23 Best Mulberry Recipes to Make at Home

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mulberry Lemonade

Mulberry Lemonade Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 people’]

Mulberry Lemonade is a refreshing drink made using fresh or frozen mulberries. Make it using my easy recipe.

Ingredients

• 200 grams mulberries (fresh or frozen)
• ¼ cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 500 milliliters chilled club soda
• Ice cubes (as required)
• mint leaves (for garnishing)

Instructions

1. Add mulberries, sugar, and lemon juice to a blender jar.
2. Blend to make a smooth puree.
3. Pass the puree through a fine-mesh strainer.
4. Add 4-5 ice cubes into 2 serving glasses each.
5. Divide the mulberry mixture between the two glasses.
6. Top with chilled club soda and mix to combine.
7. Garnish with mint leaves and serve immediately.

2. Mulberry Lemon Yogurt Cake

Mulberry Lemon Yogurt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour (90 g)
• 1/2 cup plain yogurt
• 1/4 cup granulated sugar
• 1/4 cup extra-virgin olive oil (60 ml)
• 1 large egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 cup mulberries

Instructions

1. 1. Preheat the oven to 350°F (175°C). Grease a small loaf pan or line a square pan to yield 4 portions.
2. 2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
3. 3. In a separate bowl, mix yogurt, sugar, egg, oil, lemon zest, and lemon juice.
4. 4. Add the dry ingredients to the wet ingredients; stir until just combined.
5. 5. Gently fold in the mulberries.
6. 6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. 7. Cool slightly, then cut into 4 equal pieces.

3. Mulberry Ginger Sorbet

Mulberry Crisp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This combines the juicy sweetness of mulberries with the zesty brightness of oranges and the warmth of fresh ginger. The best part is that it’s all topped off with a crunchy pecan crumble.

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup finely chopped pecans
• 3 1/2 cups mulberries (stems removed, or blackberries)
• 7 tablespoons granulated sugar
• 3 tablespoons flour
• 2 1/2 tablespoons fresh orange juice
• 5 teaspoons grated orange zest
• 1 teaspoon grated fresh ginger

Instructions

1. Preheat oven to 350 degrees F. Make Pecan Streusel Topping: Mix butter and sugars on medium speed for 5 minutes or until sugars appears to be dissolved in butter. In a small bowl, stir together flour, cinnamon and salt. Rub butter mixture into flour mixture until you get coarse crumbs. Stir in pecans. Spread streusel on plate or small baking pan and place in freezer 20 minutes.
2. Meanwhile, make Mulberry Mixture: In a large bowl, gently toss together all ingredients. Divide mixture between 6 (6-ounce) oven-safe ramekins. Place ramekins on rimmed baking sheet. Divide Pecan Streusel Topping over mulberries.
3. Bake 15 minutes or until bubbly. Let stand 5 minutes before serving.

4. Mulberry Ice Cream

Easy Mulberry Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT300M · Yield: [‘8’]

Just 6 ingredients and about 20 minutes of your time to make this homemade mulberry ice cream! The delicious fresh mulberry flavor is amazing! This ice cream can be made with fresh or frozen mulberries. Make sure to read the notes below for helpful recipe tips.

Ingredients

• 2 cups fresh mulberries
• 1 cup sugar
• ¼ teaspoon salt
• 1 tablespoons lemon juice ((optional, but recommended to cut the sweetness!))
• 1.5 cups heavy whipping cream
• 1 cup whole milk
• 2 teaspoons vanilla extract ((optional, but highly recommended!))

