Baking With Berries: 7 Recipes For Your Summer Sweet Tooth
Summer is almost upon us, so it’s high time you start baking with some berries. Mother Nature’s naturally sweetened candies are finally making their way back into grocery stores, and many people are getting bitten by the spring and summertime baking bug. Preheat your ovens and serve up fresh and seasonal desserts to your dinner guests this month. No one wants a heavy dessert once summertime rolls around, and these treats aren’t only light, they’re uplifting! Satisfy your fruit craving with one of these seven dessert recipes this spring.
1. Berry Tart with Lemon Curd Mascarpone
Our first recipe comes from Foodie Crush, the genius behind the masterpiece that is the Berry Tart with Lemon Curd Mascarpone. If that name in itself doesn’t make your mouth water, we don’t know what will. With a tart crust and sweet mascarpone filling, you’ll cover all the bases with this delightfully sinful recipe, but hey, it involves a number of different fruits, so it’s practically healthy.
For the crust:
- 1 ½ cups all purpose flour
- ½ cup almond flour
- 1 teaspoon kosher salt
- 2 teaspoons powdered sugar
- ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
- 1 egg yolk
- 1-2 tablespoons cold water
For the filling:
- ¾ cup whipping cream
- 1 8-ounce container mascarpone cheese, at room temperature
- 1 heaping tablespoon powdered sugar
- 1 cup lemon curd
- 1 pint strawberries, hulled and sliced
- 1 pint raspberries
- ¼ cup strawberry preserves
- Mint leaves for garnish
For the crust: Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed. Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4 to 6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
Preheat the oven to 375 degrees Fahrenheit. Bake the tart for 12 to 15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.
For the mascarpone filling: Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon. In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.
- 30 Nilla wafers (about 1½ cups of cookies)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar, plus extra for berries
- 12 strawberries
- ½ cup mascarpone cheese, at room temperature
- ½ cup Greek yogurt, at room temperature
- ¼ cup powdered sugar
First, crush the cookies in a food processor. You could also crush them by hand in a plastic bag. Drizzle the melted butter and 2 tablespoons of sugar over the crushed cookies, and pulse until the mixture clumps together. (If using a plastic bag, stir together). Press the cookie crumbs into a 6-inch pie dish. Pack the crumbs firmly against the dish. I use a buttered measuring cup to help me. Place the pie crust in the freezer for 1 hour. Alternatively, you could bake it for 7 to 9 minutes at 350 degrees Fahrenheit to ensure neater slices.
After one hour, wash and slice the strawberries into a bowl, and sprinkle them with a small handful of sugar. Stir and let them macerate for at least 15 minutes. Meanwhile, in a medium bowl, stir together the mascarpone, yogurt, and powdered sugar.
Layer half of the mascarpone mixture into the crust, and then top with half of the strawberries. Add the remaining mascarpone mixture, and layer the rest of the strawberries on top. Let pie set in fridge for at least 4 hours to ensure pretty slices.
3. Blueberry Cream Cheese Coffee Cake
Switching lanes a bit, we come to Blueberry Cream Cheese Coffee Cake from Bake or Break. If you’ve been patient enough to wait for blueberry season, you owe it to yourself to bake the berries in this delectable coffee cake that is begging to get eaten on a lazy Saturday morning. Homemade coffee cakes are much simpler than many expect them, and this recipe especially makes it easy. Say goodbye to stale Starbucks baked goods and make this fresh and seasonal blueberry coffee cake instead. You won’t regret it.
For the blueberry topping:
- 1 cup fresh or frozen blueberries
- 1/4 cup + 2 teaspoons water, divided
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch
For the cake:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain or vanilla yogurt
- 1 large egg
- 1 teaspoon vanilla
For the topping and assembly:
- 6 ounces cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 cup sliced almonds
To make the blueberry topping: Combine blueberries, 1/4 cup water, and lemon juice in a 1- to 2-quart saucepan. Cook over medium heat until mixture boils. Lower heat and simmer the mixture, stirring occasionally. Simmer until blueberries have split and released their juices (about 3 minutes). In a small bowl, mix cornstarch and 2 teaspoons water. Add to blueberry mixture. Stir until thickened (about 1 minute). Remove from heat and allow to cool to room temperature.
To make the cake: Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9- or 10-inch springform pan. In a large bowl, whisk together flour and sugar. Add butter and mix with a pastry blender or a fork until mixture resembles coarse crumbs. Remove 1/2 cup of mixture and set aside to use for the topping. Add lemon zest, baking powder, baking soda, and salt to remaining flour mixture. Mix just until combined. In a separate bowl, mix yogurt, egg, and vanilla until blended and smooth. Add to flour mixture and mix just until combined. Transfer batter to prepared pan. Spread evenly.
