33 Blueberry Recipes to Make This Summer

Jeremy Sewall adds a little candied ginger to the tart’s crust for a hint of spice; feel free to add more or omit it altogether.

Here’s a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.

Melissa Rubel mixes creamy yogurt with honey so it’s deliciously sweet and tangy, then she spreads it in a graham-cracker crust spiced with bits of crystallized ginger and tops it with plump blueberries.

Kohlrabi tastes a lot like a broccoli stem, but it’s milder and sweeter and the texture is crisper. Chef Stephanie Izard thinks it’s an underappreciated vegetable, so she makes it the star of her delicious salad, served raw in very thin slices. In fact, she likes the dish so much that she takes some home to eat on the couch after service a few times a week.

Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They’re a slight variation on a recipe from his book, Tyler Florence Family Meal.

Blueberries are the star of this quick custard recipe.

Blueberry glaze makes the edges on these ribs nice and sticky.

You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season you can use IQF (individually quick-frozen) fruit; there’s no need to thaw.

A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar. This blueberry syrup will last long enough to give as gifts during the holidays; simply transfer it into tall, pretty bottles using a funnel and store it in the refrigerator.

Health-conscious bar chef Debbi Peek created this gin drink to showcase antioxidant-dense ingredients, including blueberries and pomegranate.

Almond flour gives these not-too-sweet biscuits a subtle nutty flavor; cornmeal adds a bit of crunch. Instead of whipped cream, Barry Maiden serves the biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.

The three components in these parfaits—the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote—are fantastic together, but each can be used in lots of other ways. Try the custard with any fresh fruit, serve the shortbread with sorbet or drizzle the compote over ice cream.

Blueberry preserves give this moist cake a pretty swirl and a fruity sweetness.

Invite friends to make the toppings for an indulgent ice-cream potluck party—peanut brittle mixed with crispy rice cereal, fresh blueberry sauce and an over-the-top mix of crushed chocolate-covered pretzels, cookie crumbs and more.

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They’re terrific spread with sweet, creamy banana butter.

For the boules potlucks, pastry chef Michel Keller makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here.

A low-fat breakfast treat.

Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart jam.

This flourless dessert is more like a delicate custard with fruit than like the usual sturdy country clafoutis.

This recipe turns out a berry ice cream pie that is as beautiful as it is deliciously refreshing.

The pecan groves that line the roadsides of the Delta are a beautiful sight. The Delta pecan, with its buttery richness and mellow crunch, is the star of this pie. The pound-cake crumbs sprinkled in the pie shell make the filling thicker than that of a traditional blueberry pie.

Sour cream gives this blueberry mousse a wonderful, subtle tanginess.

Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

This wonderful smoothie is for blueberry lovers or for when you have an abundance of summer berries.

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 4 pounds of plums, cut into 1-inch cubes.

This simple butter cake can be topped with any kind of in-season fruit you may have on hand. Try strawberries in spring, figs in fall or poached pears in winter.

This sensational blueberry pie has small circles cut out of the rye crust, which not only looks dramatic but also allows moisture to evaporate from the fruit filling as it cooks, deepening the flavor.

Sweet, dried blueberries are baked within these thin and chewy butterless cookies. They're incredibly addicting and simple to make.

Blueberries are great on top of baked quinoa with steel-cut oats. They’re even better cooked inside. You can’t go wrong with fresh or frozen blueberries.

Full of concentrated fruit flavor and bright acid from the Gamay–grape based wine, this jam sings with the sweet, ripe summer blueberries. While it provides the perfect contrast to the goat cheese and butter on 2007 Best New Chef Gabriel Rucker’s Ham-Jam Sandwiches, this sweet-tart jam also makes a next-level addition to a cheese and charcuterie board.

For an easy do-ahead, make the blueberry jam a week in advance, then stir it in when you’re ready to freeze. If you’re inspired, make a double batch of the jam and keep it around for topping toast or stirring into yogurt.

Chef Joe Flamm cinched his season 15 Top Chef win with this simple brown sugar cake, which he learned to make from the late pastry chef Todd Kunkleman at Stephanie Izard’s Girl & the Goat in Chicago. “I just fell in love with it right away, and I’ve wanted it ever since,” says Flamm, now Executive Chef of Spiaggia in Chicago. The chewy, dense confection is like a cross between a cake and a blondie. It’s delicious both by itself and dressed up with Ricotta Mousse and Blueberry Sauce.

Kolache, fluffy rounds of dough with sweet or savory fillings, are originally from Central Europe, but they’re popular in Texas, too. Autumn Stanford of the Brooklyn Kolache Company suggests keeping the dough on the sticky side when you mix it. The dough will become less tacky as it rises, and the extra moisture will keep the pastry from becoming too dry.