the top of the crumble to help them stand out even more.
When it comes to scones, I tend to keep things traditional. But every now and then, I like to make a batch of something fun!
And these blackberry bars are just that!
Since the berries are bigger than your average raisin, I advise making your scones pretty hefty.
That way, the huge berries don’t overwhelm the dough and make it soggy.
If you have some store-bought pie dough in the freezer, a few loose blackberries, sugar, and eggs, you basically have everything you’ll need to make these little hand pies.
Calling them turnovers means you can eat them for breakfast, and since they’re full of fruit, they must be a healthy-ish way to start your day, right?
I know the recipe says to cut out discs to make these, but I prefer squares because you waste less pastry.
Just fold one corner to the other, and you’ll have triangular pies instead of half-moon shapes.
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