N40 Berries
Glencoe Rd and N Western Rd | Stillwater, OK 74075 | (405) 385-9386

Blackberry Recipes

Blackberry Pie Bars

This recipe was found at Haute Farms, but the orignal credit goes to Pink Parsley. Enjoy!

Crust and Topping

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

  • 4 large eggs
  • 2 cups sugar
  • 1 cup sour cream
  • 3/4 cup flour
  • pinch salt
  • zest of 1/2 lemon
  • 1 tsp almond extract
  • 2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Blackberry Buttermilk Cake

This recipe was found at Po' Boy Livin' Rich. Enjoy!


  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 TBSP unsalted butter, softened
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/4 cup blackberries
  • whipped cream (optional)


  1. Preheat oven to 400F.
  2. Grease a 9-inch round cake pan and line with parchment paper. Grease the parchment paper as well.
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  4. In a large bowl, mix together the butter and sugar until fluffy.
  5. Beat in the egg and vanilla to butter-sugar mixture.
  6. In three batches, mix in the buttermilk and dry ingredients (ending with dry ingredients).
  7. Fold the batter until blended, scrape into the pan and smooth the top.
  8. Scatter the blackberries on the batter and lightly press them in. Sprinkle with additional sugar.
  9. Bake for 30 minutes or until toothpick inserted into center of cake comes out clean.
  10. Let cool for 10 minutes then turn out the cake and remove the paper.
  11. Turn the cake right side up to let cool.
  12. Serve with whipped cream and more blackberries.

Blackberry Citrus Bread

This recipe was found at Skinny Mommy. Enjoy!

Here's what you need:

1 1/2 cups flour
1/3 cup of sugar
1 tsp baking soda
1/2 tsp salt
2 tsps cinnamon
2 containers of Pineaapple or Lemon Chobani Greek Yogurt
Juice & zest of 1 lemon
2 eggs
1/3 cup of vegetable oil
1/2 tsp of vanilla
60z fresh blackberries

Here’s What You Do:

Preheat the oven to 350. Mix the flour, baking soda, cinnamon, sugar and salt together. Whisk the eggs, vanilla, oil, 1 TBS of honey, lemon juice and zest together until smooth. Stir in the yogurt until completely mixed in. Very gently stir in the blackberries and then mix with the dry ingredients. Pour into a 9×5 pan coated with cooking spray. I topped with a generous squirt of honey and “swirled” it around. Bake for 45 minutes-1 hour or until your fork comes out dry. Let the bread cool and then shake onto a plate. (It may be helpful to loosen the sides first).

Blackberry Hoisin Ginger Pork Tenderloin

This recipe was found at Carlsbad Cravings

Pork Tenderloin Brine

  • 2 pounds pork tenderloin, silver skin removed
  • 1/4 cup kosher salt
  • 3 cups water, warm
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons brown sugar
  • 1 cup ice cubes

Pork Tenderloin Rub

  • 1 tablespoon olive oil
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt

Blackberry Hoisin Ginger Glaze

  • 1/2 cup blackberry preserves
  • 1/4 cup hoisin sauce (I use this one) found in the Asian section of any grocery store
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1-2 teaspoons freshly grated ginger (depending on your ginger love, I use 2)
  • 1/4-1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Garnish (optional)

  • Scallions
  1. In a gallon-size freezer bag, dissolve 1/4 cup of kosher salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
  2. Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired, remembering that the glaze will be less "spicy" because only a little is drizzled over each serving.
  3. At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper.
  4. Preheat oven to 425°F.
  5. Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. When oil is very hot and rippling, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or a rack paced on a baking sheet. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking. Roast approximately 25 to 30 minutes or until until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees F (63 and 65 degrees C). This means the pork will be juicy and slightly pink in the middle. If you don’t want any pink, then cook a little longer, being careful not to overcook or it will dry out.
  6. When pork is done, let stand 10 minutes before slicing. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze - either on a platter or on individual servings.
  7. Enjoy!

Blackberry Muffins

This is a personal recipe. Enjoy!

Here's what you need:

2 eggs
3/4 cup sugar
1/2 cup vegetable oil
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup vanilla yogurt
2 cups blackberries

  1. Preheat oven to 400 degrees
  2. Beat eggs, gradually adding sugar
  3. Continue beating and add oil
  4. In a seperate bowl, mix flour, salt, & baking soda
  5. Stir dry ingredients into egg mix, gradually adding vanilla yogurt
  6. Gently fold in blackberries
  7. Scoop batter into greased muffin tin
  8. Bake for 25 minutes
  9. Yield: 15 muffins

Blackberry Cobbler in Mason Jars or Cast Iron

This recipe was found at Spinach Tiger


6 tablespoons butter, melted
1 cup all purpose flour
1/2 teaspoon salt
2/3 cups sugar (more if you like super sweet, up to 1/3 cup more)
1 tablespoon each of extra flour and sugar
1/2 teaspoon baking powder
1 cup milk
2 cups blackberries (can use frozen or fresh)
6 half pint mason jars, 6 baking dessert cups, baking dish, or medium sized cast iron pan
Cooking Spray

  1. Mix together flour, salt, sugar, baking powder.
  2. Whisk in milk.
  3. Pour in melted butter and stir.
  4. If fruit is frozen, defrost at room temperature.
  5. Toss fruit in 1 tablespoon sugar, if neded.
  6. Toss fruit with 1 tablespoon flour.
  7. Spray mason jars, or baking dishes, with cooking spray.
  8. If using mason jars, pour 1/3 cup or no more than half full of batter, followed by two tablespoons of fruit.
  9. If using cast iron pan, spray pan, and put all of the batter into it. Top with fruit.
  10. Bake until golden brown at 375.
  11. For 1/2 pint mason jars, bake for 20-25 minutes.
  12. For cast iron pan, bake approximately 40-45 minutes or until golden brown.


This is a family recipe, passed down several generations. Blackberries or sour cherries can be used.


6 eggs well beaten
3/4 cup flour (6 heaping Tbsp) unsifted
1/4 cup (1 dipper) of sugar
1 tsp salt
1 cup milk
2 cups of blackberries, either fresh or frozen
1 pint (can) sour cherries (drained)

  1. Add flour to beaten eggs, mixing well.
  2. Add sugar and salt, then milk gradually.
  3. Put into pan which has had butter melted into bottom.
  4. Pour blackberries or drained sour cherries into it.
  5. Cook until well browned at 400 degrees (about 45 minutes).

Blackberry Oatmeal Crumble Bars

This recipe was found at Mom on Timeout


1 package yellow cake mix
2 1/2 cups quick-cooking oats
3/4 cup butter, melted
1 cup blackberry preserves or jam
1 Tbls water (optional)

  1. Preheat oven to 375 degrees.
  2. Line a 9x13 baking dish with parchment paper or grease with cooking spray.
  3. Mix cake mix and oats in large bowl.
  4. Add melted butter, stir until crumbly.
  5. Press down half the crumbs onto the bottom of the pan.
  6. Combine preserves and water, spread over crumbs. If preserves are already easy to spread, you don't need to add the water.
  7. Spread remaining crumbs over preserves and press down firmly.
  8. Bake for 18 to 23 minutes or until very lightly golden brown.
  9. Eat warm or cool, cut into bars, and serve.