Summer showcases the delightful combination of blackberry and sage in various invigorating desserts. Options include Blackberry Sage Sorbet, a cooling treat perfect for warm days, and a rustic Blackberry Sage Galette. For brunch, consider Sage-Infused Blackberry Clafoutis and Blackberry Sage Muffins. Sweeten gatherings with a Blackberry Sage Crumble or elegant Sage Blackberry Tart. Unique variations like Blackberry Sage Julep Cupcakes and a Sage-Blackberry Ice Cream Float complete the lineup. There are even more creations to explore for summer enjoyment.

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Blackberry Sage Sorbet

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Blackberry Sage Sorbet is a revitalizing and delightful frozen dessert that perfectly combines the tartness of blackberries with the aromatic, earthy notes of fresh sage. This dairy-free treat is ideal for warm summer days and is sure to impress your guests or provide a luxurious finish to a casual meal.

With just a little over an hour of preparation time, this sorbet is not only simple to make but also a beautiful way to highlight seasonal ingredients.

Ingredients:

2 cups fresh blackberries
1 cup granulated sugar
1 cup water
6-8 fresh sage leaves
1 tablespoon lemon juice
Pinch of salt

Cooking Steps:

In a small saucepan, combine the sugar, water, and sage leaves. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Once the sugar is dissolved, remove from heat and let the sage infuse for about 15-20 minutes.
Strain the infused syrup into a mixing bowl, discarding the sage leaves. Allow the syrup to cool to room temperature.
In a blender or food processor, combine the fresh blackberries, lemon juice, pinch of salt, and the cooled infused syrup. Blend until smooth.
Pour the mixture through a fine mesh strainer to remove the blackberry seeds, pressing through with a spoon for maximum yield.
Transfer the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions. Generally, this takes about 20-25 minutes until the sorbet reaches a soft, scoopable consistency.
For a firmer sorbet, transfer the mixture to an airtight container and freeze for an additional 2-4 hours before serving.

Variations & Tips:

For a twist, try adding a splash of prosecco or white wine to the mixture before churning for an adult version.
If you enjoy a more intense sage flavor, experiment by adding more sage leaves during the infusion process.
If you do not have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for 2-3 hours to break up ice crystals and achieve a smoother texture.
Garnish servings with fresh blackberries and a sprig of sage for an elegant presentation.

Blackberry Sage Galette

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A Blackberry Sage Galette is a rustic, free-form pastry that celebrates the flavors of summer with juicy blackberries and aromatic sage. This dish is perfect for those who appreciate fresh, seasonal ingredients and enjoy a delightful balance of sweet and herbal notes.

With a preparation time of approximately 30 minutes and an additional 45 minutes for baking, this galette is an ideal dessert for gatherings, picnics, or simply indulging at home. It’s a versatile option that can impress guests or serve as a comforting treat for yourself.

Ingredients:

1 pre-made pie crust (store-bought or homemade)
2 cups fresh blackberries
2 tablespoons fresh sage, finely chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Pinch of salt
Optional: powdered sugar for dusting

Cooking Steps:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine the blackberries, chopped sage, sugar, lemon juice, cornstarch, and salt. Gently mix until the blackberries are well coated. Let it sit for about 10 minutes to allow the flavors to meld and juices to release.
Roll out the pie crust on a floured surface into a rough circle, approximately 12 inches in diameter. Transfer it to the lined baking sheet.
Spoon the blackberry mixture into the center of the rolled-out pie crust, leaving a 2-inch border.
Fold the edges of the crust over the berries, creating pleats as you go around.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the crust edges with the egg wash for a beautiful golden color.
Bake in the preheated oven for about 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Once baked, remove from the oven and let it cool for at least 10-15 minutes before slicing. Dust with powdered sugar if desired.

Variations and Tips:

For added depth of flavor, consider mixing in other herbs like thyme or mint along with the sage.
You can swap blackberries for other berries such as blueberries, raspberries, or a mix of summer fruits.
Serve the galette warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast in temperatures.
To simplify the crust-making process, consider using a store-bought pie crust or a ready-to-use puff pastry for a flakier texture.
If fresh sage is not available, dried sage can be used in half the amount; it will still impart a lovely flavor.

Enjoy your homemade Blackberry Sage Galette, a true taste of summer in every bite!

