Recipes

Breakfast • Dessert • Strawberry

Light, delicate crepes filled with fresh strawberries and whipped cream, then finished with a generous drizzle of Blackberry Patch Strawberry Syrup. Perfect for brunch, breakfast in bed, or an easy dessert that feels a little extra special. Inspired by the simple fruit-forward flavors featured throughout Blackberry Patch recipes.

Ingredients

For the Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1 ¼ cups whole milk
• 2 tbsp melted butter
• 1 tbsp granulated sugar
• ½ tsp vanilla extract
• Pinch of salt

For the Filling

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• 2 cups fresh strawberries, sliced

For Serving

• Blackberry Patch Strawberry Syrup
• Additional fresh strawberries
• Powdered sugar for dusting (optional)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the eggs, milk, melted butter, and vanilla extract. Whisk until smooth. Let the batter rest for 15–20 minutes.
3. Heat a lightly greased non-stick skillet over medium heat. Pour about ¼ cup of batter into the pan and immediately swirl to coat the bottom evenly.
4. Cook for about 1–2 minutes, until the edges begin to lift. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
5. In a medium bowl, whip together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
6. To assemble, spread a spoonful of whipped cream down the center of each crepe and top with sliced strawberries.
7. Fold or roll the crepes and arrange on serving plates.
8. Drizzle generously with Blackberry Patch Strawberry Syrup and garnish with additional strawberries.
9. Finish with a light dusting of powdered sugar, if desired, and serve immediately.

Notes

• Crepes can be made up to 1 day ahead and stored in the refrigerator.
• Try adding blueberries, raspberries, or bananas for a mixed-fruit variation.
• For an extra indulgent brunch treat, serve with additional whipped cream and warm Strawberry Syrup.

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Dessert • Raspberry

Light, fluffy cake layered with whipped cream and fresh raspberries, then finished with a drizzle of Blackberry Patch Raspberry Syrup. An easy dessert that's perfect for celebrations or everyday sweet moments.

Ingredients

For the Cake

• 1 prepared vanilla cake (8-inch)
• 1 cup fresh raspberries

For the Cream Filling

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For Topping

• Blackberry Patch Raspberry Syrup
• Fresh raspberries

Instructions

1. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Slice the cake in half horizontally.
3. Spread whipped cream over the bottom layer and top with fresh raspberries.
4. Place the second cake layer on top.
5. Garnish with additional whipped cream and raspberries.
6. Drizzle generously with Blackberry Patch Raspberry Syrup before serving.

Serves: 8
Prep Time: 15 minutes
Cook Time: 0 minutes (using prepared cake)
Total Time: 15 minutes

everages • Mocktail • Raspberry

A refreshing alcohol-free margarita made with tart lime juice, sweet frozen raspberries, and Blackberry Patch Pure Cane Syrup. Perfect for warm afternoons, celebrations, or anytime you want a vibrant mocktail.

Ingredients

• 1 cup frozen raspberries
• ½ cup fresh lime juice
• ¼ cup Blackberry Patch Pure Cane Syrup
• 1 cup sparkling water
• 1 cup ice
• Lime wedges, for garnish
• Coarse salt, for rimming glasses (optional)

Instructions

1. If desired, rim serving glasses with coarse salt.
2. Add frozen raspberries, lime juice, Blackberry Patch Pure Cane Syrup, and ice to a blender. Blend until smooth.
3. Divide the mixture between serving glasses.
4. Top with sparkling water and gently stir.
5. Garnish with lime wedges and a few raspberries before serving.

Serves: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Breakfast • Snack • Blueberry

A quick and satisfying toast layered with creamy peanut butter and Blackberry Patch Blueberry Jam. Perfect for breakfast, an afternoon snack, or whenever you're craving something sweet and simple.

Ingredients

• 2 slices sourdough bread
• 2 tbsp creamy peanut butter
• 2 tbsp Blackberry Patch Blueberry Jam
• Fresh blueberries (optional)

Instructions

1. Toast the sourdough bread until golden and crisp.
2. Spread peanut butter evenly over each slice.
3. Top with Blackberry Patch Blueberry Jam.
4. Garnish with fresh blueberries if desired and serve immediately.

