Most of the following recipes have been found on the internet and have not been tested by us. Please use them with care......If you have some tested home recipes that you would like to include here, send them to us as an email attachment.


Blackberry Care and Storage

Pick only ripe blackberries.  Blackberries will not ripen after picking and will not get any "sweeter". Ripe blackberries should be slightly soft with a slightly dull black finish. They should have no red drupelets and will release easily from the stems when picked. They are the sweetest and most flavorful at this point. Blackberries are very fragile and should be handled very gently.  Do not be suprized to find a few small almost- microscopic bugs on the berries. They are not harmful, occur naturally, and are always found on blackberries. Placing the berries in the "ice box" for a few hours will take care of most of them.

Do not wash blackberries before freezing and rinse just before using if needed. Just remove any leaves or stems. If you do rinse them (not wash), lay them out on a blotter or paper towl to dry before freezing or returning to the refrigerator. They can be stored in the refrigerator for two days if stored in an unsealed container. To freeze, place in a single layer on a cookie sheet until frozen. Then place in zip lock freezer bags for long term keeping.


Blackberry / Ice cream Smoothie

1/2 cup blackberries(fresh or frozen)
1/2 cup vanilla ice cream
1/2 banana
1/2 cup milk


Blend the milk with the banana and blackberries until  slushy . Add vanilla ice cream for extra smoothness and blend till smooth.


Blackberry / Yogurt Smoothie

1/2 cup blackberries (fresh or frozen)
1/2 cup yogurt
1/2 cup ice cubes
1/2 a banana
1 tbsp of sugar


Blend the ice, banana, and yogurt until smooth. Add more ice as is needed.  Next, add blackberries and blend on low for 30 seconds.  Add sugar to sweeten to taste.


Blackberry-Strawberry Smoothie

6-8 strawberries (fresh or frozen)
6-8 blackberries (fresh or frozen)
8 ice cubes
2 1/2 cups low fat or regular milk
1 scoop vanilla ice cream (optional)


Rinse and cut tops of strawberries. Rinse blackberries and combine all ingredients in a blender on low speed. Add ice cream for a richer taste. Blend until smooth.


Low-fat Blackberry Smoothie

1 cup fat-free milk
1 pint low-fat frozen vanilla yogurt
1 banana, coarsely chopped
1/2 cup fresh blackberries

Place all ingredients in a blender until smooth. Serve immediately while cold.

Makes four servings (serving size: 1 cup)


Blackberry Cobbler


1 1/4 cups sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
6 cups blackberries, rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1/4 lb.) cold butter, cut in chunks
1 cup whipping cream


1. In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.

2. In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.

3. Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.

4. Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature in a bowl. Option: Add a scoop of vanilla ice cream.

Yield: Makes 6 to 8 servings

Carolyn Weil, San Francisco, California , Sunset, JULY 2002


Quick Blackberry Cobbler



  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
  3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
  4. Bake 25 minutes in the preheated oven, until dough is golden brown.


Brigid’s Blackberry Pie



  1. Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts.
  2. Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.
  3. Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.


Freezer Jam

Blackberries, strawberries, and raspberries work well in uncooked freezer jam recipes. You must store uncooked jams in the refrigerator or freezer. You can hold them for several weeks in a refrigerator and up to a year in the freezer. If you keep them at room temperature they will mold or ferment in a short time. Once you open the container, keep refrigerated and use the jam within a few days, no longer than three weeks.

Sort and wash fully ripe fruit. Drain. Remove caps and stems from berries and crush. 

The basic recipe for uncooked jam is three cups crushed berries (about one and 1/2 quarts of berries), five cups sugar, one package powdered pectin (Sure Jell) and one cup cold water.

To Make the Jam:

Measure three cups of prepared fruit into a large mixing bowl. Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.

Dissolve the Sure Jell in one cup cold water in a saucepan and bring to a boil. Boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.

Pour the jam into clean freezer containers or canning jars, leaving one-half inch headspace. Cover the containers and let stand for 24 hours, or until the jam has set and become firm. This quantity makes about seven or eight half-pint jars or freezer containers.

When jam comes out of the freezer, thaw overnight in the refrigerator.  Enjoy!!

Margaret (and Al) Tauzin
Denton, Texas

Nutrition News

Best Food Sources of Antioxidants

Foods are considered to be the preferred way of boosting antioxidant levels because they're thought to contain a wide array of antioxidant substances. Many of  them, such as blackberries, are also high in vitamins, minerals and fiber.

A university study by Halvorsen et al (2006) analyzed the antioxidant content of commonly consumed foods. Researchers tested over 100 foods. Blackberries ranked the highest in per-serving cancer-fighting levels of antioxidents. Here is a ranked list of the top 10 fruits, vegetables and nuts:

1. Blackberries
2. Walnuts
3. Strawberries
4. Artichokes, prepared
5. Cranberries
6. Coffee
7. Raspberries
8. Pecans
9. Blueberries
10. Cloves, ground

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