Berry Recipes

This page has berry and other fruit recipes.  I have a separate page for apples and peaches, but put the other fruits on this page.

 To print just one recipe, simply highlight the recipe then click "file" on the top left of the screen and then click "print" and "print selection."

1. Blueberry Cheesecake Pops

This recipes comes from our friends at Terhune Orchards in New Jersey.

Blueberry Topping:

• 3/4 c blueberries
• 1 1/2 T cornstarch
• 2 t lemon juice
• 1/4 c sugar
• 3/4 c water

1. Put all ingredients in saucepan and cook over low heat for 5 minutes, stirring constantly. 
2. Set aside to thicken.

Cheesecake Filling:

• 8 oz cream cheese
• 1/2 c sugar
• 1/2 c sour cream
• 1 c heavy cream
• 1 t vanilla
• 2 c blueberries

1. Blend cream cheese, sugar, and sour cream. 
2. In another bowl, whip cream and vanilla until it starts to thicken.  Add to cream cheese mixture and beat for 30 seconds. 
3. Gently stir in blueberries.

Crust:

• 10 graham crackers
• 6 T sugar
• 4 T butter, melted
• 3 T water

1. In food processor, grind graham crackers into crumbs. 
2. Add sugar, butter, and water.  Blend until it forms a sticky paste. 

Assembly:

1. To make your pops, use 3 oz bathroom cups. Place about 1 1/2 T of the blueberry topping in each cup.  Freeze for two hours. 
2. Place about 2 1/2 T cheesecake filling on top of frozen blueberry topping.  Put popsicle stick in middle of each.  Freeze three hours. 
3. Press crust on top of frozen cheesecake layer.  Freeze three more hours. 
4. When ready to eat, tear away cup and enjoy!

2. Watermelon Slush

• 2 c water
• 1/4 c sugar
• 12 oz can frozen fruit punch concentrate
• 1 T lemon juice
• 6 c seeded watermelon cubes
• 2 Liter bottle lemon-lime soda or ginger ale

1. Combine water and sugar.  Bring to a boil, stirring until sugar is dissolved.  Boil gently, uncovered, for 3 minutes.
2. Remove from heat and stir in fruit punch until dissolved.
3. Combine half of the lemon juice and half of the melon cubes in a blender.  Blend until smooth.  Repeat with the other half.
4. Stir melon mixture into the fruit punch mixture.
5. Mix and pour into a freezer container.  Cover and freeze at least 8 hours.
6. To serve, scrape with a spoon to form a slush.  Fill cups at least half full with slush.  Slowly pour in soda until cups are filled.

3. Country Pear Cobbler

Recipe shared by C. Brown.

Filling:

• 3/4 c firmly packed brown sugar
• 3 T all-purpose flour
• 1/8 t salt
• 1/8 t ground nutmeg
• dash of cloves
• 2 T lemon juice
• 6 to 8 medium pears, peeled, cored, and thinly sliced

Topping:

• 1 c all-purpose flour
• 2 T sugar
• 1 t baking powder
• 1/2 t baking soda
• 1/2 c buttermilk
• 3 T margarine or butter, melted
• 1 T sugar
• light cream, if desired

1. Combine all of the filling ingredients, except pears, in a large skillet.
2. Stir in sliced pears and cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently.
3. Remove from heat and set aside.
4. To make topping, place flour, sugar, baking powder, and baking soda in a mixing bowl.
5. Beat on low speed of electric mixer for about 30 seconds.
6. Add buttermilk and melted margarine.
7. Continue to mix on low speed about 30 seconds, or until just blended.
8. Pour hot filling into an 8 inch baking pan.  Top evenly with large spoonfuls of topping.  Sprinkle with 1 T sugar.
9. Bake at 375 degrees for 30-35 minutes, or until pears are tender and bubbly and topping is golden brown.
10. Serve warm with light cream if desired.

4. Cherry Pie

• 4 c cherries
• 1 c sugar
• 1/4 c cornstarch
• 1/4 t almond extract
• Two unbaked 9 inch pie crusts
• 2 T butter, cut into bits

1. Preheat oven to 400 degrees.
2. Stem and pit cherries and place in a medium bowl.
3. Add sugar, cornstarch and almond extract to the cherries.  Gently stir.
4. Bake one pie crust for 8 minutes and cool for 5 minutes.
5. Pour filling into crust and dot with butter.
6. Place second unbaked crust over top of pie .  Cut some vent holes.
7. Place pie on a foil-covered baking sheet and bake until crust is golden brown, about 40 minutes.  (Check after 30 minutes and cover with foil if crust is getting too brown.)
8. Cool 15 minutes before serving.

