34 Seriously Good Blueberry Recipes: Sweet, Savory, and Everything In Between

If you’ve got a handful of fresh blueberries, this collection is packed with ideas for what to make next. From easy blueberry breakfast recipes to sweet treats and impressive desserts, these are the kinds of blueberry recipes you’ll want to bookmark and come back to.

You’ll find everything from stuffed French toast and lemon blueberry cookies to frozen yogurt bites, savory chicken skillets, and bright vinaigrettes. These blueberry food recipes work with both fresh and frozen berries and come together with everyday ingredients.

So if you’re wondering what you can make with fresh blueberries, start here. These easy homemade blueberry recipes are full of flavor, simple to pull off, and perfect for any time of day.

Blueberry Breakfast Recipes

From fluffy pancakes to stuffed French toast, these blueberry breakfasts are made for slow mornings and busy ones alike. You’ll find one-bowl muffins, creamy overnight oats, golden Dutch babies, and a cottage cheese cake that works warm or cold. Some are perfect for freezing ahead, while others are ideal for piling straight onto the table with coffee.

Fluffy Blueberry Buttermilk Pancakes

These blueberry buttermilk pancakes are thick, fluffy, and packed with juicy berries in every bite. The batter comes together quickly with simple ingredients and cooks into golden stacks with crisp edges and tender centers. Butter and maple syrup on top take them over the top. Serve them warm from the skillet or freeze extras for a make-ahead breakfast.

Ingredients

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter (plus more for the skillet)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla.
2. Pour the wet ingredients into the dry and stir until just combined (a few lumps are fine). Gently fold in the blueberries.
3. Heat a nonstick skillet or griddle over medium heat and lightly butter the surface. Pour ¼ cup of batter per pancake and cook until bubbles form and the edges look set, about 2–3 minutes.
4. Flip and cook another 1–2 minutes until golden and cooked through. Serve warm with butter and maple syrup.

Low Sugar Blueberry Muffins

These low-sugar blueberry muffins are sweet enough to feel like a treat but still light enough for any day of the week. They’re made with simple pantry ingredients and a generous handful of blueberries in every bite. The tops bake up golden, just like the coffee shop version. Perfect for breakfast, snacks, or packing into lunchboxes.
Get the recipe: Low-Sugar Blueberry Muffins.

Blueberry French Toast Casserole

This blueberry French toast casserole bakes into a golden, custardy dish that’s perfect for brunch or a slow morning breakfast. It’s made with torn bread pieces soaked in a rich vanilla custard and packed with juicy blueberries throughout. The top turns beautifully crisp while the center stays soft and fluffy. You can prep it the night before or bake it fresh; either way, it’s a breakfast favorite.

Ingredients

• 1 loaf (about 14 oz) day-old French bread, torn into bite-sized pieces
• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 6 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup sugar
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• Butter for greasing the baking dish
• Optional: powdered sugar for topping

Instructions

1. Grease a 9×13-inch baking dish with butter. Add the torn bread and blueberries, mixing slightly so the fruit is evenly distributed.
2. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon until well combined.
3. Pour the custard over the bread mixture, pressing down gently so everything gets soaked. Cover and refrigerate for at least 30 minutes or overnight.
4. When ready to bake, preheat the oven to 350℉. Uncover the casserole and bake for 45–50 minutes, or until the top is golden and the center is set. Let cool slightly before dusting with powdered sugar and serving.

Blueberry Protein Overnight Oats

These blueberry protein overnight oats are thick, creamy, and full of fruit in every bite. The oats are stirred together with yogurt, milk, and protein powder, then left to chill overnight for an easy grab-and-go breakfast. Blueberries add natural sweetness and color, and the texture stays soft but not mushy. Perfect for meal prep and easy to customize with extra toppings.

Ingredients

• ½ cup rolled oats
• ⅓ cup Greek yogurt
• ½ cup milk (dairy or non-dairy)
• 1 scoop vanilla protein powder
• ½ cup blueberries (fresh or frozen)
• 1 teaspoon maple syrup (optional)
• ¼ teaspoon cinnamon (optional)

Instructions

1. In a mason jar or bowl, stir together the oats, yogurt, milk, protein powder, maple syrup, and cinnamon until the mixture is smooth. Gently fold in the blueberries.
2. Cover and refrigerate overnight, or for at least 4 hours, until the mixture has thickened and chilled.
3. In the morning, give it a stir and top with a few extra berries or a spoonful of nut butter if you like.

