50 Berry Treats

1. Raspberry-Ricotta Toasts Combine 1 cup fresh ricotta with 1 tablespoon honey; season with salt and pepper. Spread on 4 slices buttered toasted country bread. Top with raspberries, chopped pistachios and honey.

2. Baked Berry Oatmeal Spread 1 1/2 cups mixed berries in a buttered 8-inch square baking dish. Whisk 1 1/2 cups milk with 2 eggs, 4 tablespoons each sugar and melted butter, 1/2 teaspoon salt and 1/4 teaspoon almond extract; stir in 1 1/2 cups rolled oats. Pour over the berries and sprinkle with 1/4 cup chopped almonds. Bake at 350 degrees F until golden and puffed, about 45 minutes.

3. Berry-Granola Smoothie Puree 1 cup frozen mixed berries in a blender with 1/2 cup each vanilla Greek yogurt, granola and almond milk and 1 tablespoon each peanut butter and honey.

4. Blueberry Power Smoothie Puree 1 cup each packed baby spinach and ice in a blender with 1/2 cup each coconut water and frozen blueberries, 1/2 frozen sliced banana, 2 tablespoons almond butter and 1 tablespoon honey.

5. Berry Smoothie Bowls Puree 1/2 cup each strawberries and refrigerated coconut milk in a blender with two 3.5-ounce packets frozen pureed dragon fruit until smooth. Divide between 2 bowls; drizzle with honey and top with mixed berries, sliced banana, chia seeds, nuts, coconut and granola.

6. Blueberry-Bottom Yogurt Cook 1 cup blueberries with 1 tablespoon each sugar, honey and water in a small saucepan over medium heat until syrupy, about 8 minutes; let cool. Divide between 2 ramekins and top with plain or vanilla yogurt.

7. Blueberry-Ricotta Pancakes Whisk 1 cup flour with 3 tablespoons sugar, 1 teaspoon baking powder and 1/2 teaspoon salt in a large bowl. In a separate bowl, whisk 3/4 cup each ricotta and milk, 2 egg yolks and 1 teaspoon vanilla; stir into the flour mixture, then stir in 1 cup blueberries. Beat 2 egg whites until stiff peaks form; fold into the batter. Cook 1/4 cupfuls in a hot buttered skillet.

8. Berry Cornmeal Pancakes Whisk 3/4 cup each flour and cornmeal with 3 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda in a large bowl. In a separate bowl, whisk 1 1/4 cups milk, 4 tablespoons melted butter, 1 egg and 1/2 teaspoon lemon zest; whisk into the flour mixture, then fold in 1 1/2 cups mixed berries. Cook 1/4 cupfuls in a hot buttered skillet.

9. Strawberry-Raspberry Pancake Syrup Cook 1 1/2 cups mixed small strawberries and raspberries with 1/2 cup pure maple syrup and 1/2 teaspoon lemon zest in a small saucepan over medium-low heat until the berries soften, 10 minutes.

10. Raspberry Scones Whisk 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/4 teaspoon salt in a large bowl. Work in 6 tablespoons cut-up cold butter with your fingers until it is in pea-size pieces. Stir in 1 cup heavy cream until combined. Fold in 3/4 cup raspberries. Drop 8 scoops of dough onto a parchment-lined baking sheet; brush with heavy cream and sprinkle with sugar. Bake at 425 degrees F until golden, 20 to 25 minutes.

11. Triple-Berry Shortcakes Make Raspberry Scones (No. 10); let cool, then split. Toss 1 cup each blueberries and blackberries with 2 tablespoons each sugar and chopped mint and 1/2 teaspoon lemon juice. Let sit until juicy, 30 minutes. Spoon the berries and their juices on the scone bottoms. Top with whipped cream and the scone tops.

12. Blueberry-Banana Oat Muffins Whisk 1 1/2 cups flour, 1/2 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon each ground ginger, cinnamon and salt and 1/4 teaspoon baking soda in a large bowl. In a separate bowl, whisk 1 stick melted butter, 3/4 cup packed brown sugar, 1/2 cup each sour cream and mashed bananas, 2 eggs and 1 teaspoon vanilla; whisk into the flour mixture, then stir in 1 cup blueberries. Divide among 12 lined muffin cups and bake at 350 degrees F until golden, 20 to 25 minutes.

13. Strawberry Bran Muffins Whisk 1 cup each all-purpose flour and wheat bran, 1/2 cup whole-wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a large bowl. In a separate bowl, whisk 1 1/4 cups buttermilk with 1/3 cup each sugar and vegetable oil, 1/4 cup molasses and 1 egg; whisk into the flour mixture, then stir in 1 cup chopped strawberries. Divide among 12 lined muffin cups and bake at 425 degrees F until a toothpick inserted into the centers comes out clean, 15 to 18 minutes.

