Craving something sweet and tangy to brighten up your summer meals? Look no further! Wineberries, with their vibrant color and juicy burst of flavor, are the star of the season, and we’ve rounded up 18 irresistible recipes that showcase their versatility. From refreshing desserts to savory dishes, these creations are sure to inspire your next kitchen adventure. Dive in and discover your new favorite way to enjoy wineberries!
Wineberry Jam with Lemon Zest
Bursting with the sweet-tart flavor of summer, this wineberry jam with a hint of lemon zest is your new go-to for breakfast toast or dessert topping. It’s surprisingly easy to make, and the lemon zest adds a bright twist that’ll have you coming back for more.
Ingredients
- 4 cups of fresh wineberries
- 2 cups of sugar
- 1 tbsp of lemon zest
- A splash of water
- A couple of tbsp of lemon juice
Instructions
- Wash the wineberries gently under cold water and let them drain.
- In a large pot, combine the wineberries, sugar, and a splash of water. Stir well.
- Turn the heat to medium and bring the mixture to a simmer, stirring occasionally to prevent sticking.
- Once simmering, add the lemon zest and lemon juice, stirring to combine.
- Let the mixture cook for about 20 minutes, or until it thickens to your liking. Tip: To test if it’s ready, place a small amount on a cold plate; if it gels, it’s done.
- Remove from heat and skim off any foam from the top with a spoon.
- Pour the jam into clean jars, leaving a little space at the top, and seal tightly.
- Let the jars cool to room temperature before storing in the fridge. Tip: For longer storage, process the jars in a water bath for 10 minutes.
- Enjoy your jam within a month for the best flavor. Tip: If you notice any mold, discard the jam immediately.
Unbelievably vibrant and packed with flavor, this jam strikes the perfect balance between sweet and tart. Spread it on warm biscuits or swirl it into yogurt for a delightful treat.
Wineberry and Peach Cobbler
Fancy a dessert that screams summer? You’re in luck because this wineberry and peach cobbler is just what you need. It’s sweet, tangy, and has that perfect crumbly topping we all love.
Ingredients
- 2 cups of fresh wineberries
- 3 ripe peaches, sliced
- 1 cup of sugar
- 1/2 cup of unsalted butter, melted
- 1 cup of all-purpose flour
- 1 tsp of baking powder
- A pinch of salt
- A splash of vanilla extract
- 1/2 cup of milk
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot enough to get that golden crust.
- In a bowl, mix the wineberries and peaches with half the sugar. Let them sit to release their juices. Tip: The juicier the fruit, the better the cobbler.
- In another bowl, combine the flour, remaining sugar, baking powder, and salt. Stir in the melted butter, vanilla extract, and milk until just combined. Tip: Don’t overmix to keep the topping light.
- Pour the fruit mixture into a baking dish. Dollop the batter over the fruit, spreading it lightly. It’s okay if some fruit peeks through.
- Bake for 35-40 minutes, or until the topping is golden and the fruit is bubbly. Tip: Place a tray underneath to catch any drips.
Absolutely delightful when served warm, the cobbler has a juicy fruit base with a slightly crisp topping. Try it with a scoop of vanilla ice cream for an extra treat.
Wineberry Sorbet with Mint
Now, if you’re looking for a refreshing summer treat that’s as easy to make as it is delicious, you’ve hit the jackpot with this wineberry sorbet. It’s the perfect way to cool down on a hot day, and the mint adds a fresh twist that’ll have you coming back for seconds.
Ingredients
- 2 cups of wineberries (fresh or frozen, but fresh is best if you can find them)
- 1/2 cup of sugar (adjust if your berries are super sweet)
- 1 cup of water
- A splash of lemon juice (about a tablespoon)
- A couple of mint leaves (for that fresh kick)
Instructions
- First, wash your wineberries gently under cold water and pat them dry. If they’re fresh, this is the time to remove any stems.
- In a small saucepan, combine the sugar and water. Heat over medium until the sugar dissolves completely, about 5 minutes. Let this syrup cool to room temperature.