Cottage Cheese Blueberry Breakfast Cake

This breakfast cake is soft, moist, and loaded with blueberries in every bite. The cottage cheese adds richness and structure without making it heavy. It’s perfect warm from the oven or sliced and stored for weekday mornings. Serve it as is or dust with powdered sugar for a little extra finish.
Get the recipe: Cottage Cheese Blueberry Breakfast Cake.

Blueberry Dutch Baby Pancake

This blueberry Dutch baby pancake puffs up in the oven, with crisp, golden edges and a soft center that’s dotted with juicy blueberries. It’s made from a simple blended batter and bakes in a hot skillet for maximum lift. Dust it with powdered sugar and serve straight from the pan for a breakfast that looks impressive but takes barely any effort. Perfect for weekends or slow brunches.

Ingredients

• 3 large eggs
• ½ cup all-purpose flour
• ½ cup milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons butter (for the skillet)
• ½ cup fresh blueberries
• Optional: powdered sugar for serving

Instructions

1. Preheat the oven to 425℉.
2. Place the butter in a 10-inch oven-safe skillet and set it in the oven to melt while it preheats.
3. In a blender, combine eggs, flour, milk, sugar, vanilla, and salt until smooth. Carefully remove the hot skillet and swirl the melted butter to coat the surface.
4. Pour the batter into the skillet, then scatter the blueberries over the top. Bake for 18–20 minutes, or until the edges are puffed and golden and the center is set. Dust with powdered sugar and serve immediately.

Blueberry Stuffed French Toast

This blueberry stuffed French toast is crisp on the outside with a creamy, tangy filling made from cream cheese and fresh blueberries. Each bite has the perfect balance of soft, rich filling and golden bread. It’s finished with maple syrup and a dusting of powdered sugar for a brunch-worthy plate that’s easy to pull off. Ideal for weekends or whenever you’re feeding someone who needs to be impressed.

Ingredients

• 4 slices of brioche or challah bread
• ½ cup cream cheese, softened
• 1 tablespoon powdered sugar (plus more for topping)
• ½ cup blueberries
• 2 large eggs
• ¼ cup milk
• ½ teaspoon vanilla extract
• Butter for cooking
• Maple syrup for serving

Instructions

1. In a small bowl, mix the cream cheese and powdered sugar until smooth.
2. Spread the mixture onto two slices of bread, then top with blueberries and the remaining bread slices to form sandwiches.
3. In another bowl, whisk together the eggs, milk, and vanilla.
4. Heat a skillet over medium heat and melt a little butter. Dip each sandwich in the egg mixture, coating both sides, then cook for 2–3 minutes per side until golden brown and heated through.
5. Serve with maple syrup and a dusting of powdered sugar.

Lemon Blueberry Ricotta Cookies

These lemon blueberry ricotta cookies are soft, tender, and full of bright flavor. The ricotta makes the texture pillowy without feeling heavy, while the lemon glaze and zest bring a fresh finish to each bite. Bursts of blueberry throughout give them that jammy pop without needing any filling. Great for spring trays, casual coffee bakes, or anytime you want a soft-baked cookie that feels a little fancy.

Ingredients

• For the cookies:
  • 1 cup ricotta cheese (whole milk)
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh blueberries (tossed in a little flour)
• For the glaze:
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350℉ and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, sugar, and ricotta until smooth. Add the egg, vanilla, lemon zest, and lemon juice, mixing until fully combined.
3. Stir in flour, baking powder, and salt until just mixed. Fold in the blueberries gently.
4. Scoop onto the baking sheet and bake for 12–14 minutes, or until the edges are set but the centers remain soft.
5. Cool completely before drizzling with glaze and topping with extra zest.

Blueberry Scones with Vanilla Glaze

These blueberry scones bake up golden and crumbly with pockets of fresh blueberries in every bite. The dough comes together quickly and holds its shape without spreading, giving you those classic crisp edges and tender centers. A drizzle of simple vanilla glaze adds just enough sweetness to finish them off. Great with coffee, brunch spreads, or a quick afternoon break.

