If you ask me, summer and berries go hand in hand. I am always looking for new ways to use blueberries, raspberries, and blackberries when they are in season, and this list is where all my favorites live.

From berry cocktails, salads, and breakfast recipes, to cobblers, cakes, and showstopping berry desserts, there is truly something for everyone here. I hope these berry recipes give you plenty of delicious ways to enjoy summer — I know you are going to love them!

20 summer berry recipes

Berry Cobbler

Warm, bubbling berry filling under a golden, biscuity topping. Scoop it into bowls while it is still warm and add a generous amount of vanilla ice cream. You will not regret it!

Berry Cobbler

Berry Crumb Bars

Raspberries and blackberries layered between a buttery shortbread base and a generous crumb topping. They slice up beautifully and are just as good the next day.

Berry Crumb Bars

Lemon Blueberry Scones

Buttery, tender scones bursting with blueberries and a bright hit of lemon. They are perfect with a cup of coffee and feel a little fancy without being fussy at all.

Lemon Blueberry Scones

Homemade Berry Poke Cake

A soft vanilla buttermilk cake soaked with a jammy fresh berry sauce and topped with sweetened whipped cream. Fun to make, even more fun to eat!

Homemade Berry Poke Cake

Raspberry Mojito

Sweet raspberries muddled with fresh mint and lime make the most gorgeous, flavor-packed mojito. This one disappears fast so you might want to make a double batch!

Raspberry Mojito

Summer Berry Pie

A gorgeous triple berry pie filled with blueberries, raspberries, and blackberries in a flaky homemade crust. This is the pie of summer and it is absolutely worth every bit of effort.

Summer Berry Pie

Strawberry Shortcake Layer Cake

The perfect combination of soft homemade vanilla cake layers, fluffy barely-sweetened whipped cream, and juicy fresh strawberries make up this stunning layer cake.

Strawberry Shortcake Layer Cake

Berry Basil Gin and Tonic

Fresh berries and fragrant basil take a classic gin and tonic completely over the top. It is bright, beautiful, and the most refreshing summer cocktail. Make a round for the whole table!

Berry Basil Gin and Tonic

Blueberry Buttermilk Pancakes

Thick, fluffy buttermilk pancakes loaded with juicy blueberries that burst in every bite. These are weekend morning perfection and my family requests them all summer long.

Blueberry Buttermilk Pancakes

Strawberry Spinach Salad with Brown Butter Dressing

With baby spinach, sliced strawberries, toasted nuts and feta cheese, and a surprising warm brown butter balsamic dressing.

Strawberry Spinach Salad

Homemade Strawberry Pop Tarts

With either homemade pastry or store-bought, and a quick and easy jammy filling. They’re nostalgic, fun and delicious!

Homemade Strawberry Pop Tarts

Brown Butter Blackberry Peach Crisp

The combination of jammy blackberries and sweet summer peaches under a brown butter crumble topping is honestly one of my favorite things. This one is a real summer standout.

Brown Butter Blackberry Peach Crisp

Blueberry Hand Pies

Flaky pastry pockets filled with sweet blueberry filling. They are handheld, totally adorable, and a really fun baking project. Great for a picnic or a summer gathering!

Blueberry Hand Pies

Vanilla Cupcakes with Berry Swirl Frosting

Fluffy vanilla cupcakes topped with the most beautiful swirled berry frosting. They are as pretty as they are delicious and perfect for any summer celebration!

Vanilla Cupcakes with Berry Swirl Frosting

Blueberry Almond Crisp

Sweet blueberries topped with a buttery, nutty almond oat crumble. It is simple, deeply satisfying, and one of those desserts you will make on repeat all summer.

Blueberry Almond Crisp

Strawberry Cheesecake Bars

This no-bake recipe has been a family favorite at gatherings for years, and for good reason! The strawberry topping is such a fun flavor for summertime.

No-Bake Strawberry Cheesecake Bars

Black and Blueberry Pie

Two of summer’s best berries come together in one gorgeous, deeply flavored pie. If you love a classic blueberry pie, this one is going to blow you away.

Black and Blueberry Pie

Blueberry Pie Bars

All the flavor of a classic blueberry pie in an easy, portable bar. The filling is jammy and sweet and the crust is perfectly buttery. These are a huge hit every time.

Blueberry Pie Bars

Raspberry White Chocolate Cake

Tart raspberries and creamy white chocolate are a match made in heaven, especially in this stunning layer cake. This is the one to make when you really want to impress.

Raspberry White Chocolate Cake

Mixed Berry Pavlova

A crisp, cloud-like meringue topped with whipped cream and a beautiful pile of fresh mixed berries. It is light, elegant, and one of the most impressive summer desserts you can put on the table.

Mixed Berry Pavlova

Summer Berry Trifle

Layers of fluffy cake, whipped cream, and fresh berries make this trifle the ultimate make-ahead summer dessert. It is perfect for feeding a crowd and looks stunning in a glass bowl.

Summer Berry Trifle

Fresh Berry Fruit Salad

A simple, beautiful bowl of fresh summer berries that lets the fruit do all the talking. It is fresh, easy, and the perfect thing to bring to any summer gathering.

Fresh Berry Fruit Salad

Summer Sangria

A beautiful, fruity sangria packed with fresh summer berries that just gets better the longer it sits. Red or white wine both work beautifully here.

Summer Sangria

Even more berry recipes you’ll love

• Berry Compote
• Brownie Berry Trifle
• Lemon Berry Tart
• Lemon Blueberry Cake
• Homemade Fruit Snacks

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Peach crumb bars feature a buttery crust and crumb topping with fresh peaches and a hint of cinnamon. This easy summer dessert is quick to prepare, travels well, and perfect for sharing!

If you’re looking for the perfect summer dessert where fresh peaches really get to shine, these peach crumb bars are just the thing! A single buttery crumb mixture does double duty as both the crust and topping, with juicy peaches scented with lemon and cinnamon in between. As the bars bake, the crumb topping stays wonderfully soft where it meets the fruit while the top and bottom turns golden brown with a satisfying crisp bite.

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These sausage stuffed zucchini boats are cheesy and delicious, and have my whole family’s stamp of approval. They’re a great way to use up extra garden zucchini, and healthy-ish while still tasting like pure comfort food. Plus they’re simple to make and require only 6 ingredients, making them a perfect easy meal for any night of the week!

Zucchini boats are such a fun option when you’re craving something cozy and hearty, but also don’t want to go overboard with a heavy meal. Skip that big bowl of pasta, and make these sausage stuffed zucchini boats instead!

They’re especially perfect during the summer months when gardens and farmer’s markets are overflowing with zucchini, but I make them year-round because they’re simple, family-friendly, and ready in about 30 minutes. If you’re looking for an easy and delicious way to use fresh zucchini, this recipe won’t disappoint.

Key Ingredients

I’ve seen lots of variations with fun mix-ins and different themes (lasagna, pizza, taco, you name it!) While those all look awesome, I wanted to keep things sweet and simple. My sausage stuffed zucchini boats require just 6 ingredients (full recipe below):

• Fresh zucchini: This recipe calls for 3 medium zucchini, but you can also use 4 or 5 small zucchini or 2 larger zucchini. Medium-sized is ideal because they’re large enough to fill but still tender and will cook quickly.
• Italian sausage: Use mild or hot Italian sausage depending on how spicy you like it. Chicken or turkey Italian sausage work too.
• Marinara sauce: Use your favorite jarred marinara or homemade sauce.
• Mozzarella cheese: Freshly shredded mozzarella melts best, but pre-shredded works fine for convenience.
• Onions and garlic: Add flavor to the filling.

How to make sausage stuffed zucchini boats

1. Prep zucchini: Slice in half lengthwise, scoop out the centers with a spoon, then give the scooped zucchini flesh a rough chop.
2. Cook sausage and veggies: Brown sausage first, then add onion, garlic, and chopped zucchini.
3. Stir in marinara sauce.
4. Assemble zucchini “boats”: Spoon mixture into the hollowed out zucchini and top with mozzarella cheese.
5. Bake until mozzarella cheese is melted and zucchini is tender, about 15-20 minutes (larger zucchini may take longer).

Ways to serve these zucchini boats

These sausage stuffed zucchini boats are a light meal all by themselves, but I also like to serve them with buttered pasta or steamed rice. A simple side salad would be awesome too!

More savory zucchini recipes

• Southwest Chicken Skillet with Corn and Zucchini
• Turkey Zucchini Meatballs
• Pan Fried Zucchini Chips
• Tomato Zucchini Pie

Sausage Stuffed Zucchini Boats

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

These sausage stuffed zucchini boats are cheesy and delicious, and have my whole family's stamp of approval.

