When summer berry season hits, I want to use every single one. I’ll take all the blueberries, raspberries, strawberries, blackberries in my sweet berry desserts.
Summer berries are excellent when in a cobbler, tucked into a flaky pie crust, swirled through a tender coffee cake, or folded into muffin batter. These recipes are east to mix up so they can be ready before the morning coffee is done brewing. They are simple enough for a weeknight but pretty enough for company. Save this page so that you can come back to the berry desserts every summer!
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Blueberry Cobbler
This is the blueberry cobbler our family has made for over 25 years, and it works every single time. The secret is cooking the blueberries into a thick, jammy filling on the stovetop before it ever hits the oven.
Can't decide between cobbler and pie? You don't have to. This recipe nestles a fresh blueberry and raspberry filling into a classic unbaked pie crust, then tops it with a soft, sweet cobbler batter that bakes up golden brown.
This bundt cake is loaded with four full cups of fresh diced strawberries folded right into the batter, making it one of the most fruit-forward strawberry cakes you'll find.
This cobbler started with a peach recipe from a favorite Amish cookbook, then got even better with the addition of fresh blueberries. The biscuit topping gets a signature sugary crunch finish that makes this cobbler stand out.
Sweet blueberries and tart blackberries turn out to be a natural pairing, and this double-crust pie is proof. A shredded golden delicious apple works its way into the filling for a subtle background sweetness.
These muffins skip the butter and oil entirely, using canned coconut milk as the fat instead. The result is a surprisingly moist, tender crumb with a gentle coconut flavor that pairs beautifully with tart raspberries.
Dense and moist rather than fluffy and hollow, these muffins are packed with two cups of finely diced fresh strawberries and get a hint of almond extract that makes the berry flavor pop.
Fluffy sweet rolls are filled with a layer of softened cream cheese and raspberry jam, then topped with a fresh raspberry cream cheese frosting that turns a gorgeous shade of pink.
Juicy fresh blackberries are folded into a sour cream cake batter that bakes up tender and rich, then finished with a buttery cinnamon streusel topping and a bright lemon glaze.
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.