50 Berry Dessert Recipes

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

2. Baked oatmeal with berries. Spread 1 1/2 cups assorted berries in a greased 8-inch square baking dish. Whisk together 1 1/2 cups milk, 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°F (180°C) until puffed and golden, about 45 minutes.

3. Berry smoothie with granola. In a blender, puree 1 cup frozen mixed berries, add 1/2 cup each vanilla Greek yogurt, granola, and almond milk, and 1 tablespoon each peanut butter and honey.

4. Blueberry smoothie. In a blender, puree 1 cup each tightly packed baby spinach and ice, 1/2 cup each coconut water and frozen blueberries, 1/2 a frozen sliced ​​banana, 2 tablespoons almond butter and 1 tablespoon honey.

5. Smoothie bowl. In a blender, puree 1/2 cup each strawberries and chilled coconut milk with 2 x 100g packages of frozen dragon fruit puree until smooth. Divide between 2 bowls; drizzle with honey and top with mixed berries, banana slices, chia seeds, nuts, coconut, and granola.

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

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

8. Corn pancakes with berries. In a large bowl, combine 3/4 cup each all-purpose flour and cornmeal with 3 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a separate bowl, whisk together 1 1/4 cups milk, 4 tablespoons melted butter, 1 egg, and 1/2 teaspoon lemon zest; beat into the flour mixture, then fold in 1 1/2 cups mixed berries. Cook 1/4 cup at a time in a hot, buttered skillet.

9. Strawberry-raspberry syrup. In a small saucepan, cook 1 1/2 cups the strawberry-raspberry mixture with 1/2 cup pure maple syrup and 1/2 teaspoon lemon zest over medium-low heat until the berries are softened, 10 minutes.

10. Raspberry scones. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Rub in 6 tablespoons chopped cold butter with your fingers until pea-sized lumps form. Stir in 1 cup heavy cream until combined. Fold in 3/4 cup raspberries. Spoon 8 portions of dough onto a parchment-lined baking sheet; brush with heavy cream and sprinkle with sugar. Bake at 425°F (220°C) until golden brown, 20-25 minutes.

11. Shortbread cakes. Prepare scones (No. 10); cool, then cut in half horizontally. Toss together 1 cup each blueberries and blackberries, 2 tablespoons each sugar and chopped mint, and 1/2 teaspoon lemon juice. Let stand for 30 minutes until juices appear. Spoon the berries and juices onto the bottom halves of the scones. Top with whipped cream and cover with the scone tops.

12. Blueberry Banana Muffins. In a large bowl, whisk together 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 separate bowl, whisk together 4 oz (110 g) melted butter, 3/4 cup brown sugar, 1/2 cup each sour cream and mashed bananas, 2 eggs, and 1 teaspoon vanilla; beat into the flour mixture, then fold in 1 cup blueberries. Divide among 12 lined muffin tins and bake at 350°F (180°C) until golden brown, 20-25 minutes.

13. Strawberry Bran Muffins. In a large bowl, whisk together 1 cup each all-purpose flour, 1 cup wheat bran, 1/2 cup whole-wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, whisk together 1 1/4 cups buttermilk, 1/3 cup each sugar, 1/3 cup vegetable oil, 1/4 cup molasses, and 1 egg; beat into flour mixture, then fold in 1 cup sliced ​​strawberries. Divide among 12 lined muffin tins and bake at 425°F (220°C) until a toothpick inserted in the center comes out clean, 15 to 18 minutes.

14. Cornbread with raspberries. Prepare 8 oz (240 g) corn muffin mix as directed on the package, adding 2 tablespoons each melted butter and honey to the batter. Spread into a greased 8-inch (20 cm) square baking pan, top with 1 1/4 cups raspberries, and drizzle with honey. Bake at 400°F (200°C) until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

15. Blueberry Lemon Muffins. Combine 1 1/2 cups flour with 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, whisk 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 resembles wet sand. Beat in the flour mixture in 2 additions, alternating with 1/2 cup milk. Toss 1 cup blueberries with 1 teaspoon flour; fold into the batter. Divide among 8 rectangular muffin tins. Bake at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.