- Tip: Cooling the syrup before blending prevents the sorbet from becoming too icy.
- Blend the wineberries, cooled syrup, lemon juice, and mint leaves in a blender until smooth. Strain the mixture through a fine mesh to remove any seeds for a smoother texture.
- Tip: If you don’t have a blender, a food processor works just as well, though you might need to blend a bit longer.
- Pour the mixture into a shallow dish and freeze for about 4 hours, stirring every hour to break up ice crystals.
- Tip: For an extra smooth sorbet, churn the mixture in an ice cream maker according to the manufacturer’s instructions instead of freezing in a dish.
- Once fully frozen, scoop the sorbet into bowls or cones. Garnish with a mint leaf if you’re feeling fancy.
You’ll love the vibrant, tangy flavor of the wineberries paired with the cool hint of mint. Serve it in hollowed-out lemon halves for a stunning presentation that’s sure to impress.
Wineberry Pancakes with Maple Syrup
Guess what? You can turn those juicy wineberries you foraged into the most delightful breakfast treat. These pancakes are fluffy, slightly tart, and drizzled with sweet maple syrup for the perfect balance.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- A pinch of salt
- 1 egg
- 3/4 cup milk
- A splash of vanilla extract
- 1 cup fresh wineberries
- Butter for the pan
- Maple syrup for serving
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the egg, then mix in the milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay.
- Gently fold in the wineberries. Tip: If your wineberries are large, you can halve them for easier flipping.
- Heat a non-stick pan over medium heat and add a small pat of butter.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.
- Serve warm with a generous drizzle of maple syrup.
Best enjoyed when the pancakes are still warm, the wineberries burst with a tangy surprise in every bite. Try stacking them high with extra berries on top for a show-stopping breakfast.
Wineberry Chia Seed Pudding
Kickstart your morning with something sweet yet surprisingly healthy. This wineberry chia seed pudding is your go-to for a quick, nutritious breakfast or a guilt-free dessert.
Ingredients
- 1 cup of almond milk (or any milk you love)
- 3 tbsp of chia seeds
- A handful of wineberries, plus extra for topping
- A drizzle of honey, to sweeten
- A splash of vanilla extract
Instructions
- Grab a medium-sized bowl and pour in the almond milk.
- Sprinkle the chia seeds into the milk, stirring well to avoid clumps. Tip: Let it sit for a minute, then stir again to ensure all seeds are soaked.
- Mash the wineberries gently with a fork and mix them into the chia seed mixture.
- Add a splash of vanilla extract and a drizzle of honey, then give everything a good stir.
- Cover the bowl and pop it in the fridge overnight, or for at least 4 hours, until the pudding thickens. Tip: If you’re in a hurry, 2 hours can work, but overnight is best for texture.
- Once set, give the pudding a stir and divide it into serving bowls.
- Top with extra wineberries for a fresh, tangy contrast. Tip: A sprinkle of granola adds a nice crunch if you’re feeling fancy.
After chilling, the pudding turns luxuriously thick, with the wineberries lending a vibrant color and a slightly tart flavor. Serve it in clear glasses to show off those gorgeous layers, or mix in some yogurt for a creamier version.
Wineberry Smoothie Bowl with Granola
Summer’s here, and what better way to kickstart your morning than with a refreshing Wineberry Smoothie Bowl topped with crunchy granola? It’s like sunshine in a bowl, packed with flavors that’ll make you wanna jump out of bed.
Ingredients
- 2 cups of frozen wineberries (trust me, they’re the star)
- A splash of almond milk, just enough to get things moving
- 1 ripe banana, because everything’s better with banana
- A couple of tbsp of honey, for that sweet touch
- 1/2 cup of your favorite granola, for that crunch
- A handful of fresh wineberries, for topping
Instructions
- Grab your blender and toss in the frozen wineberries, banana, and almond milk. Blend until smooth. Tip: If it’s too thick, add a tad more almond milk.
- Drizzle in the honey and give it a quick blend to mix. Taste test here? Absolutely. Adjust sweetness if needed.
- Pour the smoothie into a bowl. Now’s the fun part – sprinkle the granola on top and scatter those fresh wineberries. Tip: For extra crunch, toast the granola lightly before adding.
- Dig in immediately! Tip: Love a creamy texture? Let the smoothie sit for a minute before adding toppings to thicken slightly.
Fresh and vibrant, this bowl’s a mix of creamy and crunchy with a tangy punch from the wineberries. Try drizzling a little extra honey on top for a glossy finish that’s as pretty as it is tasty.
Wineberry and White Chocolate Muffins
So, you’ve got a hankering for something sweet but a little different, right? These wineberry and white chocolate muffins are just the ticket—moist, fluffy, and packed with bursts of tangy berry and creamy chocolate.
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 1 tbsp of baking powder
- A pinch of salt
- 1 cup of milk
- A splash of vanilla extract
- 1/2 cup of melted butter
- 1 egg
- A handful of wineberries
- A couple of white chocolate chunks
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, vanilla extract, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
- Gently fold in the wineberries and white chocolate chunks.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Delightfully moist with a perfect crumb, these muffins are a dream. The wineberries add a lovely tartness that balances the sweetness of the white chocolate. Try serving them warm with a dollop of clotted cream for an extra indulgent treat.
Wineberry Galette with Flaky Crust
Hey, have you ever stumbled upon wineberries and wondered what magic you could whip up with them? This wineberry galette with a flaky crust is your answer—rustic, forgiving, and bursting with summer vibes.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 2 cups wineberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- A splash of lemon juice
- 1 egg, beaten (for glaze)
- A couple of tablespoons coarse sugar (for sprinkling)
Instructions
- In a large bowl, mix flour and salt. Add butter, using your fingers to rub it in until the mixture resembles coarse crumbs.
- Drizzle in ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest period is crucial for a tender crust.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
- In another bowl, gently toss wineberries with sugar, cornstarch, and lemon juice. Tip: The cornstarch helps thicken the juices so your galette isn’t soggy.
- Pile the berry mixture onto the center of the dough, leaving a 2-inch border. Fold the edges over the berries, pleating as you go.
- Brush the crust with beaten egg and sprinkle with coarse sugar for a shiny, crunchy finish.
- Bake for 35-40 minutes, until the crust is golden and the berries are bubbly. Tip: Let it cool slightly before slicing to allow the filling to set.
Kind of hard to resist, right? The crust turns out buttery and crisp, while the wineberries offer a tangy-sweet punch. Serve it warm with a scoop of vanilla ice cream for the ultimate summer dessert.
Wineberry Lemonade with Basil
Picture this: a hot summer day, you’re lounging in the shade, and what’s in your hand? A glass of refreshing Wineberry Lemonade with Basil. It’s the perfect blend of sweet, tart, and herby freshness that’ll make you feel like a backyard mixologist.
Ingredients
- 2 cups of fresh wineberries
- 1 cup of freshly squeezed lemon juice (about 4-5 lemons)
- 1/2 cup of sugar
- 4 cups of cold water
- a handful of fresh basil leaves
- a splash of sparkling water (optional, for fizz)
- ice cubes, as needed
Instructions
- In a medium saucepan, combine the wineberries and sugar over medium heat. Stir occasionally until the berries break down and the sugar dissolves, about 5 minutes.
- Remove the saucepan from heat and let the mixture cool for 10 minutes. Tip: Pressing the berries through a fine mesh strainer will give your lemonade a smoother texture.
- In a large pitcher, mix the strained berry syrup with lemon juice and cold water. Stir well to combine.
- Add the basil leaves to the pitcher and gently muddle them with a spoon to release their flavor. Tip: Don’t overdo it—just a few presses will do.
- Chill the lemonade in the refrigerator for at least 1 hour to let the flavors meld together. Tip: The longer it chills, the more pronounced the basil flavor will be.
- Serve over ice, with a splash of sparkling water if you like it fizzy, and garnish with a few wineberries and a basil leaf for that Instagram-worthy look.
Refreshingly tart with a subtle sweetness and a hint of basil, this Wineberry Lemonade is a summer staple. Try serving it in mason jars with colorful straws for a fun, picnic-ready vibe.
Wineberry Yogurt Parfait
You’ve probably seen wineberries at the farmers’ market and wondered how to use them. This wineberry yogurt parfait is your answer—it’s easy, refreshing, and just a little fancy.
Ingredients
- 1 cup of fresh wineberries
- 2 cups of Greek yogurt
- a splash of vanilla extract
- a couple of tablespoons of honey
- 1/2 cup of granola
Instructions
- Rinse the wineberries under cold water and pat them dry with a paper towel.
- In a bowl, mix the Greek yogurt with a splash of vanilla extract and a couple of tablespoons of honey until well combined.
- Take a clear glass and start layering: first a spoonful of the yogurt mixture, then a handful of wineberries, and a sprinkle of granola.
- Repeat the layers until the glass is full, finishing with a few wineberries and a little granola on top for a pretty look.
- Chill in the fridge for about 30 minutes before serving to let the flavors meld together.
This parfait is all about the contrast—creamy yogurt, juicy wineberries, and crunchy granola. Try serving it in mason jars for a picnic-friendly version.
Wineberry BBQ Glaze for Ribs
Ready to take your ribs to the next level? This wineberry BBQ glaze is a game-changer, blending sweet and tangy flavors that’ll have everyone asking for seconds.
Ingredients
- 1 cup of fresh wineberries (or frozen if that’s what you’ve got)
- 1/2 cup of ketchup
- 1/4 cup of apple cider vinegar
- 2 tbsp of brown sugar
- A splash of Worcestershire sauce
- A couple of garlic cloves, minced
- 1 tsp of smoked paprika
- Salt and pepper, just a pinch of each
Instructions
- First, grab a medium saucepan and toss in the wineberries, ketchup, apple cider vinegar, and brown sugar. Heat it over medium until it starts to bubble gently.
- Stir in the Worcestershire sauce, minced garlic, smoked paprika, salt, and pepper. Let it simmer for about 10 minutes, stirring occasionally. Tip: If the sauce seems too thick, a little water can loosen it up.
- Once the berries have broken down and the sauce has thickened slightly, remove it from the heat. Let it cool for a bit, then blend until smooth. Tip: A hand blender works great here, but be careful—it’s hot!
- Now, brush the glaze over your ribs during the last 10 minutes of grilling. Keep the temp around 300°F to avoid burning. Tip: For extra flavor, add a second coat right before serving.
Kick back and enjoy the fruits of your labor. This glaze gives the ribs a glossy finish with a perfect balance of sweetness and a slight tang. Try serving them with a side of coleslaw to cut through the richness.
Wineberry Salad with Goat Cheese
Wineberries are the unsung heroes of summer, and this salad lets them shine. You’ll love the sweet-tart pop of the berries paired with creamy goat cheese—it’s a match made in heaven.
Ingredients
- 2 cups of fresh wineberries
- 4 oz of goat cheese, crumbled
- a couple of handfuls of mixed greens
- a splash of balsamic vinegar
- a drizzle of olive oil
- a pinch of salt
- a few cracks of black pepper
Instructions
- Rinse the wineberries gently under cool water and pat them dry with a paper towel.
- In a large bowl, toss the mixed greens with a splash of balsamic vinegar and a drizzle of olive oil until lightly coated.
- Tip: If your greens are wet, use a salad spinner to dry them—this helps the dressing stick better.
- Scatter the wineberries over the greens, then sprinkle the crumbled goat cheese on top.
- Season with a pinch of salt and a few cracks of black pepper to bring all the flavors together.
- Tip: For an extra flavor boost, let the salad sit for 5 minutes before serving to allow the dressing to meld with the ingredients.
- Give the salad one final gentle toss right before serving to ensure every bite is perfect.
- Tip: If you’re serving this at a gathering, add the goat cheese last to keep it from getting too soft.
Crunchy greens, juicy wineberries, and creamy goat cheese create a symphony of textures. Try serving it with a slice of crusty bread to soak up any leftover dressing—it’s a game-changer.
Wineberry Ice Cream with Vanilla Bean
Picture this: a scoop of creamy, dreamy ice cream with the tangy sweetness of wineberries and the rich aroma of vanilla bean. It’s the perfect summer treat that’ll have you coming back for seconds.
Ingredients
- 2 cups of fresh wineberries
- 1 cup of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1 vanilla bean, split and scraped
- A pinch of salt
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and the scraped vanilla bean seeds. Heat over medium heat until the sugar dissolves, about 5 minutes. Don’t let it boil.
- Remove the saucepan from the heat and let the mixture cool to room temperature. This helps the flavors meld together beautifully.
- While the mixture cools, puree the wineberries in a blender until smooth. Strain through a fine-mesh sieve to remove the seeds for a smoother ice cream.
- Once the cream mixture is cool, stir in the wineberry puree and a pinch of salt. Mix well to combine.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container. Freeze for at least 4 hours, or until firm.
Great news! This wineberry ice cream is luxuriously creamy with a vibrant berry flavor that’s not too sweet. Serve it in a waffle cone for an extra crunch or alongside a slice of pound cake for a decadent dessert.
Wineberry Compote over Cheesecake
Unbelievably easy and utterly delicious, this wineberry compote over cheesecake is the kind of dessert that feels fancy but is surprisingly simple to whip up. You’ll love the sweet-tart burst of wineberries against the creamy cheesecake.
Ingredients
- 2 cups of fresh wineberries
- 1/2 cup of sugar
- A splash of lemon juice
- A couple of tablespoons of water
- 1 pre-made cheesecake (because we’re keeping it easy)
Instructions
- Rinse the wineberries gently under cold water and let them drain.
- In a medium saucepan, combine the wineberries, sugar, lemon juice, and water over medium heat.
- Stir occasionally, letting the mixture simmer for about 10 minutes until the berries break down and the sauce thickens slightly. Tip: If you prefer a smoother compote, you can mash the berries a bit with the back of your spoon.
- Remove from heat and let it cool for a few minutes. It will thicken more as it cools. Tip: For a glossy finish, you can stir in a tiny bit of butter off the heat.
- Slice your cheesecake and spoon the warm or cooled compote over each piece. Tip: For an extra touch, garnish with a few whole wineberries or a mint leaf.
Fantastic served slightly warm, the compote adds a juicy contrast to the dense cheesecake. Try it with a dollop of whipped cream or alongside a cup of strong coffee for the ultimate treat.
Wineberry Mojito Cocktail
Craving something refreshing with a twist? You’re in luck because this Wineberry Mojito Cocktail is the perfect blend of sweet, tart, and fizzy that’ll make your summer evenings unforgettable.
Ingredients
- A handful of fresh wineberries
- A couple of mint leaves
- 1 tbsp of sugar
- 2 oz of white rum
- A splash of club soda
- Half a lime, cut into wedges
- Ice cubes
Instructions
- In a sturdy glass, muddle the wineberries, mint leaves, and sugar together until the berries are crushed and the mint is fragrant.
- Add the lime wedges to the glass and give them a quick muddle to release their juice.
- Fill the glass halfway with ice cubes to keep your drink chilled without diluting it too quickly.
- Pour the white rum over the ice, then top off with a splash of club soda for that fizzy finish.
- Stir gently to combine all the flavors without bruising the mint too much.
- Garnish with a few extra wineberries and a mint sprig on top for a pretty presentation.
Zesty and vibrant, this cocktail is a burst of summer in every sip. Serve it with a colorful straw or a little umbrella to really set the mood for relaxation.
