This delightful upside-down cake showcases the simple beauty of ripe blackberries (or olallieberries) baked into a golden, airy sponge cake. The berries caramelize in buttery sugar as the cake bakes, creating a glossy, jewel-toned topping that bursts with flavor. Light yet indulgent, this cake is perfect for summer gatherings, afternoon tea, or as a showstopping...Read More

This luscious frozen yogurt captures the essence of summer with the bright, tangy flavor of ripe blackberries blended into creamy vanilla yogurt. Light yet indulgent, it strikes the perfect balance of sweetness and tartness — refreshing enough for a warm afternoon but elegant enough to serve at a dinner party. The vivid purple hue and...Read More

This delectable dessert is perfect for a summer picnic or barbecue, but this cake must remain refrigerated until served. (1) Make one recipe of Lemon Glow Chiffon Cake. Let cool completely. (2) Whip until stiff: 2 cups heavy cream 2 tablespoons granulated sugar 1 teaspoon of pure vanilla extract (3) Toss together in a bowl...Read More

INGREDIENTS: 1 1/4 pints fresh berries, your choice 3/4 cup sugar, or to taste Juice of one lemon METHOD: Remove leaves and stems, and rinse quickly in a colander and drain well. Too much residual water will make the sauce runny and dilute. Add the berries and sugar to a food processor and puree. Taste...Read More

INGREDIENTS: Cake 1/2 cup butter 1 cup wildflower honey 1/2 cup whole milk yogurt 1/2 cup sour cream 1 tablespoon lemon juice 1 cup all-purpose flour 1 cup rye flour 1/2 teaspoon salt 1/2 teaspoon baking soda 2/3 cup walnuts chopped Raspberry Sauce 10 ounces raspberries frozen in syrup ¼ cup sugar Compote 1 pint...Read More

INGREDIENTS: 4 eggs 2 cups ultra fine sugar (such as C & H Bakers Sugar) 1 cup whole milk 1 teaspoon vanilla 1/4 teaspoon salt 4 cups crushed Boysenberries 4 cups heavy cream METHOD: Beat the eggs and add the ultrafine sugar gradually. Beat until stiff. Add remaining ingredients and mix thoroughly. Pour into an...Read More