Got blueberries? These tangy purple berries are seriously tasty—and healthy too. Here are our top blueberry recipes for what to do with them.
Are you a blueberry lover? We can’t get enough of these deep purple berries and their tangy pop of flavor. Of course, Alex and my favorite way to eat them is by the handful: they’re truly nature’s candy! But if you’re looking for a few recipes on what to do with blueberries: we’ve got your back. From blueberry crisp to healthy blueberry muffins to our frosty chocolate blueberry smoothie, we hope you’ll find a few favorite recipes you’ll make again and again.
Before we start…a little note on the health benefits of blueberries!
You’ve probably heard all sorts of health claims about blueberries, and maybe heard the word super food thrown around here and there. It’s true: blueberries are chock full of health benefits! But what’s actually so great about these tiny blue orbs, and why should you make these blueberry recipes? Blueberries are:
Low in calories and fat. Blueberries have 80 calories per 1 cup serving, virtually no fat, and are low in sodium.
A source of vitamin C. A 1 cup serving of blueberries provides 16% of your daily vitamin C.
A good source of dietary fiber. Even just a handful of blueberries can help you meet your daily fiber requirement. What’s good about fiber? Fiber may reduce the risk of heart disease and may help you feel full faster.
High in manganese. Manganese helps the body process cholesterol and nutrients such as carbohydrates and protein.
First up in our best blueberry recipes: this blueberry cake! This one is fluffy and moist, topped with a layer of purple-blue ripe blueberries. It’s lightly sweet and has a hint of lemon. It has a bit of a healthy spin: it’s made with olive oil, Greek yogurt and applesauce instead of rich butter. Because of that, the dessert tastes light and fresh instead of indulgent. This means you could serve it as a blueberry breakfast cake or brunch, and at the same time turn around and serve it for dessert topped with vanilla ice cream or whipped cream.
Here’s a breakfast that’s the best way to make Saturday morning even more special: lemon blueberry pancakes! These are quite the treat: tender and fluffy, with just the right citrus zing! Each bite has a sweet pop of purple blueberry. Top it off with tangy sweet blueberry compote and it’s all you can do not to scream Wow! on your first bite (we did). It’s every bit as good as it looks. You can use frozen berries if you don’t have a fresh stash.
This easy blueberry crisp recipe is everything: it’s simple to make, it’s got a healthy spin, and it tastes SO, so good. The filling tastes like pure blueberry. And guess what: there’s no sugar in the filling! Only 1/2 cup of sugar is included in the crisp topping, but it’s the perfect amount of sweetness: just enough so that the blueberries shine but not so much that you have to brush your teeth immediately afterwards. What really puts it over the edge is the lavender — which steps it up to a new level. It's one of our favorite blueberry recipes...ever.
Stop right there. These blueberry waffles with blueberry sauce are literally life changing. They're impossibly fluffy, lightly sweet, and flecked with tangy bursts of blueberries. To set them over the top, we highly recommend the quick blueberry sauce (see below). Simmering blueberries with maple syrup makes a purple, thick glaze that tastes like pure heaven. Add a little fluffy whipped cream, and well, there’s not really anything more magical. "That was the best waffle I’ve ever eaten. I’m not even joking.” my sister said after she tasted these. Alex and I had to agree.
How to make everyone want to eat salad? Add blueberries! This blueberry salad is classic and chic, staring baby spinach and arugula, feta cheese, and pistachios. Covering it all is our creamy balsamic dressing, which blankets the salad in tangy-sweet goodness. This one is a total crowd pleaser!
This really is the BEST blueberry smoothie, we promise! Are you one of those people who thinks you don’t need recipes for smoothies? Seriously good smoothies are deceptively difficult to whip up: but this one hits all the right notes. It’s got the perfect creamy texture, tastes like pure blueberry, has no added sugar, and is full of real, whole food ingredients. And the best part? It’s got a hint of cinnamon, too.
Excuse us while we vent a little: but isn’t a muffin usually just an excuse to eat a cupcake for breakfast? Most muffin recipes are a flour and sugar bomb. These healthy blueberry muffin recipe is the opposite: it’s 100% oats (no flour!), made in a blender with bananas and a little maple syrup for some sweetness. The tangy blueberry takes them to impossible heights. This is one of our top blueberry recipes and a fan favorite!
This is one of our most versatile blueberry recipes: this quick blueberry sauce! Drizzle it on vanilla ice cream, blueberry pancakes, blueberry waffles....really anything is better with this sauce! It's luxurious, thick, syrupy, bright purple, and tastes like eating 1 million blueberries at once. And it’s made with only 5 ingredients! And there’s no refined sugar: it’s naturally sweet, too. Yes, you need this in your life.
Up next: blueberry buttermilk pancakes! Even just the words “blueberry buttermilk pancakes” conjure up the most beautiful scene, don’t they? That slanty morning light. Hot coffee brewing. That smell when butter hits the griddle and makes the entire kitchen smell heavenly. Yes, blueberry pancakes are the definition of cozy nostalgia. And the flavor of these: they’re pretty perfect. The crumb is light and fluffy, perfectly tender. They’re lightly sweet, punctuated by the tangy blueberries. Topped with pure maple syrup, the flavor simply pops.
This blueberry scone recipe is pretty darn perfect; it results in scones that are perfectly crumbly with tangy blueberries and a crunch of turbinado sugar on top! These are great for breakfasts or entertaining: imaging having house guests and greeting them in the morning with some pourover coffee and a plate of fresh scones? This blueberry recipe is already getting rave reviews; said one follower: "My family reviews the blueberry scones 7 thumbs up!" Now we're talking.
This easy blueberry cobbler is totally classic and seriously tasty! The “magic” thing about this blueberry recipe is that when baking it, the blueberries sink from the top of the dough to the bottom and a crust forms neatly over the top. It's a lovely crisp golden brown on the top and gooey on the inside. Served with melty vanilla ice cream it's a total treat.
And to round out our best blueberry recipes...nice cream! Instead of buying ice cream, throw frozen bananas and blueberries berries into a blender with coconut milk or yogurt! It's instant blueberry banana ice cream, perfect for people and kiddos of all diets. Sometimes called banana nice cream, it's just bananas, frozen berries and a little almond milk, blended together into frozen goodness. It's a healthier take on ice cream that's just as fun to eat: that's why we just call it ice cream anyway!
Want to freeze blueberries?
Got a lot of berries and want to freeze them? Not sure if you can use frozen berries in a baking recipe? Head to our resource: How to Freeze Blueberries.
Other blueberry recipes
If you need more inspiration, here are a few blueberry recipes we would suggest:
Butter an 8 or 9-inch springform pan or round cake pan, then dust it with flour. If using a cake pan, line the bottom with parchment paper.
Place the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into a medium bowl and use a fork to thoroughly mix the ingredients together.
Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, vanilla, and lemon zest. Use a fork to mix the ingredients together until smooth and blended.
In another bowl, mix the blueberries with the lemon juice and 1 teaspoon flour.
Pour the batter into the prepared pan. Sprinkle the blueberries in a single layer on the top (no need to press them down).
Bake until the cake 35 to 40 minutes (ours took 37 minutes), until golden brown on top and a toothpick in the enter comes out clean.
Remove from the oven and leave on the counter to cool completely, 1 hour. If using a springform pan, remove the sides (if using a cake pan, you can leave in the pan or remove it). If desired, sprinkle with powdered sugar. Cut into pieces and serve. If desired, serve with ice cream or whipped cream.
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.