My non-jam faves:
- sour cherry-pistachio crisp
- sour cherry slab pie (I sometimes scale it down to my smallest pan, an eighth)
- apricot pistachio bars
- Erin McDowell’s black raspberry chiffon pie from “The Book on Pie”
- This simple raspberry buttermilk cake - just use the black raz instead
- King Arthur’s blueberry buckle, which @MunchkinRedux introduced me to and it replaced my previous favorite blueberry cake
- This fresh and punchy blueberry pie filling, which you can either put into a pie crust, or spoon a tart shell (also came to me via @MunchkinRedux ) or over cheesecake bars (as I just did)
Personally I would freeze some cherries and blueberries; both freeze very well. I spread mine on a single layer on a parchment-lined cookie sheet, freeze quickly like that, then scoop the frozen berries into storage containers for long-term storage (I have a FoodSaver but you don’t need to vac-seal them if you don’t have one.)
LMK if you want ice cream recipes using these fruits.