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Ingredients

 

½1x2x

• ▢ 3 medium zucchini (see Notes)
• ▢ 1 lb ground Italian sausage , mild or hot
• ▢ ½ onion , chopped
• ▢ 2 garlic cloves , minced
• ▢ 2 cups marinara sauce
• ▢ 1 cup shredded mozzarella cheese
• ▢ Salt and pepper , as needed

Instructions

 

• Preheat oven to 375°F. Line a large baking pan with foil or parchment paper.
• Slice zucchini in half lengthwise. Use a spoon to scoop the flesh out of the insides of the zucchini. Give the zucchini a rough chop and set aside.
• In a large skillet over medium high heat, cook sausage for about 3-4 minutes until it's browned.
• Add chopped onion, minced garlic, and chopped zucchini to the skillet and cook until sausage is cooked all the way through and veggies are softened, about another 3-4 minutes.
• Stir in marinara sauce.
• Arrange zucchini boats onto the prepared baking pan and sprinkle with salt and pepper. Spoon sausage mixture into each and top with mozzarella cheese.
• Bake until cheese is melted and sausage is a little bit bubbly, about 15-20 minutes. Use a fork to test that the zucchini is also tender, if you used a larger zucchini or if your boats are a little thicker, you may need to increase cook time.
• Serve and enjoy, storing leftovers in the fridge.

Notes

• This recipe calls for 3 medium zucchini (6-8 inches/6-10 oz), but you can also use 4 or 5 small zucchini (5-6 inches/4-6 oz) or 2 larger zucchini (8-10 inches/10-14 oz). Smaller the zucchini will be more difficult to scoop out the centers, and larger zucchini will have more flesh and require a longer bake time. I do not recommend using extra-large zucchini (12+ inches/20+ oz).
• Use your favorite jarred marinara sauce or make your own. I have an easy marinara recipe here.

Calories: 359kcal, Carbohydrates: 10g, Protein: 17g, Fat: 28g, Saturated Fat: 11g, Cholesterol: 72mg, Sodium: 1106mg, Potassium: 745mg, Fiber: 2g, Sugar: 7g, Vitamin A: 676IU, Vitamin C: 26mg, Calcium: 138mg, Iron: 2mg

Cuisine: American, Italian, Mediterranean

Course: Appetizer, dinner, Main Course, Snack

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

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Classic angel food cake is impossibly light and soft, with a delicate vanilla flavor. Serve it with fresh berries and whipped cream, or your favorite toppings. It’s simple to bake once you understand a few key techniques, and I’ll walk you through the whole process, step-by-step.

“I had to buy an angel food cake for a recipe a couple of weeks before I found myself making this homemade version. Oh. My. Gosh. The store bought version… was horrid. I was pleasantly surprised that the homemade version was not only a million times more delicious but actually not all that difficult! I’ve added this to my list of fav recipes and will be making it again in another few weeks for a party I’m hosting! THANK YOU!!⭐⭐⭐⭐⭐” —from reader Yvonne

Ingredients you’ll need

• Egg whites: The reason for this cake’s rise and airy texture. They should be completely free of yolk and at room temperature.
• Cake flour: It has less protein than all-purpose flour, giving angel food cake its signature soft, delicate crumb.
• Granulated sugar: Does more than just sweeten, it also creates structure with the whipped egg whites.
• Cream of tartar: Stabilizes the egg whites so they don’t collapse during baking and cooling.
• Vanilla extract and salt: For flavor.

You will also need a tube pan for this recipe. It’s designed specifically with a hole in the center and tall, straight sides so that the egg whites in the batter cook evenly, and are allowed to rise high as they bake.

Expert tips

• Why room temperature egg whites matter: Cold egg whites don’t whip as well or high! Pull yours from the fridge 30-60 minutes before making this recipe.
• Learn the best way to separate eggs. And be sure no trace of egg yolk ends up in the whites, as the fat prevents the whites from whipping up properly.
• How to release angel food cake from pan: slide a small serrated knife around all of the edges. A serrated knife is best for cutting slices for serving, too.
• Storage and make-ahead instructions: Angel food cake keeps really well at room temperature for several days. It can be frozen too, wrapped twice in plastic wrap. Thaw at room temperature for several hours before serving.

