7 Rich Raspberry Recipes to Indulge in This Summer

There is nothing sweeter than enjoying a bowl of fresh raspberries. They’re sweet, juicy, and packed with antioxidants and nutrients. There is an abundance of raspberries this time of year, making it the perfect time to incorporate this delicious fruit into your baking. Salsa, spoonbread, salads, and desserts will taste even better when enhanced with raspberry flavor. Raspberries will quickly become your go-to fruit after preparing these 7 rich and flavorful recipes.

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1. Raspberry Spoonbread

Spoonbread is a Southern favorite that’s a combination of a soufflé and cornbread. Sweet summer raspberries and maple syrup work together to sweeten the spoonbread, while the cornmeal provides a perfect texture. EatingWell‘s recipe yields 8 servings, with each containing 257 calories and 6 grams of fat.


  • 1 cup cornmeal, preferably stone-ground (medium or finely ground)
  • 1 cup nonfat or low-fat buttermilk
  • ⅔ cup pure maple syrup
  • 2 tablespoons butter
  • ½ teaspoon salt
  • 4 large eggs, separated
  • ¼ cup all-purpose flour
  • 2 teaspoons vanilla extract
  • ¼ cup sugar
  • 3 cups raspberries, divided
  • 8 tablespoons nonfat plain Greek-style yogurt

Directions: Preheat oven to 375 degrees Fahrenheit. Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray. Combine cornmeal, buttermilk, maple syrup, butter, and salt in a large saucepan. Cook over medium-high heat, whisking constantly, until the mixture bubbles and thickens. Remove from the heat. Whisk egg yolks in a large bowl. Whisking constantly so the eggs won’t scramble, add ½ cup of the hot cornmeal mixture until completely combined. Scrape in the remaining cornmeal mixture and whisk until smooth. Whisk in flour and vanilla until smooth.

Beat egg whites in another large bowl with an electric mixer on high speed until soft peaks form. Gradually sprinkle in sugar, continuing to beat until soft glossy peaks form. Fold the whites into the cornmeal mixture. Fold in 2 cups raspberries. Spoon the batter into the prepared dish. Bake until puffed, golden brown on top and the center is set, 35 to 40 minutes. The spoonbread will be slightly wobbly and soft when it is completely cooked. Let cool for 20 minutes. Serve warm, topped with some of the remaining raspberries and yogurt.

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2. Raspberry Salsa

Free People‘s salsa recipe is a sweet, spicy, and delicious way to use up some of your raspberries. There’s no need to chop the raspberries when preparing this dish. Simply break them apart with a spoon, adding a little agave nectar as you go to enhance the flavor. Whether you serve this as chip dip or a garnish for tacos, your raspberry salsa will certainly be a crowd pleaser.


  • 1 cup fresh raspberries
  • 1 cup diced plum tomatoes
  • ⅛ cup diced red onion
  • ⅛ cup chopped cilantro
  • 1 small red hot pepper
  • ½ lime juiced
  • 1 tablespoon agave nectar
  • Salt to taste

Directions: Start by breaking apart your raspberries in a small bowl with the agave nectar until bright red and sweet smelling. Remove the seeds from your hot pepper and discard. Dice the pepper into fine pieces (if your skin is sensitive use gloves or coat the hand touching the pepper with a little olive oil.) Toss the pepper with the tomatoes, onion, and cilantro. Stir in the raspberries along with the lime juice and salt until evenly coated.

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3. Raspberry Muffins

A magnificent muffin is the perfect way to highlight your delicious fresh raspberries. There’s no need to feel guilty about indulging in one of these muffins, either. Rodale‘s recipe yields 12 servings, and only contains 129.7 calories and 4.6 grams of fat.


  • 1 ½ cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • ¼ cup butter, melted and cooled slightly
  • 1 egg
  • ⅓ cup sugar
  • 1 teaspoon grated lemon peel
  • 1 cup raspberries

Directions: Preheat the oven to 400 degrees Fahrenheit. Grease a 12-cup muffin pan. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, stir together the buttermilk, butter, egg, sugar, and lemon peel until well-blended. Stir in the flour mixture until just combined. Do not overmix. Gently fold in the raspberries. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Source: Thinkstock

4. Raspberry Ice Cream Cake

Martha Stewart‘s recipe for ice cream cake is easy and absolutely mouthwatering. All you need to create a delectable and gorgeous dessert is a store-bought pound cake, vanilla ice cream, and fresh raspberries. This refreshing raspberry recipe yields 8 servings.