Instructions Before getting started:

1. Freeze the ice cream maker bowl for at least 24 hours.

Make the thick mulberry syrup:

1. Combine the fresh mulberries, sugar, salt, and lemon juice in the saucepan and cook over medium heat until the sugar dissolves and the mulberries release juices. Cool the pot in the ice bath for a few minutes so it is not crazy hot.
2. Pulse the mulberries with an immersion blender (careful not to splash!), or transfer carefully to a blender or food processor and pulse a few times. You do NOT want to liquify all the mulberries, but simply to break them down more.
3. Put the pot back on the stove and simmer over low heat for about 10 minutes, stirring frequently to prevent boiling over. When the mulberry syrup starts to stick to the sides of the pot a little, it is ready. Put the pot back into the ice bath to cool down.
4. Pour the mulberry syrup through a fine mesh sieve, using a spoon or spatula to push the syrup through into a large bowl. You should have almost ¾ cup syrup and ½ cup of mulberry pulp left over. If you have a lot less, try to squeeze more syrup out. If you have a lot more, you might need to cook the syrup down a little more so it thickens. By the way, the mulberry pulp is great for spreading on toast or stirring into yogurt so don’t throw it out!

Make the ice cream:

1. Add the rest of the ice cream ingredients (heavy cream, milk, vanilla extract) to the bowl with the syrup and mix together really well—some of the syrup will sink to the bottom.
2. Follow the ice cream maker instructions to make the ice cream, but here’s what I do: Carefully pour the mixture into a frozen ice cream maker bowl as it is churning. Allow to churn for at least 20 minutes. Optional: stir in up to ¼ cup fresh mulberries during the last few seconds.
3. Carefully pour the chilled ice cream into a freezer-safe container (I love a bread loaf pan for this!). Cover with plastic wrap to prevent freezer burn and freeze for at least 4 hours, or until frozen.

5. Mulberry Puff Pastry Danishes

Mulberry Puff Pastry Danishes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’18’]

These Mulberry Puff Pastry Danishes are the perfect fun-size dessert made with an easy cheesecake filling and fresh mulberries. The pink glaze is naturally colored with a few drops of mulberry juice.

Ingredients

• non-stick baking spray
• 8 oz cream cheese (, softened)
• 1/4 cup sugar
• 1 egg (, separated into yolk and egg white)
• 2 tablespoons lime juice ((from 1 lime), divided)
• 1 pinch vanilla bean powder ((or 1/2 teaspoon vanilla extract))
• 1 teaspoon water
• 1-2 tablespoons white flour
• 1 lb puff pastry ((2 sheets), thawed but cold)
• 1 cup fresh mulberries (, divided)
• 3/4 cup powdered sugar

Instructions

1. Preheat oven to 400F. Spray a large baking sheet (or 2 smaller baking sheets) with non-stick spray. 
2. Using a stand-up mixer, whisk together the cream cheese, 1/4 cup sugar, egg yolk (reserve the egg white for step 3!), 1 teaspoon lime juice, and a pinch of vanilla bean powder until smooth and creamy. 
3. In a small bowl, combine the egg white and 1 teaspoon water, and mix. 
4. Dust your working surface with a bit of flour. Carefully unfold one sheet of puff pastry over the flour. (Place the other sheet in the fridge while working, to keep it cold) Cut the puff pastry into 9 pieces. Place about 1 tablespoon of the cream cheese filling in the center of each puff pastry square and flatten the cream cheese with the back of the spoon.  
5. Fold in the corners of each puff pastry to make an octagon. Place 5-6 mulberries in the center of each danish (make sure you save 4-5 berries for step 7 to make the pink glaze!). Brush the exposed puff pastry dough with the egg white wash. 
6. Carefully transfer each danish onto the baking sheet, and bake for 17-21 minutes, or until the puff pastry is golden brown and the cream cheese filling is set. 
7. White the puff pastries are baking: In a small bowl, whisk together the remaining lime juice (almost 2 tablespoons) and 3/4 cup powdered sugar until a smooth glaze forms. Split the glaze into 2 bowls (optional, see notes). Use your fingers to squeeze 3-4 mulberries into one of the bowls and mix well (or squeeze the berries between two spoons to keep your hands cleaner). Drizzle the mulberry danishes with both the pink glaze and the white glaze. 

