23 Delicious Blueberry Recipes Dessert Ideas

Just when you thought blueberries couldn’t get any more delightful, we’ve rounded up 23 scrumptious dessert ideas that’ll make your taste buds dance! From classic blueberry pies to innovative treats, these recipes are perfect for any occasion. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. So, grab your apron, and let’s dive into the sweet, juicy world of blueberry desserts!

Blueberry Cheesecake

Got a craving for something sweet, creamy, and a little tangy? You’re in luck because today we’re diving into the world of Blueberry Cheesecake, a dessert that’s as delightful to make as it is to devour.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 1/4 cup water
• 1/2 cup granulated sugar
• 1 tbsp cornstarch

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to evenly press the crust.
4. Bake the crust for 10 minutes, then let it cool.
5. In a large bowl, beat cream cheese and 1 cup sugar until smooth.
6. Add eggs one at a time, beating well after each addition. Tip: Ensure all ingredients are at room temperature to avoid lumps.
7. Mix in vanilla extract and sour cream until just combined.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake for 45 minutes, then turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking.
10. Meanwhile, in a saucepan, combine blueberries, water, 1/2 cup sugar, and cornstarch. Cook over medium heat until thickened, about 10 minutes.
11. Let the cheesecake cool completely, then top with blueberry sauce. Tip: Chill the cheesecake for at least 4 hours for the best texture.

This Blueberry Cheesecake is a dreamy combination of creamy, rich filling and a tart, sweet blueberry topping. Serve it chilled with a dollop of whipped cream for an extra indulgent treat.

Blueberry Pie

Craving something sweet and tangy? You can’t go wrong with a classic blueberry pie, bursting with juicy berries and wrapped in a flaky, buttery crust. It’s the perfect dessert for any occasion, whether you’re hosting a summer BBQ or just treating yourself.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 2/3 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 6 cups fresh blueberries, washed and dried
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tbsp lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour and 1 tsp fine sea salt.
2. Add 2/3 cup chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 4-6 tbsp ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to preheat.
6. In another bowl, gently toss 6 cups fresh blueberries with 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp lemon zest, and 1 tbsp lemon juice until well combined.
7. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and pour in the blueberry filling.
8. Roll out the second disc of dough and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to vent.
9. Brush the top crust with 1 lightly beaten pasture-raised egg and sprinkle with 1 tbsp turbinado sugar.
10. Bake on the preheated baking sheet for 50-60 minutes, until the crust is golden and the filling is bubbling. Tip: If the edges brown too quickly, cover them with foil.
11. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set. Tip: Serving it slightly warm with a scoop of vanilla ice cream elevates the experience.

The pie boasts a crisp, golden crust that gives way to a luscious, jammy blueberry center, with just the right balance of sweetness and acidity. For an extra touch, drizzle with a homemade lemon glaze or serve alongside a dollop of whipped cream.

Blueberry Muffins

Did you know that baking blueberry muffins can turn any morning into a special occasion? You’ll love how these tender, juicy treats bring a burst of sweetness to your day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 tsp kosher salt
• 2 tsp baking powder
• 1/3 cup clarified butter, melted
• 1 large pasture-raised egg, lightly beaten
• 1/3 cup whole milk
• 1 tsp pure vanilla extract
• 1 1/2 cups fresh blueberries, washed and dried

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, kosher salt, and baking powder until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten egg, whole milk, and pure vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the fresh blueberries to the batter, folding them in gently to distribute evenly without crushing.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Absolutely delightful, these muffins boast a moist crumb and bursts of blueberry in every bite. Serve them warm with a dollop of clotted cream for an indulgent twist.

Blueberry Cobbler

Delightfully simple yet irresistibly delicious, blueberry cobbler is the kind of dessert that feels like a hug in a dish. You’ll love how the juicy berries mingle with the tender, buttery topping, creating a perfect balance of flavors.

Ingredients

• 2 cups fresh blueberries, washed and dried
• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch baking dish.
2. In a medium bowl, gently toss the blueberries with 1/4 cup of the sugar and set aside to macerate.
3. In a separate bowl, whisk together the flour, remaining sugar, baking powder, and salt.
4. Add the cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
5. Stir in the milk and vanilla extract just until the dough comes together. Tip: Overmixing can lead to a tough topping, so mix until just combined.
6. Spread the macerated blueberries evenly in the prepared baking dish.
7. Drop spoonfuls of the dough over the blueberries, covering them as much as possible. Tip: Leaving small gaps allows steam to escape, preventing a soggy topping.
8. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbly. Tip: For an extra golden top, broil for the last 2 minutes of baking.

