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  • patricia

    I have been trying to make blueberry muffins but all the berries sunk to the bottom and the muffins are now mushy. How can I prevent this from ahppening?

  • Grace Shih

    I found out about this recipe while visiting my friend’s parents out in Maryland. It is absolutely delicious for breakfast or as a dessert. I will probably never get tired of this!

    Blueberry Crunch

    2 pints of fresh blueberries, rinsed
    1 medium or large sized can of crushed pineapple
    1/4 cup lemon juice
    1/2 cup sugar
    1 package yellow cake mix
    2 eggs
    1 stick butter

    Spread pineapple in the bottom of 13″x9″ Pyrex dish. Cover with blueberries. Sprinkle with lemon juice and sugar.
    In a bowl, mix butter, eggs, and cake mix. Spread mixture on top of fruit.
    Bake in 350 degree oven until golden brown and bubbly under crust.
    Serve with whip cream, cool whip, or ice cream.

  • Ani

    Plain is my favorite way but I love them in baked goods as well.

  • Catherine

    Wow. Blueberries weren’t available in L.A. during the 60s and 70s?! How interesting! Sometimes, I’ll find baskets of blueberries here in L.A. for $2.50…maybe that’s in it’s off season. I agree, the blueberry is a wonder fruit. I only wish they would come in larger baskets!

  • scotte

    I really only liked blueberries in baked goods, until just a few short weeks ago when I went berry picking and came home with 4 pounds of blueberries fresh off the bush. A friend of mine shared a great Blueberry Buckle recipe that was simple and divine. And it happens to be vegan (I’m not, but it was tasty!)

  • Paula

    Low bush blueberries are native to Nova Scotia. Nova Scotia is the largest producer of wild blueberries in Canada.
    My parents use to live on an old farm property, their dog Keesha would lay amongst the blueberries bushes and eat the berries from the plants… she only ate the ripe ones. She had it right you know as the best way to eat blueberries is sitting in the field on a hot summer day and pick them straight from the bush, providing the dog doesn‘t get to them first. She would do this with raspberries and strawberries too.

    Blueberry Grunt is a traditional Nova Scotia recipe. (very yummy)

  • Garrett

    I heart blueberries. They’re also insanely healthy for such a small package. All the more reason to down them by the fistful.

  • Cary

    I made a fabulous blueberry-cranberry pie once…can’t find the recipe now but had to have been from Bon Appetit or Gourmet.

  • Lou

    Re: the Blueberry Pound Cake — I’m sure the use of regular butter and cream cheese would not make a difference — probably would be better. The Land ‘o Lakes Baking Butter is no different than butter caloriewise, just happened to have that. And I have used lower calorie cream cheese interchangeably with the full calorie version many times with no dire results.

  • Elise

    Hi Kate – wow, your brother-in-law really does love his blueberries, doesn’t he

    Hi Lou – thank you so much for posting the pound cake recipe. Have you ever made it with plain butter and regular cream-cheese? We don’t use low-cal anything around here.

    Hi Kalyn – Yummm – blueberries in vanilla yogurt – yummmm. :-)

    Hi Kerri – granola and lemon zest it is, a nice addition

    Hi Ann – what an interesting combination, thanks for the link

    Dearest man-of-my-dreams David Lebovitz – that makes them about 50 cents a blueberry, yikes! Never tried them with sour cream and sugar, now I’m curious, but will have to wait for the next basket. The one we had in the house this morning has mysteriously (not!) disappeared

    Hi Paula – Oo, lemon blueberry bundt cake. That looks goood. Thanks for the link

    Hi Claire – Yum! blueberry biscuits, they look great. Thanks for the link.

  • paula

    It seems as if people are talking about blueberries everywhere I turn. This must have been a great year for blueberries.

    I made a Lemon-Blueberry Bundt Cake from Cooking Light this past weekend. I have one more container of blueberries in the produce bin – thanks for all of these great ideas.

  • David L.

    I LOVE blueberries. In France, they sell them in little containers that have about 7 blueberries in them. For around $4 each. It’s kinda depressing to see that bountiful basket you got there…

    As for the best way to eat ’em?

    Bring on the sour cream and sugar!

  • ann

    I’ve linked a recipe I recently found (and of course blogged about) to my name (link).
    It’s a recipe for blueberry and red wine pasta cooked risotto style. It was delicious, relatively easy and a serious show stopper! Hope you guys like it!

  • 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!

  • 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!

  • 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


  • 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.