Bread with berries: 5 good simple recipes

Raspberry Pie with Crunchy Lid

(4-6 people)

Why do you care? Roll the berries into delicious crumbs with coconut and white chocolate. Serve the pie with cream or ice cream.

Olof Abrahamson

500 grams of berries

1-2 tablespoons fine sugar

1½ tablespoons potato flour


100 grams butter

2 dl of wheat flour

1 teaspoon baking powder

1 deciliter of fine sugar

1 cup coconut flakes

100gm coarsely chopped white chocolate

do this

1. Set the oven to 200 degrees. We put the berries in a wide shape, sprinkle over the sugar mixed with potato flour.

2. Combine the dough ingredients in a food processor, and blend until lumpy.

3. Crumble the dough over the berries and bake the pie in the oven for 25-30 minutes, or until well browned.

This is how to make fast and delicious ice cream at home without an ice cream machine

Chocolate squares with raspberries

(20 pieces)

Chocolate squares with raspberries.

Slightly baked squares are perfect as a buffet dessert.

Helen Lyncho

250gm light baked chocolate

250 gm butter

1 teaspoon salt

250 g icing sugar, approximately 4 dl

2 tablespoons potato flour

4 eggs

20 pieces of fresh berries


fresh berries

whipped cream

do this

1. Set the oven to 200 degrees. Finely chop the chocolate.

2. Melt the butter in a saucepan. Remove from heat. Add the chocolate, salt, icing sugar and potato flour and stir with a balloon paddle until everything is homogeneous.

3. Add eggs one by one. Stir quickly and vigorously between each. If you find this difficult by hand, use an electric mixer on the lowest speed.

4. Pour the mixture into a 20 x 30 cm tray lined with baking paper. Lay out fresh berries in 4 x 5 rows. When you cut the cake after it has cooled, each piece gets a raspberry.

6. Bake in the oven for 25 minutes. Leave to cool completely in the tin on a wire rack and then refrigerate until the next day.

7. Cut the cake into pieces. Serve at room temperature with whipped cream and possibly more berries.

No cheesecake with raspberries

(about 12 pieces)

No cheesecake with raspberries.

Bake without an oven. Cheesecake only needs to be put in the refrigerator for a few hours.

Helen Lyncho


200 gm digestive biscuits

125g butter

Mascarpone cream

2 dl whipping cream

2 deciliters of powdered sugar

Half a teaspoon of vanilla powder

500 grams mascarpone

200 grams of fresh raspberries


100 grams of fresh raspberries

do this

1. Bottom: Melt the butter and mash the biscuits into crumbs. Either ‘carelessly’ crush them in a food processor or put the biscuits in a plastic bag and crush them with the help of a rolling pin rolling over the biscuits.

2. Mix biscuit crumbs with melted butter. Press out evenly into a round mold approximately 24 cm in diameter. cool down.

3. Mascarpone cream: Whisk the cream with icing sugar and vanilla powder. Whisk the mascarpone and towards the end 100g of berries until slightly crumbly and the cream is colored a light pink.

4. Spread half of the filling on the pie crust. Put 100 grams of berries on top and press down a little. Spread over the remaining filling. Leave it in the refrigerator for 1-2 hours.

5. Garnish with more raspberries when serving.

advice: If it’s a hot summer day, you can freeze the cake and serve it half-frozen.

Lemon, poppy and raspberry cakes

(12 pieces)

Lemon, poppy and raspberry cakes.

Luxurious breakfast cakes filled with berries, lemon and poppy seeds savor the homemade jam.

Helen Lyncho

6 dl of wheat flour

Half a teaspoon of salt

2 tablespoons cane sugar

2 teaspoons baking powder

100g cold butter

4 dl fat free milk

2 organic lemons, finely grated

Half a cup of blue poppy seeds

125gm fresh raspberries

do this

1. Set the oven to 200 degrees. Mix all dry ingredients in a bowl.

2. Cut the butter into small cubes and cut them with the flour mixture into a crumbly dough. Add skimmed milk, lemon peel, poppy seeds and berries. Mix “carelessly”, do not strain.

3. Shape 12 small bread pieces with floured hands and place on a baking sheet lined with baking paper, or use a buttered muffin pan.

4. Bake in the middle of the oven for about 12 minutes. Be careful not to burn it, as all ovens work differently.

5. Serve your scones with cheese, jam, mascarpone, or as is.

Raspberry jam with vanilla

(1 liter)

1 vanilla bean

500 grams of fresh raspberries

500 grams jam sugar

do this

1. Cut the vanilla and scrape out the seeds. Then divide the tape itself into 2-3 pieces.

2. Swap the vanilla seeds and vanilla bean pieces with the berries and sugar jam in a large saucepan. Cook over low heat without stirring for 3-5 minutes. Gently skim.

3. Pour the jam into clean, airtight jars. Store it dark and cool. It can last for a long time.

advice: It’s okay to use frozen raspberries for jam, but be sure to thaw them in a colander so you don’t end up with unnecessary liquid.

Editor-in-Chief: “Tip on 4 Grilled Wines I Love”

Almond cake with raspberry

(15 pieces)

Almond cake with raspberry.

A very buttery and sticky cake with a nice blend of berries and almonds.

Helen Lyncho

300 grams butter

1½ dl caster sugar

200 gm sweet almonds

200 grams of almond paste

2 teaspoons of vanilla sugar

pinch of salt

2 dl of wheat flour

raspberry ripple

400 grams cranberry

Half a cup of granulated sugar


Vanilla sundae

do this

1. Set the oven to 175 degrees. Line a 25×35 cm tray with baking paper.

2. Raspberry Ripple: Boil the berries with sugar and mash them together with a hand mixer. Set aside and leave to cool.

3. Melt the butter and sugar in a saucepan.

4.Mix the almonds slightly coarsely in a food processor, not into fine flour. Transfer it to a bowl. Mix the almond mass with the granulated mass and pour into the bowl.

5.Add the vanilla sugar, salt and wheat flour to the almond mixture and stir. Add butter to a smooth mixture.

6.Pour the mixture into the mold and spread it evenly. Put half the amount of raspberries on top of the cake, and mix carelessly with the mixture with a fork.

7.Bake the cake in the middle of the oven for 20-25 minutes, it should be sticky.

8.Cut into squares and serve with vanilla ice cream and preserved raspberry ripple.

text bySandra Palmqvist, Maja Rohen, Marianne Lillenberg.

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