I have a passion for finding innovative ways to use blueberries in my meals, and I am sharing my favorite recipes that feature this ingredient. From dishes with profound, intense flavors like blueberry BBQ sauce or blueberry balsamic reduction, to others where the clean, fresh flavor of the blueberry takes center stage, there is a remarkable range of delightful recipes in this group.

I even have a recipe for a refreshing blueberry gazpacho! While I have marginally stylized the recipes (as is my right), they remain true to the sources from which they come.

The 26 Best blueberry recipes

1. Blueberry Muffins

Muffins made with blueberries are a delight. Their sweetness comes from granulated sugar, with fresh or frozen blueberries adding their own burst of flavor.

The batter is straightforward: a base of all-purpose flour, with some essential ingredients to round it out—vegetable oil, milk, and a hit of vanilla extract—that make for something delectably simple.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries
• 1 teaspoon vanilla extract

Instructions

1. Heat your oven to 400°F (200°C). Prepare a muffin tin by either lining it with paper or greasing it with non-stick spray.

2. In a big bowl, mix together the flour, sugar, salt, and baking powder. Put aside.

3. In another bowl, combine the oil, egg, milk, and vanilla extract. These should be mixed together until they are very well combined—the combination should be smooth and somewhat homogenous. The liquid mixture is then poured into the bowl with the dry ingredients and mixed until everything is just combined. Blueberries are folded in gently. “Fork meats, ” per the recipe.

4. Spoon the batter into the muffin cups, filling them about two-thirds full. Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center of one comes out clean. Allow the muffins to cool in the pan for about 5 minutes; then transfer them to a wire rack to cool completely.

2. Blueberry Pancakes

Blueberry pancakes are a breakfast delight combining a batter of all-purpose flour, sugar, baking powder, and buttermilk. They are mixed to an even consistency, and then fresh blueberries are carefully folded in to maintain their shape and freshness.

The magic really happens in the next step: the batter is ladled onto a hot griddle, transforming the mixture into a light, fluffy, golden brown blueberry pancake.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 cup fresh blueberries

Instructions

1. In a big bowl, stir together the components: they are flour, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, mix together the buttermilk, egg, and melted butter until thoroughly combined. Pour this mixture into the dry ingredients and stir until just combined.

3. Carefully incorporate the blueberries, being gentle and not overmixing. This is important for the texture of the final product. Of course, you may substitute another berry if you’d rather that flavor.

4. Preheat a non-stick frying pan over medium heat. For each pancake, pour 1/4 cup of batter into the pan. Cook until bubbles appear on the surface. Flip and cook until the underside is golden brown.

3. Blueberry Smoothie

A nutritious combination of frozen or fresh blueberries, banana, and Greek yogurt makes a Blueberry Smoothie. This smoothie is a quick, delightful, and healthy treat that can be served any time of the day.

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Ingredients

• 1 cup fresh or frozen blueberries
• 1 banana
• 1/2 cup Greek yogurt
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon honey or maple syrup (optional)
• 1/2 teaspoon vanilla extract
• Handful of ice cubes (if using fresh blueberries)

Instructions

1. Blend the blueberries, banana, Greek yogurt, milk, honey, and vanilla extract.

2. Mix at top speed until blended smooth and creamy. If the smoothie is too thick, add a bit more milk.

3. If you like a colder, thicker consistency, add a handful of ice cubes and blend again until smooth.

4. Gently pour into a glass. Enjoy without delay.

4. Blueberry Pie

A delicious dessert is Blueberry Pie. Its ingredients are fresh blueberries, granulated sugar, and just a whisper of lemon zest for that perfect sweet-and-sour taste.

And it’s all tucked inside a flaky pie crust.

Ingredients

2 cups fresh blueberries
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon unsalted butter, cut into small pieces
1 package refrigerated pie crusts (2 crusts)

Instructions

1. Set your oven to 425 degrees Fahrenheit. That would be 220 degrees Celsius, if you prefer.

2. In a big bowl, mix the blueberries, sugar, cornstarch, lemon juice, and lemon zest. Stir well so that the blueberries are evenly coated.

