Select plump, well-colored blackberries. They should not have stem caps attached. If hulls are still attached, the berries are immature and were picked too early. Avoid berries showing any signs of decay.

When buying berries, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises. If possible, buy locally grown berries. They're likely to be sweeter and juicier than those that are bred for shipment. Select berries that are in dry, unstained containers. (Stained containers may indicate over soft berries that are not freshly picked.) Mold on berries spreads quickly. Never leave a moldy berry next to a good one.

Do not wash or hull berries until you're ready to use them, and refrigerate unwashed berries as soon as possible. Store them in a colander in the refrigerator. This allows the cold air to circulate around them.

Tip: Remove berries from refrigerator 1 to 2 hours before serving. Berries are at their fullest flavor at room temperature.

One pint fresh blackberries = 1 1/2 to 2 cups blackberries (depending on size)

Blackberry Hints, Tips, and Information
 

Cake Recipes:

Blackberry Clafouti - Blackberry Pudding Cake
Clafouti (kla-foo-TEE) is a traditional dessert from the Limousin region of France.

Blackberry Sour Cream Coffee Cake
I slightly adapted this recipe is from the Stephanie Inn Cookbook, written with Lori McKean and the Stephanie Inn staff.

Blackberry Torte
A light and wonderful way to serve fresh blackberries for either breakfast or as a dessert. I like to use the wild blackberries that grow in Oregon.

Blackberry Upside-Down Cake
Remember the Traditional Pineapple Upside-Down Cake which was so popular in the '50s and '60s? How about using your fresh blackberries instead? Use your cast-iron frying pan. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done. 

Cobbler and Crisp Recipes: