Blueberry

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

Pretty enough for company, this fresh fruit salad comes together in a snap.

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

This giant pie makes use of two of our favorite fleeting summer fruits.

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.

Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.

Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done.

Preserve those last summer berries with this quick and easy jam. Then slather it on toast, whisk it into a fruity salad dressing, or swirl into store-bought ice cream.

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

For those times when you buy as many quarts of berries as you can carry, then don’t know what to do with them, preserve them into drinkable form.