Serve this cobbler warm, with a scoop of vanilla ice cream melting over the top for a classic pairing. The contrast between the warm, juicy berries and the cool, creamy ice cream is simply divine.

Blueberry Pancakes

Oh, you’re going to love these blueberry pancakes. They’re fluffy, bursting with juicy berries, and just the thing to brighten up your morning.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 1/4 cups whole milk
• 1 pasture-raised egg, lightly beaten
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 cup fresh blueberries, rinsed and dried
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten egg, and melted butter, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Gently fold in the fresh blueberries, being careful not to crush them.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Craving something special? These pancakes are wonderfully light with a tender crumb, and the blueberries add a sweet, tangy pop. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent breakfast.

Blueberry Scones

Craving something sweet yet slightly tangy to kickstart your morning? These blueberry scones are just the ticket, blending juicy berries with a tender, buttery crumb for a delightful treat.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 6 tbsp unsalted butter, chilled and cubed
• 1/2 cup heavy cream, plus 2 tbsp for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries, rinsed and patted dry

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, combine 1/2 cup heavy cream, the beaten egg, and vanilla extract.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined.
6. Carefully fold in the blueberries, being mindful not to crush them.
7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer the wedges to the prepared baking sheet, brush the tops with the remaining heavy cream, and bake for 18-20 minutes, or until golden brown.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll love the contrast between the crisp exterior and the soft, berry-studded interior. For an extra indulgent twist, serve warm with a dollop of clotted cream or a drizzle of honey.

Blueberry Tart

Hey, you know those days when you’re craving something sweet but not too heavy? This blueberry tart is your answer. It’s got that perfect balance of buttery crust and juicy berries, making it a hit for any occasion.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 2 tbsp ice water
• 2 cups fresh blueberries, washed and dried
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest, finely grated
• 1 tbsp lemon juice, freshly squeezed
• 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sifted flour, diced butter, 1/4 cup sugar, and sea salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Form the dough into a disc, wrap in plastic, and chill for 30 minutes.
5. On a lightly floured surface, roll the dough to a 12-inch circle. Transfer to a 9-inch tart pan, pressing into the edges. Trim excess.
6. In a separate bowl, gently toss blueberries with 1/4 cup sugar, cornstarch, lemon zest, and lemon juice until evenly coated.
7. Spread the blueberry mixture over the crust, leaving a 1-inch border. Fold the edges over the berries, brushing the crust with beaten egg for a golden finish.
8. Bake for 35-40 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
9. Cool on a wire rack for at least 15 minutes before serving. Tip: Serve slightly warm with a scoop of vanilla ice cream for an extra treat.

With its flaky crust and vibrant blueberry filling, this tart is a delightful mix of textures and flavors. Try it with a dollop of whipped cream or a drizzle of honey for a personal twist.

Blueberry Ice Cream

Let’s face it, there’s nothing quite like homemade blueberry ice cream to beat the summer heat. You’ll love how this creamy, fruity treat comes together with just a few simple ingredients.

Ingredients

• 2 cups fresh blueberries, washed and dried
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan over medium heat, combine the blueberries and 1/2 cup of the sugar. Cook, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 10 minutes.
2. Remove the blueberry mixture from the heat and let it cool to room temperature. Tip: For a smoother ice cream, puree the mixture in a blender before cooling.
3. In a large bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup sugar, vanilla extract, and sea salt until the sugar is completely dissolved.
4. Stir the cooled blueberry mixture into the cream mixture until well combined. Tip: For an extra burst of blueberry flavor, fold in a handful of fresh blueberries before churning.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
6. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm. Tip: For the creamiest texture, let the ice cream sit at room temperature for 5 minutes before scooping.

Velvety smooth with a vibrant blueberry swirl, this ice cream is a dream. Serve it in waffle cones for a classic touch or layer it between homemade shortbread cookies for an indulgent ice cream sandwich.

