This versatile recipe combines a buttery dough with fruity jam for an easy-to-make dessert that works with whatever preserves you have on hand.

Blackberry jam is insanely easy to make, mostly because ripe blackberries carry enough natural pectin and acid to set on their own, especially with a little help from grated apple and lemon juice.

Blackberry picking season always stirs up fond memories, and Irish chef Donal Skehan has turned that nostalgia into an irresistible treat. His homemade doughnuts, filled with sweet vanilla custard and ...

Today, a post from the past, in honor of the season: It’s Blackberry Time at our house. No, not the electronic device—the real blackberry, as in fruit. For months the berries have been ripening in a ...

Hulda (Huddy) Horowitz Cohen learned about Southern cake baking from her neighbor Julia Haralson in Blytheville, Arkansas, in the 1950s. Haralson baked a blackberry jam Bundt cake each year for ...

Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch-high sides (I use a springform cake pan). Dust pan with cornmeal, tapping out excess. Sift flour, cornmeal, baking powder and salt ...

Eating seasonally is great for your health and your tastebuds. Here’s how to turn blackberries, which are in season between August and October, into jam. Welcome to The Curiosity Academy, Stylist’s ...