Blackberry

This simple berry-studded cake recipe is a real keeper.

Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.

Not a fan of blackberries? This cocktail recipe will be just as good with blueberries—or any other berry you like.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish.

It doesn't get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry. The key to this dessert (as with any sundae) is a mix of textures: icy, creamy, chewy, crunchy.

If the dough starts to soften as you form these, pop it back in the fridge for ten minutes to firm back up.

These berries don’t need much cooking time to stew down. However, you can change the fruits to apples, pears or even quinces and cook them in the slow cooker on low for about 5 hours. Let the slow cooker revolution continue! Best way forward for this brekky is to cook the fruit (frozen works well, too) and oats in batches so you have enough to last you throughout the week.

The easiest and most refreshing summer dessert? Water and sugar, frozen and scraped into fluffy “shaved ice.” Sweetened blackberries tossed with lime juice make an excellent topping.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

Not camping? Bake this at home in a 10" springform pan at 375°F for 30–35 minutes.

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

Grab fresh spring berries the minute you see them at the market and fold them into this simple, tender cake you'll want to bake all season long.

Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.

These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.

Cakey on top, pudding-y on the bottom, tart all the way through.