6. Mulberry Cookies

Mulberry Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT1H · Yield: 30

Delicious, sweet, and very easy to make mulberry cookies. It’s how I make thumbprint cookies filled with delicious mulberry jam. They are a great treat and a great way to celebrate the mulberry season.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup powdered sugar
• 2 sticks salted butter, melted
• 2 tablespoons vanilla
• Mulberries
• Sugar
• Lemon juice
• A few lemon seeds

Instructions

1. Step one – Add all-purpose flour, baking powder, and powdered sugar to a mixing bowl and mix to combine. Then, cut the butter into small pieces and add to a small bowl. Place in the microwave for a minute or so to melt (or add to a saucepan and melt on the stovetop). Add the melted butter and vanilla extract to the dry ingredients and mix it all together until smooth. Cover the bowl and place it in the fridge for 30 minutes to chill.
2. Step two – Make sure to check my full tutorial on how to make mulberry jam. If you feel like making a large batch and canning some jam, all the instructions are there. If you are only going to prep a small number of mulberries for these cookies, you can follow the same process but let me give you a quick overview… – Wash, drain, and weigh your mulberries. Add them to the bowl of a food processor and process for a minute. Add to a pot.- Add half of the weight of the mulberries in sugar (so you keep a one part fruit to one half part sugar ratio).- Place the pot on the stovetop and turn the heat to medium-high. Bring the mulberries and sugar to a boil. Let boil for five minutes.- Lower the heat to medium-low and keep cooking until the juice reduces by about half.- Add the juice of a one-half lemon and a few (4-5) lemon seeds. Keep cooking until the jam is thick.
3. Step three – Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Grab a tablespoon or so of dough and shape it into a ball. Then, place it on the baking sheet and stick your thumb in the center of the ball to create a nest. Make sure to space the cookies so they don’t touch each other.
4. Step four – Add about a teaspoon of mulberry jam to the center of each cookie. Make sure not to add too much jam so it doesn’t spill out while the cookies are baking.
5. Step five – Bake in 350 degrees F preheated oven for 12-15 minutes or until the cookies are golden. Take the sheet out of the oven and let the cookies rest for a couple of minutes. Then you can transfer them onto a cookie rack to cool all the way.

7. Mulberry Sorbet

Mulberry or Blackberry Sorbet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT75M · Cook: PT5M · Total: PT80M · Yield: [‘8’, ‘8 servings’]

This recipe makes a smooth, deep purple sorbet sexed up a bit by the addition of a little liqueur. I make this sorbet with wild mulberries from a tree near my house, but blackberries would be just as good, as would black raspberries. As for the liqueur, try to find cassis, which is made from black currants. Most liquor stores carry it. I happen to have homemade elderberry liqueur around in the house, however, so I used that instead. You also could use Port wine.

Ingredients

• 1 cup sugar
• 1 cup water
• 5 cups mulberries or blackberries
• 2 tablespoons cassis (or Port)

Instructions

1. If you are using mulberries, pick off all the green stems from the berries.
2. Bring the sugar and water to a boil over medium heat. Let it simmer gently for 3-4 minutes. Turn off the heat and let it cool a bit.
3. Meanwhile, Put the berries in a blender. Pour the syrup over them while it is warm but not hot. Buzz into a puree.
4. Push the berries through a fine-meshed sieve set over a bowl using a rubber spatula or wooden spoon; this removes a lot of the seeds and stems.
5. Pour the liquor into the bowl with the pureed berries and chill in the fridge for an hour or so.
6. Pour into your ice cream maker and follow its directions.

8. Mulberry Iced Tea

Mulberry Iced Tea is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT3M · Total: PT8M · Yield: [‘4’]

Cool off with a tall glass of refreshing Mulberry Iced Tea! If you don’t have mulberries on hand, make this with blackberries or blueberries.

Ingredients

• 3-4 green tea bags
• 4 cups water
• optional: mint leaves, or fresh lemon or lime
• ½ cup mulberry syrup

Instructions

1. Boil 4 cups water. Steep the green tea in a heat-safe bottle or bowl. Optional: Add a few mint leaves to the tea as it steeps, or add a squeeze of lemon or lime juice. Add mulberry syrup, to taste, and stir. Chill, and serve over ice.

9. Mulberry Muffins

Favorite Mulberry Muffins Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’12’, ’12 muffins’]

Soft and tender Mulberry Muffins with fresh mulberries baked in and mulberry preserves swirled on top.