Sage-Infused Blackberry Clafoutis

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Sage-Infused Blackberry Clafoutis is a delightful twist on the traditional French dessert, combining the flavors of juicy blackberries and aromatic sage to create a unique and invigorating dish. This baked custard-style treat is perfect for summer gatherings or as a sweet ending to a cozy dinner at home.

With a preparation time of approximately 15 minutes and a baking time of 35 minutes, this clafoutis is an effortless yet impressive dessert that will surely wow your guests.

Ingredients:

1 cup fresh blackberries
3 tablespoons fresh sage leaves, finely chopped
3 large eggs
1 cup milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
Butter (for greasing the baking dish)
Powdered sugar (for serving, optional)

Cooking Steps:

Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish with butter.
In a medium bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
Gradually add the milk to the egg mixture, continuing to whisk until smooth.
Sift in the flour and salt; stir until just combined. The batter will be somewhat thin.
Fold in the chopped sage, making sure it is evenly distributed throughout the batter.
Pour about half of the batter into the prepared baking dish, then scatter the blackberries evenly on top.
Pour the remaining batter over the blackberries, ensuring they are covered.
Bake for 30-35 minutes, or until the clafoutis is puffed up and golden brown, and a toothpick inserted in the center comes out clean.
Let it cool for a few minutes before dusting with powdered sugar, if desired, and serve warm.

Variations and Tips:

For a creamier texture, you can replace half of the milk with heavy cream.
Experiment with different fruits such as cherries, peaches, or raspberries for varied flavors.
If you prefer a stronger sage flavor, infuse the milk with sage by simmering it briefly before cooling and using it in the recipe.
Serve your clafoutis with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Leftovers can be stored in the refrigerator and gently reheated before serving.

Blackberry Sage Crumble

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Blackberry Sage Crumble is a delightful dessert that combines the sweet and tart flavors of fresh blackberries with the herbal essence of sage, topped off with a buttery crumble. This dish is perfect for summer gatherings, BBQs, or simply as a sweet treat to enjoy on a warm evening.

With a preparation time of approximately 15 minutes and a baking time of 30 minutes, this dessert is both easy to make and sure to impress your guests with its unique flavor profile.

Ingredients:

4 cups fresh blackberries
1 tablespoon fresh sage, finely chopped
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon lemon juice
1/2 cup all-purpose flour (for the crumble)
1/2 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted

Cooking Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Filling: In a large bowl, combine the blackberries, chopped sage, granulated sugar, 2 tablespoons of flour, and lemon juice. Gently toss until the berries are well coated. Transfer the mixture to a greased 9-inch baking dish.
Make the Crumble: In a separate bowl, mix together the remaining 1/2 cup of flour, rolled oats, brown sugar, salt, and cinnamon. Pour in the melted butter and mix until the mixture resembles coarse crumbs.
Assemble the Dish: Evenly sprinkle the crumble mixture over the blackberry filling in the baking dish.
Bake: Place the dish in the preheated oven and bake for about 30 minutes or until the crumble is golden brown and the berries are bubbling.
Cool: Once done, remove from the oven and let it cool for about 10 minutes before serving.

Variations & Tips:

Add Nuts: For additional crunch, consider mixing in some chopped nuts (like pecans or walnuts) into the crumble mixture.
Serve Warm: This crumble is delightful when served warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
Use Frozen Berries: If fresh blackberries are not available, you can use frozen ones; just be sure to increase the baking time slightly.
Herb Replacement: If you don’t have sage on hand, try substituting it with fresh mint for a different yet invigorating taste.
Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.

Enjoy this deliciously unique Blackberry Sage Crumble, a treat that captures the essence of summer in every bite!

Blackberry Sage Pavlova

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Blackberry Sage Pavlova is a delightful light dessert that perfectly captures the essence of summer. This airy meringue-based dish features a crisp outer shell with a soft and chewy interior, topped with luscious blackberries and infused with the earthy notes of fresh sage.

Ideal for gatherings with friends or family, this elegant dessert is perfect for those seeking a revitalizing end to their meal. With a preparation time of about 1 hour (plus cooling time), this pavlova will impress your guests with its beautiful presentation and unique flavor combination.

Ingredients:

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon cornstarch
1 cup heavy cream
1 tablespoon powdered sugar
1 cup fresh blackberries
2 tablespoons fresh sage leaves, chopped
Extra blackberries and sage for garnish (optional)

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide for your pavlova.

