In Season Now: Blackberries

Blackberries are one of late summer’s most striking fruits. Nearly black when fully ripe, the berries have a deep, wine-like sweetness balanced by enough tartness to keep every bite bright. Their short season also makes them feel a little special: for a few weeks, the best berries are plump, fragrant, and so juicy that they barely need any embellishment.

Of course, blackberries are capable of much more than topping a bowl of yogurt or disappearing by the handful. They can be baked beneath a buttery crumb topping, tossed into a salad with peaches and goat cheese, simmered into a simple refrigerator jam, or transformed into a glossy sauce for chicken. They are even bold enough to retain their character when swirled through rich, no-churn cheesecake ice cream.

Because fresh blackberries are particularly delicate, knowing how to choose and store them makes a noticeable difference. Bring home the best container you can find, handle the berries gently, and plan to use them within a few days. If you find yourself with more than you can eat, freeze the extras and save that late-summer flavor for another time.

Buying & Storing Cheat Sheet

DOs	DON’Ts
Look for plump, deeply colored berries with a slight natural sheen.	Don’t buy berries that appear dull, shriveled, crushed, or underripe.
Check the bottom of the container for excess juice, stains, or smashed fruit.	Don’t choose a package with visible mold, even if most of the berries look fine.
Sort through the berries when you get home and remove any damaged ones.	Don’t leave a soft or moldy berry in the container, where it can quickly affect the rest.
Refrigerate blackberries as soon as possible.	Don’t leave them at room temperature for an extended period unless you are serving them immediately.
Store them in a shallow, breathable container lined with a paper towel.	Don’t pile delicate blackberries into a deep container where the bottom layer may be crushed.
Wash blackberries gently under cool water just before using them.	Don’t wash them before refrigerating; lingering moisture encourages mold and softening.
Freeze extra berries in a single layer before transferring them to a freezer-safe container.	Don’t discard soft but unspoiled berries—they are still excellent for sauces, jam, smoothies, and baking.

Blackberries generally taste best within two or three days of purchase. If the berries are especially ripe, try to use them sooner. Keep them cold and dry, and avoid moving them from one container to another more often than necessary.

To freeze blackberries, rinse them gently and allow them to dry completely. Arrange the berries in a single layer on a parchment-lined baking sheet, freeze until firm, and then transfer them to a freezer-safe container or bag. Freezing them individually first keeps them from forming one solid block, so it is easy to remove only the amount you need.

General Uses for Blackberries

At their peak, blackberries need very little help. Add them to oatmeal, cereal, pancakes, waffles, yogurt, or cottage cheese for an easy breakfast. For dessert, spoon them over pound cake, cheesecake, pavlova, or vanilla ice cream. A little sugar and a squeeze of lemon will draw out their juices and create an almost instant topping.

Blackberries also hold their own in baked goods. Their sweet-tart flavor cuts through rich batters and buttery toppings, making them a natural choice for muffins, scones, quick breads, cobblers, crisps, and simple snacking cakes. Because the berries are fragile, fold them into batter with a light hand. A few broken berries are harmless, but vigorous mixing can turn the entire batter purple.

For savory dishes, pair blackberries with ingredients that balance their sweetness. Tangy cheeses, toasted nuts, bitter greens, balsamic vinegar, shallots, and fresh herbs are particularly effective. The berries can be added whole to salads or simmered into a sauce for chicken, pork, or grilled meats.

Soft, very ripe berries are ideal for jam, compote, syrup, and drinks. They can be muddled into lemonade and iced tea, puréed for cocktails or mocktails, or blended into smoothies. Frozen blackberries work well for these preparations, too. Although thawed berries lose the firm texture needed for fresh garnishes, their flavor remains excellent for cooking and baking.

Blackberry Recipes

Blackberry Lemon Crumb Cake

This easy crumb cake lands somewhere between a breakfast cake and a fruit-filled dessert. The base is soft and buttery, with lemon zest in the batter to accentuate the bright side of the blackberries. A brown-sugar crumb topping gives the cake a crisp, craggy finish that makes frosting entirely unnecessary.

Blackberries release some juice as the cake bakes, creating little jammy pockets beneath the streusel. Tossing them with a small amount of flour helps distribute them through the cake, while reserving a few for the top makes the finished cake especially inviting. Serve it as part of a late-summer brunch or enjoy a slice in the afternoon with coffee or tea.

