If you need some new equipment to get your smoothie-spree started, you can enter to win a brand new Hamilton Beach Smoothie Smart Blender through July 2^nd. We’re drawing a new winner each week, so make sure to enter WEEKLY in order to snag that state-of-the-art prize, plus share your favorite smoothie recipes with us!

And now, time to get jazzed up about creating smoothie concoctions with a few of our favorite blogger smoothie recipes featuring fresh berries:

Blueberry Yogurt Smoothie
The Pioneer Woman

The Pioneer Woman keeps it simple with this easy, convenient smoothie recipe that you can easily modify to fit your flavor desires! Of course this one uses blueberries because like The Pioneer Woman says – they’re just so darn good for you!

Four Simply Healthy Smoothie Recipes
Around the Plate

It’s true, smoothies are just simply healthy and this list packs a nutritional punch! We’re partial to the last recipe of course, which is a unique flavor combination of berries and mint! Yummy!

Florida Orange Juice Spring Smoothie Recipe
Housewife Bliss

There’s just something about the combo of fresh orange juice, berries, peaches and bananas that make this smoothie recipe simply fabulous!

Green Monster Smoothies
Sing For Your Supper

So maybe these are more like Brown Scary Monster Smoothies, but don’t let the color mislead you. We love this recipe because of all the fresh, healthy ingredients that really make this drink a POWER boost to start your day, or keep it going!

Blueberry Milk
Poor Girl Eats Well

Okay – this may not be a smoothie per say, but you can still use a blender to create your very own homemade blueberry milk that will make you feel like a kid again!

If these berrylicious recipes aren’t enough to keep you satisfied – get crazy in your kitchen and browse the array of smoothie ideas on BlendedRecipes.com – starting with strawberry! Yum! This site is all about everything smoothie and is sure to inspire you to build fresh concoctions in your kitchen in no time!

We were blown away by so many of our entries, but these are a few that really take the cake (or fritter). Check out the winning recipe for each category, and please share with us which one takes home the grand prize with your taste buds. Happy eating!

Best Overall – Grand Prize
Blueberry Corn Fritters
Roxanne C. Albany, CA

Best Strawberry Recipe
Giant Breakfast at Berry Farmer’s Market 
Wolfgang, H. West Palm Beach, FL

Best Raspberry Recipe
Fresh Raspberry Tiramisu
Nadine M. Mount Healthy, OH

Best Blueberry Recipe
Blueberry Panzanella Lettuce Cups
Crystal S. Altoona, WI

Best Blackberry Recipe
Blackberry Goat Cheese Brownies
Eden D. Los Angeles, CA

Best Mixed Berry Recipe
Pacific Salmon
Roxanne C. Albany, CA

Best Healthy Recipe
SweetBerry Shrimp Salad
Nancy B. Newport, RI

Best for Kids Recipe
Raspberry Oreo Eton Mess
Judi S. Peachland, BC, Canada

Best Blogger-Submitted Category
Blueberry Goat Cheese Pizza
Jennifer G. Los Angeles, CA

Ingredients

4 slices artisan whole grain bread
4 Tbs grape seed oil, divided
3 Tbs white balsamic vinegar
1 tsp Dijon mustard
½ tsp sea salt
½ tsp fresh ground black pepper
1 Tbs fresh tarragon, chopped
¾ cup fresh California Giant Blueberries
4 cups fresh spinach, torn
¼ cup thinly sliced red onion
¼ cup matchstick cut carrots
1 large head butter lettuce
½ cup toasted hazelnuts, lightly crushed
2oz block Parmesan cheese

Directions

1. Preheat oven to 350 degrees.
2. Cut bread slices into small cubes and spread them out on a baking sheet. Drizzle the bread cubes with 2 Tbs grape seed oil and toss to coat them.
3. Bake for 15 minutes, or until crisp.
4. In a medium bowl combine 2 Tbs grape seed oil, white balsamic vinegar, Dijon mustard, salt, pepper, and fresh tarragon. Whisk vigorously until everything is combined and then set aside.
5. In a large bowl combine blueberries, spinach, red onion, carrots, and cooled bread cubes. Toss gently with the dressing mixture until evenly coated.
6. Gently remove whole leaves from the head of butter lettuce and place them on a platter. Fill each lettuce cup with a generous spoonful of the blueberry-panzanella salad mixture.
7. Top each with a sprinkle of the toasted crushed hazelnuts.
8. Use a vegetable peeler to shave off pieces from the block of parmesan and garnish each cup with one large shaving.  Serve immediately.

