blackberry dessert

Mixed Fruit Tart

all-purpose flour

sugar

almonds, toasted, and cooled

unsalted butter,

eggs

vanilla extract

apricot preserves

fruit,

water

To make the crust, put the flour in a large bowl. Add the sugar and mix. Using your hands, make a well in the center. Place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined then work the butter-egg mixture into the flour mixture until combined. The dough will be crumbly, but when you squeeze a handful in your hand, it should hold together.

Sprinkle into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom of the pan. Make ropes of the dough and press them onto the walls, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes or, covered, up to 3 days.

Preheat the oven to 375 degrees F. To make the frangipane filling, in a food processor fitted with a metal blade, pulse the almonds and sugar just until sandy. Do not over-process, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth (you have just made a frangipane). Spoon the frangipane into the unbaked tart shell. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes.

Let cool. Spread 3/4 cup apricot preserves or a little leftover custard on the surface of the baked tart to act as a bed for the fruit. Slice fruit and arrange it decoratively. Heat the remaining 1/4 cup apricot preserves with water until boiling and smooth. Brush the fruit with the apricot preserves to protect the fruit from drying out and make it glisten.

I just made this with freshly picked blackberries from our yard and it was amazing!  Beautiful and delicious.  Mine cooked in 30 minutes, too, and got a little too brown.  Next time I will lower the temperature to 350 and see what happens.

this was very easy to make and received  rave reviews but mine cooked in 30 minutes  should the temp really have been 375?

The preserves soften the cookie crust so make sure you put the preserves on the cake several hours prior to serving. When i first made it we held off putting the glaze on because we wanted the fruit to be as fresh as possible, however the preserves soak into the cake and make it really soft and delicious.  Make sure to roll out the dough and just don't hand press it in to make sure it is even around the bottom and edges, the actual crust not franngiopane could maybe use a bit more moisture, but i just tried to hand press it into the tart pan versus roll it out and cut it, that could have made the difference  Simple to make and everyone liked it.

just added this recipe to my favorites as i am coming back to it for a third time.  my variants included replacing 1/4 of the almonds with macadamia nuts, roasted for a shorter period of time (to avoid burning with the almonds). great flavor.  one tart was of pears, cored and sliced to 1/16th in. on the mandoline and placed to some effect in a spiral on the top of the tart. another was of in-season blackberries and raspberries with the apricot glaze. awesome.  adding a thick layer of a quick creamy custard on top off the nut paste layer as a bed for the fruit proved ideal.  tonight's tart will be of mandarin oranges and raspberries with the apricot glaze. and another pear, this time paper thin.  this is a great recipe to launch your creations. your audience will think you are a genius. 5 stars.

This is yummy!!! I usually use all strawberries instead of the mixed fruit. But it's delicous both ways.

I've made this tart several times and everytime it seems to get better.  I get requests from everyone I've made it for to PLEASE make it again.  It's become my signature recipe that I bring whenever I'm asked to bring dessert to a friend's house.  The almonds really make the flavor pop against the sweet fruit.  I highly recommend trying this recipe.

MAKES A GREAT TART.  YOU DON'T NEED AS MUCH BUTTER

this tart recipe is great! it wasn't too hard to make, either. very very tasty.. everybody loved it! even the picky eater! i would definitely make this one again.

Yogurt and Fruit Parfaits

vanilla nonfat yogurt

strawberries

raspberries

granola

YOGURT AND FRUIT PARFAITS, Rachael Ray, 30 Minute Meals/Breakfast for Dinner, Food
Network, Vanilla Nonfat Yogurt, Frozen Strawberries, Blackberries, Raspberries, Blueberries,
Granola

Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Yum! Crunchy, sweet, and creamy goodness!

Amazing! If your local store only provides non-fat yogurt but its plain, keep adding sugar until its not tart. My whole family loved it and it is a great treat!   48/10 

It was super healthy and super yummy. I would definitely make this again! If your looking for something sweet, fast, and satisfying, this is your dish! 