Ingredients

• For the scones:
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (tossed in 1 teaspoon flour)
• For the glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 400℉ and line a baking sheet with parchment paper.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or your hands until the mixture looks like coarse crumbs.
3. Stir in the buttermilk and vanilla until just combined, then gently fold in the blueberries.
4. Turn the dough onto a floured surface, pat into a circle about 1 inch thick, and cut into 8 wedges.
5. Place them on the baking sheet and bake for 18–20 minutes, or until golden. Let cool slightly before drizzling with vanilla glaze.

Blueberry Desserts and Bakes

These bakes hit that sweet spot between casual and impressive. There’s crumble pie, lemon cheesecake bars, mini galettes you shape by hand, and an icebox cake that skips the oven completely. You’ll also find air fryer donuts, hand pies, and soft zucchini bread packed with blueberries.

Blueberry Lemon Cheesecake Bars

These blueberry lemon cheesecake bars have a golden crust, smooth lemony filling, and a vibrant blueberry swirl that looks as good as it tastes. The layers slice cleanly and hold their shape, making them ideal for serving at parties or packing for dessert trays. Each bite is creamy, tart, and just sweet enough. They’re easy to prep ahead and can be chilled overnight for the best texture.

Ingredients

• For the crust:
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons melted butter
• For the cheesecake layer:
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
• For the blueberry swirl:
  • 1 cup blueberries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. Preheat oven to 325℉ and line an 8×8-inch baking pan with parchment.
2. Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of the pan. Bake the crust for 8 minutes, then set it aside.
3. In a saucepan, heat the blueberries, sugar, and lemon juice until they bubble. Stir in the cornstarch slurry and cook until thickened; then, cool slightly.
4. For the cheesecake, beat cream cheese and sugar until smooth, then mix in eggs, lemon juice, zest, and vanilla. Pour over the crust and smooth out.
5. Drop spoonfuls of the blueberry mixture on top and swirl with a knife. Bake for 35–38 minutes, cool completely, and chill at least 3 hours before slicing.

Blueberry Crumble Pie

This blueberry crumble pie has a flaky bottom crust, bubbling berry filling, and a golden oat topping that gets crisp in the oven. It’s everything you want in a fruit pie: sweet, jammy, and full of texture. The crumble is buttery and just barely spiced, balancing the blueberries without overpowering them. Perfect for summer gatherings, Sunday dessert, or an anytime baking project.

Ingredients

• For the filling:
  • 4 cups fresh or frozen blueberries
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon cinnamon
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
• For the crumble topping:
  • ¾ cup all-purpose flour
  • ⅓ cup rolled oats
  • ⅓ cup brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold butter, cubed

Instructions

1. Preheat oven to 375℉.
2. In a large bowl, toss blueberries with sugar, cornstarch, lemon juice, zest, and cinnamon. Pour the filling into the prepared pie crust.
3. In another bowl, mix flour, oats, brown sugar, and salt, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the blueberry filling.
4. Place the pie on a baking sheet and bake for 45–55 minutes, or until the topping is golden and the filling is bubbling. Cool completely before slicing.

Mini Blueberry Galettes

These mini blueberry galettes have flaky, golden crusts folded casually around a blueberry filling. No pie dish or fancy shaping needed, just roll, fill, and bake. The crust crisps up beautifully while the center stays juicy and sweet. They’re perfect for a simple weekend bake or for serving at gatherings when you want a rustic dessert that looks like it came straight from a bakery.

Ingredients

• For the crust:
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water
• For the filling:
  • 1½ cups fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
• To finish:
  • 1 egg, beaten (for brushing)
  • Coarse sugar (optional, for sprinkling)

Instructions

1. To make the crust, combine flour, salt, and sugar in a bowl. Cut in the butter until the mixture looks like coarse crumbs, then stir in ice water one tablespoon at a time just until the dough holds together. Form into a disk, wrap, and chill for 30 minutes.
2. Meanwhile, mix blueberries with sugar, cornstarch, lemon juice, and zest.
3. Preheat oven to 400℉.
4. Divide chilled dough into 4 pieces and roll each into a small round. Spoon blueberry filling into the center of each round, leaving a 1-inch border. Fold the edges over and brush with beaten egg. Sprinkle with coarse sugar if using.
5. Bake for 25–30 minutes or until golden and bubbling. Let cool slightly before serving.