Serves: 2
Prep Time: 5 minutes
Cook Time: 5 minutes

Breakfast • Blueberry

Fluffy homemade pancakes packed with blueberries and topped with Blackberry Patch Blueberry Syrup. A simple breakfast favorite that's perfect for any morning.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• 1 ¼ cups buttermilk
• 2 tbsp melted butter
• 1 cup fresh blueberries
• Blackberry Patch Blueberry Syrup, for serving

Instructions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. Whisk together egg, buttermilk, and melted butter. Add to dry ingredients and stir until just combined.
3. Fold in blueberries.
4. Pour batter onto a heated griddle or skillet and cook until bubbles form. Flip and cook until golden.
5. Serve warm with Blackberry Patch Blueberry Syrup.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

This shortcake cookie is a little sweeter than typical shortcake, so we paired it with a berry that has a little more zip, tang, tart than a sweet strawberry. You could try this with any berry and mix and match different Blackberry Patch 3 Ingredient Syrups for a mixed berry shortcake! 

Ingredients
2 cups all purpose flour
3/4 cup granulated sugar
4 tsp baking powder
1/2 tsp kosher salt
1/4 tsp fresh grated nutmeg
1/2 cup cold butter
1 large egg
1/3 cup milk

Whipped Cream
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

• Preheat oven to 450°F and grease 8 or 9" baking pan. 
• Sift flour, sugar, baking powder, salt and fresh grated nutmeg in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. We just cubed the cold butter and cut it in using our hands. You could use a fork, pastry blender or food processor. 
• In a measuring cup, beat egg and milk together. Using a fork, gently stir liquid into flour mixture, just until blended. It will feel very dry - this is OK. It will come together when you smush it into the pan. 
• Spread shortcake batter, pressing with your fingers evenly into prepared baking pan. This is not a pourable cake batter, more like a cookie or scone dough.
• Bake in preheated oven about 15 minutes for 9" cake pan.
• Cool in pan for 10 minutes before removing to wire cooling rack to cool completely.
• Once cooled, store the shortcake in airtight container on counter up to 5 days. Or wrap well in plastic wrap and place in ziplock baggie and freeze up to 3 months.

• Make the whip cream by mixing together the heavy whipping cream, vanilla extract and powdered sugar until medium peaks form. 
• Slice the cookie cake into triangles and plate with fresh raspberries, whipped cream and top with our 3 Ingredient Raspberry Syrup! 

This recipe comes together really easily and the presentation is so cute and custom in 8oz jelly jars. 

Ingredients
Duncan Heinz Perfectly Moist Lemon Cak
1 cup Heavy Whipping Cream
2 tbsp Powdered Sugar
1/2 tsp Vanilla Extract
8oz Cream Cheese - room temperature
2 tbsp Blackberry Patch Blackberry Syrup
Fresh Blackberries

Instructions

1. Bake the cake according to the instructions on the back of the box. Once the cake has cooled, cut circles using a biscuit cutter or the top of the jar that you will use to assemble the trifle. 

2. In a medium bowl, whip together the heavy cream, vanilla extract and powdered sugar until you get stiff peaks. 

3. In a separate bowl, whip the cream cheese and blackberry syrup together until it is combined and well mixed. Cream cheese should be smooth. Next, gently fold the whipping cream into the cream cheese mixture. 

4. Assembly - add a layer of cake to the bottom of the jar, then add fresh blackberries and a healthy pour of blackberry syrup, and top with a layer of the cheese cake topping. Repeat until you have filled your jar. 

Everyone in our family has a different "favorite" berry, so we decided to offer some options with our shortcake dessert. Who says strawberries are the only great combo with shortcake and whipped cream? 

Since we were already trying to please everyone, we kept this simple and bought the little premade dessert cups that were sitting right next to the berries in our grocery store. 

