One-Bowl Blueberry Almond Pound Cake

For us, July means one thing: fresh blueberries. And while it’s hard to beat a handful of fresh, chilled fruit on a steaming summer day, sometimes we appreciate shaking up our snack routine. So we developed this One-Bowl Blueberry Almond Pound Cake recipe, to showcase the best qualities of ripe blueberries.

A lower-fat, dairy-free, no-refined-sugar alternative to the bakery favorite, this blueberry pound cake is tender and fluffy. The citrus and almond complement the blueberries, rather than overpowering them. And it all comes together in a single bowl, for simple cleanup.

Top with other berries, such as sliced strawberries, or with a berry compote. You can also drizzle it with your favorite icing, or serve with a dollop of lemon curd or whipped cream.

One-Bowl Blueberry Almond Pound Cake

Ingredients

• 2 flax “eggs” (each “egg” is 1 tablespoons ground flaxseed combined with 3 tablespoons water)

• 1 ¼ cups all-purpose flour

• 1 cup almond flour

• 1/2 cup maple syrup (or a mix of agave and maple syrup)

• ½ cup canola oil

• 1/4 cup applesauce

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 3/4 teaspoon baking soda

• ¾ teaspoon sea salt

• 1 ½ to cups fresh blueberries

Instructions

1. Preheat the oven to 350°F. Grease a 9” x 5” loaf pan with butter or vegan butter, and dust it with flour; tap out the excess.

2. In a large bowl or a stand mixer, beat the flax eggs, flour, maple syrup, oil, applesauce, vanilla, lemon zest, baking soda, and salt with a hand mixer on low speed just until combined, and then on medium until smooth. Do not overmix. Fold in the blueberries.

3. Pour the mix into the prepared loaf pan and gentle shake the sides to even out the top. Bake about 1 hour, or up to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes. Remove the cake from the pan and allow to cool completely on a wire rack. 

Tropical Berry Smoothie

Smoothies are our go-to summer snack. Healthy, refreshing, and satisfying, they offer a wealth of opportunities for flavor combinations to suit any palate. This Tropical Berry Smoothie is one of current favorites, for its crowd-pleasing combination of berries and mango, and the sophisticated zing of ginger and citrus.

Frozen berries create a thicker, creamier texture for this smoothie, so even if you’ve bought yours fresh, freeze them for a couple of hours before making the smoothie. Then pop everything in the blender for about a minute, and you’ve got the perfect warm-weather breakfast or afternoon pick-me-up. You can also pour the blended mixture into a ice-pop mold and make your own sugar- and preservative-free popsicles. Or freeze it in ice cube trays and add a cube or two to a cocktail for a fruity kick.

Tropical Berry Smoothie

Makes 2 smoothies

Ingredients

• 2 cups frozen mango

• 1 1/2 cups berries

• Juice of 1 lime

• 1 tablespoon powdered ginger, or 2 tablespoons fresh

• 1 tablespoon ground flaxseed

• 1 cup coconut milk

• ½ to 1 cup unsweetened almond milk

• Shredded coconut, for topping

Instructions

1. Place the mango, berries, lime juice, ginger, flaxseed, coconut milk, and ½ cup almond milk in a blender. Blend on high until smooth, scraping down the sides to incorporate any extra pieces. If the mixture is too thick, add more almond milk.

2. Pour into glasses, sprinkle with shredded coconut, and serve.

Coconut Cashew Cream with Fresh Strawberries

When you’re craving something sweet and creamy, what’s the first snack you reach for? If you said ice cream, you’re not alone. In the United States, 90 percent of households eat ice cream—to the tune of 48 pints per person per year. But with an average of 20 grams of sugar per half cup, ice cream is best relegated to the “once in a while” snack category. Instead, when we’re in the mood for a sweet, creamy treat, we reach for this non-dairy, low-sugar coconut cashew cream, topped with fresh-from-the-fields local strawberries.

This recipe couldn’t be simpler, but it requires about an hour and a half for soaking and setting. It keeps in the fridge for up to a week, so you can make a batch on the weekend and have a protein-rich snack that also contains a number of vitamins and minerals—including calcium, iron, magnesium, potassium, and phosophorus—throughout the week.

