Berry Hero Image

Driscoll’s® Sweet Blackberries,
hand picked and full of flavour.

Sweet Blackberries

Driscoll's® Sweet Blackberries are prized for their wonderfully natural, sweet flavour. Grown throughout the UK by our selected growers each berry is handpicked at the peak of ripeness to ensure the best flavour is captured in every single berry. We are so passionate about our blackberries that only 1% of the initial seedlings make it to our farms!

In contrast to the traditional hedge grown blackberries Driscoll’s® Sweet Blackberries are perfect for snacking on due to their full bodied sweeter flavour but also versatile enough to compliment both sweet and savoury dishes or to add a twist to canapes and drinks.


As well as being great tasting Driscoll’s® Sweet Blackberries pack a nutritional punch, containing Vitamins C , E and K as well as fibre and protein2. The blackberry is a drupelet, or a cluster of fruits and the seed inside each drupelet contributes to the berry’s nutrient value.

Studies show blackberries have one of the highest antioxidant contents per serving of any food tested. In a 2006 study published in The American Journal of Clinical Nutrition1, scientists indicated that blackberries’ antioxidant content of 5.75 millimoles per serving was far above that of other foods. This means that regular consumption of blackberries may have a positive impact on health, athletic performance and disease risk.

Their dark colour ensures blackberries have one of the highest antioxidant levels of all fruits. Antioxidants are known for lowering the risk of a number of cancers – but to get maximum benefit blackberries should be eaten whole and as nature intended!


How to look after and enjoy!

Store your sweet blackberries in the fridge and just before eating rinse gently with cool water. Ideally let the berries reach room temperature to enjoy their full flavour.

Our Growers

Our growers live and breathe berries – most are family farms that have been passed down the generations with the benefit of many years of experience in growing and harvesting the perfect berries.

Lutton Farm

Lutton Farm is a family run farm on the Cambridgeshire and Northamptonshire border. The family have been growing berries for over 50 years, with currently three generations of the Long family managing the business. The farm focuses on flavour and quality and have a solid reputation of consistently supplying top quality fruit. Lutton Farm were one of our first innovative growers producing Driscoll’s® Sweet Blackberries.

Colbeggie Farm, Perthshire

Located in the fertile Vale of Strathmore, Perthshire the traditional berry growing area in Scotland, Colbeggie farm is owned by Andy Barrie the third generation of his family to do so. The farm has the benefit of long summer daylight hours with a moderate temperature which enable the Sweet Blackberries to produce their natural sugars. The farm has specialised in growing berries for the last 25 years and maintains quality by organising pickers in small groups with a dedicated supervisor.

Clock House Farm

Clock House Farm has several sites across Kent including a recently established glasshouse dedicated to Sweet Blackberry growing. As part of the community Clock House Farm regularly host local schools and youth groups enabling them to learn first hand how berries are grown. Father and son team, Robert and Oli Pascall use dedicated picking teams for harvesting sweet blackberries ensuring that the fruit is picked at its optimum flavour.

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Latest Recipes

  • Prep Time
  • Cook Time
  • Serves

  • Prep Time
    15 mins (plus 2-4 hours curing time)
  • Cook Time
    5 mins
  • Serves
Blackberry cured cod with fennel, candy beet and blackberry remoulade

You need to use really fresh fish for this, so make sure it’s not fishy at all and very clean and bright

For the cure

150g Driscoll’s® Sweet Blackberries
Zest of one lemon
4 juniper berries, lightly crushed
25ml gin
2 tbsp sea salt
1 tbsp caster sugar 

2 sparklingly fresh loin fillets of cod, hake or 120g each
Knob of butter
Sprig of thyme
Garlic clove, lightly crushed

For the remoulade 

80ml white wine vinegar
100g Driscoll’s Sweet Blackberries
Pinch of salt
Bay leaf
1 candy striped beetroot, peeled and sliced very thinly (preferably with a mandolin)
1 granny smith or cox apple, peeled, cored and julienned
1/2 bulb of fennel, sliced very finely (preferably with a mandolin)
1/2 red onion, very finely sliced
2 tbsp soft herbs such as dill and chervil, leaves picked and roughly chopped
1 tbsp capers
2 tbsp mayonnaise
1 tbsp Dijon
1 tbsp. olive oil
1 tbsp toasted pumpkin seeds