Ingredients
Premade Dessert Cups 
Berries of any type
Blackberry Patch 3 Ingredient Syrups
1 cup Heavy Whipping Cream
2 tbsp Powdered Sugar
1/2 tsp Vanilla Extract

Instructions

1. Make the whipped cream. Using a mixer, whip together the heavy whipping cream, powdered sugar and vanilla extract until medium peaks form. You can use more or less sugar based on your preferred sweetness level. 

2. Pile whipped cream on top of the dessert cup and let everybody choose their own berries and 3 Ingredient Syrup! We went with corresponding syrup flavors (Blueberry, Blackberry and Raspberry), but you might want to mix it up! 

• 1 pound Peanut Butter 
• 1 ½ tablespoons honey or maple syrup
• ½ cup coconut oil, melted
• teaspoon salt 
• ¼ to ½ cup Blackberry Patch Strawberry Jam
• Paper cupcake liners
• Muffin tin

1. Line a muffin tin with 12 paper liners.
2. Place the peanut butter, honey, coconut oil, and salt (if using) in a blender (high speed is best) and blend until smooth and creamy.
3. Divide the peanut butter between the lined muffin tin cups.
4. Spoon 1 to 2 teaspoons (more or less, depending on your preference) of jam on top of the peanut butter in each cup, spreading it out so that it isn’t in one clump.
5. Use a toothpick to swirl the jam around the top of the peanut butter.
6. Place the muffin tin in the freezer for 15-20 minutes, or until cups have hardened. Store the cups in an airtight container in the freezer (or fridge) and let sit at room temperature (if frozen) for 5 minutes before eating.

We found this recipe on Handmade Charlotte's blog and tried it with our jam! 

• 2 cups uncooked oatmeal (divided)
• 3 tbsp. peanut butter 
• 3 tbsp. coconut oil
• 2 tbsp. agave natural sweetener (You could substitute this with honey or pure maple syrup.)
• 1/2 tsp. vanilla extract
• 1 cup of Blackberry Patch Bunch O'Berries Jam

1. Line an 8 in. by 8 in. baking pan with parchment paper and preheat the oven to 350 degrees.
2. Use a food processor or blender to grind one cup of uncooked oatmeal into an oat flour. Pour this into a large mixing bowl. Add the second cup of uncooked oatmeal to the oat flour. Set the bowl of oats aside.
3. On the stovetop or in the microwave, melt together peanut butter, coconut oil, and agave sweetener. Once the mixture is completely melted stir in the vanilla extract.
4. Pour the peanut butter mixture into the bowl of oatmeal and use an electric mixture to blend the ingredients together. A rough, crumbly dough will form.
5. Measure out 1/3 cup of the peanut butter mixture and set it aside. Press the remaining mixture firmly into the lined baking pan. Use a spatula or spoon to pack the mixture into the bottom of the pan.
6. Carefully spread the jam over the peanut butter mixture trying not to move it around too much. 
7. Sprinkle the reserved 1/3 cup of peanut butter dough over the jam.
8. Bake in the oven for 25-30 minutes. Let the bars set and cool completely. Cut and serve. Refrigerate leftovers.

This recipe is pulled from this blog post. We switched out our Bunch O'Berries Jam. 

This recipes was adapted from The Sizzling Eats blog post and we tried our Muscadine Jelly instead of Strawberry Jelly. 

• 2 cups all purpose flour
• 2/3 cup sugar
• 1 tablespoon baking power
• 1 pinch salt
• 1/3 cup Vegetable oil
• 2 large eggs
• 1 cup milk
• 1 cup creamy peanut butter
• 1 cup Blackberry Patch Muscadine Jelly

1. Pre-heat oven to 375 degrees.

2. Line muffin tins with cupcake liners. 

3. In a large bowl, combine all your dry ingredients. 

4. Add in milk, eggs, oil and peanut butter. Combine until well-mixed. 

5. Using a small ice cream scoop sprayed with non-stick spray, add a small layer of batter to each cupcake liner. 

6. Add a dollop of jam to each. 

7. Add an additional small layer of batter to the bottom. 

8. Bake for 17-18 minutes or until a toothpick inserted comes out clean.