Recipe FAQs

More cakes to try

• Lemon Cream Cheese Pound Cake
• Strawberries and Cream Crepe Cake
• Light and Fluffy Coconut Cake
• Strawberry Shortcake Layer Cake

Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

5 from 3 reviews

Angel Food Cake

Servings: 12 servings

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Cool Time: 2 hours hrs

Total Time: 3 hours hrs 30 minutes mins

Angel food cake is a classic cake made from whipped egg whites. It’s subtly sweet, and very light and fluffy. Serve it topped with whipped cream and fresh fruit, ice cream, or however you like!

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Ingredients

 

½1x2x

• ▢ 1 cup (113 grams) cake flour
• ▢ 1 ⅔ cup (333 grams) granulated sugar , divided
• ▢ 1 ¾ cup (425 grams) egg whites (from about 13 eggs), at room temperature
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon cream of tartar
• ▢ ½ teaspoon vanilla
• ▢ Strawberries and whipped cream for serving , or other toppings as desired

Equipment

10×4-inch tube pan

Mesh strainer

Electric mixer

Instructions

 

• Preheat oven to 300°F. Have a 10 x 4-inch angel food cake/tube pan ready, but do not grease it.
• Sift the flour 3 times, then add ⅔ cup of the sugar and sift 1 more time, ensuring all lumps are removed and mixture is light and fluffy.

  1 cup (113 grams) cake flour, 1 ⅔ cup (333 grams) granulated sugar

• Beat the eggs until foamy. Add the salt and cream of tartar and beat continue beating. Add the remaining sugar gradually with mixer running and beat to medium-soft peaks (they should hold peaks slightly, but the tops are soft enough to fold over on themselves). Stir in the vanilla.

  1 ¾ cup (425 grams) egg whites , ½ teaspoon salt, 1 teaspoon cream of tartar, 1 cup (199.8 grams) granulated sugar, ½ teaspoon vanilla

• Sift the flour mixture over the whipped egg whites in 4 separate additions, gently folding in each addition by hand with a spatula until just incorporated.
• Spoon batter into ungreased pan and spread into an even layer. Rap on a hard surface a few times to release any bubbles.
• Bake until spongy to the touch and a toothpick inserted into the center comes out clean, about 1 ¼ hours.
• As soon as cake comes out of the oven, invert it upside-down to cool (this prevents the cake from collapsing). If the pan has feet, invert it onto a flat surface. If not, invert over the neck of a bottle.
• Let cool for about 2 hours, or until it's at room temperature. Use a thin serrated knife to cut around the edges and release the cake from the pan.
• Slice and serve with whipped cream and strawberries, or as desired.
• Store cake at room temperature, it will keep for several days (though if you add toppings that require refrigeration, store in the fridge).

Video

Notes

• Why you shouldn’t grease an angel food cake pan: You actually want the batter to stick to the sides, which helps it rise tall. If you grease the pan, the cake will be dense and flat.
• Use cake flour for the best texture. If you don’t have cake flour on hand, substitute 3/4 cup + 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch for 1 cup of cake flour.
• Make sure egg whites are at room temperature and free of any egg yolk. This helps them whip quickly with more volume, creating better texture and higher rise.
• Freezing instructions: Wrap the whole angel food cake in two layers of plastic wrap and store in the freezer for up to 1-2 months. Thaw at room temperature for several hours.
• What to do with leftover egg yolks: I highly recommend my lemon curd recipe (which uses 10 yolks). You can also freeze in a ziplock bag for another purpose.

Recipe adapted from The Gourmet Cookbook.

Calories: 165kcal, Carbohydrates: 36g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Sodium: 156mg, Potassium: 109mg, Fiber: 1g, Sugar: 28g, Calcium: 4mg, Iron: 1mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Recipe history: This recipe was originally published June 2014. In 2022, I improved the recipe instructions and tips, and provided step-by-step photos to guarantee success.

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I created this berry basil gin and tonic cocktail last summer for a quick happy hour with friends on our patio. Our backyard blackberries were at their peak, my herb garden was thriving, and since gin and tonics have always been one of my faves, it felt like the perfect excuse to give the classic cocktail a fresh summertime twist.

I muddled the berries and basil with a little sugar and lime juice, then let everything sit for a few minutes so the berries became nice and juicy and the basil could infuse its fresh herbal flavor. Topped with gin, tonic water, and plenty of ice, it’s light, refreshing, and made for warm summer evenings. I added blueberries to this recipe here for extra berry flavor, and to show just how easily this cocktail can be adapted with whatever fresh berries you have on hand.

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