Blueberry Hand Pies

These blueberry hand pies are crisp on the outside with a warm, jammy blueberry center tucked inside a buttery crust. They’re shaped by hand, sealed with fork crimps, and baked until golden with a light sprinkle of sugar for crunch. Perfect for making ahead, packing for picnics, or serving as a fun take on classic pie. You don’t need a tin or special pan, just a baking sheet and a little folding.

Ingredients

• For the pastry:
  • 2¼ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup cold, unsalted butter, cubed
  • 5–7 tablespoons ice water
• For the filling:
  • 1½ cups fresh or frozen blueberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
• To finish:
  • 1 egg, beaten (for brushing)
  • Coarse sugar for sprinkling

Instructions

1. Make the pastry by combining flour, sugar, and salt in a large bowl. Cut in the butter until the texture resembles coarse crumbs, then add ice water a tablespoon at a time until the dough holds together.
2. Divide in half, flatten into disks, wrap, and chill for at least 30 minutes.
3. Meanwhile, mix blueberries, sugar, lemon juice, and cornstarch in a bowl. Preheat the oven to 375℉.
4. Roll out the chilled dough and cut into circles (about 4-5 inches wide). Place a spoonful of filling on one half of each circle, fold over, and crimp the edges with a fork.
5. Brush with egg and sprinkle with sugar. Bake at 375℉ for 22–25 minutes or until golden and bubbling. Cool slightly before serving.

Lemon Blueberry Bundt Cake

Bright lemon and juicy blueberries come together in this moist bundt cake with a tender crumb and golden crust. The batter is easy to work with, and the cake bakes up beautifully with pockets of fruit throughout. It’s a great make-ahead option for brunches, parties, or afternoon coffee. Add a light glaze or leave it plain; it works both ways.
Get the recipe: Lemon Blueberry Bundt Cake.

Blueberry Apple Crisp

This blueberry apple crisp combines soft, cinnamon-spiced apples with juicy blueberries, all topped with a buttery oat topping that bakes up golden and crisp. The filling is sweet, tart, and just the right amount of saucy, making it perfect for scooping warm into bowls. You don’t need any pie crust, just simple ingredients and a short bake. Great with a scoop of vanilla ice cream or all on its own.

Ingredients

• For the filling:
  • 3 cups peeled, sliced apples (like Granny Smith or Honeycrisp)
  • 1½ cups blueberries (fresh or frozen)
  • ⅓ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
• For the topping:
  • ¾ cup rolled oats
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 6 tablespoons cold unsalted butter, cubed

Instructions

1. Preheat oven to 375℉ and grease a 9×13-inch or similar baking dish.
2. In a large bowl, mix apples, blueberries, sugar, lemon juice, cornstarch, and cinnamon. Pour the filling into the dish.
3. In a separate bowl, combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs, then sprinkle evenly over the fruit.
4. Bake for 35-40 minutes or until the topping is golden and the fruit is bubbling. Let cool slightly before serving.

Air Fryer Blueberry Donuts

These air fryer blueberry donuts are light, fluffy, and loaded with juicy blueberries in every bite. They crisp up in the air fryer with no need for deep frying, and the simple glaze adds just enough sweetness without overpowering the fruit. The batter comes together quickly and bakes in minutes, making them perfect for weekend mornings or spontaneous dessert cravings.

Ingredients

• For the donuts:
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries (tossed in 1 teaspoon flour)
• For the glaze:
  • ¾ cup powdered sugar
  • 1½ tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

1. Preheat the air fryer to 320℉ for 3-5 minutes.
2. In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla.
3. Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the blueberries.
4. Spoon the batter into greased silicone donut molds. Air fry for 8–10 minutes or until golden and springy.
5. Let cool, then dip or drizzle with glaze before serving.

No-Bake Blueberry Icebox Cake

This no-bake blueberry icebox cake layers whipped cream, graham crackers, and juicy blueberries into a chilled dessert that’s simple but impressive. The crackers soften as it sets, creating a cake-like texture without ever turning on the oven. A glossy blueberry topping finishes it off and makes it ideal for parties, summer dinners, or make-ahead desserts. It’s cool, creamy, and ready to slice straight from the fridge.