This recipe is especially great as an everyday snack/breakfast since it isn't too complicated with multiple ingredients that you may have to go to the store for.

Never use the oven again with grilled Berry Crisp Foil Packs from Delish.com.

Berry Crisp Foil Packs

c. mixed berries (raspberries, blueberries, blackberries)

lemon

c. old-fashioned rolled oats

tbsp. all-purpose flour

pecans

butter,

cinnamon

kosher salt

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/9c6811c6-841c-4fd4-a036-84659e113d8b/video_rover_16x9_1080p_hd_1528496455_68244.mp4

Berry crisps in foil packs are the best summer dessert.

Get Ready To Use This Foil-Pack Hack All Summer

For a taste of the frontier, bake Ree Drummond's Blackberry Cobbler from The Pioneer Woman on Food Network; it's perfect served warm with cold ice cream.

Blackberry Cobbler

butter, melted,

flour

milk

fresh (or frozen) blackberries

Whipped cream and/or ice cream,

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.

In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.

Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

I agree that this is not an actual cobbler, and is more like a squishy cake. It does taste good, but the texture is completely off. I came across this recipe looking for something that would remind me of the cobbler my grandmother used to make, and this was not it. I baked it longer to get a crispier layer on top, doubled the amount of blackberries, and added a cap full of vanilla extract to the batter; so again, the flavor was nice...but not the texture I was looking for when wanting to make a true cobbler.

I completely agree with the reviewer who said that this is NOT a cobbler - nor is it a buckle, crisp, or anything else in the genre.  It’s not even a dessert, as far as I can tell.  Pretty disappointing.

That is not cobbler, that's basically a tasteless dump cake from scratch. Honestly surprised there isn't mayo in it since that's her go to ingredient for everything. Obviously it tastes good or else people wouldn't say it did, but it's not a cobbler, there's not enough berries in it to be one. 

It was divine and so easy. I made it exactly as per the recipe with freshly picked blackberries and peaches. Keep in mind, self-rising flour is essential for cobbler. It was perfectly browned with crunchy edges. Perfect when topped with Yarnell’s Homemade Vanilla ice cream. This took me back to my childhood days, eating my Granny’s cobbler. No salt or vanilla needed!

Followed the recipe exactly, no substitutes! It was excellent!!! With fresh berries it was not too sweet....berries were tart so it balanced everything out! Will definitely make it again,everyone loved it! 

I made this cobbler this morning and it was just right. I didn’t have self-rising flour so I used Bisquick, I didn’t have milk so I used evaporated. I used Kerry gold for the butter, just because I like it. The berries were from my back yard, picked yesterday. So simple and delicious. 

So, the recipe was awesome in that it was SUPER easy.  And, no doubt, the whole family ate it up.  I would say that it's a good basic recipe but not mind-blowing in terms of taste and texture.  I was really surprised there weren't any seasonings - like vanilla or even a little salt.  The batter/cake was really bland for me.  I should have listened to my inner voice telling me to add vanilla at LEAST.  I also used a 9x13" baking dish and should have used an 8x8 pan - the dough was rubbery for me as it was for others.  You'd want your cobbler to be crumbly with a little crunch to it.  I baked it for probably 1 hr 15 min b/c the center looked doughy after one hr and it just didn't brown very well.  I also used AP flour - that's probably why the dough texture wasn't right.  I think a combo of baking soda and powder was probably needed here - but I need to learn more about kitchen chemistry to say for sure.

My husband is a diabetic so I substituted the sugar for Truvia and it was delicious and absolutely perfect!

I will definitely make this again! But I would strongly recommend baking in an 8x8 dish (although maybe the “3 quart dish” got lost in translation for me), because my batter got spread very thin, and it burned on the edges. However, the middle and the berries (I did blueberries and blackberries) were fabulous!

https://www.foodnetwork.com/videos/blackberry-cobbler-0274223

Learn how to make a simple Blackberry Cobbler for a scrumptious dessert.

