easy summer dessert

This easy summer blackberry cobbler is made with fresh berries and a sweet biscuit-like topping!

Perfect Blackberry Cobbler

oz fresh blackberries

sugar

tsp ground cinnamon ((optional but recommended))

cornstarch

water

all-purpose flour

Tbsp sugar

tsp baking powder

tsp kosher salt

butter,

buttermilk

Grease an 8 inch square baking dish.

In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.

Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.

Pour into prepared baking dish.

For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.

Stir in buttermilk just until moistened. Drop by tablespoonfuls onto hot berry mixture.

Bake, uncovered, at 350F for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream if desired.

https://embed.mediavine.com/videos/imDX1i7C1

Blackberry cobbler is the perfect recipe for any hot summer day.

EASY BLACKBERRY COBBLER

Berry Icebox Cake is the perfect summer dessert. The icebox cake is easy to make and is a refreshing recipe any time of year, but especially for summer gatherings, barbecues, and family events.

Berry Icebox Cake

strawberries (washed and sliced)

blueberries (washed)

Jell-O Instant Vanilla Pudding

milk

whipped topping

cream cheese (softened)

box of Graham crackers

Add the instant pudding to a large bowl.

Pour the milk into the bowl and mix...

Pour the milk into the bowl and mix until pudding thickens.

Add 12 oz. of whipped topping to the...

Add 12 oz. of whipped topping to the bowl and mix together.

Next, add the softened cream cheese to the...

Next, add the softened cream cheese to the bowl and mix until well blended.

Spread a couple of spoonfuls of whipped topping...

Spread a couple of spoonfuls of whipped topping on the bottom of a 9" x 13" casserole dish (reserve the rest for the top of the dessert).

Add the first layer of Graham crackers over...

Add the first layer of Graham crackers over the whipped topping (about eight crackers).

Spread one-third of the cream cheese mixture over...

Spread one-third of the cream cheese mixture over the Graham crackers. Top with several rows of strawberries and blueberries.

Line again with Graham crackers, then cream cheese...

Line again with Graham crackers, then cream cheese topping, then berries.

Line once more with Graham crackers.

Top with the remainder of the cream cheese...

Top with the remainder of the cream cheese topping.

Add the remainder of the whipped cream and...

Add the remainder of the whipped cream and spread it out, covering the dessert. Line the top with strawberries and blueberries.

Refrigerate for at least four hours to help...

Refrigerate for at least four hours to help soften the Graham crackers.

https://mediavine-res.cloudinary.com/video/upload/dmzocypx5fwg5nfjkj77.mp4

This Reese's Peanut Butter Chocolate Icebox Cake is a peanut butter and chocolate lover's dream. It's a no bake dessert that's so easy to make!

Reese's Peanut Butter Chocolate Icebox Cake

oz cream cheese, room temperature (I use Challenge Cream Cheese)

(155 grams) sugar

tbsp milk

heavy whipping cream, cold

tsp vanilla extract

(144 grams) powdered sugar

peanut butter

tbsp natural unsweetened cocoa powder

Two 15.25 oz boxes peanut butter Oreos

6-7 Mini Reeses, chopped

Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan.

2. To make the mousse, beat the cream cheese and sugar for together in a large mixer bowl until smooth.

3. Add the milk and beat until smooth. Set cream cheese mixture aside and make whipped cream.

4. Whip heavy whipping cream on high with a mixer until it begins to thicken. Add vanilla extract and powdered sugar and continue to whip on high until stiff peaks form.

5. Carefully fold 1/3 of the whipped cream into the cream cheese mixture until combined. Add the remaining whipped cream and fold mixtures together until well combined.

6. Divide the mousse into two bowls. You’ll want twice the amount in one bowl as the other. You should have about 2 1/3 cups in one bowl and the rest in another.

. Add the peanut butter to the bowl with the larger amount of mousse and fold to combine.

. Add the cocoa to the smaller amount and fold to combine.

. Pour the milk for the cookie layers into a small bowl. Place a single layer of cookies into the bottom of the pan, dipping each into the milk before adding.

