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Vegan Overnight Oats with Chia Seeds and Fruit
Breakfast American

Vegan Overnight Oats with Chia Seeds and Fruit

4.5

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Combine almond milk, bananas, oats, water, chia seeds, and cinnamon in a jar or airtight container; stir together. Cover and refrigerate, 8 hours to overnight.
  2. 2 Place oat mixture in a saucepan over low heat and gently cook for about 5 minutes. Divide between 2 bowls and top with blueberries, blackberries, and nectarine.

By Jet

Delicious Blackberry Muffins
Breakfast American

Delicious Blackberry Muffins

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Mix flour, sugar, baking powder, and salt together in a large bowl.
  3. 3 Whisk sour cream, butter, eggs, milk, and vanilla extract together in a separate bowl; stir into flour mixture until blended. Fold blackberries into batter.
  4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

By Bleuroze

Blackberry Muffins
Breakfast American

Blackberry Muffins

4.4

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2 Whisk together milk, egg, melted butter, and vanilla in a medium bowl until well combined.
  3. 3 Mix together flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl until well combined. Make a well in the center and pour in egg mixture. Stir until just combined. Gently fold in blackberries. Divide batter evenly into the prepared muffin cups and sprinkle the tops with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool muffins in the pan for 10 minutes before removing to cool completely on a wire rack.

By Robin Surland

High-Fiber Breakfast Muffins
Breakfast American

High-Fiber Breakfast Muffins

3.9

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
  2. 2 Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries; batter will be lumpy and thick. Divide batter evenly into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
  4. 4 Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

By KC

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
Breakfast American

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup

4.3

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
  2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
  3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
  5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
  6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
  7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

Sweet Berry Parfait
Breakfast

Sweet Berry Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

By thehungryscientist

Backyard Berry Bowl
Breakfast

Backyard Berry Bowl

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend ice, 1/2 cup strawberries, 1 banana, blackberries, and apple juice together in a blender until smooth, adding more ice depending on your desired consistency. Pour smoothie into a bowl.
  2. 2 Top smoothie with remaining strawberries, remaining banana, blueberries, and granola. Drizzle honey over the top.

By Lindsay

American-Style Souffle Pancakes
Breakfast

American-Style Souffle Pancakes

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
  2. 2 Separate egg yolks and whites into 2 mixing bowls.
  3. 3 Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
  4. 4 Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
  5. 5 Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
  6. 6 Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
  7. 7 Serve pancakes on warm plates and top with the berry mixture.

By John Mitzewich

Purple Power Punch Smoothie (My Kids' Fave)
Breakfast

Purple Power Punch Smoothie (My Kids' Fave)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse yogurt, strawberries, water, powdered milk, banana, blueberries, raspberries, blackberries, and protein powder together in a blender until well-mixed. Add ice, sugar, and honey and blend until smooth.

By Jamie Nold Williams

Slow Cooker Breakfast Cobbler
Breakfast

Slow Cooker Breakfast Cobbler

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine apples, pears, blueberries, blackberries, agave, cornstarch, lime juice, orange liqueur, vanilla extract, ginger, and cinnamon in a slow cooker. Stir to combine.
  2. 2 Place flour, pecans, sugar, oats, butter, ground flax seeds, cinnamon, and salt in a bowl or resealable plastic bag. Crumble mixture with a fork, your fingers, or a pastry blender. Pour over fruit mixture in the slow cooker.
  3. 3 Cover and cook on Low until cooked through and top is golden, 8 hours to overnight.

By meyer

Blackberry Cake Filling
Dessert American

Blackberry Cake Filling

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Blackberry Coulis
Dessert American

Blackberry Coulis

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine blackberries, sugar, and lemon juice in the bowl of a food processor; pulse until smooth and sugar is dissolved, 15 to 20 seconds.
  2. 2 Strain blackberry mixture into a separate bowl using a fine-mesh strainer; discard solids. Store, covered, in the refrigerator.

By France Cevallos

Quick Blackberry Coulis
Dessert American

Quick Blackberry Coulis

5.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Rinse and drain blackberries. Place into a bowl. Add sugar and mix well. Let sit for 30 minutes to allow sugar to draw out blackberry juice.
  2. 2 Mix in lemon juice and begin to mash berries. Mash by hand with a fork or potato ricer, or puree in a food processor. If desired, strain through a fine mesh sieve to remove seeds. Serve warm or cold.