16. Quick Blueberry Coconut Bread. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup each granulated sugar, dark brown sugar, and sweetened coconut, 1 teaspoon baking powder, and 1/2 teaspoon each baking soda, cinnamon, and salt. Stir in 1 1/2 cups blueberries, then 3/4 cup melted coconut oil, 3 beaten eggs, and 1 tablespoon vanilla. Transfer to a greased 9x5-inch loaf pan; bake at 350°F (180°C) until a toothpick inserted comes out with a few crumbs, about 75 minutes.

17. Quick jam. Combine 2 cups each of blueberries, blackberries, and quartered strawberries in a roasting pan with 1.5 cups of sugar, the juice of 2 lemons, and a pinch of salt. Bring to a gentle simmer over medium heat; skim off any foam. Simmer for about 20 minutes, until the mixture thickens enough to coat a spoon. Cool.

18. Jam pies. Make the jam (No. 17). On a floured surface, roll out 2 disks of chilled pie dough until slightly flat, then use a cookie cutter to cut out 10cm (4 in) circles (about 12 in). Spoon 2 tablespoons of jam onto one side of each. Brush the edges with beaten egg and fold in half to form a semicircle; pinch the edges shut. Deep-fry in vegetable oil at 185°C (355°F) until golden brown, 4-5 minutes. Pat dry and dust with powdered sugar.

19. Strawberry butter. In a food processor, puree 110g softened butter with 1/4 cup chopped strawberries, 2 tbsp powdered sugar and a pinch of salt.


20. Soaked strawberries. Toss 2 cups of sliced ​​strawberries with 1 tablespoon of sugar. Let sit until the juices are released, 30-60 minutes. Serve with grilled pound cake and strawberry ice cream.

21. Strawberries in balsamic vinegar. Follow recipe #20, adding 1 teaspoon of balsamic vinegar with the sugar. Stir in 2 tablespoons of chopped basil. Serve with grilled pound cake.

22. Grilled Strawberries with Butter. Arrange 2 cups strawberries on a large sheet of foil; scatter 1 tablespoon chopped butter on top. Roll into a parchment. Grill over medium heat until the strawberries are tender, 12 minutes. Sweeten with maple syrup.

23. Strawberry milkshake. Prepare strawberries according to recipe #22. Puree 1/2 cup of berries with their juice and 500 ml of French vanilla ice cream in a blender. Top with whipped cream and sprinkle with sliced ​​fresh strawberries.

24. Pavlova cake. Beat 4 room temperature egg whites with an electric mixer on medium speed until soft peaks form. Gradually beat in 1 cup superfine sugar until stiff, glossy peaks form. Beat in 3 tablespoons finely crushed freeze-dried raspberries, 1 tablespoon cornstarch, 1 teaspoon each raspberry vinegar and vanilla. Press into an 8-inch circle on a parchment-lined baking sheet; make a small well in the center. Bake for 65-75 minutes at 275°F (135°C), until the cake is dry to the touch. Turn off the oven and let the cake cool completely. Just before serving, top with whipped cream and assorted berries.

25. Cornbread Trifle. Whip 2 cups cold heavy cream with 1/2 cup powdered sugar until soft peaks form, then beat in 1 cup mixed berry puree, 2 teaspoons each lemon zest, and vanilla. Combine 4 cups mixed berries, 2 tablespoons each sugar, and lemon juice. Layer the berry whipped cream in a trifle bowl, alternating with cubed cornbread and berries. Refrigerate until ready to serve.

26. Crisp with strawberries and rhubarb. Toss 1 pound each quartered strawberries and sliced ​​rhubarb with 1/2 cup granulated sugar and 2 tablespoons cornstarch; spoon into a greased 9-inch square pan. In a large bowl, whisk together 1 cup flour, 1/2 cup each rolled oats and light brown sugar, and 1/4 teaspoon salt. Rub in 4 ounces cold, chopped butter with your fingers; scatter over the berry mixture. Bake at 350°F (180°C) until golden and bubbly, about 1 hour.

