Try One of These 34 Blackberry Recipes Before You Devour Them All Straight From the Punnet
Does your farmers market haul disappear before you’ve even had a chance to type: “blackberry recipes”? We hear you! August is peak season for raspberries’ sweet-tart cousin, and it’s hard not to eat a whole punnet immediately upon alighting from your car/bike/roller blades. But if you can hold out (read: buy double), these deeply colored, glossy berries are ideal for topping your luxe, midweek pancakes, macerating and serving with chilled heavy cream, and baking into a cobbler. But whatever you choose, first consider these excellent tips on buying and storing blackberries: Avoid crushed or bruised berries with mold, store unwashed in the fridge for two to three days, and rinse gently and pat dry before using. So, from jammy to icy, these are our best blackberry recipes.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/34Whole Grain Pancakes with Blackberries
Photo by Chelsie Craig, Food Styling by Chris Morocco, Prop Styling by Emily Eisen4/34Fresh Fruit Tart With Almond Press-In Crust
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski8/34Blueberry-Blackberry Fools
Photo by Alex Lau, styling by Sean Dooley11/34BA’s Best Angel Food Cake
Angel food cake topped with blackberries is so simple, but the specific ingredients and equipment matter. Yes, you do have to use a tube pan and cake flour, and yes, you do need to sift the dry ingredients and cool the pan upside down. But it all pays off in this cloud-like cake with just the right amount of sweetness.
Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski13/34Any Berry Galette