Coconut Cashew Cream with Fresh Strawberries

Ingredients

3/4 raw cashews

1/2 can (about 7 ounces) coconut milk

1/2 cup unsweetened almond, soy, or oat milk

1 tablespoon agave or honey

1/2 teaspoon vanilla extract

Salt

1/4 teaspoon agar agar

1/2 cup strawberries, sliced

Instructions

1. Soak the cashews in hot water for an hour, or in cold water for at least 4 hours. Drain.

2. In a blender, pulse the cashews, agave, coconut milk, almond milk, salt, and vanilla. Once the cashews are broken down into small pieces, blend until it achieves a smooth consistency. Add a splash of additional almond milk if the mixture is too dense.

3. Pour the mixture into a bowl or container, cover, and store in the freezer for at least 30 minutes, until it reaches a scoopable, ice cream-like consistency. If the sides have hardened but the center is still soft, break up the sides with a spoon, stir well, and put it back in the freezer.

4. Scoop 1/4- to 1/2-cup portions into bowls and top with fresh strawberries.

Dairy-Free Cashew Cheesecakes with Blueberries

The hint of warm weather we’ve had in New York State has us dreaming of summer. Until the real deal arrives, we’ll recreate the taste of it in the kitchen with our favorite berry recipes. This simple, healthy, non-dairy take on blueberry cheesecake is about as simple as it gets—but packs a major punch of flavor.

All you need to make these no-cook, vegan cheesecakes are a bunch of ingredients you probably already have in your pantry. Because they’re frozen before serving, fresh or frozen blueberries work equally well. You can also use homemade blueberry jam or compote, swirling a spoonful into the tops of your cheesecakes for a sweet treat and beautiful color. Serve individually, or arrange them on a tiered cake stand for extra visual appeal.

Ingredients

• 1 1/2 cups raw cashews 

• 1 cup crushed graham crackers

• 3–4 tablespoons vegan butter, softened

• Juice of 1 large lemon 

• 1/3 cup coconut oil, melted

• 2/3 cup coconut milk, mixed well

• 1/2 cup agave nectar

• 1/2 cup blueberries, fresh or frozen, or blueberry jam

Instructions

1. Grease a muffin tin or muffin cups, and set aside. In a bowl, pour boiling water over the cashews and soak for at least 20 minutes.

2. In a medium bowl, crumble the graham crackers with your fingers. Add 3 tablespoons vegan butter and mix until it begins to stick together when pinched with your fingers.

3. Scoop a heaping tablespoon of crust into each muffin cup and press down with the back of a spoon. Put the muffin tin in the freezer for about 30 minutes to set up.

4. In a blender, mix the lemon juice, coconut oil, coconut milk, and agave until very smooth. If the mixture doesn’t seem to be thickening, add another squeeze of agave or lemon juice and blend again. Taste and adjust for sweetness, or add a little salt if desired.

5. Divide the filling evenly among the muffin tins. Drizzle blueberry juice or jam onto the tops of the cheesecakes and swirl with a toothpick or spoon. Top with blueberries, either pressing them lightly into the cheesecake or mounding them on top. Cover loosely with plastic wrap or waxed paper and freeze for 4 to 6 hours, until hard.

6. Allow to warm slightly, until you can slide a butter knife around the edges to loosen. Use a spoon or miniature pastry spatula to remove them from the tin. Serve right out of the freezer, or let them sit at room temperature for 10 minutes before serving.

Blueberry Blue Cheese Biscuits with Fresh Herbs

Craving a savory recipe with a hint of sweet berries? Try this flaky, lightly cheesy take on the classic dinner biscuit. The pop of blueberries and earthiness of fresh herbs, it makes an excellent complement to a variety of main courses. The biscuits come together in less than 20 minutes, and extras can be frozen for up to a month.

Blueberry Blue Cheese Biscuits with Fresh Herbs

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon granulated sugar

3/4 teaspoon kosher salt

6 tablespoons cold, unsalted butter or vegan butter, cut or scooped into small cubes/balls, plus 1 tablespoon for brushing

3 ounces blue cheese, crumbled

1 cup dairy or almond milk

3 teaspoons minced fresh rosemary and chives

Instructions

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner.

2. In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse until well combined. Add the 6 tablespoons butter and the cheese and pulse until crumbly.

3. Transfer the dough to a medium bowl. Using your fingers, make a well in the center. Add the milk and herbs, and mix with your hands to form a loose ball.

4. Lightly flour a cutting board or the counter and press the dough into a rounded shape about 1 inch thick. Lightly oil a 2-inch cookie cutter or small drinking glass, and cut circles of dough. Place them on the cookie sheet, about 1/2 inch apart. Keep gathering the remaining dough together and pressing it out again to make additional biscuits.

