Summertime means fresh blueberries are available. While they are delicious just straight out of the package (or from the bush), blueberries can make take any dessert from ordinary to extraordinary with their deep purple hue and juicy bursts of sweetness. Here you'll find the best blueberry recipes from muffins and pies to salads and sips.
"I love the sharp contrast of fruit with balsamic and often enjoy it with strawberries or oranges. I am planning to make this as an elegant dessert for a BBQ, grilling the peach halves and pouring the blueberries and sauce on top. Yummy!"
-justcallmetoni
“It is definitely important to cream the butter and sugar for a few minutes! The first time I just hand mixed them together for about a minute. The cake came out dry.”
-ShaGun
“Great recipe! I made this just for fun, and I must say that I was skeptical about the icing. It was wonderful, however, and added just the right amount of tang to the bread. This baked up nice and fluffy — light, not heavy, but also not dry.”
-spatchcock
"Twice the milk makes a fantastic blueberry cake! I accidentally used twice as much milk, so I poured it into a pan and baked for 20 minutes, hoping for the best. Out came the most delicious blueberry cake I've ever had."
-caneelbay
"Delicious! Very easy to make and the cake doesn't stick to the pan after baking. The first time I tasted it I served it hot with vanilla ice cream. I really didn't think anything special about it and was going to rate it low. I gave it another taste this time without the ice cream and oh my! Very very tasty and so many blueberries!”
-Vilmaris
"This recipe came out delicious - I would make it again. I added some lemon zest and a teaspoon of vanilla. Gave it even more flavor.”
-IrishForever
"These are the only blueberry pancakes that my picky seven-year-old likes."
-Sarah
"I added about a teaspoon of fresh grated lemon zest, and it really brightened the blueberry flavor of this cake, without turning it lemony. That one little tweak makes an amazing difference."
-StacyM63
"Made this tonight while looking for a new way to spice up the salads in our house. Definitely an amazing salad. So flavorful!”
-Kris Morrison
“I found it to be very tasty. I used 3/4 cup non-fat vanilla yogurt. I don't know if that was too much. But i enjoyed it."
-Susan G.
"Wow! This is probably the most decadent breakfast I've ever made! I almost missed the part about putting the leftover lemon curd between the pancakes. Thank goodness I didn't! The pancakes are so light and fluffy and the blueberry compote is amazing with the lemon. Loved it!"
-DeliciousAsItLooks
“Do not slice for at least an hour, or you will have a runny mess. If you wait until it sets, there is no need for cornstarch. Make sure you bake any fruit pie on a cookie sheet, as they tend to bubble over a bit. This was excellent. Truly excellent."
-Chris 5
"This was easier to make than I had thought. I couldn't find fresh blueberries at the grocery store so I bought the kind in a can, and it still came out delicious! It only took a few minutes to whip it together and the oven did the rest.”
-Melissa Bell
“These were as promised! Light and fluffy and oh-so-good! Loved that they were not too sweet. These are my new favorites!”
-mrvjrb1
“The end results were fabulous! The middle did not bake as fast as the outer part of the cake, so I covered the done parts with foil so It would not burn while the center finished baking. The cake was very moist and yummy!”
-junebugluvs5
"A couple of suggestions for this recipe. 1) Use paper or foil muffin liners and spray them with cooking spray (Pam or store brand) before putting the batter in the muffin tin. The liners peel best after the muffins have cooled a little bit, but don't cool in the muffin tin. 2) Flouring the berries is a great idea. 3) I add a little cinnamon and a pinch of ground nutmeg. 4) Lemon always complements blueberry sweets.”
-npp3512007
"First time jam maker here — this recipe was very easy to make and tasted awesome.”
-tnoe27
"For people having trouble with blueberries sinking to the bottom, this seems to be a thinner batter. If you substitute one cup of sour cream for the one cup of buttermilk you will have a nice thick batter and no sunken blueberries.”
-grn13
"This was awesome! We had gone blueberry picking and I wanted to make a blueberry cheesecake that incorporated fresh blueberries in the pie, and not just for a topping. This recipe fit the bill and was absolutely delicious.”
-Ellee
“Husband devoured them! Used frozen blueberries — turned out moist and delicious — definitely make again!”
-Bonniejs
"Mixing the frozen blueberries with the batter turned the batter blue, but other than that they look great. I topped it off with a crumb topping before baking and that made it even tastier. Try it.”
-yogachica
“Five stars all the way! The batter was the best stuff I've ever tasted.”
-zoegirl21
"It was wonderful! I used blueberries from frozen, and I don't think I'd add any water to the sugar and cream next time; with the frozen fruit there was plenty of moisture to dissolve the sugar in."
-NoName12345
“Delicious! I did make one fairly large change, though, because rather than make as a sweet sauce I halved the sugar and served with shredded turkey and it made a great combination.”
-Peter J
"We doubled the amount of blueberries and baked it 15 minutes longer. It is a beautiful looking cake."
-May I Have That Rec
"This cake was very good and simple to make. This cake does not need frosting, but I sprinkled it with some vanilla powdered sugar.”
-Mary Scheffert
"Fantastic salad! I love the sweet/salty taste of this recipe.”
-CoffeeB
"I was afraid the honey might make this fruit dish too sweet. It didn't at all — in fact, it turned into a hardly noticeable coating imparting just a hint of sweet cinnamon flavor.”