To make the topping and assemble the cake: Beat cream cheese, sugar, egg, and lemon juice until smooth. Spread mixture over cake batter, leaving a 1/2-inch border around the edges. Spread cooled blueberry mixture over cream cheese mixture. Leave some of the cream cheese mixture visible around the outermost edges. Stir almonds into reserved cake mixture. Sprinkle over cake, placing most of the mixture around the outer edges. Bake 30 to 40 minutes, or until the top of the cake is golden brown and the center of the cake barely jiggles when the pan is gently shaken. Cool cake in pan on a wire rack for 15 minutes. Then release the pan’s latch and remove the sides of the pan. Serve warm or at room temperature.
4. Blackberry Crisp
Another fruit that we encourage you to tango with this summer is the blackberry. And put it in this Blackberry Crisp from Martha Stewart. You’re sure to have a lot of happy and blackberry-teeth-stained eaters on your hands. A fruit crisp is one of the easiest desserts you can bake up in the summer, and the beauty of a crisp is that there’s no pressure in its presentation. In fact, the messier, the better.
- 1 1/2 cups all-purpose flour
- 3/4 cup light-brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 teaspoon coarse salt
- 2 3/4 pounds fresh blackberries (5 pints)
- 2 tablespoons instant tapioca
- 3/4 cup granulated sugar
- 1 tablespoon grated orange zest, plus 1/4 cup orange juice
Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.
5. Peach and Blueberry Galette
Moving right along we come to this Peach and Blueberry Galette from Fine Cooking, effectively covering all the spring and summer fruit bases. A galette is one of the prettiest desserts in the game, but it should not intimidate anyone. Galettes are even easier than pies in that they only require a quick folding of the crust, and beyond that, they’re understood as a mere vehicle for ripe summer fruits, including peaches and blueberries. Once the summer berries come in, it’s time to get your hands dirty. Make this galette and relish your sweetest victory yet.
For the crust
- 6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour, more for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 5-1/2 ounces. (11 tablespoons) unsalted butter, chilled and cut into 1/2-inch dice
- 1 large egg yolk
- 3 tablespoons whole milk
For the filling
- 1 pound peaches, peeled and cut into 1/2-inch slices (about 2 cups)
- 3/4 pound blueberries, rinsed and picked through (about 2 cups)
- 1/4 cup light muscovado sugar or light brown sugar
- 2 teaspoon unbleached all-purpose flour
- 1/4 teaspoons ground cinnamon
- Pinch of table salt
- 1 large egg, beaten
- 2 teaspoons demerara sugar
To make the dough, combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment at low speed. Add the butter to the flour. Mix until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. In a small bowl, beat the egg yolk and milk, and add to the flour mixture. Mix on low speed just until the dough comes together, about 15 seconds; the dough will be somewhat soft. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling out.
Meanwhile, position a rack in the center of the oven and heat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.To make the filling and roll out the dough, in a medium bowl, toss the peaches and blueberries with the muscovado sugar, flour, cinnamon, and salt. Lightly flour a large work surface and roll out the dough to a 12- to 13-inch round. Transfer to the prepared baking sheet. Arrange the fruit in the center of the dough, leaving about 1-1/2 inches of space around the perimeter of the dough empty. Fold the outside edge of the dough over the fruit, making occasional pleats. Brush the crust with the egg. Sprinkle the demerara sugar evenly over the dough and fruit. Bake the galette until the crust turns a light brown and the filling bubbles, about 50 minutes. Let cool for 10 minutes then cut into wedges and serve warm.
6. Blueberry Pudding Cake
This next recipe will make you wish blueberries were in season year-round. Blueberry Pudding Cake is a thing, and Epicurious has the recipe for it. This fun and flavorful dessert couldn’t be easier, and it only requires 15 minutes of active baking time. Combine your ingredients, throw your baking pan in the oven, and wait for your house to smell like springtime heaven. This delectable cake can be eaten for breakfast or dessert.
- 1/3 cup plus 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 10 oz blueberries (2 cups)
- 1 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla
Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
7. Strawberry Scones with Lemon Glaze
Get ready to pucker up to this last recipe: Strawberry Scones with Lemon Glaze from Taste of Home. These sound like the perfect things to wake up to. Prepare for that morning craving ahead of time and pick up your strawberries from the grocery store now. Scones are much easier to master than many people realize, and the ingredients required for this recipe are many that you likely already have in your baking pantry. It’s time to get seasonal and make some scones. Heavy chocolatey desserts are out, and fresh, seasonal ones are in.
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into 1/4-inch cubes
- 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
- 1 cup frozen unsweetened strawberries, chopped
For the glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons lemon juice
- 1 tablespoon butter, melted
- 1 tablespoon 2% milk
Heat oven to 400 degrees Fahrenheit. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead ten times.
Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream. Bake for 25 to 30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners’ sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yields eight scones.