2. Make the Meringue: In a clean mixing bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.

Beat in the vanilla extract, white vinegar, and cornstarch until well combined.

3. Shape the Pavlova: Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Gently create a slight well in the center for holding the toppings.

4. Bake the Meringue: Place the pavlova in the preheated oven and bake for about 1.5 hours, or until the outside is dry and crisp but the inside remains soft.

Turn off the oven and let the pavlova cool inside for at least 1 hour, preferably until completely cool.

5. Prepare the Toppings: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Gently fold in the chopped sage leaves for a fragrant touch.

6. Assemble the Pavlova: Once the pavlova has cooled, carefully transfer it to a serving platter. Spoon the whipped cream mixture into the well of the pavlova and top generously with fresh blackberries.

7. Garnish and Serve: For an extra touch, garnish with additional blackberries and whole sage leaves if desired. Slice and serve immediately.

Variations & Tips:

Berry Options: Feel free to mix in other berries such as raspberries or strawberries along with the blackberries for a berry medley.
Herbal Infusions: Experiment with other fresh herbs like mint or basil for intriguing flavor twists.
Make Ahead: You can prepare the meringue a day in advance; just store it in a cool, dry place and assemble right before serving.
Serving Suggestion: Pair the pavlova with a light dessert wine or a revitalizing herbal tea to complement the sage flavor.

Enjoy this delightful summer dessert that showcases the vibrant flavors of blackberries and sage!

Sage and Blackberry-Drizzled Cheesecake

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This Sage and Blackberry-Drizzled Cheesecake is a unique dessert that beautifully marries the rich creaminess of classic cheesecake with the aromatic notes of fresh sage and the luscious sweetness of blackberries.

Perfect for summer gatherings, this dessert is a delightful showcase for seasonal ingredients and is guaranteed to impress your friends and family. With a preparation time of about 30 minutes and a chilling time of at least 4 hours, this cheesecake can be made ahead and served chilled, making it an excellent choice for busy hosts.

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 tablespoon fresh sage, finely chopped
1 cup fresh blackberries
1/4 cup honey
1 tablespoon fresh lemon juice

Cooking Steps:

Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create a crust layer. Bake for about 10 minutes, then remove from the oven and allow to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar and mix until well combined.
Incorporate the vanilla extract and mix well. Slowly add the eggs one at a time, making sure each is fully incorporated before adding the next.
Gently fold in the chopped sage until evenly distributed throughout the batter.
Pour the cheesecake mixture over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set and a slight jiggle remains.
Once baked, turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for about 1 hour.
Remove from the oven, then chill in the refrigerator for at least 4 hours or overnight.
For the blackberry drizzle, in a small saucepan, combine blackberries, honey, and lemon juice. Cook over medium heat until the blackberries break down and the mixture thickens slightly, about 5-7 minutes. Allow to cool.
Slice and serve the cheesecake drizzled with the blackberry sauce, garnished with additional sage leaves if desired.

Variations & Tips:

For a more intense sage flavor, infuse the cream cheese with sage by lightly heating cream with sage leaves, cooling it down, and then mixing it into the cream cheese.
Consider using a different type of berry for the drizzle, such as raspberries or strawberries, depending on your preference.
Guarantee the cheesecake is thoroughly chilled before serving for the best texture.
If you prefer a no-bake version, substitute the eggs with whipped heavy cream folded into the cream cheese mixture, and set the cheesecake in the refrigerator until firm.
To make it gluten-free, substitute the graham cracker crumbs with gluten-free cookie crumbs.

Blackberry Sage Popsicles

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Blackberry Sage Popsicles are a delightful and invigorating summer treat that combines the sweet, juicy flavor of ripe blackberries with the aromatic and slightly peppery note of fresh sage.

These popsicles are perfect for anyone looking to cool off on a hot day or for a fun, healthy treat for kids and adults alike. Prep time is about 15 minutes, plus at least 4 hours of freezing time.