Ingredients

• 2 cups all-purpose flour ((plus more for dusting))
• ½ tsp sea salt
• 2 tsp baking powder
• ½ tsp ground cinnamon
• ½ cup unsalted butter ((or vegetable/coconut oil))
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup So Delicious organic unsweetened coconut milk ((or whole milk or buttermilk))
• 1 cup fresh mulberries
• ¾ cup mulberry jam or preserves ((or other preserves))

Instructions

1. Preheat the oven to 350°F. Butter and flour or line a muffin pan with paper liners; set aside.
2. Add flour, salt, baking powder, and cinnamon to a medium-sized bowl. Whisk to combine, then set aside.
3. Using a mixer, cream butter on medium until fluffy for about one minute. Add sugar and beat for another minute. Crack eggs, one at a time and add to the bowl, mix after each addition. Add vanilla and beat for an additional minute.
4. Add the flour mixture to the mixer, in batches, alternating with the milk. Mix just until all the ingredients are incorporated, scraping the sides of the bowl when necessary.
5. Toss mulberries in a tiny bit of flour to keep them from sinking to the bottom of the muffins, then fold them into the batter. Fill prepared muffin cups ¾ full (about ¼ cup per muffin).
6. Make a hole in the top of each muffin and add 1 tablespoon of mulberry jam (or other jam/preserves). Swirl the jam into the batter. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins for 10 to 15 minutes before removing them from the muffin pan.

10. Mulberry Mojitos

Mulberry Mojitos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 mojito’]

Cool off with a refreshing Mulberry Mojito! You’ll love this fruity twist on the classic mojito. Substitute blackberries or blueberries if you can’t find mulberries.

Ingredients

• 1 tablespoons sugar
• 10 mint leaves
• 1/4 lime (, cut into wedges)
• 1/4 cup mulberries ((or use blackberries or blueberries))
• 1/2 cup club soda ((or Sprite, for extra sweetness))
• 1 shot rum
• 1 cups ice

Instructions

1. In a 12 or 16 oz glass (or mason jar), muddle together the sugar (1 tablespoon) and mint leaves (about 10) to make a chunky paste.
2. Add the lime wedges and continue muddling to release all the lime juice and squeeze the lime oils out of the skin.  
3. Add the mulberries (about 1/4 cup) and keep muddling (be careful not to stain your clothes purple!).  
4. Add the club soda (1/2 cup) and rum (1 shot… or 2, no one is watching!). Add ice (about 1 cup), stir, and garnish with fresh mint or lime wedges. 

11. Mulberry Muffins with Brown Sugar Topping

Mulberry Muffins with Brown Sugar Topping is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT49M · Yield: [’12’, ’12 muffins’]

Tasty mulberry muffins bursting with fresh, juicy mulberries with a crispy brown sugar topping. These muffins are not too sweet, perfect for breakfast or as a snack.

Ingredients

• 2 cups all-purpose flour ((or substitute 1 cup whole wheat flour))
• 2 teaspoons baking powder
• ¼ teaspoon salt
• Optional: ½ teaspoon ground cinnamon
• 1 cup milk ((any kind – plant milk or cow’s milk))
• ¾ cup brown sugar
• 1 egg
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1.5 cups fresh mulberries (plus 24-36 extra for topping muffins, all stems removed)

Instructions

1. Before getting started remove the stems from all the mulberries. This is easiest to do with kitchen shears or clean scissors.
2. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin papers. Tip: to prevent the bottoms of your muffin papers getting greasy while baking, pour in a few pieces of uncooked rice on the bottom of the muffin tin, then place the muffin paper on top.
3. In a large bowl, whisk together the flour, baking powder, salt, and ground cinnamon (if using).
4. In a medium bowl, whisk together the milk, ¾ cup brown sugar, egg, vegetable oil, and vanilla extract until it’s mixed together and the brown sugar isn’t all settled at the bottom.
5. Pour the wet ingredients into the dry ingredients and whisk together until almost fully combined.
6. Add 1.5 cups mulberries and gently fold in until just well combined, but do not overmilk. You can also whisk them in, which might break the mulberries and release their juices.
7. Transfer the muffin batter to the prepared muffin tin lined with muffin liners. Top each muffin with a generous sprinkle of brown sugar and a few mulberries.
8. Bake in a preheated oven at 350F for 25-30 minutes, or until a toothpick inserted into the center comes out almost clean. Allow to cool for a few minutes, and enjoy!

12. Mulberry Lavender Jam with Honey

Mulberry Lavender Jam with Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT25M · Total: PT1H25M · Yield: 1

Mulberry Lavender Jam with Honey is not only a very healthy combination of ingredients, which marry perfectly together but also one of the most aromatic and delicious jams I have ever made.

Ingredients

• 1420* grams black or other mulberries
• 1 cup brown sugar
• 1 1/2 cups honey
• 4 fresh lavender buds
• Juice of 1 lemon

Instructions

1. Wash the mulberries, strain and remove the stems.
2. Put them in a pot together with honey, brown sugar and fresh lavender buds.
3. Let them sit until they release their liquid (for a couple of hours)
4. Bring to a boil, lower heat and simmer for fifteen minutes. (If you are using pectin or sugar with pectin, at this stage you can add the lemon juice, remove from the heat and store in sterilized jars.
5. If not, continue cooking for ten more minutes and then add the lemon juice.

13. Mulberry Jam

Grandma’s Mulberry Jam Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘6’, ‘6 4 oz jars’]

Making your own jam is easier than you think and this simple mulberry jam recipe is a great place to start!

Ingredients

• 2 cups ripe mulberries
• 1/2 juice from lemon
• 2 cups granulated sugar
• 1 packet vanilla sugar
• 1 packet Certo liquid pectin

Instructions

1. After thoroughly washing the berries and removing the small green stems, put them in a medium sized saucepan. Heat it over a medium heat, pressing down on the berries to release the juices.
2. Bring to a boil then add the sugars and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves.
3. Bring back to a boil again. Add 1 packet of liquid pectin and continue to stir often. Put on simmer and leave it to thicken up a bit.
4. In the meantime, sterilize your jars in a large pot on the stove. When jars are ready and your jam has been brought back up to a boil for a few minutes, bottle and seal the jam tightly.

14. Mulberry Syrup

Mulberry Syrup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups fresh mulberries
• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. 1. Combine mulberries and water in a small saucepan; bring to a simmer over medium heat.
2. 2. Mash lightly and simmer 5–7 minutes to release juice.
3. 3. Remove from heat and press through a fine-mesh sieve to extract the juice and pulp.
4. 4. Return the liquid to the pan, add sugar, and simmer until the syrup thickens slightly, about 5–7 minutes.
5. 5. Stir in lemon juice and cool to room temperature.
6. 6. Strain the syrup if you prefer a smooth texture; yields about 1 cup (240 ml).

15. Gingered Mulberry-Orange Crumble with Pecan Crunch

Mulberry Crisp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This combines the juicy sweetness of mulberries with the zesty brightness of oranges and the warmth of fresh ginger. The best part is that it’s all topped off with a crunchy pecan crumble.

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1/4 cup finely chopped pecans
• 3 1/2 cups mulberries (stems removed, or blackberries)
• 7 tablespoons granulated sugar
• 3 tablespoons flour
• 2 1/2 tablespoons fresh orange juice
• 5 teaspoons grated orange zest
• 1 teaspoon grated fresh ginger

Instructions

1. Preheat oven to 350 degrees F. Make Pecan Streusel Topping: Mix butter and sugars on medium speed for 5 minutes or until sugars appears to be dissolved in butter. In a small bowl, stir together flour, cinnamon and salt. Rub butter mixture into flour mixture until you get coarse crumbs. Stir in pecans. Spread streusel on plate or small baking pan and place in freezer 20 minutes.
2. Meanwhile, make Mulberry Mixture: In a large bowl, gently toss together all ingredients. Divide mixture between 6 (6-ounce) oven-safe ramekins. Place ramekins on rimmed baking sheet. Divide Pecan Streusel Topping over mulberries.
3. Bake 15 minutes or until bubbly. Let stand 5 minutes before serving.