Blackberry cured cod with fennel, candy beet and blackberry remoulade


First cure your fish. Combine all the ingredients for the cure in the bowl of a food processor and blitz until you have a purple paste. Place the fish into a large bowl or baking tin and cover all over with the cure. Cover with cling film and refrigerate for at least 2 hours, preferably 4. While that’s curing, you’re going to lightly pickle the blackberries. Bring the vinegar to the boil with the salt and bay in a non-reactive pan. Add the blackberries and set aside

When the fish has cured, rinse it gently under a softly running tap and dry with kitchen roll. Leave on the kitchen roll to dry while you make the remoulade

To do this, combine the sliced ingredients in a bowl and season with salt and pepper. Mix the mayonnaise, Dijon mustard, olive oil together along with 1 tbsp of the blackberry vinegar (from pickling the blackberries), and use it to dress the remoulade. Add the capers, pumpkin seeds and soft herbs and combine until everything is lightly and evenly coated. Drain and add the blackberries, reserving the blackberry-infused vinegar for other occasions (lovely dressing for salad mixed with olive oil)

Heat a large, heavy-bottomed non-stick frying pan or cast iron skillet over a medium-to-high heat with 1 tbsp. of olive oil and knob of butter, garlic and thyme. Place the fish in the pan and cook, without moving it (you want it to create a self-sealing crust) for three or so minutes, baste with the melted butter. When it comes away from the pan naturally, flip it over and finish for a couple more minutes, continuing to baste it. Once just cooked through, divide the fish between plates with the remoulade. I like to season the fish with a little more of the vinegar (as you would lemon juice).

Garnish with more fresh herbs.


  • Prep Time
    10 mins
  • Cook Time
    20-25 mins
  • Serves
    Makes 12 pieces
Blackberry caramel blondies

For the blackberry caramel

100g Driscoll’s® Sweet Blackberries
100g light muscovado sugar
100g creme fraiche
30g butter 
A large pinch of sea salt 
For the blondie mix 
100g unsalted butter, melted
200g light muscovado sugar
1 large egg
1tsp vanilla extract
1/4 tsp salt
120g all-purpose organic flour
60g flaked almonds
100g blackberries, for garnishing

Blackberry caramel blondies


Preheat the oven to 180 degrees C. Line a high sided, 18cm x 25cm high sided metal baking tin with greaseproof baking paper

To make the blackberry caramel, put the blackberries in a non-stick, non-reactive pan and heat over a medium to high heat with two tablespoons of water and a pinch of salt. Cook for a few minutes, until the blackberries change colour and start to release their liquid and become squishy. Remove to a bowl and squash with the back of a fork. Wipe out the pan and melt the sugar slowly. Add the butter and crème fraiche and cook for 3-5 minutes, until you have a smooth caramel sauce. Add in the blackberries and their juice and cook, stirring into the caramel. You should have a lovely, slightly purple fruity caramel. Season with salt to balance and bring out the flavours

To make the blondies, in a medium bowl, stir melted butter and brown sugar until smooth. Add the egg, vanilla, salt and stir vigorously until smooth. Add the flour and half the almonds and stir until no streaks remain. Spread half the batter across the baking tin, top with the blackberry caramel, spreading it out as evenly as you can. Top with the rest of the batter and spread out over the caramel, using a toothpick to marble. Press in the remaining blackberries and scatter over the flaked almonds. Bake for 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Transfer quickly and efficiently onto a wire rack to cool, then cut into squares.

Click here to watch how to make our blackberry blondies

  • Prep Time
    10 mins (plus 1 hour infusing)
  • Cook Time
    30 mins
  • Serves
Blackberry and bay clafoutis


250ml whole milk
4 bay leaves
400g Driscoll’s® Sweet Blackberries
3 tbsp crème de mur 
2 tsp caster sugar
100g caster sugar
100g white flour
2 tbsp demerara sugar
pinch of salt
2 eggs, beaten
50g butter, melted 

Blackberry and bay clafoutis


Place the blackberries in a bowl with the crème de mur and two tsps of caster sugar. Macerate while you infuse the milk. Place the milk, half the caster sugar and bay in a pan over a medium heat and bring to the boil, stirring until the sugar has dissolved. Boil for about two minutes, stirring, and then turn the heat off and leave to infuse for at least an hour. Remove the bay leaves