Ingredients:

2 cups fresh blackberries
1 cup water
1/2 cup granulated sugar (or honey for a healthier option)
1 tablespoon fresh sage leaves, finely chopped
1 tablespoon lemon juice
Optional: additional whole blackberries and sage leaves for garnish

Instructions:

In a medium saucepan, combine the water, sugar, and chopped sage over medium heat.
Stir until the sugar dissolves and the mixture begins to simmer. Remove from heat and let it steep for about 10 minutes.
Strain the sage-infused syrup through a fine mesh sieve into a bowl, discarding the sage leaves.
In a blender, combine the fresh blackberries and lemon juice. Blend until smooth.
Pour the blackberry puree into the sage syrup and mix until well combined.
Pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze. If desired, add a few whole blackberries and sage leaves to each mold for added texture and presentation.
Insert the sticks and freeze for at least 4 hours or until solid.
To remove the popsicles, run warm water over the outside of the molds for a few seconds until they loosen.

Variations and Tips:

Sweetness Adjustment: Adjust the sweetness according to your taste by adding more or less sugar/honey.
Other Berries: Feel free to substitute blackberries with other berries like raspberries or blueberries for different flavors, keeping the same measurements.
Sage Alternatives: If you’re not a fan of sage, consider using mint or basil for a different herbal note.
Layering: Create a layered effect by pouring the blackberry mixture halfway, freezing for about an hour, then adding a layer of plain yogurt or coconut milk before filling the rest with more blackberry mixture.
Storage: Keep popsicles in the freezer in an airtight container for up to 2 weeks for the best flavor.

Enjoy these invigorating Blackberry Sage Popsicles as a creative and delicious way to savor summertime!

Sage Blackberry Tart

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The Sage Blackberry Tart is a delightful and sophisticated dessert that marries the sweetness of fresh blackberries with the aromatic, earthy notes of sage. This elegant tart is perfect for summer gatherings, picnics, or as a standout centerpiece for after-dinner indulgence. With an average preparation time of about 45 minutes and an additional hour for chilling, it’s approachable for bakers of all skill levels.

Ingredients:

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1/4 teaspoon salt
1 egg yolk
2 cups fresh blackberries
1/4 cup granulated sugar
1 tablespoon fresh sage leaves, finely chopped
1 tablespoon lemon juice
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)

Cooking Steps:

Prepare the Crust: In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt. Mix until the mixture is crumbly. Add the egg yolk and combine until a dough forms. Press the dough into the bottom and up the sides of a tart pan. Prick the bottom with a fork to prevent bubbling. Refrigerate for about 30 minutes.
Pre-bake the Crust: Preheat the oven to 350°F (175°C). Once the crust is chilled, line it with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights and bake for an additional 5–7 minutes until lightly golden. Allow to cool.
Prepare the Filling: In a medium bowl, combine the blackberries, granulated sugar, chopped sage, lemon juice, cornstarch, and vanilla extract. Stir gently to coat the blackberries without mashing them.
Assemble the Tart: Pour the blackberry mixture into the cooled tart shell, spreading it evenly. Brush the edges of the crust with the beaten egg to give it a beautiful golden finish.
Bake the Tart: Bake the tart in the preheated oven for 25–30 minutes until the filling is bubbly and the blackberries are tender.
Cool and Serve: Let the tart cool to room temperature before slicing. Garnish with extra fresh sage leaves or a scoop of vanilla ice cream if desired.

Variations and Tips:

Herbal Infusions: Experiment with different herbs like thyme or rosemary if you’re feeling adventurous.
Nut Crust: Swap out half the flour for ground almonds or walnuts for a nutty flavor profile.
Berry Mix: Incorporate other berries like raspberries or blueberries for a more varied taste.
Serving Suggestions: Serve topped with whipped cream or a drizzle of honey for added sweetness.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days.

Enjoy this unique and invigorating Sage Blackberry Tart at your next summer gathering!

Blackberry Sage Muffins

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Blackberry Sage Muffins are a delightful summer treat, blending the sweet and tart flavor of fresh blackberries with the earthy hint of sage. They make for an excellent breakfast or snack option, perfect for brunch gatherings or picnics, and are also a great way to use up seasonal berries.

Preparation time for this recipe is approximately 15 minutes, with an additional 20 minutes for baking.