14. Shortcut Raspberry Cornbread Prepare one 8.5-ounce box corn muffin mix as the label directs, adding 2 tablespoons each melted butter and honey to the batter. Spread in a buttered 8-inch square baking dish and top with 1 1/4 cups raspberries; drizzle with more honey. Bake at 400 degrees F until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

15. Blueberry-Lemon Olive Oil Tea Cakes Whisk 1 1/2 cups flour with 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 2 eggs, 1 cup sugar, 1/2 cup extra-virgin olive oil, the zest and juice of 1 lemon and 1 teaspoon vanilla until the mixture looks like wet sand. Beat in the flour mixture in 2 batches, alternating with 1/2 cup milk. Toss 1 cup blueberries with 1 teaspoon flour; fold into the batter. Divide among an 8-cup mini-loaf pan. Bake at 350 degrees F until golden and a toothpick inserted into the centers comes out clean, about 30 minutes.

16. Blueberry-Coconut Quick Bread Whisk 1 3/4 cups flour, 1/2 cup each granulated sugar, dark brown sugar and sweetened shredded coconut, 1 teaspoon baking powder and 1/2 teaspoon each baking soda, cinnamon and salt in a large bowl. Stir in 1 1/2 cups blueberries, then 3/4 cup melted coconut oil, 3 beaten eggs and 1 tablespoon vanilla. Transfer to a buttered 9-by-5-inch loaf pan; bake at 350 degrees F until a toothpick comes out with a few crumbs, about 75 minutes.

17. Quick Berry Jam Combine 2 cups each blueberries, blackberries and quartered strawberries in a Dutch oven with 1 1/2 cups sugar, the juice of 2 lemons and a pinch of salt. Bring to a simmer over medium heat; skim off any foam. Simmer until thick enough to coat a spoon, about 20 minutes. Let cool.

18. Berry Handpies Make Quick Berry Jam (No. 17). Roll out 2 rounds refrigerated pie dough on a floured surface to flatten slightly, then cut out 4-inch rounds (about 12) with a cutter. Top one side of each with 2 tablespoons of the jam. Brush the edges with beaten egg and fold in half to form semicircles; crimp the edges. Deep-fry in 365 degrees F vegetable oil until golden, 4 to 5 minutes. Drain and dust with confectioners’ sugar.

19. Strawberry Butter Pulse 1 stick softened butter with 1/4 cup chopped strawberries, 2 tablespoons confectioners’ sugar and a pinch of salt in a food processor.

20. Macerated Strawberries Toss 2 cups sliced strawberries with 1 tablespoon sugar. Let sit until juicy, 30 minutes to 1 hour. Serve over grilled pound cake with strawberry ice cream.

21. Balsamic Strawberries Make Macerated Strawberries (No. 20), adding 1 teaspoon balsamic vinegar with the sugar. Stir in 2 tablespoons chopped basil. Serve over grilled pound cake.

22. Grilled Buttered Strawberries Spread 2 cups strawberries on a large sheet of foil; dot with 1 tablespoon cut-up butter. Seal into a packet. Grill over medium heat until the strawberries are soft, 12 minutes. Sweeten with maple syrup.

23. Grilled-Strawberry Milkshakes Make Grilled Buttered Strawberries (No. 22). Puree 1/2 cup of the berries with their juices in a blender with 1 pint French vanilla ice cream. Top with whipped cream and chopped fresh strawberries.

24. Berry Pavlova Beat 4 room-temperature egg whites with a mixer on medium speed until soft peaks form. Gradually beat in 1 cup superfine sugar until stiff shiny peaks form. Beat in 3 tablespoons finely crushed freeze-dried raspberries, 1 tablespoon cornstarch and 1 teaspoon each raspberry vinegar and vanilla. Spread into an 8-inch round on a parchment-lined baking sheet; make a shallow well in the center. Bake at 275 degrees F until dry to the touch, 65 to 75 minutes. Turn off the oven; let the Pavlova cool completely in the oven. Top with whipped cream and mixed berries just before serving.

25. Cornbread Berry Trifle Beat 2 cups cold heavy cream with 1/2 cup confectioners’ sugar until soft peaks form, then beat in 1 cup pureed mixed berries and 2 teaspoons each lemon zest and vanilla. Combine 4 cups mixed berries with 2 tablespoons each sugar and lemon juice. Layer the berry whipped cream with cubed prepared cornbread and the berries in a trifle dish. Refrigerate until ready to serve.

26. Strawberry-Rhubarb Crisp Toss 1 pound each quartered strawberries and sliced rhubarb with 1/2 cup granulated sugar and 2 tablespoons cornstarch; spoon into a buttered 9-inch square baking dish. Whisk 1 cup flour, 1/2 cup each rolled oats and light brown sugar and 1/4 teaspoon salt in a large bowl. Work in 1 stick cut-up cold butter with your fingers; scatter over the fruit. Bake at 350 degrees F until golden and bubbling, about 1 hour.