5. Cherry Pudding

Another delicious recipe from Dan's mom, Jo Ann Paulus, it originally came from Dan's great grandmother.  Serve this recipe warm with milk.

• 1 c sugar
• 1 egg
• 1 c milk
• 2 t baking powder
• approximately 2 c flour
• 1 quart seeded cherries
• 1 1/2 c boiling water
• lump butter
• 1 c sugar

1. Mix sugar, egg, milk, baking powder, and flour and pour into a 9 x 13 pan.
2. Mix cherries, boiling water, butter, and sugar.  Pour this juice over the top.
3. Bake at 350 degrees for 30-45 minutes or until brown on top.
4. Serve warm with milk.

6. Rhubarb-Strawberry Sauce

• 3-4 c 1-inch rhubarb pieces
• 3/4 c sugar
• 1/2 c water
• 1/4 t salt
• 2 c halved strawberries
• 2 T butter

1. Bring rhubarb, sugar, water, and salt to a boil. 
2. Reduce heat and cook 10 minutes, Stirring occasionally.
3. Add strawberries and cook 3-5 minutes longer, or until rhubarb is tender.
4. Remove from heat and add butter.
5. Serve warm or cold over ice cream, angel food cake, pudding, or baked custard.

7. Strawberry Spinach Salad

• 2 T sesame seeds
• 1 T poppy seeds
• 1/2 c sugar
• 1/2 c olive oil
• 1/4 c white vinegar
• 1/4 t paprika
• 1/4 t Worcestershire sauce
• 1 T minced onion
• 10 ounces fresh spinach torn into bite sized pieces
• 1 qt strawberries, sliced
• 1/4 c almonds, blanched and slivered

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion.  Cover and chill for one hour.
2. In a large bowl, combine the spinach, strawberries, and almonds.  Pour dressing over top and toss.  Refrigerate 10-15 minutes before serving.

8. Blackberry Cobbler

• 1 c all-purpose flour
• 1/4 c sugar
• 1 t baking powder
• 1/2 t salt
• 1/4 t cinnamon
• 6 T cold butter
• 1/4 c boiling water
• 2 T cornstarch
• 1/4 c cold water
• 1 T lemon juice
• 2/3 c sugar
• 1/4 t cinnamon
• 4 c fresh blackberries, rinsed and drained

1. Preheat oven to 400 degrees.
2. In a large bowl, combine flour, 1/4 c sugar, baking powder, salt, and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Stir in boiling water just until evenly moist.
3. In a sauce pan dissolve cornstarch in cold water.  Mix in lemon juice, 2/3 c sugar, 1/4 t cinnamon, and blackberries.  Bring to a boil, stirring frequently.
4. Transfer berry mixture to a casserole dish and then drop spoonfuls of dough on top. 
5. Bake for 25 minutes or until dough is golden brown.

9. Blueberry Pudding Cake

This recipe comes from Paula Brengel.

• 2 c fresh blueberries
• 1 t cinnamon
• 1 t lemon juice
• 1 c flour
• 3/4 c sugar
• 1 t baking powder
• 1/2 c milk
• 2 T melted butter

Topping:

• 1 T cornstarch
• 3/4 c sugar
• 1 c boiling water

1. Toss blueberries with cinnamon and lemon juice.  Pour into a greased 8 inch pan.
2. In a bowl, combine flour, sugar, and baking powder.  Stir in milk and butter.  Spoon over berries.
3. Combine sugar and cornstarch and then sprinkle over batter.
4. Slowly pour boiling water over all.
5. Bake for 45-50 minutes at 350 degrees.

10. Blueberry Muffins

This recipe comes from Jean Tyson.

• 1/2 c butter
• 1/2 c honey
• 2 eggs
• 1 t vanilla
• 1 c whole wheat flour
• 1 c all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/2 c milk
• 2 1/2 c blueberries

1. Cream together butter and honey.
2. Add eggs, one at a time and then add vanilla.
3. In a separate bowl, combine flours, baking powder, and salt.
4. Add dry ingredients to butter/honey mixture alternately with milk.  Stir.
5. Add blueberries and then pour into muffin pan (makes 12 muffins).
6. Bake for 30 minutes at 375 degrees.