Manhattan Floating Island

eggs, separated

sugar,

heavy cream

whiskey

cream of tartar

salt

blackberries

In a bowl whisk egg yolks and 1/2 cup sugar until it is a pale yellow, set aside. In a medium saucepan heat heavy cream, over low heat, to just a boil. Slowly add cream to yolks, whisking constantly to avoid curdling. Transfer yolk mixture back to saucepan. Cook until custard thickens and coats the back of a spoon, then add vanilla and whiskey. Keep custard over low heat to keep warm, but do not allow eggs to curdle. In a clean medium bowl whisk the egg whites, remaining 1 tablespoon of sugar, cream of tartar and salt until stiff peaks form. Drop heaping spoonfuls of the meringue onto a parchment lined baking sheet. Bake 8 minutes, or until peaks are golden. To assemble, divide custard into 4 shallow bowls. Top each with a meringue peak, sprinkle with berries and powdered sugar.

Not my favorite dessert.  The custard was very good - I used Grand Marnier instead of whiskey.  After reading the other reviews, I reduced the salt to 1/8 t in the meringues but they still tasted salty.  Salt disappears a bit when you mix them with the rest of the components of the dessert.  I cooked the meringues for 10 minutes in my 350 oven but they came out rubbery.  Probably won't make again.

So yummy!! Way too easy to eat again. mmmmmmmmmmmm. I didn't use the whiskey though.

This is tasty but definitely STRONG!  I have never had a Mahattan Floating Island before so maybe this is normal but since I plan on serving this to my family on Christmas, I will probably cut the whiskey in half for the non-whiskey drinkers.  My husband, a whiskey drinker, LOVED the recipe as is, although he recommended cutting the salt out of the meringue.  

I wasn't sure what to expect from this but wanted to try it anyway.  The cream tasted like ice cream and was perfect with the meringue.  My husband has already asked for it again but this time I need to double the cream.  Thanks Sunny!!

I know this recipe for a long time, we call it "chicken's milk", the only difference is I boil the eggwhites peaks in boiling milk, 2-3 minutes on each side, and take it out to drain. I made this for company, with Sunny'r recipe for custard, and everybody liked it, and it was so light and good.

I saw the show, and I was inspired to give it a try. I am not a huge whiskey fan, and I didn't want to use my Cognac. I thought some orange flavor would work well, so I used Cointreau as the substitute. It was superb! Thanks, Sunny.

I am so tired of people giving recipes a one star rating, when they haven't even attempted to make them. I almost deleted this recipe when I saw the rating. After I read the reviews, however, I realized that only one person had actually made the dessert. The others only wanted to comment on the lack of visuals, or her fingernails. I made the recipe, and it was excellent, If you disagree, that's fine, but I don't care about all of the other stuff. Your low ratings are misleading to others, and a disservice to the chef.

I saw the show today and was inspired. I'm not a fan of custard by any means, but this is pretty good. At first I thought it wasn't going to be sweet enough, but after you add the vanilla and I used a splash of white wine instead of the whiskey, the sweetness of it really shines through. I also used strawberries instead of blackberries and raspberries. The main point is to use some type of berry that's not super sweet because you're gonna need it to cut the sweetness of the custard itself. Maybe I'll try adding a little acidity to it next time. Overall, a good recipe. 

Now you know as any other foodie that we eat with our eyes and man oh man do we need some visuals, for one thing if we have never seen it nor cooked it then we definately need something to look at so we can make sure we are making it look appetising as well as tasting awesome!!!! If I have mised out on something and there are visuals out there please let me know. Lets all continue to share the love of cooking and socializing together forever!!!!! Hugs from Vegas, Love Linda

This Blackberry Opera Torte, which I have dubbed Diva Cake, is super tall with lots of layers of almond sponge, blackberry buttercream, chocolate ganache and meringue. Find it in my cookbook, Zoe Bakes Cakes.

