Blackberry Recipes

This galette is great baked in a cast-iron skillet because it's easy to transport and serve. The secret to the sturdy crust is the buttery brown sugar oat crumble, which absorbs the jammy blackberries as they bake.

“You can mix and match a multitude of spirits and fruits or herbs in this recipe,” says Marcos Tello. In place of the blackberries and bourbon, try raspberries and vodka or cherries and rum.

Jenn Louis uses whatever melon looks best at the market, and she sometimes swaps out the feta for ricotta salata, or the chives for mint.

Writer Colleen Hubbard turns frozen blackberries into a zippy jam for this pie’s lime filling. Jarred preserves are also good.

Adding blackberries to a mint julep adds fruity flavor to the classic warm-weather cocktail.

For this punch-like take on the caipirinha, use a Cabernet blended with a good amount of spicy Syrah.

Aromatherapists take advantage of the calming powers of both chamomile and lavender. Melissa Rubel Jacobson steeps the flowers in a syrup for antioxidant-rich berries.

A classic British dessert of pureed fruit folded into whipped cream, a fool is one of the first things Peter Ting learned to make after moving to England. To give this one a little extra sophistication, he macerates (soaks) half the blackberries overnight in Calvados, then tops the fruit with dollops of whipped cream he's mixed with blackberry puree. The leftover macerating liquid would make a delicious drink mixed with sparkling water or Champagne.

Alain Coumont makes these ethereal, citrusy custards with wild blackberries gathered from his property. Try them with blueberries, raspberries or pitted cherries, too.

Cocktail consultant Ryan Magarian often focuses on flavor combinations first, then searches for classic cocktail recipes to match. Here he began with the delicious combination of blackberry and pineapple.

This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they’re equally delicious without the spice.

To complement Long Island wines, Katie Lee turns to a classic Long Island ingredient, duck. She coats the meat with her favorite spice rub—a blend of coriander, chile powder and cumin—then cooks it on the grill until the skin gets crispy.

Suzanne Goin typically makes this savory and sweet salad with whatever fruit looks best at the market. Ripe green or black figs are some of her favorites and a couple of crushed ones can be used as the base for the vinaigrette, in place of the nectarine.

The extra-crunchy topping on this easy dessert contains heart-healthy oats and nuts rich in monounsaturated fats and vitamin E, and the apple-and-blackberry filling contains powerful antioxidants. In summer, Andrew Murray substitutes huckleberries, which he picks with his kids during their family vacations in Idaho.

Light and moist, with an irresistible crispy top, this buttermilk cake has sweet-tart berries in every bite and takes just 20 minutes to prep. It will become your go-to cake whenever blackberries (or even raspberries) are in season.

A lovely way to serve raspberries, blackberries and blueberries: suspended in a hibiscus gelatin.