Ingredients

• 2 cups heavy cream
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 box of graham crackers
• 1½ cups blueberry pie filling or thick homemade compote
• Optional: extra blueberries for topping

Instructions

1. In a mixing bowl, beat the cream until soft peaks form.
2. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture until fully combined.
3. In an 8×8-inch dish, spread a thin layer of cream filling. Add a layer of graham crackers, followed by more cream, then a layer of blueberry filling.
4. Repeat the layers until the dish is full, ending with cream and topping it with blueberry sauce. Cover and chill for at least 6 hours or overnight before slicing.

Blueberry Snacks and No-Bake Treats

These snacks lean on the freezer, not the oven. Think frozen yogurt bites, quick energy balls, protein ice cream, and creamy popsicles with just a few ingredients. The rhubarb-blueberry jam comes together in one pot and adds big flavor to toast, oatmeal, or a spoon straight from the fridge.

Rhubarb and Blueberry Jam

This small-batch rhubarb blueberry jam blends the tartness of rhubarb with the deep sweetness of blueberries. It cooks down quickly and thickens without added pectin, making it perfect for first-time jam makers. Spread it on toast, swirl it into yogurt, or spoon it over pancakes. Keeps well in the fridge and gets even better after a day or two.
Get the recipe: Rhubarb Blueberry Jam.

Frozen Blueberry Yogurt Bites

These frozen blueberry yogurt bites are made with just two ingredients and a spoon, no molds or fancy prep. Each cluster is filled with whole blueberries coated in thick yogurt, then frozen into cool, poppable bites. They’re perfect for stashing in the freezer and grabbing on hot days or for quick snacks.

Ingredients

• 1 cup Greek yogurt (plain or vanilla)
• 1 cup whole blueberries (fresh)

Instructions

1. Line a tray or plate with parchment paper.
2. In a bowl, gently stir the blueberries into the yogurt until fully coated.
3. Use a spoon or a small cookie scoop to drop clusters of the mixture onto the parchment paper.
4. Freeze for 1–2 hours or until solid. Transfer to a freezer-safe container and store in the freezer. Enjoy straight from the freezer.

5-Ingredient Blueberry Popsicles

These blueberry popsicles are creamy, fruity, and come together with just five simple ingredients. The swirls of juicy berries and smooth yogurt freeze into layered treats that look as good as they taste. Perfect for summer afternoons, BBQs, or when you want something cold without much effort.

Ingredients

• 1½ cups blueberries (fresh or frozen)
• 2 tablespoons maple syrup or honey
• 1 cup Greek yogurt (plain or vanilla)
• ½ teaspoon vanilla extract (skip if you use vanilla yogurt)
• 2 tablespoons milk (any kind)

Instructions

1. Add blueberries and maple syrup to a small saucepan and simmer over medium heat until the berries burst and the mixture thickens slightly, about 5 minutes. Let cool.
2. In a bowl, stir together Greek yogurt, vanilla, and milk until smooth. Layer yogurt and blueberry mixture into popsicle molds, swirling gently with a skewer or butter knife.
3. Insert sticks and freeze for at least 4–6 hours or until firm. Run the mold under warm water to release when ready to serve.

Blueberry Almond Energy Balls

These blueberry almond energy balls are sweet, chewy, and packed with texture in every bite. Dried blueberries bring a pop of fruit, while oats and chopped almonds add crunch and substance. They come together in minutes, just one bowl and a quick stir. Great for lunchboxes, quick snacks, or a little something after dinner.

Ingredients

• 1 cup rolled oats
• ½ cup almond butter
• ⅓ cup honey or maple syrup
• ½ cup dried blueberries
• ¼ cup finely chopped almonds
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a mixing bowl, combine oats, almond butter, honey, vanilla, and salt. Stir until mostly combined, then fold in chopped almonds and dried blueberries. Mix until everything is well incorporated.
2. Use your hands or a small cookie scoop to form the mixture into bite-sized balls.
3. Place on a parchment-lined plate and refrigerate for 30 minutes to set. Store in an airtight container in the fridge for up to one week.