27. Blueberry and blackberry galette. Toss together 2 cups each blackberries and blueberries, 1/2 cup sugar, 2 tablespoons cornstarch, 1/2 teaspoon each vanilla, lemon zest, and lime zest. On a floured surface, roll out 1 disk of chilled pie dough until slightly flattened, then place on a baking sheet. Arrange the berries on the dough, leaving a 2-inch border. Fold the edges of the dough inward, creating folds if necessary. Brush the edges with beaten egg and sprinkle with sugar. Bake at 400°F (200°C) until golden brown and the filling is bubbly, about 35 minutes.

28. Blueberry-peach cobbler. In a medium bowl, toss 1 1/2 cups blueberries, 1 1/2 lbs. chopped peaches, 1/2 cup sugar, 3 tablespoons cornstarch, and 1/2 teaspoon ground ginger; transfer to a greased 9-inch square pan. Combine 1 cup dry cake mix (such as Bisquick) with 1/2 cup buttermilk and 1 tablespoon sugar; spoon over the fruit. Bake at 350°F (180°C) until golden and bubbly, about 45 minutes.

29. Cherry and berry tart with frangipane. In a food processor, finely chop 1 cup unsalted toasted almonds with 2/3 cup sugar. Add 2 eggs, 4 ounces cold diced butter, 1 teaspoon vanilla, and 1/4 teaspoon salt; process until smooth. Spread over a prepared 9-inch tart crust. Top with 1/2 cup each blueberries and halved, pitted cherries. Bake at 375°F (190°C) until puffed and golden, about 45 minutes.

30. Lemon-berry tartlets. Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar until stiff peaks form; fold in 1/3 cup lemon curdDivide between 6 mini graham cracker layers 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 greased 1.9-quart (1.9-quart) baking dish. In a blender, beat 1 1/2 cups whole milk, 3 eggs, 3/4 cup granulated sugar, 1/2 cup flour, 1 teaspoon vanilla, a pinch each of ground coriander and salt; pour over the blueberries. Bake at 350°F (190°C) until golden brown, about 40 minutes; the clafoutis will be set but still jiggly. Cool slightly. Dust with powdered sugar.


32. Berry tart cheesecake. Toss 3 cups mixed berries (halve or quarter strawberries) with 1 teaspoon sugar. On a lightly floured surface, roll out 1 sheet of thawed puff pastry to a 10x12-inch rectangle; cut 1/2-inch-thick strips from each side and fold them over the edges to form a border around the perimeter. Transfer to a baking sheet and prick all over the center with a fork. Bake at 400°F (200°C) until golden brown, about 20 minutes; let cool. Beat 6 ounces (170 g) softened cream cheese with 1/3 cup sugar and 2 tablespoons heavy cream; spread over the crust and sprinkle with berries.

33. Raspberry ful with cream cheese. Simmer 1 cup raspberries with 1/4 cup sugar in a small saucepan over medium heat until thickened, 8-10 minutes. Strain through a fine-mesh sieve; cool completely. Beat 2 oz. 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. Stir in the raspberry sauce. Chill for at least 2 hours. Spoon into bowls and serve with shortbread cookies.

34. Blackberry cream pie. Whisk 3 eggs, 1/2 cup sour cream, 1/4 cup heavy cream, 3/4 cup sugar, and the seeds from 1/2 halved vanilla bean; stir in 3 tablespoons flour. Press 1 disk of chilled pie dough into a 9-inch round baking pan; crimp the edges. Spread 3 cups blackberries over the crust and pour in the frosting. Bake at 350°F (180°C) until puffed and almost set, 50 to 55 minutes. Cool.

35. Raspberry and lemon donuts. In a large bowl, whisk together 1 3/4 cups flour, 1/3 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. 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 small portions of dough (2 tablespoons at a time, about 12 pieces) in vegetable oil preheated to 180°C (350°F) in a 2-inch depth, turning, for 6-7 minutes, until golden brown and cooked through. Drain on paper towels; while warm, roll in powdered sugar.