11. Blueberry Buckle

This recipe comes from Heather Danner.  She says that you should use fresh, dry blueberries because frozen berries or berries that are really wet will make the cake soggy and heavy.  Thanks Heather!

• 3/4 c white sugar
• 1/4 c shortening
• 1 egg
• 1/2 c milk
• 2 c all-purpose flour
• 2 t baking powder
• 1/2 t salt
• 2 c fresh blueberries
• 1/2 c white sugar
• 1/3 c all-purpose flour
• 1/2 t ground cinnamon
• 1/4 c butter, softened

1. Preheat oven to 375 degrees.  Grease an 8 x 8 inch square pan.
2. Cream together 3/4 c sugar, shortening and egg.
3. In a seperate bowl, mix together 2 c flour, baking powder and salt.  Stir into sugar mixture, alternating with milk.  Stir in blueberries.  Pour into greased pan.
4. To make topping combine 1/2 c sugar, 1/3 c flour, cinnamon and butter.  Sprinkle over cake batter.
5. Bake for 25-30 minutes.

12. White Chocolate Raspberry Cheesecake

I made this with black raspberries instead of red, and it was great.  I needed to cook it longer than the recipe states.  I cooked mine about an hour and a half.

• 1 c chocolate cookie crumbs
• 3 T sugar
• 1/4 c butter, melted
• 1 pint red raspberries
• 2 T sugar
• 2 t cornstarch
• 1/2 c water
• 2 c white chocolate chips
• 1/2 c half-and-half cream
• 3 packages (8 oz) cream cheese, softened
• 1/2 c sugar
• 3 eggs
• 1 t vanilla

1. In a medium bowl, mix together cookie crumbs, 3 T sugar, and melted butter.  Press into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 T sugar, cornstarch, and water.  Bring to a boil and continue boiling 5 minutes, or until sauce is thick.  Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees.  In a metal bowl over a pan of simmering water, melt the white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 c sugar until smooth.  Beat in eggs one at a time.  Blend in vanilla and melted white chocolate.  Pour half of batter over crust.  Spoon 3 T raspberry sauce over batter.  Pour remaining cheesecake batter into pan and again spoon 3 T raspberry sauce over the top.  Swirl batter with the tip of a knife. 
5. Bake for 55-60 minutes, or until filling is set.  Cool.  Cover with plastic wrap and refrigerate for 8 hours before removing from pan.  Serve with remaining raspberry sauce.

13. Blueberry Stuffed French Toast

This recipe comes from Ty Strohl - one of our awesome corn cops!  It needs to be prepared the night before and refrigerated overnight.

• 12 slices thick bread
• 16 ounces cream cheese
• 3 c fresh blueberries
• 10 eggs
• 1/3 c real maple syrup (we sell this at the farm!)
• 2 c milk
• pinch of cinnamon
• 1 c water
• 1 c sugar
• 2 T cornstarch
• 1 T butter

1. Grease a 9 x 13 glass pan.
2. Remove the crust from the bread and cube it.
3. Put half the bread in the bottom of the pan.
4. Distribute cream cheese over the top of the bread.
5. Sprinkle 1 c of the blueberries over the cream cheese and then put remaining bread over berries.
6. Beat eggs, maple syrup, and milk in bowl.  Add cinnamon and pour over bread.
7. Cover with plastic wrap and refrigerate overnight.
8. The next morning, preheat oven to 350 degrees.
9. Place foil over dish and bake for 30 minutes.
10. Remove foil and bake an additional 30 minutes.
11. Prepare sauce: Mix 1 c water, 1 c sugar, 1 c blueberries, and 2 T cornstarch in pan and cook until thick.  Add remaining blueberries and 1 T butter.  Pour sauce over the top of cooked french toast.

14. Red, White, and Blueberry Squares

This recipe is awesome!  I didn't expect to like it because of the marshmallow creme, but I loved it!