Blackberry Opera Torte (Diva Cake)

Tbsp all-purpose flour

almond flour

eggs (at room temperature)

(100 grams) superfine sugar, plus 2 Tbsp

egg whites (at room temperature)

(200 grams) granulated sugar

egg yolks (at room temperature)

(440 grams) unsalted butter,

blackberry preserves

oz (225 grams) bittersweet chocolate, finely chopped

(240 milliliters) heavy whipping cream

egg whites (about 4 egg whites)

(300 grams) sugar

vanilla

(240 grams) fresh blackberries

Make the Joconde: Preheat oven to 350°F / 175°C. Generously grease an 11 by 16-inch / 41 by 28cm jelly-roll pan, then line the bottom with greased parchment paper.

In a large bowl, sift together the all-purpose flour and almond flour. Set aside.

In a stand mixer fitted with the whisk attachment, whip the eggs and 1/2 cup / 100g sugar on high speed for about 8 minutes. The batter should be very light in color and texture. When you lift the whisk out of the mixture, the batter should form a ribbon that sits on the surface of the egg foam for several seconds. Turn the speed to medium and continue to whip for 1 minute more. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the almond mixture into the egg foam in three additions.

In a clean mixer bowl with a clean whisk attachment, whip the egg whites and salt on medium speed just until they start to foam. Slowly sprinkle in the remaining 2 tablespoons sugar to create a French meringue, then whip on high speed until glossy, stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the meringue into the almond batter.

Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake until the cake is set and just golden on top, 12-15 minutes. Let the cake cool completely in the pan.

Make the buttercream: In the bowl of your stand mixer fitted with the whisk attachment, combine the sugar and egg yolks and beat on medium speed to mix. The mixture will be very thick and grainy.

Put 1 inch / 2.5 cm of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium-low heat. Place the bowl with the yolk mixture over the simmering water and stir the mixture with a rubber spatula until the sugar is completely melted. Brush down the sides of the bowl with the spatula to make sure all the sugar is melted. Feel the mixture between your fingers to check for graininess. Once all the sugar has melted and the mixture is smooth, the syrup is hot enough (140°F / 60°C) to be safe to consume.

Return the bowl to the stand mixer fitted with a clean whisk attachment and beat on medium-high speed until the egg foam is light, fluffy, and glossy and the bowl feels just about room temperature. (If the egg foam isn&#39;t cooled sufficiently, the butter will melt when you add it.)

Once the egg foam is whipped and cooled, turn the mixer to medium speed, add the butter, 2 tablespoons at a time, and beat until incorporated. Turn the speed to low, add the vanilla and salt, and mix until incorporated.

Combine the buttercream and blackberry preserves and stir until very smooth.

Make the ganache: In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth. Keep in pot until ready to use. You want the ganache to be a pourable consistency but not so warm that it will melt the buttercream.

Assemble the cake: Using an offset spatula, spread the buttercream evenly over the cake. Transfer to the refrigerator and let set until solid, about 20 minutes. Remove the cake from the refrigerator, pour the ganache over the chilled buttercream. Refrigerate again until all layers are solid, about 45 minutes.

Remove the cake from the refrigerator, run a knife all the way around the edges of the cake to loosen from the pan, cover with plastic wrap (this will protect the ganache when the cake is inverted), and invert the cake onto the back of a second baking sheet. Peel the parchment from the bottom of the cake and invert again onto a large cutting board.

Using a chef&#39;s knife, cut the cake in half on the long side and then in three equal sections from the short side, so you have six identical rectangles. Stack the six sections so you have a tall cake with many layers, making sure the layers are straight. Using a knife dipped in hot water, trim any uneven cake. (At this point, you can store in the refrigerator, covered, for up to 48 hours).

