34 blueberry recipes bursting with juicy summer flavor (2024)

In-season blueberries mean one thing: it’s officially summer. From picnics and pool days to bake sales, fresh blueberries are a staple of summer. These bright berries burst with flavor, and are a welcome addition to just about any dish. Not only are they beloved by all, but they’re also an easy way to add antioxidants to your diet.

To me, blueberry season brings back memories of hiking in the Catskill mountains as a kid and picking as many blueberries as we thought possible. Even if we ate them by the handfuls, we’d still fill our baskets to the brim. We’d freeze gallons upon gallons of bags and ration them throughout the year to capture that short season. I’ve carried on that tradition in adulthood and have even gotten friends involved. After all, there’s nothing quite like a perfectly ripe blueberry.

Whether you’re picking them yourself, buying them from the market, grocery store or even taking the frozen route, we’ve rounded up the best blueberry recipes to take you through the season. Blueberries and breakfast go hand-in-hand, adding pops of color and flavor to everything from oatmeal and muffins to homemade pop tarts. Of course, blueberries are practically begging to be incorporated into every baked good imaginable, from pies and bars to cobblers and coffee cake. As the blueberries bake in the oven, they become soft and even sweeter. Simmered on the stove, blueberries become jammy and spreadable. Read on for all our favorite recipes.

This is one of those dishes that actually tastes better if you make it ahead of time, making Sunday morning brunch a breeze. By letting the bread absorb the creamy mixture, it becomes custard-like once baked. As the blueberries bake in the batter, they become deliciously jammy.

The key to a super successful 5-ingredient recipe is to choose ingredients that do double or triple duty. Here, store-bought granola does the heavy lifting for the crisp topping. Thanks to the inherent sweetness of blueberries, they don’t need much to shine. Just toss them with a bit of flour and brown sugar before baking.

Think of this old-fashioned snacking cake as a coffee cake studded with blueberries. The cake comes together quickly with a handful of pantry staples. The real star here is the brown sugar streusel topping, which adds a welcome texture to the cake.

If you’re someone who prefers the crunchy topping of crisp over jammy fruit filling, this recipe is for you. Because it’s made on a sheet-pan, there’s a more even ratio of both, ensuring crispy, crunchy streusel in every bite. While any seasonal fruit would work well here, we’re partial to jammy blueberries.

There’s no canning required for this jam recipe. It’s the perfect thing to make when you’ve got a handful of past-peak blueberries sitting around that have yet to turn. Simply simmer them with vinegar, water and honey and immediately spread on toast.

There are a few keys to a perfect blueberry pie — and it’s as much about the methods you use as it is finding the sweetest fruit to put inside. Here, peak season blueberries are the fruit of choice. Encased in a flaky crust, the blueberries become soft and jammy as they’re baked, while the dough becomes golden and crisp. While you can serve it as is, a scoop of vanilla ice cream never hurt anyone.

Kick off the day with a batch of homemade blueberry muffins. These are spiced with cinnamon and can be made with either fresh or frozen berries. Baked in under 20 minutes, breakfast will be on the table in no time.

These blueberry-studded bars are the perfect dessert when you’re looking to serve a crowd. The dough here does double duty by acting as the crust and crumble topping. The blueberry filling adds cinnamon and vanilla, which brings out more of that blueberry flavor.

This giant pop tart is the ultimate showstopper. The crust becomes flaky and golden once baked and the homemade blueberry jam firms up into a gooey filling. Whether you’re serving it to a crowd for breakfast or surprising guests for dessert, it’s sure to be the talk of the day.

Store-bought biscuits are the key to making this quick cobbler. The filling combines blueberries, cornstarch, sugar and jam, and the biscuits are placed on top before baking. For a little extra texture and flavor, dust the finished cobbler with another layer of sugar as soon as it comes out of the oven.

Whether you’re looking for a pick-me-up, after dinner treat or want to start your day with a boost of berries, there’s no better option than a smoothie. This one combines bananas and blueberries with almond milk, almond butter, chia, hemp and flax seeds. Just add to a blender and pulse until smooth.

There’s only seven ingredients (not including the fruit) needed to make this simple cobbler. For less cleanup, skip the stove and melt the butter in a microwave-safe bowl. Fresh or frozen fruit works equally well here, making this a year-round treat.

Hand pies are the perfect portable sweet treat that can be served from breakfast to dessert. To cut down on time, this recipe utilizes store-bought dough. The filling, which becomes jammy once baked, is made with fresh blueberries, cornstarch, sugar and lemon.