Crust:

• 1 1/2 c flour
• 3/4 c packed brown sugar
• 3/4 c margarine or butter
• 3/4 c finely chopped pecans or walnuts

Filling:

• 2 c fresh blueberries
• 1-8 oz. package cream cheese, room temp.
• 1 t vanilla
• 1-7 oz. jar marshmallow creme
• 1-8 oz. container frozen whipped topping, thawed
• 3 c fresh red raspberries

Glaze:

• 1 1/4 c sugar
• 1/4 c cornstarch
• 2 c water
• 1-3 oz. package raspberry Jell-O

1. Heat oven to 325 degrees.
2. In large bowl, combine flour and brown sugar; mix well.
3. With a fork or pastry blender, cut in butter until coarse crumbs form.
4. Stir in chopped nuts.
5. Lightly press crumb mixture into an ungreased 15x10x1 jelly roll pan.
6. Bake at 325 for 10 to 15 minutes or until light golden brown.
7. Remove from oven and cool.
8. Sprinkle blueberries over cooled crust.
9. In large mixing bowl, beat cream cheese and vanilla until light and fluffy.
10. Add marshmallow creme; beat just until blended.
11. Fold in whipped topping and spread over blueberries.
12. Refrigerate for at least one hour.
13. Sprinkle raspberries over top of cheese mixture.
14. In medium saucepan, combine sugar, cornstarch, and water; mix well.
15. Cook and stir over medium heat until mixture thickens and becomes clear (Karen's note: When I made it, it never actually became clear - just nice and thick).
16. Remove from heat and stir in Jell-O.
17. Let glaze cool 20-30 minutes and carefully spoon over raspberries.
18. Refrigerate for 1 hour and then cut into squares.  Store in refrigerator.

15. Strawberry Jelly

• 3 quarts strawberries
• 7 1/2 c sugar
• 2 pouches fruit pectin
• 1/4 c lemon juice

1. Wash berries and remove stems.
2. Crush berries and put in a dampened jelly bag.
3. Squeeze to get 3 3/4 c juice.
4. Pour juice into large sauce pot.
5. Add sugar and lemon juice.
6. Bring to a full boil, stirring constantly.
7. Add pectin and boil 1 minute.
8. Remove from heat and skim off foam.
9. Fill hot jars to 1/2 inch from top.
10. Seal jars with hot lids and cook in hot water bath for 20 minutes.
11. Yields 8 cups.

16. Kid's Strawberry Daiquiris

A quick and easy recipe for a fun summer drink.

• 6 ice cubes
• 16 Strawberries
• 1/2 c frozen concentrated limeade
• 1/2 c water

1. Crush ice cubes in blender.
2. Add other ingredients and puree until smooth.  Makes 2 servings.

17. Strawberry-Rhubarb Pie

This recipe comes from one of our employees, Marcie Fuhrman.

• 1 1/2 c sugar
• 1/4 c flour
• 1/4 t salt
• 1/4 t nutmeg
• 3 c rhubarb, cut into 1 inch pieces
• 1 c strawberries, sliced
• pastry for pie shell

1. Combine sugar, flour, salt, and nutmeg.
2. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit.
3. Let stand 20 minutes.
4. Meanwhile, prepare and roll out pastry.
5. Line a 9-inch pie plate with pastry.
6. Pour fruit mixture into pie plate.
7. Dot with butter.
8. Bake 40-45 minutes at 400 degrees.

An alternative to this recipe is to use equal amounts of rhubarb and strawberries (2 c each).  You can also make pastry for a double crust and place pastry on top of filling.  Cut slits in top to allow steam to escape, seal and flute edges.  Brush top of pie with cold water and sprinkle with 1 T sugar.  Bake at 425 for 40 to 50 minutes.

18. Strawberry Bread

• 3 c flour
• 1 (3 oz) package strawberry Jell-O
• 1 t salt
• 2 c sugar
• 1 t cinnamon
• 1 t baking soda
• 4 eggs
• 2 c mashed strawberries
• 1 1/4 c oil
• 1 1/4 c chopped nuts

1. Sift first six ingredients together.
2. In a separate bowl, mix eggs, strawberries, and oil.
3. Combine wet and dry ingredients together, and add nuts.
4. Bake at 350 deg. in small loaf pans for 45 minutes, in big loaf pans for 60 minutes, or in muffin tins for 25 minutes.

19. Fruit Pizza

This is a very simple recipe that turns out great.   My mom makes it a lot.

• 1 package crescent rolls
• 16 oz cream cheese, softened
• 1 c sugar
• Assorted Fruit: Strawberries, Raspberries, Blackberries, Blueberries, Kiwi, etc.
• Lemon Juice

1. Heat oven to 350 deg.
2. Roll crescent dough onto square cookie sheet (or use double recipe for rectangular pan) and bake until golden brown.  About 10 min.
3. Blend cream cheese and sugar together until smooth.  Gently spread over cooled pastry.
4. Arrange fruit over cream cheese mixture and brush fruit with lemon juice.
5. Chill 2-3 hours before serving.