0. Top the cookies with half of the peanut butter mousse and spread into an even layer.

1. Add another layer of cookies on top of the peanut butter mixture, dipping each into the milk before adding.

2. Top the cookies with the chocolate mousse and spread into an even layer.

3. Add another layer of cookies on top of the chocolate mixture, dipping each into the milk before adding.

4. Top the cookies with the remaining peanut butter mousse and spread into an even layer.

5. Refrigerate cake until firm, 4-5 hours. Once firm, remove icebox cake from pan.

6. To make whipped cream for topping, whip heavy whipping cream on high until it begins to thicken. Add the powdered sugar and cocoa powder and continue to whip on high until stiff peaks form.

7. Pipe the whipped cream around the top edge of the cake, then drizzle with chocolate sauce. Finish off cake with chopped mini Reeses, if desired.

https://www.youtube.com/watch?v=y1VA8k9ujwk

This Reese’s Peanut Butter Chocolate Icebox Cake is a peanut butter and chocolate lover’s dream! Plus, it’s no bake and so easy to make. It’s basically the perfect dessert! Recipe: https://www.lifeloveandsugar.com/reeses-peanut-butter-chocolate-icebox-cake/

Reeses Peanut Butter Chocolate Icebox Cake

Warm, gooey, and packed with fresh berries and jam. Serve with vanilla ice cream for the ultimate summer dessert!

Easy Strawberry Spoon Cake

strawberries

brown sugar

(8 tablespoons) salted butter, melted/lightly browned

egg,

buttermilk ((or whole milk is OK too))

vanilla extract

all-purpose or white whole wheat flour

baking powder

salt

strawberry jam

1. Toss the strawberries with 1/4 cup brown sugar in a bowl. Let the fruit sit for 10 minutes to release some of its juices.2. Preheat the oven to 350°F. Butter a 10-12 inch baking dish. 3. In a bowl, whisk together the melted butter, remaining 1/2 cup brown sugar, the egg, buttermilk (or milk), and vanilla. Add the flour, baking powder, and salt.4. Pour the batter into the prepared dish. Spoon the macerated strawberries over the top, then go back and spoon out all the juices. Add small spoonfuls of jam; do not stir. Bake for 30-40 minutes until set around the edges and jammy in the center. Let the cake sit for 5 minutes.5. Spoon the cake into bowls, getting all the strawberry juices. Serve warm with ice cream or whipped cream.

It’s perfectly gooey in the middle, and I like that the recipe called for brown sugar instead of just regular white sugar.

I added a dollop of active sourdough starter and it gave it even more volume. I definitely noted the saltiness that came through just a bit in the cake itself using salted butter and a teaspoon of salt. It works with the sweet berries and jam, but I really prefer using unsalted butter in my cake recipes myself.

Greetings from the UK - the recipe looks and sounds delicious - advise please -  do you think I could use a light oil in place of melted butter. If you think it would work what would your suggestion be in metric measurement. Big thanks.

This Pound Cake with Strawberries and Whipped Cream tastes just like strawberry shortcake but even better! Buttery, rich pound cake topped with juicy macerated strawberries and fluffy homemade whipped cream — a simple, elegant dessert that’s perfect for spring or summer.

Pound Cake with Strawberries and Whipped Cream

Famous Vanilla Pound Cake (storebought

strawberries,

½ cup heavy whipping cream, cold

vanilla bean paste

Toss

Slice your strawberries and toss them with sugar. Let them sit for 15–30 minutes until the juices start to release — this process is called macerating the strawberries, and it’s absolutely delicious!

Prepare the Strawberries:

Beat

In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overwhip — you want it smooth, fluffy, and pillowy.

Make the Whipped Cream:

Slice

Slice your Vanilla Pound Cake into thick pieces. For extra flavor and a golden crisp edge, toast each slice in a pan with a little butter until lightly browned. It adds the most delicious, caramelized texture that makes this dessert feel extra special.

Spoon

Spoon the macerated strawberries (and their syrup) over the cake, then top generously with whipped cream.

Serve

Serve immediately, or refrigerate for up to 4 hours before serving. Garnish with extra strawberries or a sprinkle of powdered sugar if desired.