3. Line a 9-inch pie pan with one of the pie crusts. Pour the blueberry mixture into the crust and dot with butter.

4. Place the second pie crust on top, sealing and fluting the edges. Make a few cuts in the top to allow steam to escape. Bake at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let cool and serve.

5. Blueberry Cheesecake

Blueberry Cheesecake is a dessert that’s totally (not) a yoga instructor. This creamy, dreamy cheesecake is made with softened cream cheese and fresh blueberries.

It has a buttery graham cracker crust, and the texture is the blend of textures that a good dessert should be. And it has flavor.

This is sweet, tangy, blueberry goodness. You will want (and should want) to eat this.

And when you eat this, you will be getting all the textures and flavors. If I were to strip this down to its components and form a like form equation, this would be it.

Ingredients

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh blueberries

Instructions

1. Set the oven to 325°F (160°C). Combine the graham cracker crumbs and melted butter in a medium bowl. Mix them well. Take the bowl and mixture to the springform pan. Then, use your hands to press the mixture firmly into the bottom of the pan to form the crust.

2. In a big mixing bowl, beat the soft cream cheese and the granulated sugar until they’re smooth. Add the eggs, one by one, mixing well after each addition. Stir in the vanilla extract.

3. Distribute the cream cheese mixture over the prepared crust. Over that, evenly distribute the fresh blueberries.

4. Bake for 40-45 minutes or until the center is set. Let the cheesecake cool completely before placing it in the refrigerator for at least 3 hours. Serve it cold.

6. Blueberry Cobbler

A traditional dessert known as Blueberry Cobbler makes use of the whole blueberries, which are first sweetened with sugar. This is followed by pouring over them a simple batter consisting of all-purpose flour, baking powder, milk, and melted butter.

This dessert is a cobbler in that it is baked, and it is baked until the top is golden brown and crisp, encasing the juicy blueberries.

Ingredients
4 cups fresh blueberries
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup unsalted butter, melted
1 pinch of salt

Instructions

1. Set your oven to 350°F (175°C) to get it ready for baking.

2. Put the blueberries in the bottom of a 9×9 inch baking dish. Dust the blueberries with half of the sugar and toss gently to coat.

3. In a mixing bowl, combine the other sugar, flour, baking powder, and salt. Add the milk and melted butter and stir until you have a smooth batter.

4. Evenly pour the batter over the layer of blueberries. Place in the preheated oven and bake for 40-45 minutes; the top should be a glorious golden-brown and crispy. Let cool before serving.

7. Blueberry Jam

A delicious spread can be made with fresh or frozen blueberries. You need a cup of blueberries for a sweetened fruity treat, and you better have sugar on hand because it’s the next key ingredient.

The juice of half a lemon livens up the flavor. The recipe also calls for lemon zest (the outer peel, removed without the white pith).

You could skip it, but you’d miss out on a wonderful top note. If you can’t find any fresh lemons, bottled juice will do.

Do not use concentrates. Next is ground cinnamon, which adds a lovely warmth to the jam.

Finally, in the jam, vanilla extract acts similarly to the way hair conditioner acts on your hair: It keeps the jam silky smooth and adds a little something something to the flavor.

Ingredients

4 cups fresh or frozen blueberries
1 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Instructions

1. In a large saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and ground cinnamon. Stir over medium heat until the sugar dissolves and the mixture begins to boil.

2. Turn down the heat and let the jam bubble gently, stirring it often, until it thickens and reduces to a more jam-like consistency — about 20 to 30 minutes.

3. Remove the heat from the pan, then mix in the vanilla extract. Let the jam cool down a bit before you put it into sterilized jars and store.

8. Blueberry Scones

Scones are delicious baked goods. They combine all-purpose flour, granulated sugar, baking powder, and an intriguing mix of wet and dry ingredients.

