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Fresh or Frozen Blueberry Recipes

Cheese Blintz with Vanilla Blueberry Sauce
Frozen package of cheese blintz (6 per pack)
1 cup Frozen Blueberries
1 tsp pure vanilla
½ cup sugar
½ cup water
Pinch of salt
1 Tbsp fresh lemon juice
1 tsp lemon zest

Combine all ingredients, except the vanilla.  Bring to a boil stirring periodically. Boil for about 1 minute.  Remove from heat stir in vanilla.  Cook Blintzes according to package directions.  Pour about 3-4 tablespoons of blueberry sauce on plate, place 2 blintzes on top of sauce, then pour an additional 3-4 tablespoons of blueberry sauce on top of the blintzes.  Enjoy!

Blueberries Foster Lemon Cream Pie
1 Prepared Graham Cracker Crust or Favorite Cookie Crumb Crust
1 Jar Lemon Curd
3 8oz. Packages Cream Cheese, Softened
¼ Cup Blueberries Foster
¼ Cup Fresh Blueberries

Thoroughly mix together cream cheese and lemon curd.  Spread a layer of the blueberries foster on to pie crust, followed by the cream cheese mixture.  Arrange fresh blueberries on top of the cream cheese mixture.

Chill at least one hour before serving.  Keep chilled until ready to serve.

True Blue Slow Cooker Cobbler
2c flour
2 ½ c sugar
2 tsp baking powder
½  tsp cinnamon
½  tsp nutmeg
½  c sour cream
½ c water
4 eggs
1T lemon zest
3T lemon juice
4c frozen blueberries
4c vanilla ice cream (to serve over cooked cobbler)

1.) Combine flour, ½ c sugar, baking powder, cinnamon, nutmeg, sour cream, water, eggs, and lemon       zest in large bowl; mix well. Pour into 8 quart slow cooker.
2.) Combine blueberries, remaining sugar, and lemon juice in bowl; stir. Pour in center of batter. *Do not stir into batter.
3.) Cover and cook on high 4 to 4 ½ hours or until a toothpick inserted in batter comes out clean. (Please note cooking times vary based on your slow cooker)
4.) Top with ice cream to serve.

 Watch the video for this recipe here!

Blueberry Bread Pudding with Streusel Topping
4 Cups Cubed French Bread (1 inch cubes)
1 Cup Lemon Curd or Pie Filling
1 to 1 ½ Cups Fresh or Frozen Blueberries
1 Tablespoon Vanilla Extract

1 Cup Sugar
4 Beaten Eggs
1 Cup Milk
1 ¼ Cup Whipping Cream
1 Teaspoon Lemon Zest

Streusel Topping
2 Tablespoons Melted Butter
¼ Cup All Purpose Flour
¼ Cup Firmly Packed Brown Sugar
¼ Cup Chopped Pecans

Vanilla Sauce
1 Small Box Instant Vanilla Pudding Mix
3 to 3 ½ Cups Whole Milk or Cream

Bread Pudding: In a large bowl beat together eggs, curd, milk, cream, sugar, vanilla, and lemon zest.  In an ungreased 2 quart baking dish, toss together the bread and blueberries.  Pour egg mixture evenly over the bread mixture.  Press mixture lightly with the back of a large spoon so all the bread is soaking up the egg/milk mixture.  You do not want any “dry” bread.  Bake uncovered in a 350 degree oven for 40-45 minuates or until a toothpick inserted in the center comes out clean.  Cool slightly.  Serve with ice cream or vanilla sauce.

Streusel Topping (optional): In a small bowl mix all ingredients until crumbly.  Sprinkle over top of bread mixture.

Vanilla Sauce (optional): Stir all ingredients together in a medium bowl.  Add 3 cups of milk/cream first, then if needed add the remaining ½ cup.  The sauce should be smooth and thin.

Blueberry Tart 
For the pastry
1/2 Cup Butter or Margarine
2 Tablespoons Granulated Sugar
2 Egg Yolks
1 Cup Flour
1 Egg White

For the filling
8 Ounces Cream Cheese (softened)
1/4 Cup Sugar
1/4 Cup Sour Cream
1/2 Teaspoon Vanilla Extract
4 Cups Fresh or Frozen Blueberries
1/4 Cup Water
1/4 Cup Sugar (more if needed)
2 Tablespoons Cornstarch, Dissolved in 2 Tablespoons Water
Heat the oven to 400 degrees F.

For the pastry: Cream together the butter and sugar. Beat in the egg yolks. Quickly add the flour and mix just to incorporate. Wrap the dough in plastic and chill one hour. Roll out and line a 9-inch tart shell or ring. Wrap again and chill. Line the shell with foil, then Cover the dough with foil and fill with pie weights or beans. Bake 20 minutes. Remove the beans and foil and return to the oven until lightly golden and completely cooked. Pull from the oven and paint the base with a little whisked egg white to seal the base.

For the filling: Cream the cheese with the sugar, then beat in the creme fraiche and vanilla. Spread the mixture in the base of the cooked shell once it has cooled.

Put 1 cup of the blueberries in a saucepan with 1/4 cup water, the sugar, and the cornstarch. Bring to a boil and simmer until juicy and thick. Pour over the remaining berries in a bowl and toss to coat. Spread over the cream base and let set. Serve.
Courtesy of: The Cooking Channel

Blueberry Frozen Yogurt
3 cups frozen blueberries (about 1.1lb)
3 Tbsp lemon juice
3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)
1/2 cup whole milk

Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes. If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you'll have pieces of blueberries which can add flavorful texture to the frozen yogurt.

Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.  Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.
Makes about 1 quart.
Courtesy of: http://www.simplyrecipes.com/recipes/blueberry_frozen_yogurt/

Healthy Mixed Berry Cobbler
3 cups Mixed Berries Or Any Fruit, Fresh Or Frozen (frozen blueberries)
¼ cups Plus 1 Tablespoon Whole Wheat Flour
½ cups Honey, Divided
½ cups Rolled Oats
¼ cups Chopped Walnuts
1 teaspoon Cinnamon
½ teaspoons Ginger
¼ teaspoons Nutmeg
1 teaspoon Canola Oil

Preheat oven to 350°F.

Spray an 8″ x 8″ baking pan with cooking spray and set aside. In a large bowl, toss fruit and 1 tablespoon flour together. Add 1/4 cup honey (reserve the remaining 1/4 cup of honey for topping) and use your fingers to thoroughly combine ingredients. If using frozen berries, the honey may cause them to bunch together, so you’ll have to pick them apart by hand. Pour fruit mixture into the baking pan.

In a medium bowl, mix remaining flour, oats, walnuts, cinnamon, ginger and nutmeg until combined. Add remaining honey and canola oil. Use your fingers to thoroughly combine the ingredients. Sprinkle the flour and oat mixture evenly over the fruit.

Bake for 40 to 45 minutes until fruit is bubbly and the topping is browned and crisp. Let cool for 20 minutes. Serve plain or top each serving with vanilla yogurt.

Recipe Courtesy of: http://tastykitchen.com/recipes/desserts/healthy-mixed-berry-cobbler/

Blueberry Cream Cheese Pound Cake
 1  (8 ounce) package cream cheese, softened
1/2  cup vegetable oil
1  (18-ounce) package yellow butter cake mix
1  (3-ounce) package of instant vanilla or French vanilla pudding mix
4  eggs beaten
2  teaspoon vanilla extract
2  cups fresh or frozen blueberries(do not thaw)
Powdered sugar optional
1.  Preheat oven to 325 degrees F.  Lightly spray a 9-inch tube or Bundt pan with nonstick cooking spray and dust with flour.
2.  Combine cream cheese and oil in a medium bowl; beat with a mixer at high speed until smooth and creamy.  Add cake mix, pudding mix, eggs and vanilla.  Beat at medium speed until blended.  Fold in berries.  (Batter will be thick.)  Spoon batter into prepared pan.  
3.  Bake 60 minutes, or until a wooden toothpick inserted in center comes out clean.  Cool cake in pan on a wire rack 20 minutes.  Remove from pan and cool completely on a wire rack.  Sprinkle with powdered sugar before serving.  Serves 16.
*Recipe courtesy of:  Sheryl T. in Mount Iron, MN.

Blueberry Kuchen
 1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons grated lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter or margarine, melted
1 egg, beaten
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup butter or margarine, melted
In a mixing bowl, combine the first six ingredients.  Add the milk, butter, egg and vanilla.  Beat for 2 minutes or until well blended.  Pour into a greased 13 inch X 9 inch baking pan.  Sprinkle with blueberries.  In a bowl,  combine sugar and flour; add the butter.  Toss with fork until crumbly; sprinkle over blueberries.  Bake at 350 degrees for 40 minutes or until lightly browned.  Yields:  12 servings
*Recipe courtesy of:  Sheryl T. in Mount Iron, MN.


Blueberry Sauce
2 cups fresh or frozen blueberries
¼ cup water
1 cup orange juice
¾ cup white sugar
¼ cup cold water
3 tablespoons cornstarch
½ teaspoon almond extract

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Makes about 8 servings.
Recipe Courtesy of: http://allrecipes.com/Recipe/Blueberry-Sauce/


Berry Trifle
1 4-serving-size package instant vanilla pudding mix
2 cups milk
1 8 ounce package cream cheese, softened
1 6 ounce container vanilla yogurt
1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
6 cups strawberries, quartered
2 cups fresh blueberries and raspberries
1 recipe Berry Sauce

Berry Sauce
2 cups fresh or frozen (thawed) strawberries or raspberries
2 - 3 tablespoons sugar
1 tablespoon raspberry liqueur, rum, or orange juice

Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

To Make Berry Sauce: In a food processor, combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.


Berry Trifle recipe and photo courtesy of: Recipe.com