What @mig said (##'s 6 and 7 and regarding freezing the blueberries and cherries).
David Lebovitz has good sour cherry frozen yogurt recipe. Rose Levy Barenbaum has an amazing blueberry ice cream recipe.
I like making buns (similar to this one and this one), but they don’t use up a whole lot of berries. A blueberry babka is a nice treat, as well. I haven’t made Sally’s version of the babka, but her recipes are reliable.
i’ve never made a babka but i’m so tempted by that.
Smitten Kitchen’s blueberry boybait is wonderful https://smittenkitchen.com/2009/07/blueberry-boy-bait/
I made an ad-hoc one last year using bb jam - good stuff. I have a new-to-me cookbook (The Sweet Polish Kitchen) which has a bb babka recipe. I hope to look at that one this summer.
I’m a little hesitant to dump an Onion Bread Pudding report in the midst of all the gorgeous berry bakes in this thread! It’s what we had alongside BBQ ribs on the 4th. The recipe is from Lee Bailey, it’s milk, egg, onions with a little Worcestershire and Tabasco. He used thin bread slices, I prefer thick. It’s pretty simple but very well received each time I make it.
Also, fun fact, there’s a connection between Lee Bailey and our current COTM author Julie Turshen. She is pictured in one of his cookbooks (the families knew each other.) She wrote about him with admiration.
Onion bread pudding sounds delicious. I’ve never heard of it before.
I love it dearly. The onions are cooked in butter until soft but not browned, the whole thing is an excellent savory custard.
Rhubarb and custard crumb cake from Sift. I was leafing through this book and this one rocked all the boxes: cake, rhubarb, custard and using up the leftover half cup of sour cream from the cardamom cake. I didn’t have fresh stalks of rhubarb to roast, so stewed the frozen stuff without extra liquid and drained it. I was supposed to blob the pastry cream and spread the rhubarb but I did the opposite. Will try later today.
oooooohhhhh this looks great.
If you haven’t already, I recommend making the coffee and cardamom marble pound cake from Sweet by Ottolenghi and Goh. I skipped the glaze when I made it, but it’s really, really lovely just on its own.
I have made that but my copy of Sweet has somehow disappeared. I remember liking it, but anything cardamom or coffee is okay by me.
I’m so glad you posted that article, thank you! Lee Bailey was very influential in my early adult entertaining years. A trusted guide.
I bet the onion bread pudding is excellent!
A small hot milk sponge cake (finally!) to take to friends. I made 1/4 of the KAF recipe — thanks everyone for the recipe suggestions, which I will work my way through, and @Nannybakes for her test run!
I added orange zest and extract to the batter, and thinned the very last of some strawberry jam to spread in the middle.
1/4 recipe made a thin cake in an 8x4 loaf pan.
It’s a very soft and tender cake. For my own taste, I would cut the sugar by 1/3, but I left it as is for others this time.
I have fior di latte and pistachio gelatos to serve with it, though it’s lovely as is,
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Last sour cherries of the season: a bunch of these went into my beloved sour cherry-pistachio crisp. Baking right now 
I love that crisp, too! That’s usually on my list when I get my hands on sour cherries. Every summer I say I am going to make those apricot pistachio bars and I never do - but mostly because I can’t get larger quantities of apricots. This is the year! Thanks for the prompt.
I will definitely freeze a bunch so future me will be happy! I’m thinking the buckle and the pie filling are my near future, too.
Thank you for all the suggestions - I’ve got some fun kitchen time on the horizon!
The black raspberries are so tasty that I don’t even know if they will make it to a baked good! Now to source more! 
I spent some time flipping through The Perfect Scoop last night and have plans for that frozen yogurt this week! Thanks for the blueberry ice cream recipe. I was looking for one a few days ago and couldn’t settle on one that I was sure was from a reliable source/had good reviews.
I love baking but am not necessarily a huge sweet eater, but LOVE babka! Thank you for this idea! And actually I think a sour cherry/cheese babka with a little streusel might need to be my (upcoming) birthday breakfast!
I really appreciate you and @mig taking the time to share your faves!
Really enjoyed this lemon blueberry crisp and a soft scoop of this freshly churned vanilla ice cream made the table fall silent. Always a good sign!
@pavlova would love to know your review!
A seven fruit version of Nigel Slater’s “a cake for midsummer”. This is the third iteration of this recipe and I can highly recommend it, in fact, I rate it a notch above easy sour cream strawberry cake! This uses the creamed butter method and results in a soft, tender crumb and a golden thin crust.
Sour cherries, blueberries, raspberries and blackberries were the fruit included in the batter. Diced apricots, plums and small , ripe but firm strawberries were the toppings, along with flaked almonds. This is a 2/3rds version in a 6x3” cake pan, parchment liner.
Served the slice with roasted plum ice cream and the juices from roasting the plums.
@adawks …this might be something to consider for bits and bobs of your fruit bonanza!