I’ve made them with buttermilk and cream, but they are best with heavy whipping cream. Fresh blueberries are an obvious choice for add-ins.

They have juicy flavor, and their sweetness balances the scone’s buttery richness.

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 cup fresh blueberries

Instructions

1. Set your oven to 400°F (200°C) to preheat and grab a baking sheet. You’ll need to line it with parchment paper, much like you’d line a cake pan with the same for better cake-release results. No worries if you don’t have baking parchment; you can use wax paper or a lightly greased sheet instead.

2. In a big bowl, mix together the flour, sugar, baking powder, and salt. Using a pastry cutter or fork, mix in the cold butter until the mixture looks like coarse crumbs.

3. Fold the blueberries in gently, then add the cream and stir just until the dough comes together.

4. Place the dough on a floured surface and shape it gently into a 1-inch thick circle. Cut the circle into 8 wedges, re-flouring the knife as needed to prevent sticking. Place the wedges on the prepared baking sheet and bake for 15-20 minutes or until golden brown.

9. Blueberry Bread

Blueberry Bread is a scrumptious loaf that showcases the nearly spherical—orbs of the—fresh blueberries, flour, sugar, butter that is softened under the careful hand of any baker worth their salt. This is a delicious, simple bread to whip up on a lazy Sunday or any weekday morning when you’re feeling fancy.

Cooked into a syrupy sweet base, these tender fruits burst juices that round out the flavor and keep this loaf moist.

Ingredients

1 cup fresh blueberries
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder#

Instructions

1. Set your oven to 350°F (175°C) before starting. Grease a loaf pan that measures 9 by 5 inches.

2. In a big bowl, beat the soft butter with the granulated sugar until light and airy. Then add in the eggs, one after another, making sure to beat each one in well before moving on to the next. Finally, mix in the vanilla.

3. In another bowl, mix together the flour and baking powder. Add this gradually to the sauce, mixing until just combined.

4. Carefully combine the blueberries into the batter, taking care to not overmix. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until the center of the bread passes the toothpick test. Allow the bread to cool before slicing.

10. Blueberry Salad

A refreshing mixture of fresh blueberries, mixed salad greens, nut pieces, and crumbled feta cheese makes the dish known as Blueberry Salad. When it’s topped with slivered red onion, that’s when the dish is actually Blueberry Salad.

But there’s nothing wrong with mixing your salads and your fruits even if they are really good friends.

Ingredients

• 2 cups fresh blueberries
• 4 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts or pecans
• 1/4 cup red onion, thinly sliced
• 3 tablespoons balsamic vinaigrette

Instructions

1. In a large salad bowl, mix together the salad ingredients. For our salad, we used fresh blueberries, mixed salad greens, feta cheese, nuts, and red onion.

2. Drench the salad with the balsamic vinaigrette and lightly toss the whole thing around so that the dressing has a chance to coat it all.

3. Refrigerate for up to an hour before serving if you want a slightly chilled salad to serve right away.

11. Blueberry Sauce

Blueberry Sauce, a so-simple topping, is made from fresh or frozen blueberries, sugar, water, and a touch of cornstarch to thicken it. Perfect for pancakes, waffles, or desserts, this sauce is so simple to make that it’s almost a crime against gastronomy.

But really, you’re the one that’s almost committing a crime if you don’t make this sauce at least once before blueberry season is over.

Ingredients
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
1/4 cup water
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract

Instructions

1. In a medium saucepan set over medium heat, combine the following ingredients:
Blueberries
Sugar
Water
Lemon juice

2. In a small bowl, combine the cornstarch and a tablespoon of water, mixing until smooth. Then add this mixture to the saucepan.

3. Bring to a gentle boil the mixture, which you should stir frequently, until the sauce thickens. This should take about 5-7 minutes.

