Most recipes call for more than a pint, but if you have anything great I can do with just a pint, I’d love to hear it. Otherwise, they’re mix-ins for vanilla yogurt.
Blackberry shortcake. Parfaits. Smoothies.
Yum. Make a half or third of a cobbler or some such?
Make pie. Start with a 9"shell, put in the fridge while you mix:
2 eggs
1 cup yoghurt ( suppose you could use vanilla,though my recipe is for plain)
3 Tblsp. sugar
3 Tblsp. lemon or lime juice
1 Tsp. vanilla extract
Blend 'til smooth. Distribute the berries in the shell, pour the custard over, and bake at 350f for 50-60 mins. Chill before eating.
Blackberry sauce - basically a modification of melba sauce:
Rinse your blackberries, and take a few at a time and force through a fine sieve, collecting the gooey juice in a good-sized, non-reactive bowl. After I mush the berries down to the seeds, I scrape the juice off the bottom of the sieve with the spoon. Keep adding berries and keep doing this - you’ll be surprised how much stuff you’ll get out of them. Add sugar to taste, and a teaspoon of corn starch. Place the bowl over a pot of gently simmering water (i.e., double-boil it) whisking gently until it thickens and becomes glossy. Serve over just about anything.
You can add raspberries for extra juice and flavor as well.
ETA: oh and of course you could chuck them into a blender and then sieve the juice, but I do things the hard way, since I have pretty much no counter space for small appliances.
slice of pound cake, dollop of lemon curd or lemon yogurt, sprinkle of berries
My wife made a R I D I C U L O U S fruit salad the other day out of blackberries, blueberries, pears, and cantaloupe. She made a light simple syrup out of lime juice, sugar, and lime zest. Toss with the fruit, and it’s unbelievably tasty.
If you’re gonna use yogurt I totally recommend that Fage Greek-style yogurt, which is the best on the planet – thicker and richer than a lot of ice creams on the market and better for you.
Greek-style yogurt and blackberries, that sounds incredible. Though all the other suggestions have been good too.
Macerate the berries with a bit of Chambord or Marie Brizard.
As delicious as that sounds, I probably should have mentioned no alcohol, since I’m pregnant.
That pie upthread with the yogurt sounds fabulous. I think I’ll give that a shot.
If you find yourself in this situation again (I noticed you’ll be making the pie), they are also a great stir-in for cereal. I had mine in multi-grain Cheerios the other day, and they were superb.
!!DRAIN BEAD!! How ya been? Preggers I see in your previous post.
Glad to know your still around.
Anyway, I had a thread regarding Blackberries a few weeks ago.
enjoy the goodness of the blackberries how ever you decide to go with it.
Osip
Rinse and place on top of fresh homemade vanilla ice cream (made with REAL vanilla).
Bake a mixed fruit pie.
Extra, possibly canned, berries of other types to fill out the shortage.
Apples can also be used.
In a bowl, with cream and sugar, for breakfast. Yum.
When I was little back in NC, we were lucky enough to have blackberry bushes along with blueberries and strawberries my grandfather planted, and a peach tree. So depending on the time of year, my grandmother would send my cousins and me out with a bowl each and we picked our breakfast. The cream back then though was evaporated milk. It was great then, but real cream is better now. 
Blackberries are just…wonderful.
Seconded!!! After rinsing them, leave them in a bowl in the fridge with a light sprinkling of sugar. After an hour or two, serve them over the vanilla ice cream (store-bought is OK if you can’t make your own). Mmmmmmmm.
Blackberry and apple cheese - it’s actually a jam and will come out as a cross between a jam and a jelly. It’s REALLY easy because the blackberries are sour and the apples have lots of pectin in them, but it is a bit messy!
Weigh the blackberries and then get an equal weight of apples. Wash them very briefly, cut up the apples into about eighths and chuck them in a big pan with the blackberries. Add a tiny bit of water, to about quarter of an inch across the bottom of the pan, and turn the heat on. Don’t peel or core the apples, chuck them in as is. Stew the fruit gently until the apples are falling apart.
Put a metal seive into a bigger bowl. (If you use a plastic one it will be bright pink forever!). I find putting dollops in at a time rather than all at once. Use the back of a big metal spoon or heavy wooden spoon to grind the fruit through the seive. Keep going till the pulp remaining looks “dryish” and chuck it out and begin again. This is the messy bit but its fun.
Then measure the puree (DON’T just whizz it up in a mixer as you’ll get horrible grit from the blackberry seeds) by weight and add the same amount of sugar to it, put the pan on the stove and bring it to a brisk boil, stirring all the time.
This bit won’t take long, ten minutes or so. Have a saucer in your freezer, and when the jam looks glossy or ten minutes of boilig and stirring has elapsed, drop a bit of hot jam, just a drip, onto the cold plate and stick it back in the fridge for a minute. Take it out and push it with your finger. If it wrinkles, setting point has been reached and you can turn off the heat. If not then you can boil it for five more minutes. Really, truly don’t overdo it though or you will end up with purple toffee. Don’t ask me how I know this…
Pour into well washed warm jars, and seal. If you are going to eat it within a few weeks and with that amount you will, then you can just saran wrap the top and keep it in the fridge.
Simply delicious!!