Summer-Fresh Blackberry Recipes

Chef Katharine Elder at Elderslie Farm makes her fold-over berry tarts in two sizes: petite for sharing with a friend or pie-size like this, to slice and top with the farm's goat milk gelato.

Chef Katharine Elder's stunning gelato gets zippy flavors from Elderslie Farm goat milk and blackberry puree. Instant nonfat dry milk is one of those secret ingredients that helps stabilize frozen treats for ultra-creamy results.

These scones are a signature item in the cafe on Elderslie Farm in Kechi, Kansas. Use a silicone spatula to gently stir in the berries so they stay intact and don't stain the dough purple.

Refreshing, zingy and just a little flamboyant, the fruity lemonade at Bramble Cafe at Elderslie Farm is a summer favorite. If you like, add a splash of vodka to the glass for a patio cocktail.

At Elderslie Farm, chef Katharine Elder includes this jam on charcuterie boards for eating with cheese. It's also perfect for toast, oatmeal, yogurt, waffles or pancakes.

Cherries usually dot this French country dessert, but we opted for plump blackberries and a wisp of orange liqueur. Baked in a large skillet or a group of minis, the simple, eggy batter yields a texture between cake and custard.

A sugared crispy pastry covers sweet juicy berries in this traditional dessert from the Monte Ne Inn near Rogers, Arkansas.

Handy shortcuts make this blackberry-blueberry recipe a breeze. Cooking the fruit in an oven-safe skillet cuts the bake time (and the number of dirty dishes). Refrigerated biscuits form the simple topper.

Toss juicy blackberries with shredded mint leaves, tangy feta and pickled onions for a surprisingly delicious combination. The salad pairs perfectly with grilled meats.

Precook the juicy, tart blackberry filling before pouring it in the crust. The streusel topping becomes a crunchy sugar-pecan crown.

A honey-ginger fruit sauce with fresh blackberries makes a sweet feeling for shortcake.