5. Brush the tops of the biscuits with melted butter. Bake for 15 to 18 minutes, until golden brown. Serve warm with additional butter or honey.

Boozy Cranberry Raspberry Sauce

We love Thanksgiving and all its food-filled traditions. But we also believe that traditions are meant to be updated, which is why we’re always looking for new approaches to favorite recipes. Just in time for everybody’s favorite around-the-table holiday, we created this cranberry raspberry sauce, which blends the sweet-tart flavor of the original with the just-for-adults kick of wine.

Boozy Cranberry Raspberry Sauce can be served hot or cold (chilling it will thicken it to a more jellylike consistency), and spooned on top of turkey, mashed potatoes, roasted squash, and stuffing. It can also be served on the side, like a dip. Versatile and flavorful, cranberry raspberry sauce is great with cheese and crackers; on slices of toasted baguette; or served over pound cake, pumpkin pie, or almost any flavor of ice cream (we’re partial to maple) or sorbet (lemon makes a great counterpoint!).

The rosé imparts a light wine flavor. For a more pronounced—and grown-up—taste, use a fuller-bodied red like merlot or cabernet sauvignon. When stored in an airtight container in the fridge, Boozy Cranberry Raspberry Sauce will keep for three to four weeks; in the freezer, it’ll keep for several months. So if you make a double batch just before Thanksgiving, you’ll have plenty left by the time Christmas and New Year’s roll around.

Boozy Cranberry Raspberry Sauce

Ingredients

3/4 cup light brown sugar

3/4 cup water

1 1/2 cups fresh or frozen cranberries

2 cups fresh or frozen raspberries

3/4 cup rosé

Instructions

1. In a medium saucepan over medium heat, mix the sugar and water until incorporated. Add the cranberries and raspberries and stir. Bring to a boil, stirring occasionally.

2. Mash the berries and stir. As the mixture thickens, turn down the heat and let simmer for 10 minutes.

3. When the berry mixture thickens to about the consistency of pancake batter, pour in the wine. Let simmer for 5 minutes more.

Blueberry Raspberry Zucchini Bread

We’re always looking for ways to make baked goods healthier. One of the best ways to do this is to reduce the amount of sugar used in the recipe, and add the nutritional boost of berries.

For this Blueberry Raspberry Zucchini Bread recipe, raspberries and blueberries take center stage in a light, fluffy, lemony zucchini bread. It’s the perfect way to showcase your farmers’ market haul—while also using up some of that extra zucchini. Larger, less flavorful zucchini are perfect for this. Be sure to drain the grated zucchini well, especially if it’s from a large squash; bigger zucchini tend to have a much higher water content. This recipe makes 2 large loaves or 4 minis—so you can share with friends, take them on picnics, or freeze a loaf or two for later!

Here’s how to make a crowd-pleasing Blueberry Raspberry Zucchini Bread:

Blueberry Raspberry Zucchini Bread

Ingredients

• 4 flax “eggs” (4 tablespoons flax meal combined with 12 tablespoons water)

• 1 cup sugar

• 1 cup applesauce

• 1 cup canola oil

• 2 cups unpeeled, grated zucchini, drained for at least 20 minutes

• juice of 1 lemon

• zest of 1 lemon

• 2 1/2 cups wheat flour

• 1 cups unbleached all-purpose flour

• 1 teaspoon salt

• 1 1/2 teaspoons baking soda

• 4 teaspoons baking powder

• 1 1/2 cups fresh blueberries, or a mix of blueberries and raspberries

Instructions

1. Preheat the oven to 350 degrees F. Make the flax “eggs” and allow mixture to sit for 10 minutes. Then beat the flax “eggs” on medium with the sugar and applesauce until well mixed. Add the oil and beat again. Add the zucchini, lemon juice, and lemon zest and mix well.

2. In a separate bowl, mix the flours, salt, baking soda, and baking powder. With the beaters on, gradually add the dry ingredients to the wet and mix well. Gently fold in the blueberries and raspberries.

3. Pour the batter into 2 silicone (or greased and floured) 5 x 9-inch loaf pans, or 4 mini loaf pans. Bake for 45 minutes, or until a knife inserted into the center of the loaves comes out clean.

4. Remove from the oven and cool 10 minutes. Remove the loaves from the pans and place on a wire rack to cool completely. 

Vegan Banana Berry Muffins

Muffins are the ultimate portable breakfast or snack; just peel them out of their wrappers, pop a few in a bag or container, and go! We didn’t think it was possible to improve on the muffin concept . . . until we tried these Vegan Banana Berry Muffins—a fluffy, cakey delight bursting with sweetness and the bright flavor of berries. You can use a single type of berry—strawberries or blueberries, for example—for this recipe, but we love a mix.

Because overripe banana is richly sweet and works well as a binder in baked goods, this Vegan Banana Berry Muffins recipe calls for very little oil, and only a small amount of sugar. We’ve blended two different flours here—whole wheat for fiber and almond for protein and an extra zing of flavor, but you can substitute either with all-purpose flour or gluten-free flour (you may need to add more or less almond milk if you do this). Likewise, the nuts are optional, but we love their crunch and the added protein. The almond flour and nuts make these muffins a little more filling than those made with only white flour, so you won’t be tempted to overindulge in one sitting.

Serve these Vegan Banana Berry Muffins with vegan butter or cashew cream cheese, or a spoonful of lemon curd. They’ll keep in an airtight container at room temperature for about a week, or in the freezer for up to two months.

Vegan Banana Berry Muffins

Ingredients

1 flax “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water)

3 medium ripe bananas (about 1 1/2 cups)

1 tablespoon baking powder

1 teaspoon baking soda

1/4 cup granulated sugar or coconut sugar

3 tablespoons agave

3 tablespoon canola oil

1 teaspoon vanilla extract

3/4 teaspoons salt (pink Himalayan sea salt is our favorite)

1/2 teaspoon ground cinnamon (optional)

3/4 cup unsweeted plain almond milk or coconut milk

1 1/2 cup whole wheat flour or all-purpose flour

1 1/2 cup almond meal

1/2 chopped walnuts, pecans, or hazelnuts (optional)

1 cup strawberries, raspberries, blueberries, or blackberries, or a combination

Brown sugar (optional)

Instructions

1. Preheat oven to 375 degrees F. Line a standard muffin tin with paper or silicone baking cups.

2. In a large bowl, make the flax egg. Wait 10 minutes, then add the banana, baking powder, and baking soda and beat until fairly smooth, with only small chunks remaining.

3. Add the sugar, agave, oil, salt, and cinnamon and beat on medium to combine. Add the almond or coconut milk and beat until combined.

4. In a medium bowl, mix the almond meal and flour. Add to the banana mixture and mix until just combined; don’t overmix! Gently fold in the nuts and berries.

5. Spoon the batter into the muffin cups, filling completely. If desired, sprinkle a little brown sugar over the top of each muffin. Bake for 25 to 35 minutes, or until the edges of the muffins have turned golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool in the muffin tin for 5 minutes. Remove from the tin and allow to cool completely on a rack.

Seared Oatmeal with Stewed Berries

We love a hearty, stick-to-your-ribs breakfast in winter. Oatmeal is one of the most filling breakfast foods out there, but it’s also, well, a little dull on its own. So we’ve been experimenting with ways to spice it up, and came up with this recipe for Seared Oatmeal with Stewed Berries.

This Seared Oatmeal with Stewed Berries recipe works for a number of reasons: it’s super easy to make, and you can make multiple servings and save them for later, so you don’t have to cook from scratch every day. It will also keep you full until lunchtime, so you’re not tempted to snack on unhealthy stuff before your next meal.

Best of all, Seared Oatmeal with Stewed Berries tastes amazing. We can’t think of a better way to jazz up oatmeal than with the sweet burst of berries. Because you’ll be heating them on the stovetop, this is the perfect way to use some of the less-than-perfect fruits from your summer farmers’ market haul; save the prettier specimens for topping cereal or granola, or eating as snacks straight out of the bowl.

Seared Oatmeal with Stewed Berries

Makes 4 large or 6 small servings

Ingredients

4 cups plus 1/3 cup water, divided

1 cup organic steel-cut oats

4 cups mixed berries—strawberries, blueberries, raspberries, and blackberries

3 tablespoons honey or agave

1/4 teaspoon orange zest

1/3 cup water

Fresh mint (optional)

Whipped cream (optional)

Instructions

1. In a medium saucepan, bring the 4 cups water to a boil. Gradually stir in the oats. When the oatmeal starts to thicken, about 5 minutes, turn the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

2. Remove the cooked oatmeal from the heat and allow to cool slightly. Lightly grease an 8” x 8” baking dish. When the oatmeal has cooled for several minutes but is still a loose consistency, pour it into the prepared pan and smooth out the top with a spatula or the back of a spoon. Allow to cool almost completely, and then place in the refrigerator, covered with foil or plastic wrap, to set, preferably overnight. Cut into equal squares or rectangles.

3. In a large saucepan, combine all but 1/2 cup berries, the honey, orange zest, and 1/3 cup water in a saucepan and bring to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 8 to 10 minutes. When the berries soften and the juice turns syrupy, remove the pan from the heat and stir in the remaining berries.

4. Place a small amount of butter, margarine, or canola oil in the bottom of a saute pan and heat over medium. When warm, add a slice of the chilled oatmeal, and cook until beginning to turn golden brown, about 4 minutes. Flip and sear the other side until golden brown, about five minutes. Repeat with as many servings of oatmeal as needed.

5. Place a rectangle of seared oatmeal on a plate, and spoon the stewed berries over the top. Garnish with mint or a dollop of whipped cream, if desired.

Molten Chocolate Valentine’s Day Cakes with Mixed Berry Filling

Valentine’s Day has traditionally been associated with decadent treats like chocolate mousse, butter-laden cookies, and boxes of chocolate, or with cakes and tarts that require hours of time in the kitchen. This year, skip the lengthy prep work and extra calories with what might just be the perfect Valentine’s dessert: a lighter, simple-to-make Molten Chocolate Valentine’s Cake with Mixed Berry Filling.

You can put together this dessert using a short list of common ingredients you probably already have in your pantry. The best part? They take less than 30 minutes to make—including just 10 minutes’ active prep time—and look as impressive as a dessert at your favorite restaurant. When you cut into the cake, the berries provide a sweet, juicy burst against the velvety chocolate the ideal complement to a variety of romantic dishes.

For a lusciously creamy touch, spoon a bit of homemade dairy or coconut whipped cream over the Molten Chocolate Valentine’s Cake with Mixed Berry Filling. Serve with a fruity red wine or dessert port.

Molten Chocolate Valentine’s Cakes with Mixed Berry Filling

Makes 2 cakes

Ingredients

A handful of fresh or thawed frozen mixed berries

2 teaspoons raspberry, blackberry, or strawberry preserves

1/2 teaspoon apple cider vinegar

1/4 cup unsweetened almond milk

1/4 cup applesauce

1 tablespoon melted butter or vegan butter

2 1/2 tablespoons organic cane sugar

1/4 teaspoon vanilla extract

Heaping 1/4 cup unbleached all-purpose flour

2 tablespoons organic unsweetened cocoa powder

1/4 teaspoon baking powder

1 pinch Himalayan or sea salt

2 tablespoons semisweet chocolate chips, melted

2 chunks good-quality dark chocolate

Instructions

1. Preheat the oven to 375 degrees F. Grease two slots in a muffin tin with butter or vegan butter, and coat with a small amount of cocoa powder. Shake the tin to cover the slots completely, then shake out the excess. Alternatively, line the slots with reusable silicone muffin liners.

2. In a small bowl, coarsely mash the berries with the berry preserves.

3. In a medium mixing bowl, stir together the vinegar and almond milk. Allow the milk to curdle for 5 minutes.

4. Add the applesauce, butter or vegan butter, sugar, and vanilla, and beat with a mixer or a whisk until foamy. Add the flour, cocoa powder, baking powder, and salt, and mix until free from large lumps. Do not overmix. Fold in the melted semisweet chocolate.

5. Fill each of the two muffin slots two-thirds full with batter. Spoon a heaping teaspoon of the mixed berries in the center of the batter, and top with a chocolate chunk; gently press the chocolate into the berry mixture. Fill the remainder of the muffin slot with cake batter.

6. Bake for 15 to 20 minutes, or until the edges of the cake have begun to pull away from the muffin tin and the top of the cake is mostly dry. Remove from the oven and let the cakes cool in the pan for 5 minutes.

7. Using a butter knife, gently loosen the edges of the cake from the tin. Top the tin with an upside-down plate and carefully invert, allowing the cakes to dislodge from the tin. Carefully transfer to individual plates. If desired, top with whipped cream, powdered sugar, or fudge sauce.