Clafoutis is a French sweet pancake made with most any kind of summer fruit.

Challah or brioche make great French toast; mash berries with dark maple syrup for the best syrup.

Whether you eat it for breakfast or dessert (or both), you’re going to love this moist and tender cake.

A favorite of blueberry grower Susan Murphy, the recipe was first printed in The Martha’s Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler (The Globe Pequot Press, 1971).

These tender muffins are a great destination for summer blueberries.

This master recipe for a freeform tart combines a delicious pastry crust with your choice of fruit or savory fillings.

Simpler and more fruit-filled than a coffee cake, but offering more batter than a crumble, buckles are hard to put into a specific category.

Choose your favorite fall fruit or summer berry to fill a Rustic Tart.

It’s easy to make and a delicious chilled dessert for a hot August night.

Though this creamy blend tastes like a delicious dessert, it’s chock-full of nutrient-rich spinach and blueberries, as well as superfoods like maca and cacao.