Blueberry Brunch Recipes

This easy twist on the classic parfait gets quickly browned under the broiler.

Made with coconut flour, these gluten-free pancakes are best with fresh blueberries but frozen ones will do in a pinch.

Blueberries add the perfect sweet bite to this healthy breakfast parfait. You can’t beat the combination of fresh berries, yogurt and granola.

A combination of almond and arrowroot flours makes for perfectly dense, crumbly breakfast scones in this easy-to-follow recipe.

Blueberry muffins with flax seeds incorporate homemade flax seed meal, gluten-free flour, and an apple puree.

Cookbook author Ben Mims uses pomegranate juice to sweeten the batter for this light and berry-rich pancake.

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

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.

This hearty, hot amaranth breakfast cereal with blueberries, maple syrup and cream will warm you up on a cold day.

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.

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.

Cut back on the sugar and use fresh blueberries instead of jelly in this simple twist on the classic peanut butter and jelly sandwich.

Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat 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.

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 I used IQF (individually quick-frozen) fruit; there's no need to thaw.

Diedier Elena makes this amazingly puffy Dutch baby pancake with creamy ricotta, zesty lemon, and fresh blueberries. Serve it dusted with confectioners’ sugar for an impressive yet easy-to-make brunch dish.

These crumbly, gluten-free muffins are the perfect balance of sweet and tart. They will keep for up to 2 days in an air-tight container.

Fresh blueberries are cooked down to a compote and swirled into sweet corn muffins.

Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.

Celebrate the Fourth of July—or any summer gathering—with this fun and festive creamy fruit salad.

Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2 inch thick.