27. Blackberry-Blueberry Galette Toss 2 cups each blackberries and blueberries with 1/2 cup sugar, 2 tablespoons cornstarch and 1/2 teaspoon each vanilla, lemon zest and lime zest. Roll out 1 round refrigerated pie dough on a floured surface to flatten slightly, then transfer to a baking sheet. Spoon the berries onto the dough, leaving a 2-inch border. Fold in the edge of the dough, pleating as needed. Brush the edge with beaten egg and sprinkle with sugar. Bake at 400 degrees F until golden brown and bubbling, about 35 minutes.

28. Shortcut Blueberry-Peach Cobbler Toss 1 1/2 cups blueberries, 1 1/2 pounds chopped peaches, 1/2 cup sugar, 3 tablespoons cornstarch and 1/2 teaspoon ground ginger in a medium bowl; transfer to a buttered 9-inch square baking dish. Mix 1 cup baking mix (such as Bisquick) with 1/2 cup buttermilk and 1 tablespoon sugar; dollop over the fruit. Bake at 350 degrees F until golden and bubbling, about 45 minutes.

29. Cherry-Berry Frangipane Tart Finely grind 1 cup unsalted roasted almonds in a food processor with 2/3 cup sugar. Add 2 eggs, 1 stick diced cold butter, 1 teaspoon vanilla and 1/4 teaspoon salt; process until smooth. Spread in a 9-inch parbaked tart shell. Top with 1/2 cup each blueberries and pitted halved cherries. Bake at 375 degrees F until puffed and golden, about 45 minutes.

30. Mini Berry-Lemon Tarts Beat 1 cup cold heavy cream with 2 tablespoons confectioners’ sugar until stiff peaks form; fold in 1/3 cup lemon curd. Divide among 6 mini graham cracker crusts and top with 1 1/4 cups mixed berries. Refrigerate until set, 30 minutes.

31. Blueberry Clafoutis Spread 1 1/2 cups blueberries in a buttered 2-quart baking dish. Blend 1 1/2 cups whole milk with 3 eggs, 3/4 cup granulated sugar, 1/2 cup flour, 1 teaspoon vanilla and a pinch each of ground coriander and salt in a blender; pour over the blueberries. Bake at 375 degrees F until golden and set but still jiggly, about 40 minutes. Let cool slightly. Dust with confectioners’ sugar.

32. Berry Cheesecake Tart Toss 3 cups mixed berries (halve or quarter strawberries) with 1 teaspoon sugar. Roll 1 sheet thawed frozen puff pastry into a 10-by-12-inch rectangle on a lightly floured surface; cut a 1/2-inch-thick strip off each side and lay the strips on top of the edges to create a rim around the tart. Transfer to a baking sheet and prick the center all over with a fork. Bake at 400 degrees F until browned, about 20 minutes; let cool. Beat 6 ounces softened cream cheese with 1/3 cup sugar and 2 tablespoons heavy cream; spread on the crust and top with the berries.

33. Raspberry Cheesecake Fools Simmer 1 cup raspberries with 1/4 cup sugar in a small saucepan over medium heat until thickened, 8 to 10 minutes. Strain through a fine-mesh sieve; let cool completely. Beat 2 ounces cream cheese with 1/4 cup sugar and 1 teaspoon vanilla until smooth. Gradually beat in 1 cup cold heavy cream until thick and fluffy. Swirl in the raspberry sauce. Refrigerate at least 2 hours. Spoon into bowls and serve with shortbread cookies.

34. Blackberry Custard Pie Whisk 3 eggs, 1/2 cup sour cream, 1/4 cup heavy cream, 3/4 cup sugar and the seeds of 1/2 split vanilla bean; whisk in 3 tablespoons flour. Line a 9-inch pie dish with 1 round refrigerated pie dough; crimp the edges. Spread 3 cups blackberries in the crust and pour in the custard. Bake at 350 degrees F until puffed and almost set, 50 to 55 minutes. Let cool.

35. Raspberry-Lemon Fritters Whisk 1 3/4 cups flour with 1/3 cup sugar, 1 teaspoon baking powder and 1/4 teaspoon salt in a large bowl. Make a well in the center and add 1 cup raspberries, 3/4 cup whole milk, 2 beaten eggs and 1/2 teaspoon lemon zest; stir into the flour mixture. Working in batches, fry scoops of batter (2 tablespoons each; about 12) in 2 inches of 360 degrees F vegetable oil, turning, until golden and cooked through, 6 to 7 minutes. Drain on paper towels; roll in confectioners’ sugar while warm.

36. Strawberry Lemonade Bring 1 cup each sugar and water to a boil in a medium saucepan, stirring to dissolve the sugar. Remove from the heat and add 2 cups strawberries and 1/4 teaspoon vanilla; let cool. Puree in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids, and add 1 cup each fresh lemon juice and water. Serve over ice.

