Type what you have

Ingredients

• ✓ blackberry
• vanilla yogurt
• granola

Instructions

1. 1 Layer 1 cup yogurt, 1/2 cup granola, and 4 blackberries in a large glass; repeat layers.

By Natalie

Ingredients

• ✓ blackberry
• yogurt
• almond
• honey
• thyme

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

Ingredients

• ✓ blackberry
• banana
• honeydew melon
• wheat germ
• almond milk
• ice cube

Instructions

1. 1 Place the banana, honeydew melon, blackberries, wheat germ, and almond milk into a blender. Cover, and puree until smooth.
2. 2 Divide ice cubes into two tall glasses, and pour the smoothie over the ice.

By JWHICKER

Ingredients

• ✓ blackberry
• vanilla greek yogurt
• milk
• strawberry
• vanilla protein powder
• honey
• ice

Instructions

1. 1 Combine Greek yogurt, milk, strawberries, blackberries, and protein powder in a blender; blend until smooth. Add honey and ice and blend again.

By BMG

Ingredients

• ✓ blackberry
• ice cube
• strawberry
• banana
• apple juice
• blueberry
• granola
• honey

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

Ingredients

• ✓ blackberry
• raspberry
• maple syrup
• egg
• white sugar
• sugar
• vanilla extract
• milk
• butter
• self-rising flour
• self-rising flour
• cream of tartar
• butter

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

Ingredients

• ✓ blackberry
• vanilla yogurt
• strawberry
• water
• nonfat powdered milk
• banana
• blueberry
• raspberry
• vanilla whey protein powder
• ice
• turbinado sugar
• honey

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

Ingredients

• ✓ blackberry
• almond milk
• banana
• rolled oat
• water
• chia seed
• cinnamon
• blueberry
• nectarine

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

Ingredients

• ✓ blackberry
• salt
• cinnamon
• flax seed
• butter
• rolled oat
• turbinado sugar
• pecan
• all-purpose flour
• cinnamon
• ginger
• vanilla extract
• orange liqueur
• lime juice
• cornstarch
• agave nectar
• blueberry
• pear
• apple

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

Ingredients

• ✓ blackberry
• all-purpose flour
• white sugar
• baking powder
• salt
• sour cream
• butter
• egg
• milk
• vanilla extract

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

Ingredients

• ✓ blackberry
• milk
• egg
• butter
• vanilla extract
• all-purpose flour
• rolled oat
• brown sugar
• baking powder
• baking soda
• pumpkin pie spice
• salt
• turbinado sugar

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

Ingredients

• ✓ blackberry
• blueberry
• raspberry
• vanilla extract
• canola oil
• brown sugar
• skim milk
• egg white
• applesauce
• salt
• nutmeg
• cinnamon
• baking soda
• baking powder
• whole wheat flour
• all-purpose flour
• oat

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

Ingredients

• ✓ blackberry
• ✓ blackberry
• almond milk
• egg
• cheddar cheese
• maple syrup
• butter
• cooking spray
• salt
• thyme
• rosemary
• baking powder
• all purpose baking flour
• paprika
• garlic
• almond flour
• coconut flour
• black pepper
• salt
• orange
• chicken tender
• maple syrup
• red pepper flakes
• ancho chile powder

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

Ingredients

• ✓ blackberry
• orange juice

Instructions

1. 1 Combine blackberries and orange juice in a blender; blend until smooth.

By Allrecipes Member

Ingredients

• ✓ blackberry
• balsamic vinegar
• yogurt
• sugar

Instructions

1. 1 Pulse blackberries and balsamic vinegar together in a blender until smooth.
2. 2 Strain blackberry mixture through a fine mesh strainer into a bowl. Stir yogurt and sugar into the blackberry mixture with a whisk until smooth.

By Christy Cooks

Ingredients

• ✓ blackberry
• confectioners' sugar
• cornstarch

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

Ingredients

• ✓ blackberry
• sugar
• lemon juice

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

Ingredients

• ✓ blackberry
• white sugar
• blackberry schnapps
• lemon

Instructions

1. 1 Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.

By Cynthia Ross

Ingredients

• ✓ blackberry
• white sugar
• lemon juice

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

Ingredients

• ✓ blackberry
• yellow cake mix
• butter

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

Ingredients

• ✓ blackberry
• water
• white sugar

Instructions

1. 1 Bring blackberries and water to a boil in a large pot until blackberries softened, about 15 minutes. Off heat, mash berries using a potato masher.
2. 2 Line a sieve with cheesecloth; place over a large pot. Strain mashed berries through cheesecloth-lined sieve; let sit until all liquid has drained through cheesecloth, about 30 minutes.
3. 3 Stir in 1 pound sugar per ½ gallon drained blackberry juice. Bring blackberry juice mixture to a boil; cook until sugar is dissolved, about 5 minutes. Skim off any residue on top.
4. 4 Meanwhile, inspect jars and lids for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
5. 5 Pack hot saft into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.

By Heather Green

Ingredients

• ✓ blackberry
• sugar
• brandy
• cornstarch
• water

Instructions

1. 1 Place blackberries, sugar, and brandy into a saucepan and place over medium heat. Slowly bring to a simmer, and cook until blackberries have softened, about 10 minutes.
2. 2 Dissolve cornstarch in water and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

By Wilemon

Ingredients

• ✓ blackberry
• water
• honey
• green tea powder
• vanilla protein powder

Instructions

1. 1 Blend blackberries, water, honey, powdered green tea, and vanilla protein powder in a blender or smoothie maker until smooth and drinkable.

By Snickerdoodle87

Ingredients

• ✓ blackberry
• vanilla frozen yogurt
• white sugar
• ice pop mold

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

Ingredients

• ✓ blackberry
• sugar
• vodka

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

Ingredients

• ✓ blackberry
• white sugar
• butter
• vanilla cake mix

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

Ingredients

• ✓ blackberry
• white sugar
• lemon juice
• salt

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

Ingredients

• ✓ blackberry
• honey
• spiced rum
• ice

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

Ingredients

• ✓ blackberry
• white sugar
• thyme
• sage
• vinegar

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

Ingredients

• ✓ blackberry
• soy milk
• tahini
• vanilla extract
• stevia

Instructions

1. 1 Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

By Yoly