The 40 Best Blueberry Recipes to Make While They’re in Season

Think of this skillet stunner as a cross between a blueberry muffin, coffee cake and cornbread. Serve it for breakfast or as a side at a picnic or barbecue.

Blueberries offer antioxidants and sweetness. Almond butter adds protein. And the cauliflower? It’s the key to making the smoothie creamy and filling without adding extra sugar.

Don’t worry about fussing with fresh berries to get that dreamy lilac-colored meringue. Simply turn freeze-dried blueberries into powder with your blender or food processor, then boil it with sugar and whisk the syrup into the egg whites.

In case you ever want to brunch like a celebrity. Chrissy suggests tossing frozen cubes of cream cheese into the batter for melty pockets of tangy deliciousness in every pancake.

These morning glories hail from the Little Goat diner in Chicago, where they’re made with fresh-squeezed orange juice, toasted fennel seeds and dried blueberries.

A couple minutes on the grill and a simple three-ingredient fruit sauce elevate this plain confection big time. None of your guests will guess that the cake is store-bought.

Don’t be intimidated by their fancy reputation. The key to airy, foolproof soufflés is not overmixing the batter and being gentle with them from start to finish.

Just like the ones you slurped on as a kid—minus the freaky dyes and ingredients. These beauties come together with nothing but fruit, coconut milk, white grape juice and sugar.

No meticulous layering or crystal-cut bowl required. Citrusy summer berries are the crowning glory on this masterpiece of meringue and whipped cream.

With Greek yogurt in the batter and all that fresh fruit on top, this dessert totally doubles as breakfast. Don’t @ us.

Sweet, tangy, refreshing and ever so slightly spicy, this sipper will actually make you want to get out of bed in the morning.

Thanks to whole grain spelt flour, old-fashioned oats, pistachios and almond butter, there’s a ton of protein and fiber in every slice.

Name a more ingenious mashup, we’ll wait. It’s basically like a standard blueberry pie, only instead of finishing it with a lattice crust, we substitute a crispy streusel-inspired topping.

If you’re usually too groggy in the morning to make breakfast, this recipe will change your life. Just pour the oats into a jar with milk and maple syrup and refrigerate overnight, so all you have to do the next day is add toppings.

Sure, this enviable lunch calls for our fave berry’s mouth-puckering cousin, but we’re betting bluebs can hold down the fort, too.

Fresh-baked brioche + cinnamon-y egg custard + homemade berry compote = a breakfast for the books. You won’t even have to stand at the stove flipping the slices all morning (yay!).

All the fluffy tenderness of a buttermilk biscuit plus the buttery flavor of a British scone? We’ll take a dozen, please.

Not only do these handhelds come together in less than an hour, but the whole-wheat pastry flour also makes them fluffier and more satiating.

How is it possible without cream cheese, butter or flour, you ask? The crust is made almost entirely of pecans, while the filling stars soaked cashews.

We’re suckers for a shortcut. Give store-bought lemon cake mix a fruity glow-up by soaking it in a ridiculously easy blueberry syrup.

In case you’re wondering why blender muffins are the best thing ever, let us explain. The only real step is whirling all the ingredients in a blender—once combined, just pour the batter into a muffin tin and bake.

Java-infused oats, why didn’t we think of that? It’s the creation of chef Jenny Dorsey, who pairs the oatmeal with nutty, bitter buckwheat honey—it’s just the match for the coffee’s roasty notes.

Throw in blueberries, raspberries, blackberries, strawberries—we aren’t picky. The real kicker is the store-bought pie crust, which looks super rustic when golden brown and covered in turbinado sugar.

When the weather’s hot, nothing cools us down like raw cucumbers. But TBH, our favorite ingredient here is the sugared almonds, hands down.

A quick drizzle of blueberry simple syrup takes summer’s signature drink to a whole new level. (We’re also betting it tastes heavenly in a margarita…just sayin’.)

Like our two favorite corners of the charcuterie board wrapped in buttery, toasty bread. Might we suggest letting prosciutto in on the action too?

Any dessert that starts with store-bought pastry crust is our kind of dessert. Feel free to substitute nectarines, plums or apricots for the peaches.

The recipe calls for coconut milk, which gives the oats a rich texture and flavor. But feel free to use soy or almond milk instead if that’s what you have on hand.

Summer doesn’t start until this timeless tomato-mozz-basil combo hits the picnic table. This version calls on blueberries for sweetness and pumpkin seeds for crunch.

Can you believe this restaurant-caliber breakfast comes together in just 30 minutes? All the magic lies in the blueberry syrup, which takes just five minutes of simmering on the stove.

The recipe calls for making the crust from scratch, but boy is it worth it. Think sugary pie crust bursting with blueberry-vanilla goat cheese filling, all topped with a sweet blueberry glaze.

The addition of spicy ground ginger gives this skillet dish a certain je nais se quois. Top it off with yogurt, crème fraiche or, if you want to go all out, vanilla ice cream.

The great thing about making your own granola bars is that you control every ingredient that goes in them. Bye, sneaky added sugars.

There’s always room in our recipe box for another cheesy hors d’oeuvre. Picture grilled slices of baguette topped with mozzarella cheese and slathered in blueberry-balsamic topping.

BRB, bathing in the blueberry glaze. The secret to its bold flavor is Bonne Maman Intense Blueberry Fruit Spread.

They’re *way* easier to bake than they look. After all, they start with store-bought biscuit mix and get all their moisture from lemon yogurt.

A healthy, wintry treat that won’t make you feel like you’re sacrificing dessert.

Booze and ice cream, a match made in dessert heaven. Go with a full-bodied Syrah or a smoky Merlot for the blueberry sauce.

Full disclosure: We’d gladly wake up at the crack of dawn if it meant starting the day with one of these puppies.

Skyr is essentially Iceland’s equivalent to Greek yogurt, only milder in flavor and super creamy. It’s the perfect alternative to cream cheese in this pseudo-cheesecake recipe.