Makes 9 servings

Ingredients

For the crumb topping:

½ cup all-purpose flour
⅓ cup packed light brown sugar
¼ teaspoon ground cinnamon
Pinch of kosher salt
4 tablespoons unsalted butter, melted

For the cake:

1½ cups all-purpose flour, divided
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 teaspoons finely grated lemon zest
2 large eggs, preferably at room temperature
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons fresh lemon juice
1½ cups fresh blackberries
Powdered sugar, for serving (optional)

Instructions

Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment paper, leaving enough overhang on two sides to lift out the cake.
Make the crumb topping. In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms moist clumps. Refrigerate the topping while you prepare the batter.
In a medium bowl, whisk together 1¼ cups plus 3 tablespoons of the flour, the baking powder, baking soda, and salt.
In a large bowl, beat the softened butter, granulated sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
In a small bowl, stir together the sour cream and lemon juice. Add one-third of the flour mixture to the butter mixture and mix on low just until incorporated. Mix in half of the sour cream mixture. Continue alternating the dry and wet ingredients, ending with the flour mixture. Stop mixing as soon as no dry streaks remain.
Toss the blackberries with the remaining 1 tablespoon flour. Reserve about ½ cup of the berries for the top, then gently fold the rest into the batter.
Spread the batter evenly in the prepared pan. Scatter the reserved berries over the surface, followed by the chilled crumb topping.
Bake for 40–45 minutes, until the topping is golden and a toothpick inserted near the center comes out without wet batter. A little blackberry juice on the toothpick is fine.
Let the cake cool in the pan for at least 20 minutes. Use the parchment to lift it from the pan, then allow it to cool further before cutting. Dust with powdered sugar, if desired.

Blackberry, Peach, and Goat Cheese Salad

Blackberries and peaches reach their peak at roughly the same time, and bringing them together is an easy way to capture the flavor of late summer. The peaches contribute floral sweetness, while the blackberries add a slightly tart, juicy contrast. Creamy goat cheese and toasted pecans turn the combination into a more substantial salad.

A simple balsamic vinaigrette ties everything together without covering up the fruit. Adding a small spoonful of honey rounds out the vinegar, but the dressing should remain pleasantly tangy. For the best texture, assemble the salad shortly before serving and add the berries last so they do not become crushed during tossing.

Serve the salad as a light lunch with crusty bread, or add grilled chicken for a heartier meal. Nectarines can stand in for the peaches, while feta offers a saltier alternative to goat cheese.

Makes 4 servings

Ingredients

For the balsamic vinaigrette:

3 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
Freshly ground black pepper, to taste

For the salad:

5 ounces mixed greens or baby arugula
2 ripe peaches, pitted and thinly sliced
1 cup fresh blackberries
½ cup crumbled goat cheese
⅓ cup toasted pecans, roughly chopped
¼ small red onion, very thinly sliced
2 tablespoons torn fresh basil leaves

Instructions

Make the vinaigrette. In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and several grinds of black pepper. Whisk or shake until emulsified. Taste and adjust the seasoning as needed.
Place the greens in a large serving bowl. Add the sliced peaches, goat cheese, pecans, red onion, and basil.
Drizzle the salad with about two-thirds of the vinaigrette and toss gently. Add more dressing as needed.
Scatter the blackberries over the salad and give everything one final, very gentle toss. Serve immediately.

Small-Batch Blackberry Jam

Homemade jam does not have to involve canning equipment or an entire afternoon in the kitchen. This small batch comes together in one saucepan and makes just enough to enjoy over the next couple of weeks. Lemon juice supplies acidity and balances the sugar, while a little zest brightens the concentrated berry flavor.

The jam will look somewhat loose while it is hot, so resist the urge to cook it until it appears thick in the pan. It will continue to set as it cools. For a chunky texture, crush the berries only lightly. If you prefer a smoother spread, mash them more thoroughly as they cook.

This recipe is intended for refrigerator storage, not shelf-stable canning. Spread the finished jam on toast, biscuits, or scones, swirl it into yogurt or oatmeal, or spoon it over ice cream. It also makes an easy topping for baked Brie or goat cheese.

Makes about 1¼ cups

Ingredients

4 cups fresh blackberries
1¼ cups granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Pinch of kosher salt

Instructions

Place a small plate in the freezer. You will use it later to check the jam’s consistency.
Combine the blackberries, sugar, lemon juice, lemon zest, and salt in a medium, heavy-bottomed saucepan. Let the mixture stand for 10 minutes to allow the berries to begin releasing their juice.
Set the pan over medium heat. Cook, stirring frequently, until the sugar dissolves and the mixture begins to simmer.
Reduce the heat as needed to maintain a steady but controlled simmer. Cook for 15–20 minutes, stirring often and using the back of a spoon or a potato masher to crush the berries to your desired texture. Scrape the bottom of the pan regularly to prevent scorching.
To test the jam, place a small spoonful on the chilled plate and return it to the freezer for 1 minute. Push a finger through the jam. It is ready when the line remains visible and the jam wrinkles slightly at the edges. If it runs back together immediately, continue cooking for another 2–3 minutes and test again.
Remove the pan from the heat and skim off any foam, if necessary. Carefully transfer the jam to a clean jar or heat-safe container.
Cool to room temperature, then cover and refrigerate. The jam will continue to thicken as it chills. Use it within 2–3 weeks.

Blackberry Balsamic Chicken

Blackberries may be best known for desserts, but their combination of sweetness and acidity makes them a natural foundation for a savory pan sauce. Here, balsamic vinegar, shallot, honey, and thyme deepen the flavor of the berries, while chicken broth keeps the sauce balanced and gives it enough body to coat the chicken.