4. Take it off the heat and mix in the vanilla extract. Let it cool down before you serve it.

12. Blueberry Oatmeal

Oatmeal with blueberries is a healthy and delicious breakfast. It contains:
• rolled oats
• fresh or frozen blueberries
• cinnamon
• honey or maple syrup
• vanilla extract
It is a breakfast dish with ingredients that boost your energy without weighing you down.

Ingredients

1 cup rolled oats
2 cups water or milk
1 cup fresh or frozen blueberries
1 tablespoon honey or maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
A pinch of salt

Instructions

1. In a medium saucepot, mix the rolled oats, water or milk, and a small amount of salt. Heat over medium-high until boiling.

2. Turn the heat down to low. Allow the mixture to simmer and stir it every now and then. You want to do this until the oats are tender and the mixture is creamy. This should take about 5 minutes.

3. Incorporate the blueberries, the sweetener of your choice, the vanilla, and the cinnamon into the porridge. Cook for another minute, and then serve.

4. Serve the hot oatmeal, if desired, garnished with extra blueberries.

13. Blueberry Crumble

Blueberry Crumble is an enticing dessert that uses fresh blueberries, a touch of lemon juice, and a topping of rolled oats, all-purpose flour, unsalted melted butter, brown sugar, and a drop or two of vanilla extract. For the best results, both the filling and topping should be prepared right before baking.

Ingredients:

• 2 cups fresh blueberries
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Instructions

1. Set your oven to 350°F (175°C) to preheat.

2. In a mixing bowl, blend together the blueberries, lemon juice, and some of the brown sugar. Spread this mixture evenly in a baking dish.

3. In a different bowl, combine the flour, oats, leftover brown sugar, melted butter, and vanilla extract. Mix until it’s crumbly. Spread this mixture over the blueberries.

4. Bake for 30-35 minutes or until the top turns a golden brown and the blueberries are bubbly. Serve warm.

14. Blueberry Sorbet

A refreshing and dairy-free frozen dessert, Blueberry Sorbet is a simple and direct ensemble of flavors. It is a light, fruity treat made from fresh or frozen blueberries, granulated sugar, water, and just a touch of lemon juice and vanilla extract.

Ingredients

2 cups fresh or frozen blueberries
1 cup granulated sugar
1 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions

1. An average-size saucepan holds the contents of a sugar and water mixture. This mixture is combined, then brought to a boil over medium heat. During the mixture’s boiling stage, it is stirred occasionally. The mixture, in its boiling stage, may look like this:There’s no need to even think about trying to do what this saucepan is doing inside a microwave. A combination of heat from all around, plus stir-until-dissolve-and-stop-boiling timing is required. After heat, stir, and wait, you remove the saucepan from the heat and allow it to cool. You have, at this point, created a simple syrup.

2. In a blender, mix the blueberries, syrup (which should be cool by now), lemon juice, and vanilla extract. Blend them together until you reach a smooth consistency.

3. Pass the mixture through a fine mesh into a bowl to remove any solids. You may use a spatula to help press the solids through with the sieve.

4. Put the mixture into an ice cream machine and churn it following the manufacturer’s directions. Once the sorbet is churned, transfer it to an airtight storage container and freeze it until solid, about 2-3 hours. Serve and enjoy!

15. Blueberry Galette

Blueberry Galette
A rustic French pastry features a flaky crust made from all-purpose flour, cold butter, and a touch of sugar. Its filled with fresh blueberries thickened with cornstarch for a delightful dessert.

Ingredients

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1 tablespoon granulated sugar
1/4 teaspoon salt
2 to 3 tablespoons ice water
2 cups fresh blueberries
2 tablespoons cornstarch
1/4 cup granulated sugar

Instructions

1. Combine flour, sugar, and salt in a bowl. Add butter, cut into cubes, and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough just holds together. Form into a flat disk, wrap in plastic, and chill for at least 30 minutes.