-ladyfingers
“Berry lusciously refreshing with a nice bite from the ginger! I didn’t have verbena so I used lemon balm. After straining one glass full I decided to not strain. I know not as pretty but I want to keep the skin because of all the benefits it provides.”
-Rita1652
“Hubby loves a very pricey Swedish blueberry jam and now he actually likes this better. This also makes a terrific ice cream topping."
-GrammaMikki
"These turned out great! They were simple to put together and very tasty. I added a bit of Cointreau to the cheesecake mixture, which was a nice addition.”
-pattikay in L.A.
“The ice cream was creamy and so delicious! I quickly gave the recipe to my neighbors and family to try and I got back great compliments.”
-Maine E Ack
"Oh I loved this recipe. I loved the fact of not standing in front of the griddle making individual pancakes. I served this with some bacon and maple syrup.”
-mommyoffour
“So glad to have found this recipe. I’ll be making this one again and again.”
-meghan.mickle
“This is one terrific salad. It's so quick and totally delicious that you can enjoy it in minutes. I made the rest of the salad while the diced chicken cooked. It's a perfect solution for a light meal and it tastes wonderful. Loved the blueberries.”
-Annacia
"These muffins were light and fluffy with an almost lighter-than-cake texture, which is exactly what I wanted!”
-Decorative Memories
“I was looking for something sweet to compliment a lemon filling for layering so it also had to be a stove top recipe too. This one was perfect!!! Added a bit extra cornstarch but other than that perfect"
-veronicalivingstone1
"This one is delicious! I used two pouches of pectin since the basic blueberry jam recipe in the pectin box instructions called for it. It turned out fine. This one's a keeper!”
-Lisa Gay
"Delicious, great way to get fruit in. I used flax seed instead of wheat germ, and cranberry juice to thin out the smoothie.”
-CiaoBella
"This is a great recipe for that ‘special breakfast.’ I used frozen blueberries as fresh are not yet in season. Make sure you let it set (I would suggest 10-15 minutes) or it will not look pretty when you serve it. This is one french toast that doesn't need any of that bottled syrup."
-Indiana Debbie
"Looking to scale back on my calories, I made mine in little custard cups without a crust. The results were a lovely cup of saucy blueberries covered by a tangy creamy layer of the filling. The longer this cools, the better it gets — the yogurt gets creamier and sets up just perfectly.”
-justcallmetoni
"I have been making this pie for many, many years. I do not bake the crust before I put in the filling. I bake the pie at 350 degrees for 35-40 minutes. The crust does not burn and the center of the pie sets up nicely."
-Baker in PA
"This is a great healthy treat. It was enjoyed and will make again. You would never know it was made with wheat flour. I added one tablespoon oil. Wonderful getting a burst of blueberry when eating."
-Dessert Rose
"This is such an easy cake recipe and it was delicious! I don't have a nine-inch cake pan so I used an eight-inch cast iron skillet and it worked great.”
-KDeeWidner
"Great recipe that is easy to follow and yields impressive results. A tart pan makes it that much better and is well worth the cost if you don't have one. I also gently heated 1/3 cup of apple jelly until liquid and brushed it on as a glaze and lightly sprinkled the top with icing sugar."
-Vic Evans
"This cake is purely amazing! My husband had been asking for a blueberry cake for a few weeks so I got online to find a recipe. I'm so happy that this is the recipe that I stumbled upon! Easy ain't the word for making this cake, and it's so delicious.”
-Koko82
“These are so good and easy to make since you don't have to bake them. My family devoured them within a few minutes.”
-fawn512
“Delicious, quick and easy! I only needed a few. Very simple to make a third of the recipe.”
TommyGato
"A good change from our usual cream cheese. I used more blueberries, about half a cup. Next time I will add some honey for added sweetness. Thank you for a good breakfast!"
-MommaEllen
“This is more like a dessert than a salad. I made it with the cherry Jell-O and pie filling as that is what I had on hand, but it’s delicious. We will continue to make this salad.”
-mommyoffour
"This was so good ! I used a can of pineapple tidbits, a yellow cake mix and the last bag of frozen blueberries I had . It came out wonderful! I will make this easy, delicious dessert again!”
-Theresa P
"Truly hit the spot. I used frozen wild blueberries, and since they were so small I also added additional blueberries and used the full two ounces of club soda. What a lovely tart, refreshing drink.”
-Baby Kato
"This was the first bread pudding recipe I've ever attempted to make. I used Thomas blueberry bagels, fresh blueberries, added a touch more cinnamon and replaced the sugar with Splenda. This was so good! Not too heavy. I served with a little whipped topping and it was divine.”
-Rottmom
"Delicious cookies. Tweaked recipe by adding dried, ground lavender flowers to my sugar. Also added a third cup white chocolate chips when adding blueberries."
-jen a.
"A delicious, easy-to-make dessert that looked as good as it tasted! I served it after Easter dinner and everyone had seconds. I decorated the top with a scattering of extra blueberries and some lemon zest."
-Clutterella
“Terrific recipe. The syrup was a little thin, but it tastes great — better than it would if it were store made!”
-Kitty_Chef
"Verdict is in: too light and delicious leads to eating too many portions. Nice, easy dessert to make.”
-andypandy
