10 brilliant ways to use blackberries

Blackberries are one of late summer’s great treats.

Fresh berries are best used quickly, as they can soften and spoil within a few days. Check them carefully, remove any damaged fruit and wash them gently just before use.

From freezer-friendly ideas to clever ways of using overripe fruit, here are 10 simple things to do with blackberries.

Freezing is the quickest way to deal with more blackberries than you can use straight away.

Wash the berries gently, pat them dry and spread them in a single layer on a tray. Freeze until firm, then transfer them to a labelled freezer bag or container.

Freezing them separately first stops the berries from forming one large block, making it easier to take out just what you need. Use them in smoothies, porridge, sauces, crumbles and baking.

A compote is an easy way to use fresh or frozen berries and takes only a few minutes.

Place the blackberries in a saucepan with a little sugar and a splash of water or lemon juice. Cook gently until the fruit softens and releases its juices.

Leave it chunky or mash it slightly, then spoon it over yoghurt, porridge, pancakes, cheesecake or ice cream. Keep it covered in the fridge and use within a few days.

Blackberries can brighten up even the simplest breakfast.

Scatter fresh berries over cereal, granola or porridge or layer them with yoghurt and oats for an easy breakfast pot. You can also stir them into overnight oats and leave them to soften in the fridge.

For something warmer, add a handful to pancake or muffin batter. Slightly soft berries are ideal for this, as their texture will not matter once cooked.

A blackberry crumble is a classic for good reason. The tart fruit works perfectly with a sweet, crisp topping.

Blackberries can be used on their own or mixed with apples, pears or plums. Combining them with another fruit is particularly useful when you don’t have quite enough berries for a full dish.

For a cobbler, top the fruit with spoonfuls of soft scone-like dough before baking. Serve warm with custard, cream or ice cream.

Try adding them to a salad of rocket, goat’s cheese and walnuts or combine them with spinach, feta and sliced pear.

Dress lightly with olive oil and balsamic vinegar. Handle the berries gently and add them near the end so they keep their shape.

A simple blackberry sauce works well with rich foods such as duck, pork or venison, as well as grilled or baked cheese.

Cook the berries gently with a finely chopped shallot, a splash of balsamic vinegar and a little stock. Add a small amount of sugar or honey if the fruit is particularly sharp.

Strain the sauce for a smooth finish or leave it rustic. It’s also a useful way to use berries that have become too soft to serve fresh.

Fresh or frozen blackberries make a colourful smoothie and pair well with banana, apple, yoghurt and oats.

Blend a handful with a ripe banana and enough milk, yoghurt or fruit juice to reach your preferred consistency. Add oats for a more filling drink.

Blackberry seeds can give smoothies a slightly textured finish. Strain the mixture after blending when you prefer something smoother.

Blackberry jam is a good option when you have a large quantity of fruit to use.

The berries can be made into jam on their own or mixed with apple, which adds sweetness and helps the mixture set. Blackberry and apple is also a useful combination when you have only a small amount of each fruit.

Jam-making requires careful sterilising, accurate quantities and proper storage, so follow a trusted recipe rather than guessing the proportions.

Blackberries can be used to make homemade drinks, dressings and edible gifts.

For blackberry vinegar, steep the fruit in vinegar before straining and sweetening it. The finished vinegar can be used in salad dressings, marinades or sauces.

A blackberry cordial is another good way to capture the flavour of the season. Dilute it with still or sparkling water, or use a small amount to flavour desserts and cocktails.

Fold them into muffin, loaf cake or traybake batter, where their softer texture will not be noticeable. They can also be cooked down and swirled through a plain cake mixture.

Very ripe berries are often sweeter and juicier, making them particularly good for sauces, compotes and baked puddings.