2. Set the oven to 400°F (200°C). Take another bowl. In that bowl, toss the blueberries with cornstarch and sugar.

3. On a floured surface, roll out the dough into a circle 12 inches wide. Move the dough to a baking sheet that’s topped with parchment paper. In the middle of the dough, pour the mixture of blueberries, reserving 2 inches of space around the outer border. The mixture should fill the area of the circle that isn’t edge or border. That’s because you are about to fold the edges of the dough over the blueberries. You’re not going to fold it way over like a pasty pizza crust, but you definitely are going to be folding.

4. Approximately 25-30 minutes of baking time will yield a golden crust and bubbly filling. Serve it after it has slightly cooled.

16. Blueberry Gazpacho

A refreshing chilled soup made with fresh blueberries stars in this summer dish. Also in the bowl: puréed cucumber, red bell pepper, and red onion, all well-seasoned with piled-high mint leaves, a splash of lemon juice, and a drizzle of olive oil.

Ingredients

Fresh blueberries
Cucumber, peeled and chopped
Red bell pepper, chopped
Red onion, finely chopped
Fresh mint leaves
Lemon juice
Olive oil

Instructions

1. In a blender, combine the cucumbers, red bell peppers, and red onions with blueberries and blend until smooth.

2. Place the fresh mint leaves, lemon juice, and olive oil into the blender, and blend once more until everything is combined.

3. Refrigerate the gazpacho for at least 1 hour before serving to improve the flavors. Serving the gazpacho very cold is the best way to enjoy its fresh summer tastes.

4. Before serving, stir and, if desired, add extra mint leaves or a few whole blueberries as a garnish. Enjoy this dish cold.

17. Blueberry and Lavender Cake

Uncover the perfect combination of flavors in my Blueberry and Lavender Cake, made with all-purpose flour, granulated sugar, fresh blueberries, and culinary lavender. This delightful creation is a must-try for any occasion.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon culinary lavender, ground
• 1 cup fresh blueberries

Instructions

1. Set your oven to 350°F (175°C) and prepare a round cake pan that measures 9 inches across. Make sure to grease the pan well.

2. In a mixing bowl, combine the butter and sugar and mix until light and fluffy. Work in the eggs one at a time, followed by the ground lavender.

3. Slowly blend in the flour and baking powder until you see they are just mixed in; then gently fold in the blueberries.

4. Empty the batter into the well-dressed cake tin and let it bake for 30 to 35 minutes, watching carefully for the moment when a toothpick inserted into the center comes out clean. Do not rush to let the cake cool. It must rest in the pan for at least 10 minutes before it can cool completely on a wire rack.

18. Blueberry Balsamic Reduction

Blueberry Balsamic Reduction
sauce made with blueberries, balsamic vinegar, honey or maple syrup, lemon juice, and a pinch of salt. A sauce perfect for drizzling over meats, salads, or desserts.

Ingredients

Blueberries, fresh or frozen (1 cup)
Balsamic vinegar (1/2 cup)
Honey or maple syrup (2 tablespoons)
Lemon juice (1 tablespoon)
Salt (a pinch)

Instructions

1. In a medium pot, combine the blueberries, balsamic vinegar, honey (or maple syrup), lemon juice, and a sprinkle of salt.

2. Simmer the mixture, stirring now and then, for about 10-15 minutes, or until the blueberries have broken down and the sauce has thickened to your desired consistency.

3. When thickened, take it off the heat and pour it through a fine mesh sieve to remove the skins of the blueberries, if you prefer to have a smooth texture.

4. Let the reduction cool a bit before serving. It can be used as a dressing on meats, salads, or desserts.

19. Blueberry Chia Pudding

Chia Pudding with blueberries is a deliciously nutritious meal or snack, made with almond milk, chia seeds, maple syrup, vanilla, and fresh blueberries. It’s a fiber-rich and antioxidant-and-protein powerhouse, thanks to the tiny seeds.

(They’re also loaded with omega-3 fatty acids.)