Original Recipe Submitted by Crystal Schmidt, Altoona, WI
Photography courtesy of California Giant Berry Farms

Ingredients

1/2 cup butter, room temperature
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp dutch cocoa powder
1/4 tsp salt
4-oz cream cheese, room temperature
4-oz goat cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup blackberry reduction (recipe at the bottom)

Directions

1. Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth.
4. Sift flour, cocoa powder and salt into the bowl and stir until just combined.
5. Pour into prepared pan and prepare cheese mixture.
6. In a medium bowl, beat cream cheese, goat cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter.
7. Drop dollops of blackberry reduction into the cheese batter. Gently swirl batters with a butter knife, giving the brownies a swirly look.
8. Bake for 35-40 minutes, until brownies and cheese are set. A knife inserted into the cheese mixture should come out clean and the edges will be lightly browned.
9. Cool in the pan completely before slicing and serving, either at room temperature or chilled. Enjoy!

Blackberry reduction:

Mix 1/4 water, with 1/2 cup sugar and 1 cup of fresh or frozen blackberries. Let the mixture come to a boil and boil up to nearly the top of the pot; stirring, reduce the heat to just below medium and allow it to simmer, stirring every few minutes, until the mixture cooks down and thickens (about 10 min).

Original Recipe Submitted by Eden Dranger, Los Angeles, CA
Photography courtesy of California Giant Berry Farms

Ingredients

1 tablespoon Dijon mustard
1 teaspoon garlic, pressed or minced
½ teaspoon kosher salt
½ teaspoon granulated sugar
½ teaspoon ground pepper
¼ cup white balsamic vinegar
1/4 cup extra virgin olive oil
2 cups California Giant Strawberries, stemmed and quartered
½ cup California Giant Blueberries
¼ cup California Giant Raspberries
¼ cup red onions, small diced
1 pound cooked and chilled peeled large shrimp
2 ripe avocados
1 lime, quartered
¼ cup toasted pine nuts

Directions

1. In a medium jar with a screw top lid combine the mustard, garlic, salt, sugar,   pepper and balsamic vinegar. Replace the lid and shake a couple of times to combine.
2. Add the olive oil and shake thoroughly to combine.  Set aside at room temperature for at least 10 minutes or up to 4 hours.
3. Combine the strawberries, blueberries, raspberries and onions in a medium mixing bowl then add the shrimp.
4. Give the vinaigrette another shake and drizzle enough to just moisten the salad then lightly toss.
5. Halve, seed and remove the flesh from the avocados then squeeze the lime juice liberally over each half.
6. Place the avocados on individual serving plates and spoon the SweetBerry Salad equally over each avocado portion.  Finish with a sprinkle of the pine nuts and serve.

Original Recipe Submitted by Nancy Brush, Newport, RI
Photography courtesy of California Giant Berry Farms

Ingredients

1 cup seedless raspberry jam
6 TBSP orange juice or orange liquor
2 tsp fresh orange zest
1 lb mascarpone cheese, room temp
1 1/2 cups heavy cream
1/4 cup sugar
1 1/2 tsp vanilla
28 soft ladyfingers
3 pints California Giant raspberries
Powdered sugar
mint sprigs

Directions

1. In a small bowl, whisk together the raspberry jam, 4 TBSP orange juice and zest; set aside.
2. In a large bowl, combine the mascarpone cheese and the remaining 2 TBSP of orange juice; mix until well incorporated.
3. In another large bowl, combine the heavy cream, sugar, and vanilla; beat until soft peaks form.
4. Stir approximately 1/4 of the whipped cream into the mascarpone mixture. Then gently fold in the remaining whipped cream into the mascarpone mixture.
5. Line the bottom of a 9 x 13 glass baking dish with half of the ladyfingers.
6. Spread half of the raspberry jam mixture over the ladyfingers.
7. Top the jam layer with half of the mascarpone mixture. Sprinkle with half of the fresh raspberries. Repeat layering one more time.
8. Cover with plastic wrap and refrigerate for several hours or overnight, allowing the flavors to meld.
9. To serve: Place slices of the Fresh raspberry Tiramisu on dessert plates, dust with powdered sugar and garnish with extra raspberries and mint sprigs. Enjoy!

Original Recipe Submitted by Nadine Mesch, Mount Healthy, OH
Photography courtesy of California Giant Berry Farms

Blending Ricotta into the eggs gives this frittata a puffy lift and Goat Cheese, Guyere Cheese and chard lend an emphatic flavor note.