Preheat the oven to 180C and grease a baking dish just wide enough to hold the blackberries in one layer. Scatter over the demerara sugar and rotate to distribute the sugar evenly across the dish

Sift the flour into a bowl with the salt and sugar. Add in the eggs, beating until smooth, then mix in the melted butter. Gradually add the milk, whisking until you have no lumps, straining through a sieve if you’re not happy there are no lumps. Put the blackberries in the dish and gently pour over the batter. Bake for 30 minutes, until golden and just set but still wobbly. Leave to settle for 10-15 minutes then serve, warm.

  • Prep Time
    45 mins hands on (plus overnight resting and 2-4 proving)
  • Cook Time
    10 -15 mins
  • Serves
Spelt base pizza with blackberries, gorgonzola, kale and walnuts

For the Biga

75g spelt flour
75g plain white flour 
1/2 tsp fast action yeast
1/2 tsp sugar 

For the final dough

150g spelt flour
125g wholemeal flour
1 tsp fast action yeast
2 tbsp olive oil

For the topping

50g Driscoll’s® Sweet Blackberries
1 garlic clove, crushed
75g crème fraiche
50g soft gorgonzola, plus extra for crumbling over 
1/2 red onion, sliced
2 tbsp extra virgin olive oil
a handful of walnuts
100g kale or chicory - I like to use the frilly green and purple, stems removed
2 sprigs of thyme, leaves picked

Spelt base pizza with blackberries, gorgonzola, kale and walnuts


Make the biga the night before. In a bowl, combine the two flours, yeast and sugar. Slowly add 150ml lukewarm water, stirring to create a thick batter-like dough. Cover with a plastic carrier bag or dry tea towel and leave in a warm place overnight

For the second stage, add the flours, yeast and olive oil along with 1 tsp salt to the biga, then gradually mix in enough water to make a soft wet dough that still holds its shape (we used around 200ml-220ml water). Cover and leave to rise for 2-4 hours or until tripled in size, being careful that it doesn’t over prove and collapse on itself

Once the dough has risen, knock it back in the bowl then tip out onto a heavily floured surface. Knead in the flour until the dough stops sticking to your hands, it should be very soft and springy but not so wet that it sticks to the surface. Divide into 2 balls (freeze one to use later) use the other to make either 2 small or one large pizza rolled out with a floured rolling pin to approx. 1 cm thick. Heat the oven to 210C/190C fan/gas mark 6 1/2. Transfer the base to an oiled baking sheet. Prove this for a further five minutes while you get the topping ready

Beat the crème fraiche, garlic and gorgonzola together to make the base. Spread it across the pizza dough. Toss the kale and red onion in a bowl with olive oil, salt and pepper. Add this to the top of the pizza base along with the blackberries, extra gorgonzola and walnuts, drizzle with olive oil and season with thyme. Bake for 10-15 mins, until the base is puffed and golden.

  • Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Serves
    1 person
Zarzamora Real (Royal Blackberry)


2 Ounces tequila, Casa Noble
1/2 Oz. natural sour mix
2 Ounces brut Champagne or sparkling wine
10 rosemary needles
3 Driscoll's® Blackberries, plus 1 for garnish

Zarzamora Real (Royal Blackberry)

By muddling the blackberries with rosemary this refeshing cocktail gets a full-bodied punch. Mixed with sour mix, tequila and topped off with fizzy sparkling wine, you'll definitely want to make a large batch of this blackberry cocktail recipe.


Muddle the rosemary and berries well in a cocktail shaker. Add the sour mix, tequila and ice. Shake until well-chilled. Strain into a small Champagne or sparkling wine. Garnish with the remaining blackberry.