Assemble the Dessert:

There is nothing more nostalgic—or more delicious—than a warm blueberry pie cooling on the counter. I always recommend wild Maine blueberries (fresh or frozen) for that concentrated flavor punch. It’s my absolute favorite way to celebrate the season, and the pairing with coffee ice cream is the &quot;secret&quot; move that will have everyone asking for your recipe.

Ari's Wild Maine Blueberry Pie with Flaky Crust

Homemade Pie Crust ((this recipe yields 2 crusts, both of which you'll need

35 g (4½ Tbsp) all-purpose flour

lemon, (zested, about 1 heaping teaspoon)

35 ml (2-3 Tbsp) fresh lemon juice

cinnamon

2.5 g (½ tsp) Kosher salt

ml (1 Tbsp) heavy cream

Coffee ice cream ()

If you haven&#39;t already, make the pie dough. Note: If pie dough is chilled for an extended period of time, it will be too firm to roll out. Simply leave at room temperature for 5-10 minutes to soften, if needed.

Prepare the bottom crust. Tip: Roll out the dough on a lightly floured piece of plastic wrap to make for easier cleanup! Working with one disk of dough, roll out to fit a 9x2-inch pie dish. The pie dough should be about 12-inches round (or about 3-inches larger than the pie plate). Carefully roll the pie dough around the rolling pin, then transfer to a pie plate and unroll. Trim excess dough, if needed, so that no more than 2-inches hang over the size. Refrigerate while you make the filling (or up to 8 hrs in advance).

Prepare the blueberry pie filling. Combine 850g frozen blueberries, 90g granulated sugar, 35g all-purpose flour, the zest (about 1 heaping tsp) and juice of 1 lemon (about 2-3 Tbsp), 1 tsp ground cinnamon, and ½ tsp Kosher salt  in a large mixing bowl. Stir to thoroughly mix, then pour into the prepared pie crust. The filling should look moist, not floury and dry! Filling can be made up to 1 day in advance.

Prepare the top crust. Roll out the second disk of dough on a lightly floured surface to a similar size and thickness as the first. Cut into strips about ¾-1-inch thick. You’ll need 12 strips total.

Make the lattice top. Place 6 of the strips on top of the prepared pie, leaving an equal amount of space between each. Carefully fold back every other strip, then place a strip of pie crust perpendicular on top. Fold back down the strips of dough, then repeat with the alternate set of parallel strips until the entire pie is covered.

Trim the pie dough. Tuck any excess dough from the strips into the sides of the pie or underneath the bottom pie crust, which should be folded on top to seal. Crimp with your fingers or flute the edges.

Chill the dough. Refrigerate for 30 minutes, then preheat an oven to 375°F / 190°C.

Brush on the egg wash. Combine 1 large egg yolk and 15ml (1 Tbsp) heavy cream (or water) in a small bowl, then whisk well. Use a silicone pastry brush to brush the entire pie crust with egg wash.

Bake the pie. Place the prepared blueberry pie on a parchment or aluminum-foil lined rimmed baking sheet. Bake in a preheated oven for 50-60 minutes, or until the top is golden brown and the blueberry filling is bubbling.

Cool, then serve. Blueberry pie can be served warm or at room temperature. Allow the pie to cool for at least 30 minutes before slicing, or 3 hours if serving at room temperature. Serve with a generous scoop of coffee ice cream.

I love this recipe! I visited Maine over the summer and have been trying to recreate the pie that I had there ever since. This is the closest thing I’ve had and it’s even better. Thank you for sharing!

Top 6 easy summer dessert recipes from across the web

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Perfect Blackberry Cobbler

Berry Icebox Cake

Reese's Peanut Butter Chocolate Ice...

Easy Strawberry Spoon Cake

Pound Cake with Strawberries and Wh...

Ari's Wild Maine Blueberry Pie with...

Top 6 easy summer dessert recipes from across the web

The most viewed easy summer dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Blackberry Cobbler

Berry Icebox Cake

Reese's Peanut Butter Chocolate Ice...

Easy Strawberry Spoon Cake

Pound Cake with Strawberries and Wh...

Ari's Wild Maine Blueberry Pie with...

The most viewed easy summer dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine