These easy frozen berries recipes, for everything from cocktails to savory mains, make the most of fruit straight from the freezer.
1/26
Easy Crunch Berry Pie
From the Recipe Creator:
This is a fresh, simple approach to making a company-worthy pie. The playful Cap’n Crunch cereal crust is fun to bite into, and it’s the perfect complement to a mixed berry no-bake filling. —Taste of Home Test Kitchen
Nutrition Facts:
1 piece: 492 calories, 37g fat (23g saturated fat), 105mg cholesterol, 369mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 6g protein.
2/26
Blueberry French Toast Casserole
From the Recipe Creator:
A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota
Nutrition Facts:
1 serving: 621 calories, 31g fat (15g saturated fat), 350mg cholesterol, 569mg sodium, 68g carbohydrate (44g sugars, 2g fiber), 19g protein.
3/26
Berry Tarts
From the Recipe Creator:
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture—or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. —Mary J. Walters, Westerville, Ohio
Nutrition Facts:
1 tartlet: 241 calories, 14g fat (9g saturated fat), 42mg cholesterol, 160mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 2g protein.
4/26
Creamy Berry Smoothies
From the Recipe Creator:
Who can tell that this delicious smoothie is made with tofu? No one (especially your kids)! The blend of berries and pomegranate juice makes this welcoming drink a refreshing delight. —Sonya Labbe, West Hollywood, California
Nutrition Facts:
1 cup: 157 calories, 1g fat (0 saturated fat), 0 cholesterol, 24mg sodium, 35g carbohydrate (29g sugars, 3g fiber), 4g protein.
5/26
Blueberry Cake with Wojapi Sauce
From the Recipe Creator:
This is my grandmother’s recipe, and the sauce is traditional Cherokee, which has been passed down for generations. The sauce is very versatile and can be used on fry bread, pancakes, waffles and other desserts. —Angela “WindDancing” P. Hatchett, Altoona, Alabama
Nutrition Facts:
1 piece: 323 calories, 7g fat (4g saturated fat), 18mg cholesterol, 234mg sodium, 65g carbohydrate (48g sugars, 2g fiber), 3g protein.
6/26
Rosemary Strawberry Daiquiri
From the Recipe Creator:
This strawberry daiquiri recipe is a standout with its herbal twist! I used to teach herb classes at our local technical college and everyone enjoyed my segment on herbal cocktails like this one. —Sue Gronholz, Beaver Dam, Wisconsin
Nutrition Facts:
1 serving: 251 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 41g carbohydrate (32g sugars, 3g fiber), 0 protein.
7/26
Berries & Cream Trifles
From the Recipe Creator:
Layers of cubed cake, berries and a creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. —Joan Duckworth, Lee's Summit, Missouri
8/26
Quinoa Breakfast Bowl
From the Recipe Creator:
After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only satisfying but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario
Nutrition Facts:
1 serving: 475 calories, 13g fat (1g saturated fat), 0 cholesterol, 85mg sodium, 83g carbohydrate (35g sugars, 10g fiber), 13g protein.
9/26
Berry Whirligig
From the Recipe Creator:
Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don’t eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. —Pearl Stanford, Medford, Oregon
Nutrition Facts:
1 each: 248 calories, 9g fat (4g saturated fat), 38mg cholesterol, 412mg sodium, 41g carbohydrate (26g sugars, 3g fiber), 3g protein.
10/26
Kale Smoothie
From the Recipe Creator:
I enjoy drinking a kale smoothie for breakfast or as an after-school snack. The fruit and agave nectar give this healthy version a pleasant sweetness. —Kimberly Jackson, Marshfield, Missouri
Nutrition Facts:
1 cup: 184 calories, 3g fat (0 saturated fat), 0 cholesterol, 86mg sodium, 40g carbohydrate (23g sugars, 6g fiber), 4g protein.
11/26
Blackberry Frozen Yogurt
From the Recipe Creator:
You could also use boysenberries, raspberries or strawberries for this delicious dessert. —Rebecca Baird, Salt Lake City, Utah
Nutrition Facts:
3/4 cup: 248 calories, 1g fat (0 saturated fat), 2mg cholesterol, 78mg sodium, 57g carbohydrate (0 sugars, 5g fiber), 6g protein.
12/26
So Very Berry Brie
From the Recipe Creator:
I needed to make something quick for a wine and cheese party, and I had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas
Nutrition Facts:
1 serving: 160 calories, 8g fat (5g saturated fat), 28mg cholesterol, 179mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 6g protein.
13/26
Berry BBQ Sauce
From the Recipe Creator:
On weekends, I jazz up our favorite barbecue sauce with berries. This blackberry-blueberry barbecue sauce makes a marvelous spread for basting and saucing grilled baby back ribs. —Janet Hix, Austin, Texas
Nutrition Facts:
2 tablespoons: 36 calories, 0 fat (0 saturated fat), 0 cholesterol, 88mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.
14/26
Angel Berry Tunnel Cake
From the Recipe Creator:
This tasty cake is a light favorite for summer. To save time, I rely on a purchased angel food cake and frozen whipped topping. —Ruth Marie Lyons, Boulder, Colorado
Nutrition Facts:
1 piece: 200 calories, 8g fat (8g saturated fat), 0 cholesterol, 142mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 1g protein.
15/26
Blackberry Cobbler
From the Recipe Creator:
Alabama has some tasty fresh berries. Several decades ago, my mama was going to pick blackberries to make a cobbler, but she went to the hospital to have me instead! This wonderful dessert is her mama’s recipe. —Lisa Allen, Joppa, Alabama
Nutrition Facts:
3/4 cup: 491 calories, 21g fat (13g saturated fat), 54mg cholesterol, 421mg sodium, 75g carbohydrate (56g sugars, 4g fiber), 5g protein.
16/26
Blackberry Shrub
From the Recipe Creator:
Making a shrub recipe is a creative way to use up extra fruit all the way through Labor Day. We were inspired by sampling the house-made shrubs at a restaurant in California. They are colorful and refreshing, as summer drinks should be. —Gina Nistico, Denver, Colorado
Nutrition Facts:
2 tablespoons blackberry shrub syrup: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 20g carbohydrate (20g sugars, 1g fiber), 0 protein.
17/26
Blueberry Crumble Pie
From the Recipe Creator:
I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine
Nutrition Facts:
1 piece: 448 calories, 18g fat (10g saturated fat), 35mg cholesterol, 246mg sodium, 73g carbohydrate (40g sugars, 4g fiber), 3g protein.
18/26
Strawberry Poke Cake
From the Recipe Creator:
The classic spring treat—strawberry shortcake—takes on a wonderful new twist with this strawberry poke cake recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. —Mary Jo Griggs, West Bend, Wisconsin
Nutrition Facts:
1 piece: 376 calories, 14g fat (7g saturated fat), 35mg cholesterol, 301mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.
19/26
Blueberry Bread
From the Recipe Creator:
This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. —Karen Scales, Waukesha, Wisconsin
Nutrition Facts:
1 piece: 165 calories, 3g fat (1g saturated fat), 21mg cholesterol, 186mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
20/26
Blackberry Brandy Sauce
From the Recipe Creator:
Fresh ingredients make a rich-tasting blackberry brandy sauce to serve over ice cream, cheesecake, pancakes or angel food cake. The possibilities are endless, and it makes everything look gorgeous. —Crystal Jo Bruns, Iliff, Colorado
Nutrition Facts:
1/4 cup (calculated without ice cream): 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 1g protein.
21/26
Chocolate Lover’s Strawberry Shortcakes
From the Recipe Creator:
As a mom of four, I appreciate shortcut recipes. This one uses refrigerated biscuits, giving me time for special touches, like adding homemade whipped cream and hot fudge. —Melissa Haines, Valparaiso, Indiana
Nutrition Facts:
1 serving (calculated without fudge topping): 332 calories, 18g fat (9g saturated fat), 41mg cholesterol, 628mg sodium, 40g carbohydrate (16g sugars, 2g fiber), 5g protein.
22/26
Blackberry Beer Cocktail
From the Recipe Creator:
This refreshing hard lemonade has a mild alcohol flavor; the beer adds just enough fizz to dance on your tongue as you sip. Sorry, adults only! —Ginger Sullivan, Cutler Bay, Florida
Nutrition Facts:
3/4 cup: 151 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.
23/26
Lemon Blueberry Dump Cake
From the Recipe Creator:
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1 serving: 340 calories, 15g fat (9g saturated fat), 31mg cholesterol, 297mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 3g protein.
24/26
Blackberry Daiquiri Sherbet
From the Recipe Creator:
When I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and lime and rum blend with the juicy blackberries! —Shelly L. Bevington, Hermiston, Oregon
Nutrition Facts:
1/2 cup: 147 calories, 3g fat (2g saturated fat), 12mg cholesterol, 96mg sodium, 28g carbohydrate (26g sugars, 2g fiber), 3g protein.
25/26
Sweet-Chili Salmon with Blackberries
From the Recipe Creator:
My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
Nutrition Facts:
1 fillet with 1/2 cup berry mixture: 303 calories, 16g fat (3g saturated fat), 85mg cholesterol, 510mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
26/26
Frozen Lemon-Berry Margaritas
From the Recipe Creator:
I like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. —Julie Hieggelke, Grayslake, Illinois
Nutrition Facts:
1 cup: 271 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 71g carbohydrate (65g sugars, 4g fiber), 1g protein.
Frozen Berries Recipes FAQ
Can I use frozen berries in baking?
Yes, you can use frozen berries in baking, and they’re often a convenient substitute when fresh berries aren’t in season. They work well in recipes like raspberry oat bars, where you cook the fruit first to remove excess water and prevent a soggy bake. But you can also add frozen berries to recipes from the bag. In loaf cakes or muffins, add the berries while still frozen to minimize streaking the batter with berry juices. For fruit-heavy desserts like pie, consider increasing the thickener or slightly extending the baking time to ensure the filling sets properly.
What’s the best way to thaw frozen berries for recipes?
The best way to thaw frozen berries is to place them in a colander set over a bowl. Then, place them in the refrigerator to defrost. This preserves their shape while removing the extra water from the berries. For faster results, thaw at room temperature for about 30 minutes or defrost in the microwave in short bursts. Try freezing blueberries, or any other berry, in a single layer on a baking sheet. Then transfer them to freezer-proof bags or containers to prevent clumping or squashed fruit.
Are frozen berries as healthy as fresh ones?
Yes, frozen berries are just as healthy as fresh ones. Sometimes they even retain more nutrients because they’re frozen at their peak shortly after harvest. Check the label to be sure the fruit doesn’t have added sugar and is only berries, so you can control the sweetness. Use the frozen berries in tropical berry smoothies, oatmeal or yogurt bowls for a convenient and nutrient-rich option year-round.
