These red, white and blue treats are delicious, great looking -- and don't take all day to make.
You've probably had strawberry-rhubarb desserts, but blueberry-rhubarb? We're guessing not. The same went for blogger
and baker Teeny Lamothe, author of Teeny's Tour of Pie
... until one day at the farmers' market when she found sad-looking strawberries and show-stopping blueberries. She took a chance and combined the blueberries with rhubarb, and the result was a hit: The rhubarb's tartness was the perfect foil for the blueberries' sweetness, which tends to get amplified when they're baked. Lamothe makes crust cookies and places them on top of the baked, cooled pie to create a flag.
Get the recipe: Bluebarb Pie
Shaped like a rocket and made with patriotic colors, these throwback ice pops have been an ice-cream truck staple for years. In Jennifer Steinhauer's new book Treat Yourself
, the Food52
columnist shows how easily you can make them at home, using disposable drinking cups (set in a lined baking sheet) and wooden craft sticks. No special ingredients required, either: Just cherry-juice cocktail, limeade, blue food coloring and white grape juice.
Get the recipe: Bomb Pops
Panna cotta is a wonderfully simple dessert, but it can be a little bland. When you add buttermilk to the mix, though, the pudding takes on a zesty, slightly tart flavor that pairs nicely with berries. This recipe from The Animal Farm Buttermilk Cookbook
has just five ingredients (plus raspberries, strawberries and/or blueberries as garnishes) and tastes even better after setting for at least 3 hours -- so you can make it in the morning and serve it later in the day.
Get the recipe: Animal Farm Buttermilk Panna Cotta
Packaged ladyfingers and lemon- or vanilla-pudding mix are the clever shortcuts behind this delicious dessert. You layer these ingredients with strawberries to assemble the cake, and then top everything off with rows of whipped cream and red and blue summer berries to create stars and stripes.
Get the recipe: American Flag Cake
Even if your dessert approach is more "buy it" than "bake it," there are a few cakes out there that people have been making-without-stressing-about for years. This berry cake is a perfect example: It first appeared in a Betty Crocker ad in 1945, and is as simple to make as pouring batter into a pan, laying sugared fruit over it and scattering both with a crumb topping.
Get the recipe: Berry Long Cake with Ginger Crumb
If you lay this impressive-looking trifle down on the dessert table, we promise it'll be the first thing partygoers dig into. Dessert stylist Amy Atlas combines dense butter cake; sweetened, spiked strawberries; and, tons of whipped cream for a ridiculously indulgent treat that's easier to put together than it looks (especially if you use packaged pound cake).
Get the recipe: Strawberry Trifle
This rustic tart contains four cups of ripe summer berries—any kind works, though blackberries and raspberries are especially good—and loads of sliced apples. You pile the fruit in a super-simple crust, and then fold the crust edges up before baking.
Get the recipe: Rustic Fruit Tart
If you've already lit your backyard grill to cook dinner, keep the flames going for this fire-kissed finale: grilled brioche. Simply slice the rolls in half lengthwise, then brush each cut side with melted butter. Grill until they're lightly toasted, and top with a dollop of mascarpone cheese that's been sweetened with a touch of sugar, vanilla and a handful of blueberries.
Get the recipe: Grilled Brioche Rolls with Toppings
Rosemary with raspberries may sound like a weird pairing, but Troy Sidle, co-owner of the New York City cocktail lounge Pouring Ribbons
, discovered this unique -- and tasty -- combination when he was studying gelato (yes, you read that right) in Bologna, Italy. He makes a boozy treat that highlights the herb and the berry, along with vodka, fresh lemon juice and a scoop of limoncello gelato.
Get the recipe: Bello Rosmarino