By Diana71

Grammy's Easy Blackberry Cobbler
Dessert American

Grammy's Easy Blackberry Cobbler

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread blackberries into a 9x13-inch baking dish.
  3. 3 Place cake mix into a large bowl. Mix in butter until mixture resembles cornmeal; sprinkle mixture evenly over blackberries.
  4. 4 Bake in the preheated oven until blackberries are bubbling and topping is golden brown, about 30 minutes.

By Jellybean

Fresh Blackberries and Cream Ice Pops
Dessert American

Fresh Blackberries and Cream Ice Pops

4.6

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Place blackberries in a blender or the bowl of a food processor; cover and blend until smooth. Pour blackberry purée through a fine-mesh sieve placed over a large bowl to strain out seeds; discard solids.
  2. 2 Stir frozen yogurt and sugar into blackberry purée; mix well. Pour mixture into ice pop molds; freeze until solid.

By platypusofdeath

Berry Cordial
Drink American

Berry Cordial

4.7

Prep
5 min
Cook
Total
14822 min

Instructions

  1. 1 Pour sugar into a 1-quart jar; fill remaining space with berries, but do not pack down. Pour in vodka so berries completely covered; seal jar. Let the jar stand for 2 months, shaking jar every week; sugar should dissolve and vodka become colored.
  2. 2 Strain liquid through a fine-mesh sieve, then through a coffee filter to remove berries. Pour into pretty bottles. Drink as a cordial or to flavor lemonade or iced tea.

By Barbara Tantrum

Blackberry Dump Cake
Dessert American

Blackberry Dump Cake

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix blackberries and sugar together in a bowl. Transfer to a 9x13-inch glass baking pan and spread evenly over the bottom.
  3. 3 Sprinkle cake mix evenly over the berries. Place butter slices evenly over the cake mix; most of the cake mix should be covered with butter slices. Do not mix or stir.
  4. 4 Bake in the preheated oven until topping is golden brown, about 45 minutes. Serve warm.

By JA Taylor

Blackberry Compote
Dessert American

Blackberry Compote

4.9

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
  2. 2 Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes.
  3. 3 Remove from the heat and cool for a few minutes before serving, or refrigerate for later use; it will thicken further as it cools.

By France Cevallos

Blackberry Rum Cobbler
Drink American

Blackberry Rum Cobbler

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle blackberries and honey in a cocktail shaker until berries are mashed. Add spiced rum and 1 cup ice. Shake until well chilled. Pour into an old-fashioned glass. Mound with remaining 1/2 cup ice. Garnish with additional blackberries and serve with a straw.

By Juliana Hale

Shrub
Drink American

Shrub

5.0

Prep
20 min
Cook
Total
2900 min

Instructions

  1. 1 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
  2. 2 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
  3. 3 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

By Luba

Blackberry with Red Wine Sorbet
Dessert American

Blackberry with Red Wine Sorbet

4.5

Prep
20 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Heat sugar and water together in a small saucepan over medium-low heat; cook and stir until sugar dissolved. Set simple syrup aside to cool.
  2. 2 Purée blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp.
  3. 3 Whisk strained blackberry juice, cooled simple syrup, and red wine together in a large bowl until well combined; chill in the refrigerator until cold.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's directions. Transfer to an airtight container and store in the freezer.

By Robert

Blackberry Pie
Dessert American

Blackberry Pie

4.8

Prep
40 min
Cook
40 min
Total
140 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine 3 ½ cups of blackberries with 1/2 cup sugar and flour in a large bowl. Spoon mixture into the unbaked pie crust. Spread remaining 1/2 cup of blackberries on top of sweetened berries.
  3. 3 Cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
  4. 4 Brush the top crust with milk and sprinkle with remaining 1/4 cup sugar.
  5. 5 Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C) and bake until filling is bubbly and crust is golden brown, an additional 20 to 25 minutes. Cool on wire rack.
  6. 6 Serve and enjoy!

By Michelle Verdiere