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. 

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 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. 

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.