Wineberry Oatmeal Bars
Zesty and vibrant, these wineberry oatmeal bars are the perfect grab-and-go treat for those busy mornings or lazy afternoons. You’ll love the tangy pop of wineberries paired with the cozy, comforting base of oatmeal.
Ingredients
- 1 1/2 cups of fresh wineberries
- 1 cup of old-fashioned oats
- 1/2 cup of all-purpose flour
- 1/2 cup of brown sugar, packed
- 1/4 cup of unsalted butter, melted
- A splash of vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, mix together the oats, flour, brown sugar, and salt.
- Pour in the melted butter and vanilla extract, stirring until the mixture resembles coarse crumbs. Tip: If the mixture seems too dry, add a tad more butter.
- Press half of the oat mixture firmly into the bottom of the prepared pan to create an even layer.
- Spread the wineberries over the oat base, leaving a small border around the edges.
- Sprinkle the remaining oat mixture over the wineberries, pressing lightly to adhere. Tip: Don’t press too hard; you want those berries to peek through.
- Bake for 25-30 minutes, or until the top is golden brown and the berries are bubbly. Tip: Let it cool completely before cutting to avoid a crumbly mess.
Lusciously juicy with a crisp, buttery topping, these bars are a delightful contrast of textures. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as is for a simple, satisfying snack.
Wineberry Balsamic Vinaigrette
Alright, let’s dive into making this vibrant Wineberry Balsamic Vinaigrette that’ll jazz up any salad or dish you pair it with. It’s surprisingly simple, bursting with flavor, and a great way to use those wineberries if you’ve got ’em.
Ingredients
- 1 cup of fresh wineberries (or any berry you love)
- A quarter cup of balsamic vinegar
- A half cup of extra virgin olive oil
- A tablespoon of honey (for that sweet touch)
- A pinch of salt (to balance the flavors)
- A couple of cracks of black pepper (for a bit of spice)
Instructions
- Grab your wineberries and give them a quick rinse under cold water. Pat them dry with a paper towel to avoid watering down your vinaigrette.
- In a blender, toss in the wineberries, balsamic vinegar, and honey. Blend on high until everything’s smooth and combined, about 30 seconds.
- With the blender running on low, slowly drizzle in the olive oil. This trick helps emulsify the dressing, making it nice and creamy.
- Add a pinch of salt and a couple of cracks of black pepper. Give it one last quick blend to mix everything together.
- Taste your vinaigrette. If it’s too tart, add a bit more honey. Too sweet? A splash more vinegar will balance it out.
Bright and tangy, this vinaigrette has a lovely berry sweetness with a balsamic kick. Drizzle it over a fresh arugula salad, or get creative and use it as a marinade for grilled chicken. Either way, it’s a game-changer.
Wineberry Clafoutis with Almonds
Oh, you’re going to love this twist on the classic French dessert. It’s perfect for when you want something sweet but not too heavy, and those wineberries add a lovely tartness that balances the creamy custard.
Ingredients
- 1 cup of wineberries
- 1/2 cup of sugar
- 3 large eggs
- 1 cup of milk
- A splash of vanilla extract
- 1/2 cup of all-purpose flour
- A pinch of salt
- 1/4 cup of sliced almonds
Instructions
- Preheat your oven to 350°F and butter a 9-inch pie dish.
- Spread the wineberries evenly at the bottom of the dish.
- In a blender, combine the sugar, eggs, milk, vanilla extract, flour, and salt. Blend until smooth.
- Pour the batter over the wineberries, making sure they’re covered.
- Sprinkle the sliced almonds on top for a crunchy texture.
- Bake for 45 minutes, or until the clafoutis is golden and set in the middle.
- Let it cool for a few minutes before serving. It’s delicious warm or at room temperature.
With its custardy center and juicy berries, this clafoutis is a dream. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Summary
Many delightful wineberry recipes await in this roundup, perfect for adding a burst of summer flavor to your table. Whether you’re baking, blending, or simply savoring, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, please share the love by pinning it on Pinterest. Happy cooking!
