Summer in the Carolina’s wouldn’t be the same without a wonderful berry season. Humid days of sweltering heat under the Southern sun help give our favorite berries their rich flavors and juice. The nutrient-rich soil these thorny vines are grown in does it part to grow large, adequate berries for months. Our wildlife and locals love to snack on these colorful, hydrating, and nutrient-dense berries. They all seem to freeze well for a few months and can be cooked in recipes or used raw after thawing. Make sure to visit a local farm stand to help support berry growers in your community and get the freshest, most nutrient-dense berries possible. Fresh food holds more minerals and vitamins naturally helping us to get more nutrients with less calories eaten. Many people say that eating blueberries frozen is their favorite way to consume them. What do you do with berries in your kitchen?

There are so many fresh and flavorful ways to use berries in your weekly menu for flavor and good nutrition. This quick and easy organic berry syrup recipe is a tried-and-true classic for pancakes, waffles, French toast, crepes, sliced white cake, pound cake, and more. Feel free to adapt this recipe as your berry season changes and share the recipe.

Fresh Berry Syrup

Organic homemade berry syrup made from fresh market berries is delicious and versatile recipe to keep and share.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Breakfast, Dessert, Drinks

Ingredients Equipment Method Notes

Ingredients

  

• 2 Cups Water, filtered
• 2 Cups Sugar, white
• 1/2 Stick Fresh Cinnamon
• 2-3 Strips Lemon Zest
• 1 Cup Organic berries total. Rinse and remove any stems present before using. Use a combination of 2-3 seasonal berries such as blackberries, raspberries, blueberries, lingonberries, cherries, etc. Grapes are not recommended for this syrup.

Equipment

• 1 All-Clad stainless steel sauce pan
• 1 Fine mesh strainer

Method

 

1. In a medium to heavy bottom pan add sugar, then water. Turn on heat to medium low and stir until sugar is dissolved.
This sugar water mixture is called “simple syrup” and can used many ways.
2. Add remaining ingredients and cook uncovered until reduced by one-fourth or so, stirring occasionally. Use low heat and do not allow liquid to boil hard or boil over. The mixture should be reduced to a thickness that coats the back of a spoon.
Use low heat and do not allow liquid to boil hard or boil over.
3. Turn off heat. Use a potholder to move the pan to a cool part of stove top. Remove cinnamon stick and zest with a slotted spoon and discard. Allow syrup to cool slightly before straining.
Use a fine wire mesh strainer. Remove the cinnamon stick and reserve liquid and fruit separately.

Notes

• This vibrant syrup can be used cold or warm 
• Refrigerate leftovers up to 8 days. Cover and date the contents
• Mash up some cooked fruit with a fork or use a stick mixer to puree the fruit and add some back to the syrup for a chunky rustic syrup.
• Use the drained fruit as a cold or warm berry compote over sliced pound cake with whipped cream and a drizzle of berry syrup as a delicious dessert. 
• Try this drained syrup as an organic flavoring syrup with lemonade or cassis-flavored berry-splashed cocktails 

Fresh Berry Buckle Dessert

This is an easy weeknight dessert cake that packs a punch of flavor. The recipe is versatile and can be used as a base for your berry combination or substitute peeled peaches for a new flavor. You can make this recipe a day ahead and refrigerate it. This lets you take it somewhere and bake it “fresh”. However you serve it up, this Organic Berry Buckle Dessert will be a hit with the family.

Blueberry Buckle Dessert

Fresh and sweet organic berries are baked into

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Cooling time 5 minutes mins

Total Time 1 hour hr

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 Cup Fresh berries; blueberries, strawberries, cherries, blackberries, raspberries, or a combination Remove any stems present and rinse well. Cut larger strawberries into quarters and smaller ones in half.
• 1/2 Cup White Sugar, plus more to tastes if berries aren't sweet Try 4 ounces of sugar to start with
• 3/4 Cup All-Purpose White or Gluten-Free Flour 6 ounces flour
• 2 Tablespoons Lemon Juice, fresh squeezed
• 1 Tablespoon Lemon Zest
• 1 Egg, whipped well
• 1/4 Teaspoon Salt
• 3/4 Teaspoon Baking Powder
• 1/3 Cup Butter, unsalted and softened
• 1/4 Teaspoon Ground Cinnamon
• 3/4 Teaspoon Vanilla Extract

Equipment

• 1 Glass baking dish
• 1 Mixing bowl, glass or metal

Method

 

1. Preheat oven to 350℉
2. In a large bowl add berries, ½ cup sugar, vanilla extract, lemon zest, lemon juice, and stir gently to blend.
Use a wooden spoon and gently coat berries with liquids and sugar.
3. In a separate bowl, add the remaining dry ingredients.
4. Pour beaten egg over top of flour mixture. Stir to blend.
5. Pour berry mixture into a glass 9" baking dish. Top with flour and egg mixture and spread over the top of dish. Bake uncovered for about 40 to 50 minutes or until topping is golden and crisp.
Serve warm or cold. Makes a nice companion to vanilla ice cream or cold whipped cream.

Notes

Store refrigerated for up to 4 days. You can make this Berry Buckle Cake recipe a day ahead and refrigerate it. This lets you take it somewhere and bake it “fresh”.