In Summer Cooking, Elizabeth David suggests serving wild blackberries “thickly strewn with sugar” with a sweet geranium cream, the recipe for which I gave in times2 a few weeks ago. If you don’t have a sweet geranium handy, fromage frais on its own is very good. Unless the blackberries were very plump and juicy, I should be tempted to warm them gently in a pan with a couple of tablespoons of sugar, just until the juice begins to run.