20. Blue Heaven

This changes a plain oatmeal breakfast to an extra special oatmeal cake.  Another yummy recipe from my mom.

• 1 egg
• 1/4 c butter
• 1/2 c sugar
• 1 1/2 c oatmeal - quick or old fashioned
• 1 t baking powder
• 1 t salt
• 1/2 c milk
• 1 t vanilla
• 1/8 c vegetable oil
• 2 t cinnamon
• blueberries

1. The night before, mix everything except blueberries until well blended.  Cover and refrigerate.
2. The next morning, spray baking dish with Pam.  Pour the mixture into the baking dish and bake at 350 degrees for 30-35 minutes.
3. Cut into squares and put in individual dishes.
4. Put a dot of butter on each and sprinkle with brown sugar and blueberries.
5. Microwave about 2 minutes for each dish.
6. Serve with heavy whipping cream.

21. Fresh Blueberry Cobbler

• 1/2 c sugar
• 1 T cornstarch
• 4 c blueberries
• 1 t lemon juice

Dough:

• 3 T shortening
• 1 c flour
• 1 T sugar
• 1 1/2 t baking powder
• 1/2 t salt
• 1/2 c milk

1. Heat oven to 400 degrees.
2. Mix 1/2 c sugar and cornstarch in 2-qt. saucepan.  Stir in blueberries and lemon juice. 
3. Cook, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute.
4. Pour into ungreased 2-qt. casserole.  Keep hot in oven.
5. Cut shortening into flour, 1 T sugar, baking powder, and salt until mixture resembles fine crumbs.
6. Stir in milk.
7. Drop dough by 6 spoonfuls onto hot blueberry mixture.
8. Bake until topping is golden brown, about 25-30 minutes.
9. Serve warm

22. Nan's Blueberry Coffee Cake

This recipe is from Dan's grandmother.  She often made it for us when we visited.  Great for breakfast or as a dessert served warm with vanilla ice cream.

Coffee Cake:

• 3/4 c sugar
• 1/4 c shortening
• 1 egg
• 1/2 c milk
• 2 c flour
• 1/2 t salt
• 2 t baking powder
• 2 c blueberries

Topping:

• 1/2 c sugar
• 1/3 c flour
• 1/2 t cinnamon
• 1/4 c soft butter

1. Cream shortening, sugar, and egg with mixer.
2. Stir in milk.
3. Add flour, salt, and baking powder.
4. Hand stir in blueberries.
5. Spread in 13x9x2 pan.
6. Make crumbs by cutting butter into dry ingredients and sprinkle on top.
7. Bake at 350 deg. for 25-30 minutes.

Recipe testimonial: "I made the blueberry coffee cake recipe...and it was AWESOME!  The berries were delicious by themselves but even better in the coffee cake!  The kids are already asking when we are going back to the orchard for more fruit!" Michele Rowe

Recipe testimonial: "I made Nan's Blueberry Coffee Cake today and it was superb!  I even switched the flour to whole wheat pastry flour, and I still can't stop eating it.  Excellent recipe!" Gretchen Adamski

23. Berry Pie

This is a favorite of Dan's.  The recipe comes from Karen's mom.  We have made it many, many times - it's delicious!

Crust:

• 1  1/2 C Flour
• 1  1/2 T Sugar
• 1/2 t Salt
• 1/2 C Vegetable Oil
• 2 T Cold Milk

Filling:

• 1 Qt. Fresh Berries (we usually use strawberries or raspberries - but any berries will work)
• 1/2 C Sugar
• 1 Box Jell-O (small box, pick flavor to go with berries)
• 2 T Cornstarch
• 1 C Boiling Water

1. Sift flour, sugar, and salt for crust into a pie plate. 
2. Mix the vegetable oil and milk and pour over dry ingredients for crust.
3. Mix with a fork and pat to cover pie plate.
4. Bake crust for 10 minutes at 425 degrees.  Then cool.
5. For the filling, mix the cornstarch, Jell-O and sugar in a small sauce pan.
6. Add water and heat to boiling. 
7. Stir constantly for 1 minute.
8. Cool completely.
9. Add berries to pie shell and pour liquid over berries.
10. Refrigerate until set.
11. Serve with Cool Whip.

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