Blueberry Smoothie

Wondering how to kickstart your morning with something refreshing yet nutritious? You’re in luck because this blueberry smoothie is not just easy to whip up but also packed with flavors and health benefits. Perfect for those busy mornings when you need a quick, delicious boost.

Ingredients

• 1 cup frozen wild blueberries
• 1/2 cup organic Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. In a high-speed blender, combine the frozen wild blueberries, organic Greek yogurt, unsweetened almond milk, pure maple syrup, vanilla extract, and ground cinnamon.
2. Blend on high for 45 seconds, or until the mixture is completely smooth and no berry chunks remain. Tip: For a thicker smoothie, add a few ice cubes before blending.
3. Pause the blender and scrape down the sides with a spatula to ensure all ingredients are fully incorporated. Tip: This step guarantees a uniformly smooth texture.
4. Blend again for an additional 15 seconds to achieve a silky consistency. Tip: If the smoothie is too thick, add almond milk one tablespoon at a time until desired consistency is reached.
5. Pour the smoothie into a chilled glass and serve immediately.

Fresh and vibrant, this smoothie boasts a creamy texture with a perfect balance of sweetness and tartness. Try garnishing with a few fresh blueberries or a sprinkle of cinnamon for an extra touch of elegance.

Blueberry Parfait

Zesty mornings call for something refreshing, and what better way to start your day than with a homemade Blueberry Parfait? It’s layers of creamy goodness and fresh berries that’ll make you feel like you’re treating yourself, even on the busiest of days.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1/2 cup granola, preferably homemade
• 1 cup fresh blueberries, washed and dried
• 2 tbsp honey, local and raw
• 1/4 tsp vanilla extract, pure
• 1 tbsp lemon zest, finely grated

Instructions

1. In a small bowl, combine the Greek yogurt, honey, and vanilla extract. Whisk until smooth and well incorporated.
2. Take a clear glass or jar and begin layering: start with a spoonful of the yogurt mixture at the bottom.
3. Add a layer of granola on top of the yogurt, ensuring an even spread.
4. Scatter a handful of blueberries over the granola layer.
5. Repeat the layers until the glass is nearly full, finishing with a final dollop of the yogurt mixture.
6. Sprinkle the lemon zest over the top for a bright, citrusy finish.
7. Chill the parfait in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Light and luscious, this Blueberry Parfait offers a delightful contrast between the creamy yogurt and the crunchy granola. The burst of fresh blueberries and the hint of lemon zest elevate it beyond your average breakfast. Try serving it in mason jars for a picnic-friendly version that’s as Instagram-worthy as it is delicious.

Blueberry Bread

Unbelievably moist and bursting with juicy blueberries, this Blueberry Bread is your next baking project. You’ll love how simple it is to whip up, especially when those fresh berries are in season.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk, room temperature
• 1 tsp pure vanilla extract
• 1 1/2 cups fresh blueberries, rinsed and dried

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, buttermilk, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid curdling.
4. Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined. Be careful not to overmix to keep the bread tender.
5. Fold in the fresh blueberries until evenly distributed throughout the batter. Tip: Tossing the blueberries in a tablespoon of flour before adding them helps prevent sinking during baking.
6. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Fresh from the oven, this Blueberry Bread boasts a tender crumb and a buttery, sweet flavor with bursts of tart blueberries. Serve it warm with a dollop of clotted cream for an indulgent breakfast or afternoon treat.

Blueberry Jam

Ready to turn those juicy blueberries into something truly special? You’re in for a treat with this homemade blueberry jam that’s bursting with flavor and easier to make than you might think.

Ingredients

• 4 cups fresh blueberries, washed and dried
• 1 cup granulated sugar
• 2 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract

Instructions

1. In a large, heavy-bottomed saucepan, combine the blueberries, sugar, and lemon juice over medium heat.
2. Stir the mixture gently until the sugar dissolves completely, about 5 minutes.
3. Increase the heat to medium-high and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, or until the jam thickens and reaches 220°F on a candy thermometer.
5. Remove the saucepan from the heat and stir in the vanilla extract for an added depth of flavor.
6. Let the jam cool slightly before transferring it to sterilized jars, leaving a 1/4-inch headspace for sealing.

