It was one hot summer day in Washington, D.C., when I first had a fresh blueberry, at age 20. Growing up in the 60s and 70s in Los Angeles and Sacramento I had never seen a basket of blueberries; we had only had them frozen, in pancakes. I remember the event vividly. The basket was $2.50, I ate the whole thing before I even made it to the subway station. That entire summer I ate a basket of blueberries almost every day; it was my one indulgence.

I still believe the very best thing one can do with blueberries is to eat them raw – best right off the berry bush, second best, out of the basket. That said, there are many wonderful things that we make with blueberries here and several more I’ve found around other food blogs. If you have a yen for blueberries, consider the following from Simply Recipes:

Blueberry buckle
Peach blueberry cake
Blueberry muffins
Blueberry buttermilk pancakes
Blueberry pie
Blueberry maple breakfast bake
Blueberry cake
Berry and Banana Terrine

And the following from some favorite food blogs:

Blueberry dumplings from Bakingsheet
Blueberry tarts with meyer lemon cream from Dessert First
Blueberry baked German pancake from Tigers and Strawberries
Blueberry breakfast bars from Farmgirl Fare
Summer Blueberry Crisp from a Gluten-free Goddess

Do you have a favorite blueberry recipe? Let us know about it in the comments.

Showing 4 of 17 Comments

  • Kate

    My brother in law agrees that blueberries are Nature’s Wonder Food. He buys them by the basket as often as possible, but he actually freezes them (although he does’t care for frozen blueberries from the store — he prefers to freeze his own) so that he can pour the frozen berries into a bowl every night, and then cover them with skim milk, which immediately turns icy. This is his version of Blueberry Ice Cream — just frozen berries and icy milk. He’s positively cranky if he doesn’t get it nightly.

  • Lou

    This is favorite at our house:
    Blueberry Pound Cake
    Serves 16
    Recipe adapted from Cooking Light. Calorie count may be a bit higher in mine than the predicted with a couple of minor changes I made.

    2 cups sugar
    1/2 cup light butter (I’m not sure what light butter is; I used a stick of Land ‘O Lakes Baking Butter which is part butter, part canola oil, and stays soft)
    1/2 (8 oz. block) 1/3 less fat cream cheese, softened
    3 large eggs
    1 large egg white (I used 4 whole eggs)
    3 cups flour, divided
    2 cups fresh or frozen blueberries (frozen tend to be less apt to sink to the bottom of the batter when baking)
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 (8 oz.) carton low-fat lemon yogurt
    2 tsp. vanilla
    Cooking spray
    1/2 cup powdered sugar
    4 tsp. lemon juice

    Preheat oven to 350°. Prepare a 10-inch tube pan or bundt pan coated with cooking spray.

    Beat the first three ingredients at medium speed of a mixer until well-blended (about 5 minutes. Add eggs and egg white, one at a time, beating well after each.

    Lightly spoon flour into dry measuring cups, level with a knife. Combine 2 tbsp. flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.

    Fold in blueberry mixture and vanilla. Pour into tube pan. Bake for 1 hour and ten minutes or until wooden pick inserted in center comes out clean.
    Cool in pan 10 minutes; remove. Combine powdered sugar and lemon juice in small blow; drizzle over warm cake.
    Per Slice: 287 calories, 6.1 g. fat, 5.7 g. pro, 53.9 g. carb


  • kalyn

    Great photo of the blueberries! My favorite “recipe” is so easy it’s almost an oxymoron to call it a recipe. My grocery store (Smiths in Utah, Kroger elsewhere) sells a great variety of low carb yogurt. I just mix vanilla yogurt with blueberries, heavy on the blueberries. My very favorite way to eat them!

  • Kerri

    I thought for years that I didn’t like blueberries, other than in muffins, because my only other experience with them was in commercial blueberry pie (which I don’t like at all.) I was an adult, too, when I first had them fresh. Yum. I love this time of year in the Midwest b/c they are plentiful and affordable! My kids and I went through a pint the other morning with breakfast. Wash and serve is always a plus with fruit! One of my favorite snacks is also blueberries with vanilla yogurt, but I also add just a little granola and some lemon zest (if I have it). Wonderful. And, I agree, the photo of the blueberries is beautiful!

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