Ingredients

2 cups almond milk
1/2 cup chia seeds
1 cup fresh blueberries
2 tablespoons maple syrup
1 teaspoon vanilla extract
A pinch of salt

Instructions

1. In a bowl that is medium in size, whisk together the almond milk, maple syrup, vanilla extract, and salt until they are well combined.

2. Add the chia seeds to the liquid, ensuring they are evenly mixed throughout.

3. Fold in the fresh blueberries gently.

4. Refrigerate the bowl for at least 4 hours or overnight to allow the chia seeds to take in the liquid and thicken into a pudding-like consistency. Be sure to give it a good stir before serving.

20. Blueberry BBQ Sauce

Barbecue sauce with blueberries takes barbecue sauce and stirs in fresh or frozen blueberries. Then it takes the usual cadre of ingredients (name your favorite barbecue sauce), notably ketchup, and mixes it all together to get a tangy, smokey, blueberry BBQ sauce.

“With Worcestershire and smoked paprika, it’s a pretty perfect grilling sauce,” says Food52.

Ingredients
1 cup fresh or frozen blueberries
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon salt

Instructions

1. In a medium saucepan set over medium heat, mix blueberries, ketchup, apple cider vinegar, and brown sugar.

2. Combine Worcestershire sauce, smoked paprika, and salt. Bring the mixture to a simmer.

3. For around 15 minutes, do the cooking, giving it an occasional stir, until your blueberries break down and the sauce thickens.

4. Take off the heat and allow to cool a little before using. If you want a smoother sauce, use an immersion blender to blend it until it’s smooth.

21. Blueberry and Basil Lemonade

Blueberry and Basil Lemonade takes the classic kind and adds a new twist to it. The main ingredients are fresh blueberries, basil leaves, and fresh lemon juice.

This vibrant beverage combines those three ingredients in a way that makes each of them shine, without any one of them taking over the drink.

Ingredients

1 cup fresh blueberries
1/4 cup fresh basil leaves
1 cup freshly squeezed lemon juice (about 4-6 lemons)
1/2 cup sugar (adjust to taste)
4 cups cold water
Ice cubes
Lemon slices and basil sprigs for garnish (optional)

Instructions

1. Combine the blueberries, basil leaves, and sugar in a blender. Blend until smooth.

2. In a large pitcher, combine the mixture of blueberries and basil with the lemon juice and cold water. Stir well to combine.

3. Add more sugar, if necessary, to achieve the desired sweetness. Serve over ice and, if you wish, garnish with lemon slices and basil sprigs.

22. Blueberry and Chia Seed Jam

A straightforward and wholesome spread can be made from just these few ingredients: fresh or frozen blueberries, chia seeds, honey or maple syrup, vanilla extract, and lemon juice. The jam is as simple as that, and it can spread all across your day—most breakfasts, I am inclined to think, can only be improved by it.

Ingredients
2 cups fresh or frozen blueberries
2 tablespoons chia seeds
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine the blueberries and honey or maple syrup over medium heat. Occasionally stir and cook until the blueberries begin to break down, around 5 to 7 minutes.

2. Take the saucepan off the heat. Then, using a fork or potato masher, mash the blueberries in the saucepan to your desired level of smoothness. A little bit of texture is nice, but you can go as far as you want in the other direction.

3. Combine the chia seeds, vanilla extract, and lemon juice in a mixing bowl. Stir until the mixture is uniform.

4. Let the blend rest for at least 10 minutes so it can thicken before you put it into a jar. Stash it in the fridge, and you’ve got up to 2 weeks to use it.

23. Blueberry Quinoa Salad

Blueberry Quinoa Salad is a rejuvenating dish where the robust quinoa meets the sweet blueberries, creamy feta, and fresh mint. The salad is then topped with toasted almonds, which lend much-needed crunch, and dressed with lemon juice, which revives the flavors.