Lusciously thick with a perfect balance of sweet and tart, this blueberry jam is a dream on toast, swirled into yogurt, or even as a glaze for grilled meats. The vanilla adds a subtle warmth that makes it stand out from the usual.

Blueberry Sauce

Zesty and vibrant, this blueberry sauce is your go-to for adding a sweet, tangy kick to pancakes, desserts, or even savory dishes. You’ll love how simple it is to whip up with just a handful of ingredients.

Ingredients

• 2 cups fresh blueberries, rinsed and dried
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. In a medium saucepan, combine the blueberries, sugar, and water over medium heat.
2. Stir gently until the sugar dissolves, about 2 minutes, then increase the heat to medium-high.
3. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer for 10 minutes. Stir occasionally to prevent sticking.
4. Add the lemon juice, vanilla extract, and ground cinnamon, stirring to incorporate. Simmer for an additional 5 minutes until the sauce thickens slightly.
5. Remove from heat and let cool for 5 minutes. The sauce will continue to thicken as it cools.

Yield a sauce that’s perfectly balanced between sweet and tart, with a velvety texture that clings beautifully to whatever you drizzle it over. Try it over vanilla ice cream for a quick, decadent dessert.

Blueberry Crumble

Feeling like whipping up something sweet and comforting? You can’t go wrong with a classic blueberry crumble, especially when it’s bursting with juicy berries and topped with a buttery, crisp topping.

Ingredients

• 4 cups fresh blueberries, rinsed and dried
• 1 cup granulated sugar
• 1 tbsp lemon zest, finely grated
• 1 tbsp fresh lemon juice
• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, gently toss the blueberries with granulated sugar, lemon zest, and lemon juice until evenly coated. Spread the mixture in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
4. Sprinkle the crumb topping evenly over the blueberry mixture, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
6. Let the crumble cool for at least 10 minutes before serving to allow the filling to set slightly.

Yield a spoonful of this blueberry crumble, and you’ll be greeted with a perfect balance of tart and sweet, all wrapped up in a crunchy, golden topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Pudding

Hey, you know those days when you’re craving something sweet but not too heavy? This blueberry pudding is your answer. It’s light, fruity, and just the right amount of indulgent.

Ingredients

• 2 cups fresh blueberries, rinsed and dried
• 1 cup granulated sugar
• 1 tbsp lemon zest, finely grated
• 1/4 cup unsalted butter, clarified
• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a medium bowl, toss the blueberries with 1/4 cup of the granulated sugar and the lemon zest. Set aside to macerate for 10 minutes.
3. In a large mixing bowl, whisk together the remaining sugar, sifted flour, baking powder, and sea salt until well combined.
4. Add the milk, lightly beaten eggs, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to ensure a tender pudding.
5. Gently fold the macerated blueberries into the batter, reserving a handful for topping.
6. Pour the batter into the prepared baking dish and scatter the reserved blueberries on top.
7. Bake for 45 minutes, or until the pudding is golden and a toothpick inserted into the center comes out clean.
8. Allow the pudding to cool for 10 minutes before serving to let the flavors meld together beautifully.

You’ll love the contrast between the juicy blueberries and the soft, cake-like pudding. Try serving it warm with a dollop of crème fraîche for an extra touch of luxury.

Blueberry Cake

Fancy a slice of something sweet and bursting with juicy blueberries? You’re in luck because this blueberry cake is as easy to make as it is delicious, perfect for any day you need a little pick-me-up.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/4 cup whole milk
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup fresh blueberries, rinsed and dried
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition to ensure a smooth batter.
4. Stir in the pure vanilla extract until fully incorporated.
5. Alternately add the sifted all-purpose flour and whole milk to the batter, beginning and ending with the flour, to achieve a uniform consistency.
6. Gently fold in the fresh blueberries, being careful not to overmix to keep the berries intact.
7. Pour the batter into the prepared cake pan and sprinkle the top evenly with turbinado sugar for a crunchy finish.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Expect a moist, tender crumb with pockets of juicy blueberries in every bite. Serve it warm with a dollop of whipped cream or enjoy it as is for a simple, satisfying treat.