  • Prep Time
    20 Mins
  • Cook Time
    1 Hour
  • Serves
    8 ppl
Blackberry and Bacon Caramelised Onion Tartlets


Cream Cheese Dough

130g plain flour
7 Tablespoons unsalted butter, cut into tablespoons, at room temperature, plus more for the pans
85g cream cheese, cut into tablespoons, at room temperature
Pinch of salt

Maple-Glazed Bacon

1 Tbsp. pure maple syrup, preferably Grade B
4 bacon slices, preferably maple cured
Freshly ground black pepper

Caramelized Onions

2 Tablespoons sunflower oil
2 medium yellow onions, chopped
Salt and freshly ground black pepper


170g Driscoll's® Sweet Blackberries
2 Tablespoons fresh sage, very thinly sliced

Blackberry and Bacon Caramelised Onion Tartlets

This extraordinary bite-sized appetizer has three easy, make-ahead components that are assembled just before serving. The salty and sweet combination is delicious. If you want a special hors d'oeuvre for a brunch, try these tartlets.

Cream Cheese Dough

Combine the flour and salt in a food processor fitted with the metal chopping blade and pulse to combine. Add the butter and cream cheese and pulse about 10 times, until the mixture begins to clump together. Gather up the dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle, about 2 hours.

Baking the dough

Preheat oven to 400ºF. Position oven rack in the center of the oven.
Butter two 12-cup miniature muffin pans. Divide the dough into 24 balls. One at a time, place a ball of dough in a muffin cup, and use your fingers to press it firmly and evenly up the sides to make a pastry shell. (A wooden tart tamper, available at kitchenware stores and online, can help the job go quickly.) Pierce the shells with a fork. Freeze for 5 minutes.

Place in oven and bake until the shells are golden brown, about 10 to 12 minutes. (The shells will shrink during baking.) Let cool in the pans for 5 minutes. Carefully remove from the pans and cool completely. (The pastry shells can be stored in a covered container for up to 1 day.)

Maple-Glazed Bacon

Keep the oven at 400°F.
Arrange the bacon in a single layer on a large rimmed baking sheet. Bake until the bacon is crisp and golden brown, 15 to 20 minutes. Carefully pour off the fat from the baking sheet. Brush half of the maple syrup over the bacon strips. Return to the oven and bake until glazed, about 2 1/2 minutes. Remove from the oven and flip the bacon over. Brush the other sides with the remaining syrup and grind the pepper on top to taste. Bake again until glazed, about 2 minutes longer. Transfer the bacon to a chopping board and let cool slightly. Cut each strip of bacon crosswise into sixths to make 24 equal pieces and let cool. (The bacon can be kept at room temperature for 2 hours.)

Caramelized Onions

Heat the oil in a large frying pan over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until very tender and golden brown, about 30 minutes. Season with salt and pepper. (The onions can be prepared 4 hours before serving. Reheat over low heat.)

To Serve

Spoon warm onions into tart shells.Top each with 2 or 3 blackberry pieces, and stand the bacon between the berries. Sprinkle with the sage and serve.

  • Prep Time
    15 Mins
  • Cook Time
    40 Mins
  • Serves
    6 ppl
Blackberry & Almond Bread Pudding


350g Single Cream
100g Sugar
1 Tsp vanilla extract
1/2 Tsp almond extract
Day old Brioche loaf
200g Driscoll's® Sweet Blackberries
6 Tablespoons flaked almonds
Softened unsalted butter, for custard dishes
6 large eggs
Grated zest of 1/2 orange
Whipped cream or vanilla ice cream for serving (optional)

Blackberry & Almond Bread Pudding

Indulgent is hardly the word for this wonderful dessert; but fresh blackberries work wonders with cutting its richness. Flavorful egg bread is soaked in a custard spiked with almond extract and orange zest. Delicious on its own, it's even better with a dollop of whipped cream or vanilla ice cream.


Preheat the oven to 160F. Lightly butter six 10-ounce custard dishes or ramekins.

Heat Single cream in a saucepan over medium heat until simmering.

Whisk togerther eggs, sugar, vanilla, almond extract and orange zest in a large bowl. Gradually whisk in the warm cream. Add cubed bread and let stand, stirring occasionally, until some of the custard has been absorbed, about 10 minutes. Divide blackberries evenly among custard dishes, about 5 berries per dish. Spoon equal amounts bread mixture into the dishes. Sprinkle each with 1 tablespoon almounds.

Bake until puddings are evenly puffed and a knife inserted in the center comes out clean, about 40 minutes. Let stand 10 mintues, top each with whipped cream, if using, and sprinkle with remaining sugar. Serve warm.


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