Some of the blackberries are crushed into the sauce as it simmers, and the rest are added near the end so they retain their shape. The result is a dramatic, jewel-toned dish that looks special but is still practical enough for a weeknight. Be sure to taste the sauce before serving. Depending on the sweetness of the berries and the balsamic vinegar, it may need a little more salt, honey, or vinegar.

Serve the chicken over mashed potatoes, rice, or creamy polenta to catch the sauce. Roasted green beans, Brussels sprouts, or a simply dressed green salad would be equally at home alongside it.

Makes 4 servings

Ingredients

4 boneless, skinless chicken breasts, about 6 ounces each
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 small shallot, finely chopped
1 cup fresh blackberries, divided
½ cup low-sodium chicken broth
3 tablespoons balsamic vinegar
1 tablespoon honey, plus more if needed
1 teaspoon fresh thyme leaves, plus more for serving
1 tablespoon unsalted butter

Instructions

If the chicken breasts are very thick, place them between two sheets of parchment paper and gently pound them to an even thickness of about ¾ inch. Pat dry, then season both sides with the salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes on the first side, until golden brown. Flip and cook for another 4–6 minutes, or until the thickest part reaches 165°F. Transfer the chicken to a plate and cover loosely to keep warm.
Reduce the heat to medium. Add the shallot to the same skillet and cook for 1–2 minutes, stirring frequently, until softened.
Add ¾ cup of the blackberries, the chicken broth, balsamic vinegar, honey, and thyme. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
Cook for 6–8 minutes, occasionally crushing some of the berries with the back of a spoon, until the fruit has softened and the sauce has reduced slightly.
Add the remaining ¼ cup blackberries and simmer for another 1–2 minutes, just until they begin to soften.
Remove the skillet from the heat and stir in the butter until melted. Taste the sauce and adjust with additional salt, honey, or balsamic vinegar as needed.
Return the chicken and any accumulated juices to the skillet. Turn the pieces in the sauce and warm for 1–2 minutes. Garnish with additional thyme and serve with the blackberry sauce spooned over the top.

No-Churn Blackberry Cheesecake Ice Cream

This no-churn ice cream borrows its best qualities from a slice of blackberry cheesecake. Cream cheese gives the base a gentle tang, graham cracker pieces create the suggestion of a crust, and a concentrated blackberry sauce provides ribbons of vivid color and fruit flavor throughout.

The blackberry sauce must cool completely before it is added to the ice cream base. A warm sauce will deflate the whipped cream and make the mixture icy. When assembling the ice cream, use only a few broad strokes to swirl the sauce through the base. Overmixing will produce a uniformly purple dessert rather than distinct blackberry ribbons.

Because no ice-cream machine is required, most of the preparation is simple mixing and layering. The hardest part is allowing enough time for it to freeze. Let the finished ice cream stand at room temperature for a few minutes before scooping, particularly if it has been frozen overnight.

Makes about 1½ quarts, or 10 servings

Ingredients

For the blackberry swirl:

2 cups fresh blackberries
⅓ cup granulated sugar
1 tablespoon fresh lemon juice
Pinch of kosher salt

For the cheesecake ice cream:

4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
2 cups cold heavy cream
¾ cup roughly broken graham crackers

Instructions

Make the blackberry swirl. Combine the blackberries, sugar, lemon juice, and salt in a small saucepan over medium heat.
Cook, stirring frequently and crushing the berries with the back of a spoon, for 8–10 minutes. The berries should break down and the juices should reduce into a loose sauce.
For a seedless swirl, press the sauce through a fine-mesh sieve while it is still warm. This step is optional.
Transfer the sauce to a bowl and refrigerate until completely cold. It will thicken as it cools.
In a large bowl, beat the softened cream cheese and vanilla until smooth. Gradually mix in the sweetened condensed milk, scraping down the bowl as needed, until the mixture is evenly combined and free of lumps.
In a separate chilled bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Do not overbeat.
Fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in the remaining whipped cream until no large white streaks remain.
Fold in the broken graham crackers, reserving a small handful for the top if desired.
Spoon one-third of the ice cream base into a 9-by-5-inch loaf pan or another freezer-safe container. Dollop a few spoonfuls of the cold blackberry sauce over the base and swirl it lightly with a knife. Repeat the layers twice more, finishing with blackberry sauce and the reserved graham cracker pieces.
Cover the container tightly and freeze for at least 6 hours, or until firm. For the cleanest scoops, allow the ice cream to sit at room temperature for 5–10 minutes before serving.

Make the Most of Blackberry Season

Blackberries have a way of making even familiar recipes feel tied to a particular moment in the year. A handful of berries can brighten a green salad, add jammy pockets to a crumb cake, or give a simple skillet sauce an unexpectedly rich flavor. And when the berries are especially abundant, a batch of refrigerator jam or no-churn ice cream lets you hold on to them a little longer.

Enjoy the firmest, freshest berries as they are, and reserve softer fruit for recipes in which it will be crushed, simmered, or baked. If you still have more than you can use, freeze the extras. Long after blackberry season has passed, they will be ready to bring a taste of late summer to smoothies, sauces, and warm-from-the-oven desserts.