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 teaspoon ground cinnamon
1 tablespoon fresh sage, finely chopped
1 cup fresh blackberries, rinsed and dried
1 cup buttermilk
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Optional: extra blackberries and sage leaves for garnish

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and ground cinnamon. Whisk until well blended.
In a separate bowl, mix together the buttermilk, vegetable oil, egg, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined—be careful not to overmix. It’s okay if there are a few lumps.
Gently fold in the fresh blackberries and chopped sage until evenly distributed in the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. If desired, top each muffin with an extra blackberry and a small piece of sage for garnish.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Variations & Tips:

For a touch of sweetness, sprinkle a little sugar on top of the muffins before baking.
Substitute blackberries for other berries such as blueberries or raspberries if preferred.
Add a tablespoon of lemon zest to the batter for an invigorating citrus twist.
These muffins can be stored in an airtight container at room temperature for up to three days or frozen for longer storage.
To make them gluten-free, replace the flours with a gluten-free blend and ascertain your baking powder is gluten-free.

Sage-Blackberry Ice Cream Float

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The Sage-Blackberry Ice Cream Float is a delightful summer dessert that combines the creamy richness of ice cream with the invigorating flavors of blackberry and aromatic sage. This innovative treat is perfect for warm days and can be enjoyed as a fun dessert for gatherings, a relaxing treat for yourself, or a creative way to impress your friends.

The preparation time for this dish is about 15 minutes, making it a quick and easy option for summer entertaining.

Ingredients:

1 cup fresh blackberries
1 tablespoon fresh sage leaves, finely chopped
2 tablespoons honey or agave syrup
2 cups sparkling water or lemon-lime soda
2 cups vanilla ice cream
Additional sage leaves for garnish

Cooking Steps:

In a small saucepan, combine the fresh blackberries, chopped sage, and honey (or agave syrup). Heat over medium-low heat, stirring gently until the blackberries break down and the mixture becomes syrupy, about 5-7 minutes. Remove from heat and let cool slightly.
In tall glasses, add a few spoonfuls of the blackberry-sage mixture to the bottom of each glass.
Carefully add a scoop of vanilla ice cream over the blackberry mixture.
Slowly pour sparkling water or lemon-lime soda over the ice cream until the glass is filled to the rim.
If desired, drizzle more blackberry-sage syrup on top for garnish and add a few fresh sage leaves as decoration.
Serve immediately with a straw or a long spoon for stirring.

Variations and Tips:

For a creamy twist, you can substitute vanilla ice cream with blackberry or lemon sorbet.
Experiment with different types of sparkling beverages, such as flavored seltzer or tonic water, to change the taste profile.
To elevate the dessert further, consider adding a splash of gin or vodka to the float for an adult version.
If blackberries are out of season, raspberry or blueberry can be used as a substitute, or even a mix of berries for a burst of flavor.
This float can be made in advance by preparing the blackberry-sage syrup and storing it in the refrigerator for up to a week; just assemble the floats right before serving.

Blackberry Sage Julep Cupcakes

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Indulge in a delightful twist on a classic summer dessert with Blackberry Sage Julep Cupcakes! These moist and flavorful cupcakes are infused with the aromatic notes of fresh sage and the sweet, juicy taste of blackberries, creating a perfect blend reminiscent of a summer julep cocktail.

Ideal for summer parties, birthday celebrations, or even just a sweet treat for yourself, these cupcakes are not only visually stunning but also packed with flavor. Preparation time is about 30 minutes, with an additional baking time of 20 minutes, making them a fun and quick treat to whip up.

Ingredients:

1 cup all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup fresh blackberries, plus more for garnish
1 tablespoon fresh sage, finely chopped
1 tablespoon bourbon (optional)
1 cup powdered sugar (for frosting)
2 tablespoons unsalted butter, softened (for frosting)
1 tablespoon milk (for frosting)
Fresh sage leaves, for garnish

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the buttermilk and vanilla extract until combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
Gently fold in the chopped sage and blackberries, being careful not to overmix.
If desired, add the bourbon for an extra hint of warmth and flavor, stirring gently.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting by beating together the softened butter and powdered sugar until smooth and creamy. Add the milk until you reach a desired consistency.
Once the cupcakes are completely cool, frost them generously with the buttercream frosting and top with additional blackberries and a sprig of fresh sage.

Variations and Tips:

For a richer flavor, consider infusing the buttermilk with sage overnight; simply steep fresh leaves in the buttermilk and strain before use.
If you prefer not to use bourbon, substitute with a splash of apple juice or leave it out entirely for a non-alcoholic option.
For an extra summery touch, add a few drops of lemon juice or lemon zest to the frosting.
These cupcakes can be made ahead and frozen. Just frost them once thawed to maintain the best texture and taste.
Experiment with combining other herbs, such as thyme or mint, for a different flavor profile!