37. Blackberry-Honey Lemonade Make Strawberry Lemonade (No. 36), using only 3/4 cup sugar and adding 1/4 cup honey. Use blackberries instead of strawberries.

38. Blackberry-Vanilla Soda Simmer 1 cup each water and blackberries with 1/2 cup sugar until syrupy, about 20 minutes. Add the juice of 1 lime and 1 teaspoon vanilla. Let cool completely, then strain through a fine-mesh sieve, pressing on the solids. For each drink, mix 2 to 4 tablespoons of the syrup with 1 cup cold seltzer. Serve over ice.

39. Strawberry Sauce Bring 1 pound chopped strawberries, 1/2 cup sugar, 1/4 cup water and a pinch of salt to a boil in a medium saucepan. Reduce the heat and simmer until slightly thickened, 10 minutes. Mash the strawberries and stir in 1 teaspoon lemon juice; let cool. Serve over ice cream.

40. Strawberry Whipped Cream Puree 1 cup strawberries in a blender. Beat 1 cup cold heavy cream with 1/4 cup confectioners’ sugar with a mixer until soft peaks form. Add the strawberry puree and continue beating until medium peaks form.

41. Berry Icebox Cake Make Strawberry Whipped Cream (No. 40). Toss 3 cups mixed berries with 1 tablespoon sugar; let sit until juicy, 30 minutes. Line a 9-by-5-inch loaf pan with plastic wrap and arrange a layer of vanilla wafer cookies in the bottom (about 12). Spread 1 heaping cup of the whipped cream on top, then top with 1 cup of the berries and their juices. Repeat with 2 more layers of cookies, whipped cream and berries, ending with a fourth layer of cookies. Cover and refrigerate at least 4 hours or overnight. Unmold the cake and remove the plastic wrap.

42. Blackberry-Banana “Nice Cream” Pulse 2 frozen sliced bananas, 1 cup frozen blackberries and 1 tablespoon maple syrup in a food processor until crumbly, then process, scraping the bowl as needed, until smooth.

43. Blackberry–Peanut Butter Ice Pops Lightly mash 2/3 cup blackberries with 1 tablespoon sugar. Blend 1 1/4 cups half-and-half with 1/2 cup creamy peanut butter and 1/4 cup sugar in a blender until smooth. Drop a heaping teaspoon of the blackberry mixture into the bottom of each of 6 ice pop molds. Divide the peanut butter mixture among the molds. Top with the remaining blackberry mixture and insert sticks. Freeze until firm.

44. Raspberry–White Tea Ice Pops Steep 4 white tea bags in 1 1/2 cups boiling water, 5 minutes; discard the tea bags and let cool. Puree 1 cup raspberries in a blender with the tea and 1/2 cup superfine sugar; strain through a fine-mesh sieve. Divide among 6 ice pop molds; insert sticks and freeze until firm.

45. Strawberry-Watermelon Ice Pops Puree 3 cups cubed watermelon with 1 cup halved strawberries, 2 tablespoons sugar and 1 tablespoon lime juice in a blender. Strain through a fine-mesh sieve, pressing on the solids, then skim off any foam on the surface. Divide among 6 to 8 ice pop molds; insert sticks and freeze until firm.

46. Strawberry-Lychee Italian Ice Puree 3 cups chopped strawberries in a blender with one 20-ounce can lychees in syrup, 1/2 cup superfine sugar and 1 tablespoon lime juice. Strain through a fine-mesh sieve into a baking dish, pressing on the solids. Freeze until firm, 4 hours. Break up the ice and pulse in a food processor until smooth.

47. Strawberry-Lime Sorbet Puree 3 cups strawberries with 1/2 cup each superfine sugar and water, 1 teaspoon lime zest and 3 tablespoons lime juice in a blender; strain through a fine-mesh sieve, pressing the solids. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.

48. Strawberry Ice Cream Soda Make Strawberry-Lime Sorbet (No. 47). Fill a tall glass halfway with alternating scoops of vanilla ice cream and the sorbet. Top with cold seltzer, then gently stir.

49. Berry-Cherry Fruit Salad Combine 2 tablespoons each sugar and water, the zest and juice of 1/2 orange and the seeds of 1/2 vanilla bean in a small saucepan; bring to a simmer to dissolve the sugar. Let cool completely. Toss 2 cups halved strawberries and 1 cup each blueberries, raspberries and pitted halved cherries with the orange-vanilla syrup. Refrigerate 2 hours. Toss with 2 tablespoons chopped mint just before serving.

50. Spiked Berry-Cherry Fruit Salad Make Berry-Cherry Fruit Salad (No. 49), adding 2 tablespoons orange-flavored liqueur to the cooled syrup.