Blueberry Recipes

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Blueberry corn bread with fresh or frozen berries baked into a golden cornmeal batter. Lightly sweet, tender, and ready in 45 minutes from an 8x8 pan.

Moist buttermilk cornbread studded with fresh blueberries, made with both cornmeal and masa flour for extra corn flavor and a tender crumb. Just 8 minutes of prep and 20 minutes in the oven for a kid-friendly side or snack.

A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.

Deliciously moist with orange-y punch and blueberry burst in every single bite of this bread. Great for breakfast, or a afternoon snack with a cup of tea.

A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.

Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.

Deep dish blueberry pie with a buttery egg yolk crust, rum-spiked filling, and eight cups of berries baked until bubbling. A top-crust-only pie loaded with fruit and lightly spiced with cinnamon.

Lightened-up cheesecake uses cottage cheese and neufchatel for creamy texture with fewer calories, then gets crowned with fresh berries for guilt-free indulgence.

Jumble berry pie with fresh blueberries, raspberries, and blackberries in a buttery single crust. A simple three-berry pie with a thick, bubbly filling and just five minutes of prep.

Sourdough blueberry muffins made with whole wheat flour and sourdough starter for a tangy, tender crumb. Mixed by hand and baked until golden.

Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Blueberry buttermilk muffins with browned butter, tangy buttermilk, and a juicy berry burst in every bite. A bakery-style classic that earns its golden domed top with a hot oven and a light hand.

Super blueberry muffins, packed with two full cups of fresh berries for maximum fruit-in-every-bite. A simple one-bowl recipe ready in 20 minutes for breakfast or snacking.