Make the meringue (prepare just before decorating and serving the cake): In a medium saucepan over medium-low heat, bring 1 inch / 2.5cm of water to a simmer.

In the bowl of a stand mixer, combine the egg whites, sugar, and salt; place over the simmering water; and stir with a rubber spatula until the mixture is hot and all of the sugar has dissolved, about 5 minutes.

Remove the bowl from the heat and place onto the stand mixer fitted with the whisk attachment, then beat on high speed until very thick and glossy and stiff peaks form, about 5 minutes. If the meringue is not stiff enough, your spikes will slouch and lose the drama. Add the vanilla and mix well.

Take a blob of the meringue topping between your fingers and press it against a blackberry. Pull the blob away, it will break off in a wispy curl. Repeat with the remaining meringue and blackberries. Using a kitchen blowtorch, toast the tops of the meringue.

Blackberry Chip Ice Cream

half-and-half

chocolate

Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.

Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.

Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.

Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.

Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.

Freeze the mixture according to your ice cream maker's instructions.

When it is frozen, chop the chocolate into chunks and stir into the ice cream.

Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.

I have made this on multiple occasions and it is by far my family’s favorite ice cream.

I’ve made this several times and found that if you use wild blackberries you will get a more intense blackberry tasting ice cream which I prefer.  I usually use my homegrown thornless blackberries which are good, but not as tart.  I also double and sometimes triple the recipe to churn in an old fashioned ice cream freezer.  Oh, and I use mini semi sweet chocolate chips.  It really is the best ice cream hands down!!! 

We've made ice cream regularly during the covid-19 lockdown and my husband said this is his favorite so far. He's already picked more blackberries so we can make more when it runs out. The only change I made was to add 3 Tbsp. of vodka to help keep the ice cream from getting too hard after a few days in the freezer. 

So good even my young grandson requested it his birthday party.

I love fruit in my ice-cream and this one is amazing! It is super creamy and refreshing with the blackberries and not too sweet! I’m excited to try it with raspberries as well.

This ice cream was amazing! I have to admit, I'm not a big 'fruity' ice cream lover (I'm more of a chocolate person) but my husband is. So, I made this for him figuring there was some chocolate in it for me ;) I was so surprised at how much I loved it! I made it exactly as written. Next time I will try it with other fruits because the base for this ice cream is really wonderful!

I have made this ice cream several times for my neighborhood pot luck get togethers and it is always a favorite.  Many people have told me that this is the best ice cream they have ever eaten.

https://www.foodnetwork.com/videos/blackberry-chip-ice-cream-0186183

Blackberries and chocolate chunks make this ice cream a birthday treat.

Blackberry-Chip Ice Cream

These gluten free vegan blackberry crumble bars are a wonderful summer dessert for all to enjoy! Eat them plain or with vanilla ice cream for a delicious treat.&nbsp;

Blackberry Crumble Bars (Gluten Free, Vegan).

certified gluten free oats

brown sugar (or coconut sugar)

sea salt

Preheat the oven to 375 degrees. Line an 8x8 pan with parchment paper so that it hangs over two sides.&nbsp;

Put the gluten free oats, gluten free flour, vegan buttery spread, brown sugar, and salt in a large bowl.&nbsp;

Using a pastry cutter or two forks, mix the ingredients together until it resembles large crumbs.&nbsp;

Place half of the crumbs in the bottom of the prepared pan. Use your hands to pat it down firmly.

Bake the bottom crust at 375 degrees for 15 minutes. Remove from oven.

Put the blackberries on top of the crust, and evenly distribute them. Top with the remaining crumble mixture, patting it down lightly.

Bake at 375 degrees for 25-50 minutes, until the berries are bubbling and the crumb topping is golden brown.

If you plan to slice this into neat bars, be sure to let it cool completely. Otherwise, you can use a spoon to scoop it out and enjoy it while it is warm.&nbsp;

Blackberry Cream Cheese Dessert is the perfect sweet and salty dessert, with a delicious pretzel crust, a creamy layer of cream cheese and cool whip, and topped with heavenly blackberry pie filling.