  • 1 loaf pound cake, sliced horizontally into thirds
  • 1 ½ cups raspberries (6 ounces)
  • 1 pint vanilla ice cream, softened
  • Confectioners’ sugar, for serving

Directions: Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake. Wrap with foil and freeze at least 4 hours (or up to overnight.) Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners’ sugar.

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5. Mesclun With Berries and Sweet Spiced Almonds

Cooking Light‘s recipe, which yields 6 servings, is a perfect choice for lunch or dinner. The raspberries are loaded with antioxidants, fiber, and vitamin C, while the almonds contain vitamin E and monounsaturated fats. This is a nutrient-rich recipe you can feel good about eating.


  • 5 cups gourmet salad greens
  • 1 ¾ cups raspberries (about 1 (6-ounce) container)
  • ¼ cup chopped fresh chives
  • 3 tablespoons champagne or white wine vinegar
  • 2 teaspoons honey
  • ½ teaspoon country-style Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon canola oil
  • 6 tablespoons sweet spiced almonds

Sweet Spiced Almonds

  • 1 cup sliced almonds
  • ⅓ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 large egg white, lightly beaten
  • Cooking spray

Directions: To prepare the almonds, preheat oven to 325 degrees Fahrenheit. Combine almonds and next 4 ingredients (through cumin) in a small bowl. Stir in egg white. Spread mixture evenly onto a foil-lined baking sheet coated with cooking spray. Bake at 325 degrees Fahrenheit for 10 minutes. Stir mixture; bake an additional 15 minutes or until crisp. Transfer foil to a wire rack; cool almond mixture. Break almond mixture into small pieces. Store at room temperature in an airtight container for up to 1 week.

To prepare the salad, combine first 3 ingredients in a large bowl. Combine vinegar and next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon sweet spiced almonds.

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6. Meringue-Topped Raspberry Cupcakes

Raspberry juice or raspberry liqueur (your choice) adds a great flavor to the cupcakes, which are topped off with a light meringue whip. Your raspberry cupcake is complete when you’ve pressed a fresh raspberry into the meringue. Midwest Living‘s recipe yields 12 servings.


  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 2 egg yolks
  • 3 tablespoons raspberry liqueur or raspberry juice blend
  • 1 ½ teaspoons vanilla
  • ½ cup milk
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • ⅔ cup sugar
  • 12 raspberries

Directions: Preheat oven to 350 degrees Fahrenheit. Line twelve 2 and ½-inch muffin cups with paper bake cups or lightly coat muffin cups with nonstick spray for baking; set pan aside. In a small bowl, stir together flour, baking powder, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the ¾ cup sugar. Beat on medium to high speed for 1 minute. Add egg, egg yolks, raspberry liqueur (or juice), and vanilla; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

Spoon batter into the prepared muffin cups, filling each about three-fourths full. Bake for 15 minutes. Meanwhile, wash beaters thoroughly. For meringue, in a medium bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl.) Gradually add the ⅔ cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight.) Pipe or spoon meringue on top of cupcakes. If desired, place a raspberry on top of each cupcake, pressing into meringue. Bake for 8 to 10 minutes more or until meringue is lightly browned. Cool cupcakes in pan on a wire rack for 5 minutes. Remove from pan; cool slightly. Serve warm. (Or cover loosely and chill for up to 4 hours before serving.)

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7. Raspberry Patch Crumb Bars 

Oozing with fresh raspberry goodness, these fruity bars are a delicious summer treat. If you want to add a little crunch to this Taste of Home recipe, add a few nuts to the crumb topping. It yields 36 servings, with each tasty treat containing 131 calories and 6 grams of fat.


  • 3 cups all-purpose flour
  • 1 ½ cups sugar, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup shortening
  • 2 eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 4 cups fresh or frozen raspberries

Directions: In a large bowl, combine the flour, 1 cup sugar, baking powder, salt, and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13 x 9-inch baking dish. In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. Bake at 375 degrees Fahrenheit for 35 to 45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

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