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Blueberry Blast-Off! - 8 recipes

Enjoy colorful and flavorful blueberry desserts! Delicious at the peak of the summer season, superfood blueberries are freezer-friendly the rest of the year.

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Top Recipe

By á-25138

Rate this recipe 4.6/5 (35 Votes)
Blueberry Cobbler 1 Picture
Details

  • FILLING
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • Pinch ground cinnamon
  • Pinch salt
  • 30 ounces blueberries, 6 cups
  • 1 1/2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • BISCUIT TOPPING
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • CINNAMON SUGAR
  • 2 teaspoons granulated sugar
  • Pinch ground cinnamon

See this recipe

Blueberry cobbler warm from the oven topped with ice cream

Top rated Blueberry Dessert recipes

By

Blueberry lovers will swoon when they sink their teeth into this sweet coffee cake

  • CAKE:
  • 1 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 1/2 cups fresh or frozen blueberries, thawed and drained
  • STRUESEL TOPPING:
  • 1/2 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, softened
4.5/5 (59 Votes)

By

The angel food cake in this recipe keeps this cheesecake on the lighter side but it is still absolutely delicious

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 prepared angel food cake
  • 8 ounces whipped topping
  • 2 cans blueberry pie filling
4.4/5 (66 Votes)

By

Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups

  • 1 1/2 cup flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated orange zest
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 1/2 cups fresh or frozen blueberries
4.5/5 (37 Votes)

By

Make the cake: Preheat the oven to 350 degrees F

  • For the cake
  • 2 sticks unsalted butter, at room temperature, plus more for the pan
  • 3 cups plus 2 tablespoons all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 3/4 cups granulated sugar
  • 1/4 cup vegetable oil
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups blueberries (about 1 pint)
  • For the toppings
  • 2 to 3 cups large strawberries, halved or quartered (about 1 pint)
  • 1 to 2 tablespoons granulated sugar
  • 2 1/2 cups confectioners' sugar
  • 1 tablespoon unsalted butter, at room temperature
  • 4 to 5 tablespoons milk
4.4/5 (33 Votes)

By

Blueberry Cheesecake in cookie form, yum! Make sure to chill batter for at least an hour, otherwise the cookies wil...

  • 2 (7-ounce) boxes Jiffy Blueberry Muffin mix
  • 4 ounces cream cheese
  • 1 stick butter
  • 1/2 cup light brown sugar, firmly packed
  • 2 eggs
  • 1 1/2 cups white chocolate chips
4.1/5 (178 Votes)

By

This is an ingenious version of making cheese blintzes, without having to fuss with making crepes

  • BLUEBERRY SAUCE:
  • 3/4 cup freshly squeezed orange juice from about 3 oranges
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 pounds fresh blueberries
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • BATTER:
  • 1 1/4 cups milk
  • 2 tablespoons sour cream
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 extra-large eggs
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • FILLING:
  • 24 ounces or 3 cups ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 extra-large eggs
  • 1/3 cup sugar
  • 1 tablespoon grated lemon zest from about 2 lemons
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
4.4/5 (39 Votes)

By

This Blueberry Cheesecake Poke Cake is a fresh vanilla cake filled with cheesecake pudding and a sweetened blueberr...

  • CAKE:
  • 1 box White or vanilla cake mix
  • Ingredients on the box (water, oil, eggs, etc)
  • 1 package Instant cheesecake (or vanilla) pudding (3.4-ounce)
  • 1 1/2 cup milk
  • BLUEBERRY SAUCE:
  • 12 ounces blueberries, rinsed
  • 3 tablespoons sugar
  • 1 tablespoon flour
  • 1 tablespoon water
  • WHIPPED CREAM:
  • 1 package cream cheese (8-ounce) at room temperature
  • 1 pint heavy whipping cream (16-ounce)
  • 2 cups powdered sugar
4.5/5 (6 Votes)

Any burning questions? Our chefs answer!

Blueberry Cheesecake Poke Cake Blueberry Cobbler