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Weight Watchers Recipe 4 Points Plus Value Track Prep time: 12 min Cook time: 240 min Serves: 8 Pick up som...

  • 3/4 cup(s) all purpose flour
  • 1/4 cup(s) whole wheat flour
  • 1/3 cup(s) sugar
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp table salt
  • 1/4 tsp ground cinnamon
  • 1 large egg(s), beaten
  • 1/2 cup(s) plain fat free yogurt
  • 2 Tbsp canola oil
  • 1/2 tsp vanilla extract
  • 1 cup(s) fresh blueberries
  • 2 spray(s) cooking spray
  • 1 Tbsp powdered sugar
4.6/5 (30 Votes)

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This recipe is the best blueberry pie you will ever have

  • CRUST:
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup very cold unsalted butter
  • small bowl of ice water plus 1 teaspoon white vinegar
  • FILLING:
  • 1 quart fresh wild Maine blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 4 ounces softened Neufchatel cheese
  • Garnish
  • Whipped sweet cream
4.5/5 (12 Votes)

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Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray

  • Crust:
  • 1/2 c butter, melted and cooled to room temperature
  • 1/2 c light brown sugar
  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Filling:
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 Tablespoon lemon juice
  • 1/2 c sour cream
  • 1/4 cup granulated sugar
  • 1 Tbsp all purpose flour
  • 1 egg
  • 1/2 tsp vanilla extract
4.6/5 (26 Votes)

By

Heat oven to 375 F. Grease the bottom of a springform pan

  • For the crust:
  • 1/2 cup nut flour (hazelnut, almond, pecan, walnut)
  • 1 /c cup unsweetened coconut
  • 1 T. sugar
  • 4 T. butter, melted
  • For the cheesecake:
  • 16 oz cream cheese
  • 1 c. Stevia (or organic sugar)
  • 1 cup Greek yogurt
  • 4 eggs
  • Juice and zest of one large lemon
  • 1 t. almond extract
  • 2 t. vanilla bean powder
  • 1 cup fresh blueberries
  • For the sauce:
  • 1/4 cup fresh blueberries
  • 2 T. water (or more to thin as desired)
  • 2 T. Stevia (or organic sugar)
4.6/5 (26 Votes)

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These pancakes are moist and tender, and we particularly love them with homemade lemon curd

  • For the pancakes:
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 tsp nutmeg (optional)
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup buttermilk
  • 1 lemon, zested and juiced (see my note in directions)
  • Butter, for griddle
  • Lemon Curd (or one (11-ounce jar prepared lemon curd
  • 1 cup fresh (or frozen, unthawed) blueberries or raspberries
  • For the lemon curd:
  • 3/4 cup fresh lemon juice
  • 1 Tbs grated lemon zest
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup unsalted butter, cubed
4.3/5 (50 Votes)

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1. In a pan combine the freshly rinsed blueberries, both sugars and 1 tbs of the ginger

  • 4 cups fresh blueberries
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 tbs candied ginger minced
4.4/5 (44 Votes)

By

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
4.1/5 (76 Votes)

By

Enjoy this soft, creamy and rich blueberry delight for dessert after a meal

  • CRUST
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter or margarine
  • FILLING
  • 1 (8 ounce) cream cheese softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup whipping cream
  • TOPPING
  • 4 cups blueberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon lemon rind
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter or margarine
4.6/5 (28 Votes)

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This blueberry pound cake is excellent all by itself, but would be great with a little added lemon zest or a couple...

  • 1/2 cup butter
  • 3 eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 4 cups fresh blueberries
  • 1 cup milk
4.4/5 (51 Votes)

By

Fresh blueberries and lemons make this moist cake balanced in sweetness and brightness

  • CREAM CHEESE FROSTING:
  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 tablespoon lemon zest
  • 4 large eggs
  • 2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons milk
  • 1/4 cup plus 2 tablespoons sour cream
  • 2 tablespoons fresh lemon juice
  • 2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well
  • 12 ounces cream cheese, softened (1 1/2 packages)
  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 3 cups powdered sugar
  • Blueberries and lemon slices, for garnish (optional)
4.4/5 (39 Votes)

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Preheat oven to 350ºF. Butter and flour two 9-inch cake pans

  • 3-1/3 cups cake flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 1/3 cup fresh lemon juice
  • 1 tsp grated lemon zest
  • 4 large eggs
  • 1 cup + 2 Tbsp buttermilk
  • 2-1/2 cups fresh blueberries
4.3/5 (55 Votes)

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Preheat oven to 375. Line a muffin tin with paper cups (or spray, but I find this does not work well, unless you us...

  • 8 Tbs (1 stick) unsalted butter, softened at room temperature
  • 1 cup plus 2 Tbsp.sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 1/2 cups fresh or thawed frozen blueberries
  • 2 cups flour
  • 1/2 cup whole 2 percent or 1 percent fat milk
  • 1/4 tsp cinnamon
4.7/5 (19 Votes)

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