50 Berry Treats

We came up with dozens of sweet summer recipes. Take your pick!

Related To:
Food News and Star Spotlight

Food News and Star Spotlight

Clockwise from top right: Shortcut Blueberry-Peach Cobbler (No. 28), Strawberry-Lime Sorbet (No. 47), Raspberry-Ricotta Toasts (No. 1), Balsamic Strawberries (No. 21), Blackberry Custard Pie (No. 34)

Photo by: RYAN DAUSCH

RYAN DAUSCH

Clockwise from top right: Shortcut Blueberry-Peach Cobbler (No. 28), Strawberry-Lime Sorbet (No. 47), Raspberry-Ricotta Toasts (No. 1), Balsamic Strawberries (No. 21), Blackberry Custard Pie (No. 34)

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.

Food News and Star Spotlight

Food News and Star Spotlight

Blueberry-Coconut Quick Bread (No. 16)

Photo by: RYAN DAUSCH

RYAN DAUSCH

Blueberry-Coconut Quick Bread (No. 16)


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.

Macerated Strawberries (No. 20)

Photo by: Ryan Dausch

Ryan Dausch

Macerated Strawberries (No. 20)


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.

Berry Cheesecake Tart (No. 32)

Photo by: RYAN DAUSCH

RYAN DAUSCH

Berry Cheesecake Tart (No. 32)


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.

Keep Reading

Next Up

6 Healthy Treats to Make After Apple Picking — Fall Fest

Whether you prefer sweet Fujis or tart Granny Smiths, here are five healthy ways to use up your freshly picked apples this fall.

Behind the Booklet: 50 Things to Make With Apples

Try this extra recipe from Food Network Magazine's 50 Things to Make With Apples booklet from the October issue.

The Veggie Table: Apple Walnut Wheat Berry Salad

Take advantage of the flavors of fall with this savory, vegan apple and wheat berry salad.

50 Things to Make with Cranberries

Sauce is just the start. Here are dozens of fun ideas.

50 Things to Make with Apples

Turn fall's best fruit into Halloween snacks, party bites and more from Food Network Magazine.

Breakdown: Frozen Treats

What's the difference between ice cream, frozen yogurt, sorbet, sherbet, gelato and frozen kefir?

Beat the Heat With Frozen Treats

Stay cool and refreshed with these frozen summertime sweet recipes including ice cream, ice pops and granitas.

7 Gooey Chocolate Treats for Kids (and Kids at Heart)

Nothing says happy Valentine’s Day quite like chocolate.

50 Egg Ideas

Egg lovers, rejoice! Here's a recipe for every Sunday until this time next year from Food Network Magazine.

Latest Stories