16. Mulberry Spinach Salad

Mulberry Spinach Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 5 cups baby spinach leaves
• 1 cup mulberries
• 1/3 cup feta cheese, crumbled
• 1/4 cup toasted almonds, slivered
• 1/4 cup red onion, thinly sliced
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. 1. Rinse spinach, spin dry, and place in a large salad bowl.
2. 2. Add mulberries, red onion, and almonds to the bowl.
3. 3. Sprinkle feta over the salad.
4. 4. Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl to make the dressing.
5. 5. Drizzle dressing over the greens and toss gently until evenly coated.
6. 6. Serve immediately.

17. Homemade Mulberry Pie

Easy Mulberry Pie Without Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘8’, ‘8 slices’]

Hard to find a good mulberry pie recipe that is not watery! This mulberry pie recipe does not make your mulberry pie filling turn out watery coming out of the oven. Relatively easy mulberry pie recipe to make with pre made pie crust and fresh mulberries.

Ingredients

• 1 pie pastry or double crust pastry
• 3 cups mulberries
• 1 cup white sugar
• 1/4 cup flour
• 2 tbsp melted butter

Instructions

1. Prepare bottom pie crust by patting it into a pie dish if not using a store-bought pie tin.
2. Stir together, berries, sugar, and flour in a large bowl. Dump in pie dish with crust in it. Drizzle top with melted butter. Cover with top with full pie crust if you want to do a double crust. You can also lay strips across for a lattice top.
3. Press a fork in the edges of the pie where the 2 pastries meet to crimp edges. Poke holes in top of crust for ventilation. Refrigerate for about 10-15 minutes.
4. Cover the pie with aluminum foil. Bake at 400 degrees for 40-45 mins or until juice is coming out of holes and pie crust is brown. Let cool on wire rack. Serve your mulberry pie topped off with a scoop of vanilla ice cream or whipped cream.

18. Mulberry Cheesecake

Simply Delicious Mulberry Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT450M · Yield: [’12’, ’12 slices’]

This Mulberry Cheesecake is easy to prepare and impressive in presentation. It’s simply delicious!

Ingredients

• 2½ 8 oz cream cheese
• ¾ cup granulated sugar
• 3 Tbsp sour cream
• 1 Tbsp all-purpose flour
• 1 Tbsp orange juice
• 1 Tbsp orange or lemon zest
• 3 large eggs
• 1 9 ounce graham cracker pie crust
• 1⅓ cups mulberry preserves

Instructions

1. Adjust the oven rack to the middle position and preheat the oven to 350°F (177°C). Place a bowl of water on the lower rack. The steam will help the cheesecake to bake evenly and will keep it from splitting or cracking.
2. Using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium speed until the mixture is smooth and creamy, 1-2 minutes.
3. Add the sour cream, flour, orange juice, and zest. Mix until combined.
4. Whisk eggs and pour into the mixing bowl, beat until combined. Whisk eggs and pour into the mixing bowl, beat until combined. Avoid over mixing to keep the cheesecake from deflating and cracking.
5. Remove the plastic lid from the pie crust and set it aside until needed. Pour the batter into the crust. Tap gently on the counter to bring any bubbles to the surface. Add approximately 5 tablespoons of mulberry preserves to the surface of the cheesecake. Swirl the preserves into the cheesecake using a chopstick or butter knife.
6. Bake the cheesecake in the center rack for approximately one hour, or until the center is almost set but slightly jiggly. If the cheesecake begins to brown on top too quickly, gently tent it with foil for the remainder of the baking time.
7. Turn off the oven and leave the door slightly ajar. Let the cheesecake cool down in the oven for an hour. Cool cheesecake on the counter for another hour, then chill in the refrigerator for 4 or more hours.
8. Pour the remaining mulberry preserves over the cooled cheesecake and spread evenly to cover the entire surface. Cover with the plastic lid and crimp the edges to keep the lid on.

19. Gluten-Free Mulberry, Orange, and Almond Tarts

Gluten-Free Mulberry, Orange, and Almond Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup almond flour
• 2 Tbsp melted butter
• 1 Tbsp granulated sugar
• Pinch salt
• 1/4 cup orange juice
• Zest of 1 orange
• 2 Tbsp honey
• 1 large egg
• 1/2 cup mulberries
• 2 Tbsp sliced almonds

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Combine almond flour, melted butter, sugar, and salt; press into four small tartlet pans or muffin cups to form crusts.
3. 3. Bake crusts 8–10 minutes until set; remove and let cool slightly.
4. 4. Whisk orange juice, orange zest, honey, and egg to make filling.
5. 5. Fold in mulberries and spoon into crusts; sprinkle with almonds.
6. 6. Bake 15–20 minutes until set; cool before serving.

20. Mulberry Pie

Easy Mulberry Pie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’, ‘8 slices’]

Tasty lattice-top mulberry pie.

Ingredients

• 1 Pillsbury double pie crust
• 3½ cups mulberries
• 1 medium orange ((zested))
• 1 tbsp orange juice
• 1 cup sugar
• ⅓ cup flour
• ¼ tsp sea salt
• 1 tbsp unsalted butter

Instructions Preheat oven to 375℉

1. Line the bottom of a 9″ pie pan with one of the two pie crusts. Crimp edges. If using frozen fruit, pour the mulberries into a large bowl until partially thawed.
2. Mix mulberries with orange zest, and orange juice. If you need to, you can substitute lemon juice and zest.
3. In another bowl, mix sugar, flour, and salt. Stir flour into the mulberry mixture. Pour the mulberry mixture into the prepared bottom pie crust. Dot with butter, and add top pie crust. I prefer a lattice top.
4. Cover pie edges with aluminum foil or pie crust protectors. Bake for an hour, or until the mixture is bubbly and begins to ooze out of the upper crust.
5. Cool on a wire rack before slicing. Enjoy with some vanilla ice cream.

21. Coconut Rice Pudding with Mint Mulberry Compote

Coconut Rice Pudding with Mint Mulberry Compote {Vegan} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘8’, ‘8 servings’]

Ingredients

• 2 cups water
• 1 cup uncooked arborio white rice
• 2-2/3 cups canned lite coconut milk (a little less than two 14.5oz cans)
• 1-1/3 cups coconut water
• 2 tablespoons raw turbinado sugar
• 1 whole vanilla bean (split lengthwise and scraped)
• ½ teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• ½ cup canned coconut cream (chilled for at least 12 hours (see note))
• 3/4 cup powdered sugar
• 5 cups mulberries or blackberries (24 ounces)
• ¼ cup raw turbinado sugar
• 1½ teaspoons chopped fresh mint (about 8 leaves)
• 2 tablespoons Bob’s Red Mill tapioca flour (or corn starch)

Instructions

1. Bring water to boil over medium heat in a medium saucepan.
2. Add rice and cook, covered, for 5 minutes. Drain rice thoroughly and rinse saucepan.
3. In the same saucepan, bring coconut milk, coconut water, sugar, vanilla bean scrapings and pod, vanilla extract, and salt to boil over medium heat.
4. Stir in the drained rice and reduce heat to low. Simmer, stirring, for 5 minutes.
5. Cover the saucepan and simmer, stirring occasionally, for 45 minutes, or until most of the liquid has been absorbed. Crack lid halfway through the cooking time to let some moisture out and be careful not to burn the rice on the bottom of pan.
6. Transfer the rice to a bowl and refrigerate, covered, until chilled, about 2 hours.
7. Meanwhile, prepare the mint mulberry compote. In a medium saucepan, cook the mulberries, sugar, mint, and tapioca starch over medium heat until the juices begin to release and it thickens, about 10 minutes. Use a fork or a potato masher halfway through to break down the berries a bit. Transfer to a bowl and refrigerate, covered, until chilled, about 1 hour.
8. Just before serving, Beat the chilled coconut cream on high speed until it thickens, slowly adding the powdered sugar as you go. Fold the whipped coconut cream into the chilled rice pudding.
9. Serve topped with mint mulberry compote.

22. Mulberry Scones

Mulberry Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, diced
• 2/3 cup milk or cream
• 1 large egg
• 1 cup mulberries

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Whisk flour, sugar, baking powder, and salt in a bowl.
3. 3. Cut in butter with a pastry cutter until the mixture resembles coarse crumbs.
4. 4. Stir in mulberries.
5. 5. Whisk milk and egg; add to the dry ingredients just until a soft dough forms.
6. 6. Turn dough onto a lightly floured surface; pat into a 1-inch thick circle; cut into 4 wedges (or shape four scones).
7. 7. Place on a baking sheet and bake 12–15 minutes until golden.
8. 8. Cool briefly; serve.

23. Vanilla Bean Mulberry Cake

Vanilla Bean Mulberry Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 4 egg whites
• 1 1/2 cups vanilla sugar* or white sugar
• 1 stick unsalted butter
• 1 teaspoon pure vanilla extract
• 1 vanilla bean (scraped**)
• 1/2 cup fresh (ripe mulberries)
• 3 cups mulberries
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 8 oz package cream cheese (room temperature)
• 3/4 cup powdered sugar
• 1/2 tablespoon vanilla extract
• 1 cup whipping cream

Instructions

1. Preheat the oven to 350 F. Butter two 9″ round cake pans. Line bottoms with parchment circles and butter the parchment. Set aside.
2. Whisk together the cake flour, baking powder, and salt. Set aside.
3. Whisk together buttermilk, egg whites, vanilla extract, and the vanilla bean seeds in a medium bowl. Set aside.
4. In mixer fitted with paddle attachment, beat butter and vanilla sugar until fluffy, about 3 minutes. Reduce speed to low and add 1/3 of the dry ingredients, then 1/3 of the wet ingredients. Continue alternating until homogenous. Beat 2 minutes more on medium speed to aerate the batter.
5. Pour batter into prepared pans. Place mulberries on top of batter in each pan.
6. Bake for 30-35 minutes, cake edges will begin to brown and pull away from the edge of the pan. Cool in pan on wire rack for about 15 minutes. Remove from pans, peel off parchment, and let cool completely.

Syrup

1. Mash the berries with a potato masher. Push the berries through a strainer by pressing with the back of a spoon. You should end up with approximately one cup of juice (and any pulp that makes it through). Put the juice and pulp into a medium saucepan. Add the sugar and vanilla and cook on medium high, stirring occasionally, for 5 minutes. Turn heat down to medium low and cook for another 5 minutes. Remove from heat and let cool to room temperature. You should end up with approximately 1/3 cup of thickened syrup.

Frosting

1. In mixer fitted with paddle attachment, beat the cream cheese, powdered sugar and vanilla until smooth and creamy. Thoroughly clean mixer bowl and fill with ice water to chill the bowl. Let sit with ice water for a few minutes to get cold. Fit mixer with the whisk attachment. Drain out the ice water and wipe dry. In the chilled mixing bowl, beat the whipping cream on medium-high until stiff peaks are formed. Gently fold into the cream cheese mixture. When most of the cream cheese and whipped cream are incorporated, whisk the ingredients together to make smooth.

Assembly

1. Reserve 2 tablespoons of the syrup and set aside. Spoon about half of the remaining syrup onto the first cake layer, spreading to within an inch of the edge. Add one cup of the frosting to the top of the syrup. With a light hand, using an icing spatula, carefully cover the jam with the frosting.
2. Place the second cake layer on top of the first and carefully press down and twist a little to set. Repeat the same process with the syrup and frosting as with the first layer. Use remaining frosting on sides and add more to the top as well.
3. Drizzle the reserved syrup on top of the cake, then swirl an icing spatula through the syrup to add the marble effect to the top of the cake. Garnish with a few fresh mulberries. Refrigerate cake for 2 hours before serving. Cake should be refrigerated when not being served.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.