Ingredients

2 tablespoons extra-virgin olive oil
1 small bunch red-Swiss chard leaves (no stems), shredded (about 1 1/2 cups)
1 shallot, minced
6 large eggs
1/2 cup ricotta cheese
1 pint thick sliced fresh strawberries (In addition Prepare 3 sliced strawberries and keep for the garnish)
½ cup Goat cheese large crumbs or very thinly sliced
Salt and Pepper to taste
1/2 cup (2 ounces) shredded Gruyere or Emmenthaler cheese
2 tablespoons minced fresh garlic chives

Directions

1. Preheat the broiler.
2. In a 10—12 inch ovenproof skillet over medium heat, heat 1 tablespoon of the oil and sauté the chard and shallot until soft, about 1 minute.
3. In a medium bowl, beat the eggs just until blended. Set aside.
4. In a separate 2 qt bowl mix the ricotta, thick sliced fresh strawberries, goat cheese salt, and pepper to taste. Mix in the chard mixture.
5. In the same skillet over medium heat, heat the remaining 1 tablespoon oil and pour in the eggs. Reduce the heat to low and cook, lifting from underneath, until the eggs are set.
6. Place ricotta-strawberry-goat cheese -Swiss chard mixture in the center of the frittata.
7. Sprinkle with the shredded cheese and place under the broiler to brown.
8. Serve warm or at room temperature, garnished with thick sliced strawberries, and garlic chives. Enjoy!

Original Recipe Submitted by Wolfgang Hanau, West Palm Beach, FL
Photography courtesy of California Giant Berry Farms

Ingredients

4 salmon fillets, 4 ounces each
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
4 cups mixed baby greens
1/2 cup apple juice
2 green onions, minced
2 Tbsp minced crystallized ginger
2 Tbsp dried cranberries
1/4 cup low sugar orange marmalade
1/4 tsp crushed red pepper
2 cups California Giant Mixed Berries
1 Tbsp lemon juice
2 Tbsp snipped flat leaf parsley
garnish- pumpkin seeds

Directions

1. Season the fillets with the spices.
2. Cook over medium high heat in a large non-stick skillet coated with cooking spray for 8 minutes or till cooked through.
3. Transfer to a platter lined with the greens.
4. To the skillet add the apple juice, onions, ginger, cranberries, marmalade and crushed pepper; simmer 2 minutes then stir in the berries, lemon juice and parsley.
5. Heat through. Spoon the berry sauce over the salmon and greens, garnish and serve. Serves 4.

Original Recipe Submitted by Roxanne Chan, Albany CA
Photography courtesy of California Giant Berry Farms

Ingredients

1 store bought pizza dough
3 tablespoons olive oil
4 shallots
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 cloves garlic
2 teaspoons thyme minced
2 tablespoons basil chiffonade
1/2 cup toasted pecan pieces
4 ounces goat cheese
1 cup spinach cut
1 cup blueberries
1 tablespoon balsamic vinegar

Directions

1. Preheat oven to 425 degrees. Spray sheet pan with non-stick cooking spray.
2. Roll out pizza dough into desired shape. I like a rough rectangle for a rustic feel and no stress about the perfect roll out job.
3. With a dinner fork stab the dough a few times and brush with two tablespoons olive oil.
4. Put in oven for about five minutes until bottom sets. Remove from oven.
5. Meanwhile, heat remaining one tablespoon olive oil in pan. Slice shallots into rings and saute in oil with salt and fresh ground pepper until shallots are soft and starting to crisp.
6. Add garlic and saute for about a minute. Add in minced thyme and basil chiffonade. Stir to incorporate.
7. Spread goat cheese on par cooked pizza dough. Top with shallot mixture. Top with blueberries, spinach, and toasted pecans.
8. Bake for an additional ten minutes until crust is golden. Spray with balsamic vinegar. I put the vinegar in a spray bottle so it gets over every bit of the pizza.

Original Recipe Submitted by Jennifer Gaskevich, Los Angeles, CA
Featured on A Little Gourmet Everyday Blog
Photography courtesy of California Giant Berry Farms

Ingredients

10 Oreos
1 cup whipping cream
3 tablespoons sugar
1 teaspoon instant espresso powder
2 cups fresh California Giant ruby-red raspberries

Directions

1. Crush Oreos in a baggie, with a rolling pin, so that there are some very fine crumbs and a few coarse, bigger pieces.  Set aside.
2. Place whipping cream, sugar and instant espresso powder in bowl of electric mixer and beat until stiff peaks form.
3. Gently fold in the crushed Oreos and raspberries and mound into 4 serving glasses or bowls. Serve immediately OR chill for 2-8 hours!

Original Recipe Submitted by Judi Stowell, Peachland, BC, Canada
Photography courtesy of California Giant Berry Farms