Ingredients
1 cup quinoa, rinsed
2 cups water
1 cup fresh blueberries
1/2 cup crumbled feta cheese
1/4 cup chopped fresh mint
1/4 cup sliced almonds, toasted
3 tablespoons lemon juice

Instructions

1. In a medium saucepan, mix the quinoa and water. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender. Once it has cooked, fluff it with a fork and allow it to cool.

2. In a big bowl, mix the cooled quinoa, blueberries, feta cheese, mint, and almonds together.

3. Squeeze the lemon juice over the salad and lightly stir to combine. You can serve the salad right away or keep it in the refrigerator for up to two days.

24. Blueberry Gazpacho

Discover a delightful variation on a timeless recipe with Blueberry Gazpacho. It boasts fresh blueberries, cucumber, red bell pepper, red onion, and red wine vinegar, topped with basil for a luscious summer treat.

Ingredients
2 cups fresh blueberries
1 small cucumber, peeled and diced
1 red bell pepper, seeded and chopped
1/4 cup red onion, chopped
2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1/4 cup fresh basil leaves

Instructions

1. Blend together the blueberries, cucumber, bell pepper, red onion, red wine vinegar, and sea salt.

2. Mix thoroughly at high speed for a duration of 1-2 minutes until a smooth consistency is achieved.

3. Refrigerate the gazpacho for at least 1 hour so that the flavors can meld.

4. Serve chilled. Use fresh basil leaves to garnish.

25. Blueberry Overnight Oats

An oatmeal dish that is plentiful in nutrients fills the role of breakfast. It is an easy-to-prepare meal made with rolled oats, milk, Greek yogurt, chia seeds, and blueberries.

You needn’t make it on the morning of consumption; make it the night before, and it is yours to enjoy the next morning.

Ingredients

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or non-dairy of your choice)
• 1/4 cup Greek yogurt
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 cup fresh or frozen blueberries
• 1/4 teaspoon vanilla extract

Instructions

1. In a jar or container, assemble the following ingredients: rolled oats; milk; Greek yogurt; chia seeds; honey or maple syrup; and vanilla extract.

2. Mix thoroughly to make sure all parts are well blended.

3. Carefully incorporate the blueberries into the mixture, making certain they are spread uniformly throughout. The goal is to have them blended in without crushing or mashing them.

4. Refrigerate overnight or for at least 6 hours. Enjoy the next morning! There. That’s better. You get to enjoy the moistness of the pudding when it’s at its coldest and freshest!

26. Blueberry and Brie Grilled Cheese

Uncover a delectable take on comfort food that is Blueberry and Brie Grilled Cheese. Sourdough bread envelops Brie cheese and a blueberry mixture that is sweet and tangy.

Honey and lemon zest provide the perfect complement to the creamy filling. This sandwich is nothing short of perfect when it is warm and grilled.

Melting and oozing, it is a grinfood worthy of the cult squid. By which I mean (as I shall elaborate in a moment) that this is an experience that can be wholly grilled.

I have no beef with this kind of experience. And I have no beef with this kind of reliance on shredded cheese either.

Ingredients

• 4 slices of sourdough bread
• 4 oz Brie cheese, sliced
• 1 cup fresh blueberries
• 2 tablespoons honey
• 2 tablespoons unsalted butter
• 1/4 teaspoon lemon zest
• Pinch of sea salt

Instructions

1. In a small saucepan over low heat, mix the blueberries, honey, lemon zest, and a pinch of salt. Cook until the blueberries start to burst and the mixture thickens a little, about 5 minutes. Take off the heat.

2. Butter one side of each slice of sourdough bread. On the unbuttered side of two slices, layer Brie cheese and blueberry mixture. Top with the other slices of sourdough bread, buttered side up.

3. Warm a skillet over medium heat. Add the sandwiches to the skillet and press down slightly with a spatula. Cook the sandwiches until the outsides are crisp and golden brown, about 3-4 minutes. Flip the sandwiches and grill about 3 minutes more, until the outsides are crispy and the cheese is melted.