Lemon Blueberry Protein Ice Cream

This protein-packed ice cream is creamy, tangy, and bursting with lemon-blueberry flavor. It comes together in a blender and freezes into soft-serve-style scoops with no machine required. A great way to enjoy something cold and sweet that still feels substantial. Top with extra berries or serve it plain, straight from the freezer.
Get the recipe: Lemon Blueberry Protein Ice Cream.

Blueberry Avocado Smoothie

This smoothie is thick, creamy, and surprisingly satisfying, thanks to the avocado. Blueberries bring the flavor, while the avocado adds a rich texture without the need for bananas or yogurt. Everything blends smoothly in seconds. It’s a cool, colorful option that works for breakfast or an anytime pick-me-up.
Get the recipe: Blueberry Avocado Smoothie.

Blueberry Salads and Sides

Blueberries bring brightness and contrast to these savory plates. Try them in a chicken and feta salad, tossed with grapes and greens, or blended into a vinaigrette that works with everything from roasted vegetables to grain bowls. There’s also a batch of cornbread muffins with just enough sweetness to fit on the dinner table.

Chicken Blueberry Feta Salad

This vibrant salad combines tender chicken, fresh blueberries, creamy feta, and crunchy greens in one delicious bowl. It’s tossed with a simple vinaigrette that pulls everything together without overpowering the fruit. You can serve this chicken blueberry salad as a light lunch, a main course, or part of a summer dinner spread. Easy to prep ahead and assemble just before serving.
Get the recipe: Chicken Blueberry Feta Salad.

Blueberry Grape Salad

This fruit-forward salad combines sweet blueberries, crisp grapes, and a light citrus dressing that brings it all together. It’s fresh, simple, and comes together in just a few minutes. Serve it as a side for brunch, a quick snack, or a refreshing addition to a summer meal. It’s the kind of salad that disappears fast from any table.
Get the recipe: Blueberry Grape Salad.

Blueberry Vinaigrette Dressing

This blueberry vinaigrette dressing brings together sweet, tangy, and bold in one quick blend. It’s a colorful way to dress up simple greens, fruit-forward salads, or grilled vegetables. The berries add body and depth, while lemon juice and vinegar keep it fresh and bright.

Ingredients

• 1 cup fresh or frozen blueberries
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1–2 teaspoons maple syrup (optional)
• Salt and black pepper, to taste

Instructions

1. Add all ingredients to a blender and blend until smooth. Taste and adjust seasoning or sweetness as needed.
2. For a smoother texture, strain the dressing through a fine mesh sieve. Store in a sealed jar in the fridge for up to 5 days. Shake well before using.

Blueberry Cornbread Muffins

These blueberry cornbread muffins are golden on the outside and tender on the inside, with bursts of fresh blueberry in every bite. The subtle sweetness of cornmeal pairs beautifully with the juicy fruit, giving them a rich texture that’s perfect with a pat of butter. They’re quick to whip up and great for breakfasts, snack trays, or warm from the oven with coffee.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 2 eggs
• ⅓ cup melted butter or neutral oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (tossed in a bit of flour)

Instructions

1. Preheat oven to 375℉ and grease or line a muffin tin.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In another bowl, mix milk, eggs, melted butter, and vanilla.
3. Add wet ingredients to dry and stir until just combined. Gently fold in blueberries.
4. Scoop the batter into muffin cups and bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool slightly before serving.

Blueberry Main Dishes and Appetizers

This is where blueberries go savory. A skillet chicken with balsamic and berries is easy but still feels like something special. Goat cheese crostini topped with blueberries comes together fast and works for brunch, a starter, or a snack board.

Blueberry Goat Cheese Crostini

These blueberry goat cheese crostini are crisp, creamy, and bursting with flavor in every bite. The tangy goat cheese pairs beautifully with sweet blueberry compote, and the toasted baguette adds just the right crunch. Garnished with fresh thyme and chopped walnuts, they’re ideal for entertaining or as a quick snack that looks as good as it tastes.