36. Strawberry lemonade. In a medium saucepan, bring 1 cup each sugar and water to a boil, stirring until the sugar dissolves. Remove from heat, add 2 cups strawberries and 1/4 teaspoon vanilla; let cool. Puree in a blender. Press through a fine-mesh sieve into a pitcher, adding 1 cup each fresh lemon juice and water. Serve over ice.

37. Blackberry lemonade. Follow recipe #36, using only 3/4 cup sugar and adding 1/4 cup honey. Substitute blackberries for the strawberries.

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

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

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

41. No-bake layer cake. Make the whipped cream (No. 40). Toss 3 cups mixed berries with 1 tablespoon sugar; let stand until juicy, 30 minutes. Line a 9 x 5-inch loaf pan with plastic wrap and line the bottom with a single layer of vanilla wafer cookies (about 12). Spread 1 heaping cup whipped cream over the cookies, then top with 1 cup berries and their juices. Repeat with 2 more layers of cookies, cream, and berries, finishing with a fourth layer of cookies. Cover and refrigerate for at least 4 hours or overnight. Remove from the pan and peel off the plastic wrap.

42. Blackberry-banana ice cream. In a food processor, pulse 2 frozen sliced ​​bananas, 1 cup frozen blackberries, and 1 tablespoon maple syrup until coarsely chopped, then pulse until smooth, scraping down the sides as needed.

43. Fruit ice with blackberries and peanut butter. Lightly mash 2/3 cup blackberries with 1 tablespoon sugar. Puree 1 1/4 cups milk and cream mixture, 1/2 cup creamy peanut butter, and 1/4 cup sugar in a blender until smooth. Spoon 1 heaping teaspoon of the blackberry mixture into the bottom of each of 6 popsicle molds. Divide the peanut mixture among the molds. Top with the remaining berry mixture and insert popsicle sticks. Freeze until firm.

44. Fruit ice with tea and raspberries. Steep 4 white tea bags in 1.5 cups boiling water for 5 minutes; remove tea bags and let cool. Puree 1 cup raspberries with tea and 1/2 cup superfine sugar in a blender; strain through a fine sieve. Divide among 6 popsicle molds; insert sticks and freeze until firm.

45. Fruit ice with strawberries and watermelon. In a blender, puree 3 cups diced watermelon with 1 cup halved strawberries, 2 tablespoons sugar, and 1 tablespoon lime juice. Strain through a fine-mesh sieve, pressing down, then skim off any foam that may rise to the surface. Divide among 6-8 popsicle molds; insert sticks and freeze until firm.

46. ​​Italian fruit ice with lychee and strawberry. In a blender, puree 3 cups chopped strawberries, a 18-ounce can of lychee in syrup, 1/2 cup superfine sugar, and 1 tablespoon lime juice. Press through a fine-mesh sieve into a baking dish. Freeze until firm, about 4 hours. Crush the ice and process in a food processor until smooth.

47. Strawberry-lime sorbet. In a blender, puree 3 cups strawberries, 1/2 cup each superfine sugar and water, 1 teaspoon lime zest, and 3 tablespoons lime juice; press through a fine-mesh sieve. Churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

48. Strawberry cream soda. Make the sorbet (No. 47). Fill a tall glass halfway, alternating between scoops of vanilla ice cream and sorbet. Top with cold sparkling water, then stir gently.

49. Fruit salad with cherries and berries. In a small saucepan, combine 2 tablespoons each sugar and water, the zest and juice of 1/2 orange, and the seeds of 1/2 vanilla bean; bring to a gentle simmer to dissolve the sugar. Cool completely. Stir in the orange-vanilla syrup with 2 cups halved strawberries, 1 cup each blueberries, raspberries, and halved pitted cherries. Refrigerate for 2 hours. Just before serving, stir in 2 tablespoons chopped mint.

50. Fruit salad with liqueur. Follow recipe #49, adding 2 tablespoons of orange liqueur to the cooled syrup.