Blueberry Cookies

Ready to bake something that’ll make your kitchen smell like a summer morning? These blueberry cookies are soft, slightly chewy, and bursting with juicy berries. Perfect for when you’re craving a sweet treat with a fruity twist.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries, washed and dried

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Gently fold in the fresh blueberries, ensuring they’re evenly distributed without crushing them.
7. Using a cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely delightful, these cookies offer a tender bite with pockets of warm, juicy blueberries. Try serving them slightly warm with a dollop of vanilla ice cream for an extra indulgent treat.

Blueberry Danish

Today’s the perfect day to whip up something sweet, and what better than a homemade Blueberry Danish? You’ll love how these flaky pastries, bursting with juicy blueberries, can turn any morning into a special occasion.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup cold water
• 1 pasture-raised egg, lightly beaten
• 1 cup fresh blueberries
• 1 tbsp cornstarch
• 1/2 tsp pure vanilla extract
• 1/4 cup confectioners’ sugar
• 1 tbsp whole milk

Instructions

1. In a large mixing bowl, combine the sifted flour, granulated sugar, and sea salt.
2. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add cold water, stirring until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into 6-inch squares.
7. In a small bowl, toss the blueberries with cornstarch and vanilla extract. Spoon the mixture onto the center of each dough square.
8. Fold the corners of the dough squares over the blueberries, leaving the center exposed. Brush the edges with the beaten egg.
9. Bake for 20-25 minutes, or until the pastry is golden brown and the blueberries are bubbling. Tip: Rotate the baking sheet halfway through for even browning.
10. While the danishes cool, whisk together confectioners’ sugar and milk to create a glaze. Drizzle over the pastries before serving. Tip: For a thinner glaze, add a teaspoon of milk at a time until desired consistency is reached.

Nothing beats the contrast of the crisp, buttery pastry against the soft, sweet blueberries. Serve these danishes warm with a dollop of clotted cream for an extra indulgent treat.

Blueberry Strudel

Oh, you’re going to love this Blueberry Strudel—it’s like summer wrapped in a flaky pastry. Perfect for those mornings when you want something sweet but not too heavy.

Ingredients

• 2 cups fresh blueberries, washed and dried
• 1/4 cup granulated sugar
• 1 tbsp lemon zest, finely grated
• 1 tsp vanilla extract
• 1 sheet puff pastry, thawed
• 1 tbsp clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, gently toss the blueberries with granulated sugar, lemon zest, and vanilla extract until evenly coated.
3. Roll out the puff pastry on a lightly floured surface to a 12×16-inch rectangle, then transfer to the prepared baking sheet.
4. Spoon the blueberry mixture onto the center of the pastry, leaving a 2-inch border all around.
5. Fold the edges of the pastry over the blueberries, pleating as you go, to create a rustic strudel shape.
6. Brush the pastry with melted clarified butter, then lightly brush the edges with the beaten egg for a golden finish.
7. Sprinkle the turbinado sugar over the top for a crunchy texture.
8. Bake for 25-30 minutes, or until the pastry is golden brown and the blueberries are bubbly.
9. Let the strudel cool on the baking sheet for 10 minutes before slicing.

You’ll adore the contrast of the crisp, buttery pastry with the juicy, tangy blueberries. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Galette

Oh, you’re going to love this blueberry galette—it’s rustic, easy, and bursting with juicy berries. Perfect for when you want something homemade without the fuss of a pie.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 4-6 tbsp ice water
• 2 cups fresh blueberries
• 1 tbsp lemon zest
• 2 tbsp cornstarch
• 1 tbsp turbinado sugar, for sprinkling
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, and salt. Tip: Keep your butter cold for a flakier crust.
3. Add the cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
5. Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic and chill for 30 minutes.
6. In another bowl, gently toss the blueberries with lemon zest and cornstarch until evenly coated.
7. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to the prepared baking sheet.
8. Arrange the blueberry mixture in the center of the dough, leaving a 2-inch border. Fold the edges over the blueberries, pleating as you go.
9. Brush the dough edges with the beaten egg and sprinkle with turbinado sugar. Tip: The egg wash gives the crust a beautiful golden shine.
10. Bake for 35-40 minutes, until the crust is golden and the blueberries are bubbling.

Vibrant and slightly tart, this galette pairs wonderfully with vanilla ice cream. The crust is buttery and crisp, while the blueberries soften into a luscious filling. Try serving it warm for the ultimate comfort dessert.