Ingredients

• 1 French baguette, sliced into ½-inch rounds
• 1 tablespoon olive oil (for brushing)
• 4 oz goat cheese (softened)
• ½ cup fresh blueberries
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Pinch of salt
• Chopped walnuts and fresh thyme, for garnish

Instructions

1. Preheat oven to 375℉. Brush baguette slices with olive oil and toast on a baking sheet for 8-10 minutes until golden.
2. In a small saucepan, combine blueberries, balsamic vinegar, maple syrup, and salt. Simmer over medium heat until the berries break down slightly and the sauce thickens, about 6-8 minutes.
3. Spread goat cheese onto each crostini, spoon over blueberry mixture, and top with chopped walnuts and thyme. Serve warm or at room temperature.

Blueberry Balsamic Chicken Skillet

This blueberry balsamic chicken skillet brings bold flavor in just one pan. Juicy chicken thighs simmer in a tangy-sweet reduction made with fresh blueberries and balsamic vinegar. It’s rich, glossy, and perfect over rice, mashed potatoes, or crusty bread. A handful of fresh herbs ties it all together with barely any prep time.

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1½ cups fresh blueberries
• ¼ cup balsamic vinegar
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• Fresh thyme, for garnish

Instructions

1. Pat chicken dry and season with salt and pepper.
2. Heat oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down until golden and crisp, about 6-8 minutes. Flip and cook 3–4 more minutes, then remove and set aside.
3. Lower the heat and add garlic, stirring briefly. Add blueberries, balsamic vinegar, maple syrup, and mustard. Simmer 5 minutes, smashing some berries to release juice.
4. Return the chicken to the skillet and spoon the sauce over it. Cover and simmer for 10-15 minutes, until the meat is cooked through. Garnish with fresh thyme and serve.

Blueberry Drinks and Sauces

These recipes round things out with smoothies, spritzers, and sauces that highlight blueberries without overcomplicating them. Blend up a banana smoothie or a vanilla milkshake, make a quick lemonade spritzer, or simmer a compote for pancakes and yogurt.

Blueberry Banana Smoothie

This smoothie blends banana and blueberries into a creamy, fruit-forward drink you can make in minutes. It’s naturally sweet, with no need for added sugar, and it pairs well with fresh or frozen fruit. Just toss everything in the blender and pour. A go-to for busy mornings when you want something cold and fast.
Get the recipe: Blueberry Banana Milkshake.

Vanilla Blueberry Milkshake

This milkshake is thick, creamy, and packed with a rich blend of vanilla and blueberry flavors. Made with just a few ingredients, it blends up fast and pours like diner-style shakes. You can use fresh or frozen berries, depending on what you have. Perfect as a dessert or as a fun drink to serve with burgers or fries.
Get the recipe: Vanilla Blueberry Milkshake.

Blueberry Lemonade Spritzer

This spritzer combines fresh lemonade with blueberry syrup and sparkling water, creating a drink that’s bright and bubbly without being too sweet. The color alone makes it great for parties, but it’s also easy enough to mix up on a weekday. Serve it over ice with a lemon wedge or a few extra berries for a quick upgrade.
Get the recipe: Blueberry Lemonade Spritzer.

Blueberry Orange Water

This infused water combines blueberries and orange slices for a drink that’s just as refreshing as it looks. It’s easy to make in a large pitcher and perfect for keeping in the fridge throughout the day. No fancy ingredients, just fruit and cold water with a bit of time to chill. This is one of the easiest blueberry recipes to put together and great for casual get-togethers or everyday sipping.
Get the recipe: Blueberry Orange Water.

Blueberry Compote for Pancakes & Yogurt

This quick blueberry compote is perfect for spooning over a stack of pancakes or stirring into your morning yogurt. It’s made with just a handful of ingredients and comes together in under 15 minutes on the stovetop. The blueberries break down into a glossy sauce with just the right balance of sweetness and tartness, and it thickens naturally as it cools. Keep a jar in the fridge for an easy way to elevate breakfast all week long.

Ingredients

• 2 cups fresh or frozen blueberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch
• 2 tablespoons water

Instructions

1. In a small saucepan, combine the blueberries, maple syrup, lemon juice, and zest.
2. In a separate bowl, mix the cornstarch with water until smooth, then stir into the blueberries.
3. Cook over medium heat, stirring gently, until the mixture begins to bubble and thicken, about 6-8 minutes.
4. Remove from the heat and let it cool slightly before using. Serve warm or cold with pancakes, waffles, yogurt, or oatmeal.