Berries recipes

Traditional English scones bake tender, flaky rounds with raisins and a tall layered rise. Served warm with berry preserves and clotted cream for a proper afternoon tea.

Grandma's strawberry freezer jam with mashed berries, sugar, and pectin. A no-cook style jam with bright fresh-fruit flavor that traditional cooked jams can't match.

Blueberry cornmeal loaf cake mixes stone-ground cornmeal with lemon, yogurt, and fresh berries for a moist, golden quick bread. Better the next day after wrapping overnight.

Two-ingredient peanut butter pancakes made from peanut-butter-flavored pancake mix and milk. Quick weekday breakfast served hot with fresh berries and maple syrup.

Classic lattice-topped apple blackberry pie with tart apples and juicy berries in a cornstarch-thickened filling for beautiful summer-to-fall fruit dessert.

Cornmeal honey blueberry muffins blend rustic blue cornmeal with juicy berries and natural honey sweetness. Eggless and dairy-free, ready in 30 minutes from one bowl.

Blueberry muffins where half the berries get mashed into the batter for purple swirls and double the fruit flavor. Sugar-crusted tops, bakery-style domes.

Bakery-style blueberry muffins pack 2.5 cups of berries into a tender butter-creamed batter with crackly sugar tops. A bursting-with-fruit breakfast classic.

Strawberry banana scones with fresh fruit folded into a tender, biscuit-style dough. Mashed banana and chopped berries keep these scones moist and naturally sweet, no glaze required.

Buttery strawberry bread with rich flavor and tender texture. Classic sweet loaf showcasing fresh berries in every slice for special occasions or weekend baking.

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.

No-cook strawberry freezer jam made with fresh crushed berries, pectin, and corn syrup. Tastes like summer straight from the jar with no canning equipment needed.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Blueberry cream scones combine cold butter, heavy cream, and fresh berries into tender diamond-shaped pastries with golden tops. A classic English-style breakfast scone in 45 minutes.

Strawberry rhubarb jam made the old-fashioned way with no commercial pectin. Whole orange (peel and all) supplies the natural pectin, balancing tart rhubarb with sweet berries.

Bakery-style blueberry muffins with a cinnamon streusel crumb topping. Two cups of berries pack each muffin while the pea-sized streusel bakes into a crackly sweet shell.