Blueberry

This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.

The oat mixture makes a delicious crust for the bottom—and a tasty crumble on top. Lemon perks up the blueberry filling.

Raspberries, blueberries, and blackberries are baked between a crisp pastry crust and a crumbly streusel topping.

This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.

The secret to great shortcakes is a very moist dough, so don’t be tempted to add more flour.

Blueberry meets its ideal match: lemon. There will be some jam leftover, but we doubt you'll mind.

Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This pretty, striped cake can be assembled either from freshly made sorbet and ice cream or from leftovers. If you make the components fresh, it's helpful to have more than one freezer bowl for your ice cream maker or a self-freezing machine. If you don't, remember that some models demand that you freeze the bowl overnight between batches. You can make the batches on successive days, packing each flavor into the pan as it's done, then freezing the pan and the bowl until you're ready to make the next batch. Try to keep everything that you use in the preparation of this cake — even your cake stand or serving plate — cold. This will help the cake look better longer, especially on a hot day. The simple, fresh flavors of the sorbets and ice cream don't need much embellishment, but crushed Newman's Own Organic O's (the organic take on Oreos) or chopped candied ginger make a nice addition and help separate the layers.

This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch).

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

An aromatic syrup that calls to mind the clean smell of the forest enhances the flavor of fresh blueberries. Also, since it's poured over the berries while hot, it colors them a gorgeous sapphire and softens them, making their burst in the mouth even more intense.

Here's a great recipe for a large group, as it can be made in quantity without much fuss. This berry tiramisù has become one of my favorite ways to show off the fresh berries of the season. If you wish, serve sliced strawberries or a compote of blueberries and raspberries on the side.

In this gorgeous pie, blueberry meets its perfect match: lemon.

An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.

A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.

This dessert is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen."

This crowd-pleasing recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. You can replace the blueberries with an equal amount of cranberries and increase the sugar to 2 tablespoons, or replace the blueberries with 3/4 cup of raspberries.These muffins are delicious on their own, or try them warm with butter and jam. Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave). See our related story for more information and sources for gluten-free ingredients.

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here. Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.