This riff on classic buttermilk pie features a blueberry filling for a seasonal spin. It’s got all three essential parts: the buttermilk crust, the blueberry filling and of course a delicious crumble for the top. If you have the patience, letting the pie sit overnight will help develop the flavors even further.

Breakfast will never be the same after Dylan Dreyer’s genius revelation. Instead of stirring in blueberries after making oatmeal, Dylan’s recipe calls for making a quick compote and then cooking the oats directly in it. The result is a purple-hued breakfast full of summery flavor.

This recipe follows all the classic coffee cake steps with one seasonal addition: fresh blueberries. While four cups of blueberries may seem like a lot, this recipe ensures that every bite has ribbons of berries woven throughout the cake.

Easily shareable and with the feel of a summery streusel-topped pie, these blueberry pie bars are perfect for spring picnics, summer barbecues and everything in between. The oat-studded dough doubles as both the bottom press-in crust and streusel topping for the bars.

A crumble-topped pie is a great way to get all the joy of a pie without the work of making a double crust. This blueberry version is made up of three main components: a flaky bottom crust, a no-cook, toss-everything-together blueberry filling and a buttery, cinnamon crumb topping.

This dairy-free dessert comes together with a handful of ingredients in under 20 minutes. Arrange the banana mixture in individual serving bowls using a piping bag fitted with a star tip for the classic Dole Whip look.

A skillet pancake solves the problem of how to get everyone to enjoy their breakfast at the same time. The pancake is as fluffy and tender as your favorite diner stack, thanks to tangy buttermilk in the batter and a hint of melted butter. The blueberries are optional, but are always a crowd-pleaser.

Inspired by corn on the cob and blueberry pie, these cookies highlight some of the most beloved flavors that summer brings. While you may not be able to tell from the outside, one bite of these cookies reveals a juicy layer of saucy blueberries.

Cornbread doesn’t always have to lean savory. Here, sugar is added to the batter, which lands it firmly in dessert territory. To serve, top the cake with whipped cream, sweetened blueberries and a drizzle of honey.

Yes, you can have cake for breakfast, thanks to this not-too-sweet recipe. Oats, almond flour and coconut flour are sweetened with honey and flavored with vanilla extract. After baking, top the cake with a crown of blueberries.

Elevate your favorite childhood treat with a few easy upgrades. Store-bought pie crust is filled with homemade blueberry jam. After baking, drizzle a blueberry jam-spiked glaze overtop to add even more flavor.

The only thing better than pizza is dessert pizza. This version is made with a layer of sweetened cream cheese that gets topped with saucy blueberries. Make use of store-bought pizza dough to cut down on prep time.

Don’t have an ice cream maker? No problem! This no-churn version comes together using only a hand mixer. The saucy blueberries add a wonderful sweet flavor throughout the cheesecake ice cream base.

Show off your patriotic spirit with a red, white and blue pie. To beat the heat, make this no-bake pie. Strawberry and vanilla instant pudding makes up the filling, while the topping features layers of whipped cream and a pile of fresh blueberries.

Everyone needs a low-lift cake recipe in their back pocket for summer hosting. Anne Burrell’s version uses olive oil in the batter, which keeps the cake moist and tender long after baking. Serve it topped with a homemade blueberry sauce and fresh peaches.

When it’s too hot to turn on the oven, this no-bake dessert is a great option. Gelatin is the key here in stabilizing strawberry puree, which is filled with whole blueberries and sliced strawberries. Once poured into a premade graham cracker crust, the pie sets in the refrigerator for an easy make-ahead option.

Great fried chicken is all about balance — the meat should be tender and juicy, while the coating is crisp and crunchy. This recipe achieves both with a flavorful, tenderizing brine and a crackling cornflake crust. For a sweet-and-sour twist, serve the chicken with a punchy blueberry sauce made with rice vinegar, sugar and ketchup.

Corn doesn’t always have to be savory. Here, the flavors of corn are combined with blueberries to highlight two of summer’s favorite flavors. The sheet cake is topped with sour cream frosting, homemade blueberry sauce and corn crumbles.

Despite the name, this showstopping breakfast dish has no connection to the Netherlands. Think of it like a popover meets a pancake, as it comes out of the oven puffed and golden. This recipe toes the sweeter line with the addition of blueberry sauce and powdered sugar.

For an energizing start to the day, turn to a smoothie bowl. This version is made by blending blueberries with almonds, dates and almond milk. Top it with anything you’d like such as granola, chia seeds, shredded coconut or chopped fruit.

Unlike most cheesecakes, this one has no crust, making for a lighter dessert. The filling comes together quickly by combining cream cheese, Greek yogurt, egg whites, sugar and vanilla. Top it with a jammy blueberry filling that sets over the cheesecake before serving.