Blackberry Cream Cheese Dessert

pretzels, (crushed)

brown sugar

butter, (melted)

cream cheese, (room temperature)

whip

blackberry pie filling

Preheat oven to 375° and spray a 9x13 with nonstick cooking spray.

Crush pretzels into small pieces with food processor.

Using a medium bowl, add pretzels, vanilla, brown sugar, and flour together until combined.

Melt butter and add to pretzel mixture. Stir until combined.

Spread mixture into prepared baking dish. Press mixture into a smooth layer.

Bake for 10-12 minutes and let cool.

In a medium bowl, beat cream cheese until smooth then add powdered sugar. Beat until combined then add cool whip and mix until combined.

Once crust has completely cooled, spread cream cheese mixture over pretzel mixture. Top with blackberry pie filling and spread evenly.

Top with remaining pretzel mixture.

Cover and refrigerate for 4 hours or overnight.

With sweet, lightly stewed blackberries layered with tangy vanilla whipped cream and yogurt, this delicious Irish Blackberry Fool is easy to put together and universally loved. It&#x27;s perfect for both fancy dinner parties and casual nights at home!

Irish Blackberry Fool

blackberries (plus extra for garnish)

Grand Marnier (optional)

lemon juice

gelatin

vanilla bean paste

plain Greek yogurt

mint leaves

Combine the blackberries, Grand Marnier, lemon juice and sugar in a medium-size saucepan.

Bring the mixture to a boil over medium heat. Reduce to a steady simmer and cook for 8-10 minutes until the mixture is begging to get syrupy and berries start to lose their shape. Set aside to cool completely.

For the berry syrup:

Combine the gelatin and water in a small microwave-safe bowl and stir well. Place bowl in the microwave for 15 seconds. Stir and set aside to cool a bit.

In a medium-size, clean bowl, whisk the cream for 1-2 minutes until it starts to thicken a bit. Add the gelatin mixture, powdered sugar and vanilla and continue whisking till soft peaks form, about 2-3 minutes more.

Place yogurt in a medium-size bowl and add the whipped cream using a folding motion until combined.

To finish: Layer the blackberry syrup and the cream mixture in 6 clear glass bowls, jars or glasses (¾-1 cup). Garnish with fresh berries and mint leaves

For the cream layer:

These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Don't let these little treats fool you - they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!

Top 17 blackberry dessert recipes from across the web

The most viewed blackberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mixed Fruit Tart

Yogurt and Fruit Parfaits

Berry Crisp Foil Packs

Blackberry Cobbler

Manhattan Floating Island

Blackberry Opera Torte (Diva Cake)

Blackberry Chip Ice Cream

Blackberry Crumble Bars (Gluten Fre...

Blackberry Cream Cheese Dessert

Irish Blackberry Fool

Mini Blackberry Lavender Cheesecake...

Blackberry French Toast

Roasted Berries

Power Pooch Smoothies

Blackberry Cobbler

Blackberry Cobbler

Lemon Blackberry Swirl Cheesecake

Top 17 blackberry dessert recipes from across the web

The most viewed blackberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mixed Fruit Tart

Yogurt and Fruit Parfaits

Berry Crisp Foil Packs

Blackberry Cobbler

Manhattan Floating Island

Blackberry Opera Torte (Diva Cake)

Blackberry Chip Ice Cream

Blackberry Crumble Bars (Gluten Fre...

Blackberry Cream Cheese Dessert

Irish Blackberry Fool

Mini Blackberry Lavender Cheesecake...

Blackberry French Toast

Roasted Berries

Power Pooch Smoothies

Blackberry Cobbler

Blackberry Cobbler

Lemon Blackberry Swirl Cheesecake

The most viewed blackberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine