23 Must-Try Mulberry Recipes You Need Right Now!

Mulberries are not only delicious freshly picked from a mulberry tree, but they are also wonderful to cook with. In this post, you’ll find 23 most popular mulberry recipes.

Mulberries are plump, juicy, sweet, and slightly tart. They are loaded with nutrition and make a wonderful, healthy snack. Besides just plucking them off of the mulberry bush and gorging yourself on them, there are actually so many ways to enjoy them!

Scroll through the following mulberry recipes and see what jumps out at you, then get into the kitchen and start creating!

Mulberry Muffins

Moist, soft, and delicious, these Mulberry Muffins are perfect to enjoy with your morning coffee or anytime you want to indulge in a delicious portion-controlled treat.

• Prep: 15 minutes
• Cook: 30 minutes
• Servings: 12 muffins

Ingredients

• 2 cups flour (plus more for dusting)
• ½ teaspoon sea salt
• 2 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ cup unsalted butter (or vegetable/coconut oil)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon 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. Divide the batter between prepared muffin cups.
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.

Notes

• To evenly distribute the batter between the muffin pan, I use one heaping ¼ cup measuring cup per muffin. If there is additional batter, you can divide it between the cups.
• Store cooled mulberry muffins in a ziplock bag for up to a week in the refrigerator.
• To freeze mulberry muffins, first, make sure they’re completely cool. Next, place them in a freezer bag, and squeeze all the air out. Repeat with another ziplock bag if they will be stored for an extended period. Write the date on the bag and consume them within 3 months.

Mulberry Mojito

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

• Prep: 5 mins
• Serving: 1

Ingredients

• 1 tablespoons sugar
• 10 mint leaves
• ¼ lime – , cut into wedges
• ¼ cup mulberries – (or use blackberries or blueberries)
• ½ 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 ¼ cup) and keep muddling (be careful not to stain your clothes purple!).  
4. Add the club soda (½ 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.

Mulberry Pie

This Easy mulberry pie recipe is just what you need to showcase these juicy and flavorful berries.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Servings: 8 slices

Ingredients

• 1 Pillsbury double pie crust
• 3½ cups mulberries
• 1 medium orange (zested)
• 1 tablespoon orange juice
• 1 cup sugar
• ⅓ cup flour
• ¼ teaspoon salt
• 1 tablespoon butter

Instructions

Preheat oven to 375-degrees F

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.

Mango Chicken Mulberry Salad

The Mango Chicken Mulberry Salad is a refreshing and colorful dish combining tender chicken, juicy mango, and fresh mulberries. It features a mix of greens, red onion, and avocado, all tossed in a light, homemade dressing. Perfect for a summer meal, this salad offers a delightful balance of sweet and savory flavors.

Ingredients

For the dressing:

• 1/2 of a ripe mango, peeled and pitted
• A small sprig of lavender leaves
• Juice of 1/2 of a lime
• 1/4 cup Chobani Key Lime Flavor Greek Yogurt
• 1/2 – 1 teaspoon freshly grated ginger root (I used about 1 teaspoon)

For each salad:

• 4 – 5 chicken nuggets (all natural, cooked and chopped) or leftover chicken
• Mixed greens
• 1/2 of a ripe mango, peeled & sliced
• 1/3 – 1/2 cup fresh mulberries (or other berries)
• Fresh edible flowers, for garnish (if desired)

Instructions

1. Put the mango, lavender and lime juice into a handi chopper or mini food processor and process until smooth. Pour into a measuring cup: you should have about 1/4 cup mango puree. Pour this into a small bowl, add the yogurt and ginger and stir to mix well. Set aside.
2. Cook (or warm) the chicken. While the chicken is cooking, fill your salad bowl (or plate) most of the way with greens and prep the mango.
3. Chop the chicken and toss it on the salad, then arrange the mango slices and sprinkle with berries. Garnish with violas or pansies or other edible flowers. Serve with the dressing to drizzle over top.

Mulberry Jam

This homemade mulberry jam recipe is simple and delicious, perfect for spreading on toast or drizzling over desserts. With just four ingredients—mulberries, sugar, lemon, and liquid pectin—it’s easy to prepare and captures the sweet, tangy flavor of fresh mulberries.

• Prep: 15 minutes
• Cook: 25 minutes

Equipment

• 6 8-ounce canning jars
• 1 Dutch oven
• Canning tools, including tongs, and funnel

Ingredients

• 5 cups mulberries
• 5 cups granulated sugar
• 1 large lemon (juiced and zested)
• 1 packet sure-jell liquid pectin

Instructions

1. Start by washing the mulberries. Make sure to remove any leaves, insects, small sticks, or other debris.
2. Add mulberries to a 5-quart saucepan, then cover with sugar and lemon zest. Allow the mixture to macerate until the mulberries begin to release their juices.
3. Add lemon juice then gently simmer the mixture over low heat. Gradually bring to a boil over medium heat.
4. Continue boiling for approximately 20 minutes. Stir frequently to avoid burning the jam or having it boil over. Stir in the liquid pectin until completely dissolved. Cook for a few minutes longer.
5. Ladle mulberry jam into sterilized half-pint jars, leaving ¼” headspace. Wipe the jar rims with clean paper towel, add lids and collars, then hand tighten. Process in boiling water bath for an additional 10 minutes to seal.
6. Place the processed jars on the counter to make sure they all seal. If some of the jars don’t seal, keep them refrigerated, or gift them to family and friends. Store sealed jars in the pantry for up to a year.

Mulberry Puff Pastry Danishes

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.

• Prep: 15 mins
• Cook: 20 mins
• Servings: 18

Ingredients

• non-stick baking spray
• 8 oz cream cheese – , softened
• ¼ cup sugar
• 1 egg – , separated into yolk and egg white
• 2 tablespoons lime juice – (from 1 lime), divided
• 1 pinch vanilla bean powder – (or ½ 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
• ¾ 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, ¼ 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 ¾ 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.

Mulberry Cheesecake

This simply delicious mulberry cheesecake features a rich, creamy filling swirled with homemade mulberry preserves for a burst of flavor in every bite. It’s an easy-to-make dessert that looks impressive and is perfect for any occasion.

• Prep: 30 minutes
• Cook: 1 hour
• Resting: 6 hours
• Servings: 12 slices

Ingredients

• 2½ 8 oz cream cheese
• ¾ cup granulated sugar
• 3 tablespoon sour cream
• 1 tablespoon all-purpose flour
• 1 Tbsp orange juice
• 1 tablespoon 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.

Mulberry Ginger Sorbet

Experience the refreshing blend of flavors in this Mulberry-Ginger Sorbet. Made with juicy mulberries, fresh ginger, and a touch of raspberry liqueur, this sorbet is a perfect summer treat.

•  YIELD: 3 CUPS

Ingredients

• 3/4 cup sugar
• 3/4 cup water
• 1 tablespoon grated fresh ginger
• 4 cups mulberries (I didn’t bother to remove the green stems, since I strained the pureed berries later)
• 2 tablespoons raspberry liqueur

Instructions

1. In a small saucepan, bring sugar, water and ginger to a boil over medium-high heat. Reduce heat to medium-low and simmer 3 minutes. Remove from heat and let syrup stand 10 minutes.
2. Place berries in blender and pour syrup over berries. Blend until smooth.
3. Strain mixture through fine-mesh strainer set over medium bowl, keeping only the liquid. Discard all solids. Stir liqueur into liquid; refrigerate at least 2 hours.
4. Pour liquid into ice cream maker and follow manufacturer’s directions for sorbet.

Fresh Mulberry Bramble

A spring cocktail created with gin, fresh muddled fruit and lemon juice. A mulberry bramble perfect for those slightly warm nights as you head into summer.

• Prep: 5 minutes
• Servings: 1

Ingredients

• 6 fresh mulberries
• 1 tablespoon maple syrup
• 1/2 cup crushed ice
• 1 oz (30 ml) lemon juice
• 1.5 oz (45 ml) gin

Instructions

1. Place mulberries in an old fashioned glass (short tumbler). Crush them gently with a muddler. Add maple syrup.
2. Top with crushed ice. Pour lemon juice and gin. Stir to mix well. Serve with a cocktail spoon.

Easy Mulberry Pie

This easy Mulberry Pie Recipe delivers a rustic dessert that captures the sweetness of fresh mulberries and memories of days gone by.

• PREP TIME: 30 mins
• COOK TIME: 30 mins
• 8 servings

INGREDIENTS

Pastry

• 185 grams butter
• 1 ¼ cup icing sugar (powdered sugar)
• 1 egg
• 1 tablespoon lemon juice
• 2 ¼ cups plain flour

Mulberry filling

• 4 cups mulberry (370 grams)
• 1 cup sugar
• 2 tablespoons water
• 2 tablespoons cornflour
• 2 tablespoons water

INSTRUCTIONS

1. Start by making the pastry. Take butter from fridge and allow to sit for about 30 minutes.
2. Chop butter into cubes and beat in a stand mixer on med-high for 1-2 minutes.
3. Add icing sugar and mix on low speed until combined. Turn speed to med-high and beat again for 1-2 minutes or until mixture turns a pale colour.
4. Add egg yolk and lemon juice and combine with a spatula.
5. Fold through sifted flour and salt. The mixture should all be a pale yellow colour with no dry of floury parts. If it seems too dry, add another teaspoon of lemon juice.
6. Turn out mixture onto bench and knead lightly to form two equal balls. Wrap each ball in baking paper and place into the fridge for at least one hour.
7. Pre-heat oven to 180 degrees celsius (fan-forced) and make the filling while the pastry is chilling.
8. Remove the green stems from the mulberries (using scissors or pinching off with your fingers).
9. Place about ⅔ of the mulberries, 2 tablespoons water and sugar in a saucepan. Gently heat to dissolve sugar and then bring to the boil. Simmer for 10 minutes.
10. Mix cornflour and 2 tablespoons of water. Take saucepan off heat and add cornflour mixture. Stir well to combine. Return to heat and stir until mixture thickens. Remove from heat and set aside along with remaiing whole mulberries.
11. Remove pastry dough from fridge and roll out first ball on a lightly floured surface to a thickness of about 3mm.
12. Roll pastry back onto the floured rolling pin and use a spatula to lift the rest of the pastry form the bench. Place in greased pie dish and gently press into dish, trimming sides to fit. Prick the base with a fork about 7 times.
13. Pour mulberry mixture onto top of pastry and then place whole mulberries on top.
14. Roll out second pastry ball on a lightly floured surface to a thickness of about 3mm and use a spatula to lift the rest of the pastry form the bench. Place on top of pie and trim edges.
15. Use the side of your thumb to press indents into the crust, placing your thumb diagonally and pressing at intervals of around 3cm.
16. Use a sharp knife to insert about 4 small (2cm) vents into the top of the pie.
17. Whisk egg white and then brush on top pastry layer of pie
18. Bake at 180 degrees celsius (fan-forced) for 30 minutes or until golden brown. If crust starts to turn too brown during cooking, remove from oven and carefully place alfoil over crusts to prevent further browning.
19. Serve warm with ice cream or custard.

Mulberry Crumble Cake

A bucket full of juicy, ripe, plump mulberries is made into a gorgeous crumble cake for a special after dinner dessert.

• Prep: 10 minutes
• Cook: 35 minutes
• Servings: 6

Ingredients

For the cake

• 60 g butter, melted and cooled
• 1 cup self raising flour
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/3 cup milk
• 1 1/2 cups very ripe mulberries, stalks trimmed

For the crumble

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 60 g butter, softened

Instructions

1. Preheat oven to 180C (350F). Grease and line an 8inch round springform pan with baking paper.
2. Combine ingredients for cake except the mulberries in a large bowl. Beat until light and fluffy.
3. Combine ingredients for the crumble in a separate bowl. Mix gently by rubbing with your fingertips till the mixture resembles bread crumbs.
4. Spoon batter into the prepared tin. Top with most mulberries and reserve some to decorate. Finally top with crumble. Bake in pre heated oven for approximately 35 minutes until golden and cooked through. Serve warm dusted with icing sugar, topped with extra mulberries and with fresh cream or ice cream.

Easy Mulberry Ice Cream

Enjoy the amazing flavor of fresh mulberries with this Mulberry Ice Cream recipe! It’s super easy to make with an ice cream maker and just 6 ingredients, and has such an amazing flavor and color thanks to juicy, ripe mulberries.

• Prep: 5 mins
• Cook: 15 mins
• Chilling, churning, and freezing: 4 hrs 30 mins

Ingredients

For the mulberry syrup:

• 2 cups fresh mulberries – or frozen mulberries (with stems removed—removing stems is optional but read the recipe tips below!), plus an optional ¼ cup for stirring into the ice cream
• 1 cup sugar
• ¼ teaspoon salt
• 1 tablespoons lemon juice – (optional, but recommended to cut the sweetness!)

For the ice cream:

• 1.5 cups heavy whipping cream
• 1 cup whole milk
• 2 teaspoons vanilla extract – (optional, but highly recommended!)

Instructions

Before getting started:

• 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.

Mulberry Freezer Jam

Mulberry Freezer Jam is the perfect recipe for a beginner or anyone wanting to avoid the canning process. This is a simple small batch freezer jam with no pectin, no refined sugar, and sweetened with honey and orange juice!

• Prep: 10 minutes
• Cook: 20 minutes
• Servings: 6 small jars

Ingredients

• 6 cups mulberries (or any berries or a mixture) rinsed under cold water
• ⅓ cup honey
• ½ cup orange juice

Instructions

1. Combine all ingredients in a sauce pan and simmer over medium low heat for about 20 minutes, stirring occasionally.
2. Let cool about 5 minutes and transfer to a blender.
3. Blend until well combined, and transfer into 6 half pint jam jars (any small size is fine). Never fill jars more than ¾’s full so they have room to expand as they freeze.
4. Cool in the refrigerator first (jam will thicken as it cools), then freeze. Thaw in the refrigerator to use.

Mulberry Cake

Enjoy this delightful Mulberry Kuchen Cake, a family favorite that’s perfect for showcasing fresh mulberries. With a moist, fluffy base topped with a sweet crumb topping, it’s a treat everyone will love.

• Prep: 15 mins
• Cook: 30 mins
• Servings: 8

Ingredients

Cake:

• ½ cup milk
• ½ cup white sugar
• 1 large egg, beaten
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups mulberries

Crumb Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup white sugar
• 3 tablespoons butter

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking pan.
2. Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.
3. Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Mulberry Cobbler

Enjoy a sweet and tart dessert with this homemade mulberry cobbler recipe made from ripe mulberries mixed with sugar and milk. It’s an easy dessert to make for any occasion!

• Prep: 10 mins
• Cook: 40 mins
• Serves: 1 person

Ingredients

• 4 cups mulberries, ripe, sweetened to taste
• 1 cup white sugar
• 1 cup sifted flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup butter, melted
• ¾ cup milk

Instructions

1. Mix all of the above ingredients except the mulberries together by hand.
2. Heat the mulberries on the stove, being careful not to scorch them.
3. Pour half of the batter into a greased 8×8 or 9×9-inch baking dish.
4. Add fruit, then pour the remaining batter over the fruit.
5. Bake in a preheated, 400-degree F oven for 40 minutes or until golden brown.

Mulberry Juice

This mulberry juice recipe is very easy to make, and it only requires very few ingredients.

• Prep Time: 10 mins
• Servings: 3

INGREDIENTS

• 3 cups mulberries
• ½ cup sugar
• 1 teaspoon lemon juice – optional
• 1½ cup cold water

INSTRUCTIONS

1. First, wash the mulberries and remove any stems. Then, add the mulberries, sugar, water, and lemon juice to a blender and blend until smooth or until the sugar dissolves. Pour the juice into a glass and enjoy!
2. That’s all there is to it! Is there anything easier than that? No need for a food processor or even boiling the berries. Your own fresh juice with the right amount of tart flavor.

Simple Mulberry Cookies

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.

• yield: 30 cookies
• prep time: 15 mins
• additional time: 30 mins
• bake time: 15 mins

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

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.

Step two – Make sure to check my full tutorial on how to make mulberry jam.

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.

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.

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.

Mulberry Syrup

A recipe for Mulberry Simple Syrup and several different ways to use this wonderful syrup. Make mulberry syrup while mulberries are in season and enjoy their gorgeous color and flavor for weeks after!

• Prep: 5 mins
• Cook: 10 mins
• Servings: 8

Ingredients

• 2 cups fresh mulberries
• ¾ cup sugar

Instructions

1. Process the fresh mulberries in a blender, a food processor, or a personal blender for a few seconds, or until the berries are totally pulverized. Strain the juice through a mesh strainer into a bowl or directly into a small saucepan. Use a spatula to help you push the juice through the strainer. (You will have about 1 cup of juice and about ¼ cup to ⅓ cup pulp remaining). 
2. Add ¾ cup sugar to the mulberry juice in the saucepan. Cook over medium heat, stirring once in a while, or until the syrup just starts to bubble. Remove from heat. Store in a glass jar in the refrigerator for up to 2 months. 

Vanilla Bean Mulberry Cake

Savor the exquisite combination of flavors in this Vanilla Bean Mulberry Cake. This moist and flavorful cake is made with fresh mulberries and vanilla bean, topped with a creamy frosting and a drizzle of mulberry syrup. It’s a delightful dessert perfect for special occasions.

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

Syrup

• 3 cups mulberries
• 1/3 cup sugar
• 1/2 teaspoon vanilla

Frosting

• 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.

Mulberry Lemon Yogurt Cake

Enjoy a delightful blend of flavors in this Mulberry Lemon Yogurt Cake, featuring fresh mulberries, tangy lemon, and creamy yogurt. This moist cake is easy to make and perfect for any occasion, whether as a dessert or a breakfast treat.

Ingredients

• 1 1/2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 8 oz plain greek yogurt
• 1/2 cup vegetable or canola oil
• 2 large eggs
• 1 tsp lemon zest
• 1/2 tsp vanilla
• 2 cups mulberries, blackberries, or raspberries

For the glaze (optional)

• 1/2 cup confectioners sugar
• 1 tbl lemon juice

Directions

1. Preheat the oven to 350°F. Line a 4 1/2” x 8 1/2” loaf pan with parchment paper. 
2. In small bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, mix together the sugar, yogurt, oil, eggs, lemon zest, and vanilla.  Once combined, stir in the dry ingredients into the wet ingredients. Mix just until batter comes together. Carefully fold in the berries with a spatula.
4. Bake in the preheated oven for 55 – 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cake cool in the pan for 15 minutes before dumping out onto a cooling rack to cool completely.
5. To make the glaze, whisk together the confectioners sugar and lemon juice until smooth. Drizzle atop the cooled cake. 

Mulberry Pie Bars

These Mulberry Pie Bars are sweet, indulgent, and DELICIOUS! Made with a flaky pie crust, mulberry pie filling, and a crumbly brown sugar oat topping that takes things to another level. These pie bars are the best easy-to-make dessert that everyone will love!

• COOK TIME: 1 hr
• SERVINGS: 12 bars

INGREDIENTS

Pie Crust

• 1 3/4 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter room temperature or lightly melted
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 tsp vanilla

Mulberry Pie Filling

• 2 cups mulberries fresh or frozen, stems removed
• 1 Tbsp lemon juice
• 1/2 cup brown sugar
• 2 Tbsp flour
• 1 tsp cinnamon

Oat Crumble Topping

• 1/4 cup rolled oats
• 1 Tbsp maple syrup
• 1/4 cup brown sugar

INSTRUCTIONS

Making The Pie Crust

1. Preheat the oven to 350 degrees F.
2. Combine the flour, baking soda, and salt together in a large mixing bowl.
3. Mix the butter, maple syrup, brown sugar, regular sugar, and vanilla together in a separate bowl.
4. Pour the liquid ingredients into the dry ingredients and mix until just combined.
5. Roll the pie crust dough into a ball.
6. Remove about 1/2 cup of the dough and set aside for the topping.
7. Press the pie crust dough into an 8×8 baking pan lined with parchment paper.
8. Bake the pie crust for 15 minutes.

Making The Filling

1. While the pie crust is baking, mix the mulberries, lemon juice, brown sugar, flour, and cinnamon together, pressing the mulberries down to lightly mash or cut them into halves as you mix.
2. Once the pie crust is done, remove it from the oven and let it cool for 5 minutes.
3. Fill the pie crust with the filling.

Making The Topping

1. Top the pie crust and filling with pieces of the leftover pie crust that was set aside.
2. Mix rolled oats, maple syrup, and brown sugar together.
3. Sprinkle the oat crumble topping over the entire baking pan.
4. Bake the Mulberry Pie Bars for another 30-40 minutes, or until the top begins to turn golden brown.
5. Let cool for 5-10 minutes, slice into bars, and enjoy!

Vegan Mulberry Buckle

Discover the delightful blend of flavors in this Vegan Mulberry Buckle. Combining the tartness of mulberries with a buttery, cake-like batter, this dessert is a perfect summer treat. Enjoy it as a snack or a sweet ending to your meal.

• PREP TIME: 25 mins
• COOK TIME: 50 mins
• SERVINGS: 12

INGREDIENTS

• 4 cups mulberries stems removed
• 1 ½ tablespoons brown sugar
• 1 tablespoon lime juice
• ½ teaspoon vanilla extract
• 6 tablespoons vegan margarine
• ¾ cup white flour
• ½ cup whole wheat flour
• ¾ cups additional brown sugar
• 2 teaspoons baking powder
• pinch of salt
• ¼ teaspoon ground cinnamon
• 1 cup soy or almond milk
• ½ teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350° F
2. In a small bowl, combine the mulberries, 1 ½ tablespoons brown sugar, lime juice, and ½ teaspoon of vanilla extract.
3. Place the margarine In a 2 quart baking dish and stick it in the oven to melt.
4. In a medium bowl combine the flours, additional brown sugar, baking powder, salt and cinnamon.
5. In a small bowl combine the almond milk and ½ teaspoon of vanilla. Add this mixture to the flour mixture, and mix until moist.
6. Remove the baking dish from the oven, and pour the batter on top of the margarine. The melted margarine will peek up around the edges a bit.
7. Layer the blackberry mix on top of the batter, then press the mulberries down into the batter a bit.
8. Bake for 50-55 minutes, or until the batter has reached a beautiful golden brown.

Mulberry Lemonade

Cool off with this refreshing Mulberry Lemonade, made with fresh or frozen mulberries, sugar, lemon juice, and club soda. It’s a perfect summer drink that combines the sweet-tart flavors of mulberries with the zesty brightness of lemon.

• Prep: 5 mins
• Servings: 4 people

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.