Blueberry Clafoutis

This Blueberry Clafoutis is a rustic French dessert that’s surprisingly simple to whip up. You’ll love how the juicy blueberries burst with flavor against the creamy, custardy backdrop.

Ingredients

• 1 cup whole milk
• 1/2 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 tbsp pure vanilla extract
• 1/2 cup all-purpose flour
• 1/4 tsp fine sea salt
• 1 cup fresh blueberries
• 1 tbsp unsalted butter, melted
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with the melted unsalted butter.
2. In a large mixing bowl, whisk together the whole milk, granulated sugar, lightly beaten pasture-raised eggs, and pure vanilla extract until well combined.
3. Sift the all-purpose flour and fine sea salt into the wet ingredients, whisking until the batter is smooth and free of lumps.
4. Pour the batter into the prepared pie dish, then evenly scatter the fresh blueberries over the top.
5. Bake for 45-50 minutes, or until the clafoutis is puffed, golden, and a toothpick inserted into the center comes out clean.
6. Allow the clafoutis to cool for 10 minutes before dusting with powdered sugar.

Not only does this Blueberry Clafoutis boast a delightful contrast between the tender custard and the tart blueberries, but it also makes for an elegant presentation when served warm with a scoop of vanilla ice cream.

Blueberry Lemonade

Ever find yourself craving something sweet, tangy, and utterly refreshing on a hot summer day? You’re in luck because this Blueberry Lemonade is just the ticket to beat the heat and satisfy those taste buds.

Ingredients

• 1 cup fresh blueberries, washed
• 1 cup freshly squeezed lemon juice (about 4-6 lemons)
• 1/2 cup granulated sugar
• 4 cups cold water
• Ice cubes, for serving
• Fresh mint leaves, for garnish

Instructions

1. In a medium saucepan, combine the blueberries and 1/4 cup of water. Cook over medium heat for 5 minutes, or until the blueberries burst and release their juices.
2. Strain the blueberry mixture through a fine-mesh sieve into a large pitcher, pressing on the solids to extract as much juice as possible. Discard the solids.
3. Add the freshly squeezed lemon juice and granulated sugar to the pitcher. Stir until the sugar is completely dissolved.
4. Pour in the remaining 3 3/4 cups of cold water and stir to combine.
5. Chill the lemonade in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
6. Serve over ice cubes and garnish with fresh mint leaves for an extra pop of color and flavor.

So, there you have it—a vibrant, berry-infused lemonade that’s as pleasing to the eye as it is to the palate. The blueberries lend a subtle sweetness and a gorgeous hue, while the lemon keeps things zesty and bright. Try serving it in mason jars with a sprig of mint for a rustic, picnic-ready presentation.

Blueberry Mojito

Hey, you’re going to love this refreshing twist on the classic mojito. Perfect for those sunny afternoons when you’re craving something sweet, tangy, and utterly refreshing.

Ingredients

• 1 cup fresh blueberries
• 10 fresh mint leaves
• 2 tbsp granulated sugar
• 2 oz white rum
• 1 oz fresh lime juice
• 1/2 cup club soda
• Ice cubes

Instructions

1. In a sturdy glass, muddle the blueberries, mint leaves, and sugar together until the blueberries are crushed and the mint is fragrant.
2. Add the white rum and lime juice to the glass, stirring gently to combine the flavors.
3. Fill the glass to the top with ice cubes, ensuring they’re packed tightly to keep the drink chilled.
4. Top off with club soda, giving it a light stir to mix everything together without losing the carbonation.
5. Garnish with a sprig of mint and a few extra blueberries on a skewer for a fancy touch.

Bright and bubbly, this Blueberry Mojito bursts with the freshness of summer. The blueberries add a subtle sweetness that pairs perfectly with the zing of lime and the coolness of mint. Serve it in a mason jar for a rustic vibe or a tall glass for elegance.

Conclusion

Overwhelmed by the sheer deliciousness of these 23 blueberry dessert recipes? We sure are! From pies to pancakes, this roundup is your ticket to blueberry bliss. Don’t just drool—dive in! Try these recipes, share your favorites in the comments, and spread the berry love by pinning this article on Pinterest. Happy baking, friends!