11 Recipes With Fresh Blueberries (2024)

Advertisem*nt - Continue Reading Below

1

Blueberries 101

11 Recipes With Fresh Blueberries (1)

Season: U.S. blueberries are abundant (and cheap!) in summer, June through August.
How to buy: Look for firm, plump berries that still have their silver-white surface bloom but are dry to the touch. The light coating indicates freshness and helps keep juices in. The fruit should move around easily when you jiggle a pint, a sign that no soft or molded berries are stuck together.
How to store: Refrigerate blueberries in their original container and don’t rinse until just before using.
Nutritional benefit:Blueberries provide more antioxidants than any other fresh fruit, and they're grown with far fewer pesticides than many other crops. All thoseantioxidants, vitamin C, manganese, and fiber, blueberries may promote brain health by improving learning and keeping memory sharp. They can also help bruises disappear: Their high content of flavonoids and vitamin C together improve blood circulation (which reduces swelling) and help form collagen, the tissue that holds skin together.

Advertisem*nt - Continue Reading Below

2

Fruit-Granola Crumble

11 Recipes With Fresh Blueberries (2)

SERVINGS: 6

3 c fresh blueberries
4 thinly sliced fresh peaches (about 1¼ lb or 4 c) or 1 lb frozen sliced peaches, thawed
1/3 c sugar
2 Tbsp all-purpose flour
1 tsp ground ginger
½ tsp salt
1½ c granola (without dried fruit), large pieces broken apart
½ c walnut halves, chopped
1½ Tbsp butter

1. HEAT oven to 375°F.
2. MIX blueberries and peaches in 8" x 8" pan.
3. COMBINE sugar, flour, ginger, and salt and then stir into fruit. Top with granola and walnuts and dot with butter.
4. BAKE until fruit is bubbly, about 45 minutes. Cool at least 5 minutes. Serve warm, at room temperature, or cold.

NUTRITION (per serving) 310 cal, 5 g pro, 55 g carb, 6 g fiber, 10 g fat, 2.5 g sat fat, 280 mg sodium

Advertisem*nt - Continue Reading Below

3

Minted Yogurt Parfait

11 Recipes With Fresh Blueberries (3)

SERVINGS: 4

2½ c fresh blueberries
2 Tbsp chopped fresh mint
2 Tbsp honey
1 tsp freshly grated orange zest (from 1 orange), optional
¼ c pecans, toasted and coarsely chopped
1 c vanilla frozen yogurt

1. TOSS together blueberries, mint, honey, orange zest (if using), and 3 tablespoons of the pecans in bowl.
2. SPOON about half of the berry mixture into 4 glasses.
3. TOP each with 2 tablespoons of the frozen yogurt.
4. DIVIDE remaining berries among the glasses and top each with 2 more tablespoons yogurt. Sprinkle with remaining pecans.

NUTRITION (per serving) 180 cal, 4 g pro, 32 g carb, 3 g fiber, 6 g fat, 1 g sat fat, 30 mg sodium

4

Blueberry Sauce

11 Recipes With Fresh Blueberries (4)

SERVINGS: 4-6

1 pt fresh blueberries (2 c)
¼ c + 1 Tbsp confectioners' sugar
¼ c water
¼ tsp ground cinnamon
2 Tbsp butter

1. PUT blueberries, sugar, water, and cinnamon in medium saucepan.
2. COVER and cook over medium heat until blueberries have broken down a bit and mixture becomes soupy, about 5 minutes.
3. REMOVE from heat and swirl in butter. Serve warm or at room temperature over waffles, pancakes, ice cream, or pound cake.

NUTRITION (per serving) 140 cal, 1 g pro, 22 g carb, 2 g fiber, 6 g fat, 3.5 g sat fat, 50 mg sodium

Advertisem*nt - Continue Reading Below

5

Ginger-Blueberry Parfait

11 Recipes With Fresh Blueberries (5)

SERVINGS: 4

1 c blueberries
1 tsp grated peeled fresh ginger
4 Tbsp maple syrup, divided
1 Hass avocado, peeled, pitted, and chopped
1 c part-skim ricotta cheese
4 sprigs fresh mint

1. COMBINE the blueberries, ginger, and 1 Tbsp of the maple syrup in a small bowl until well mixed. Let stand for 5 minutes.
2. MEANWHILE, in a food processor, combine the avocado, ricotta, and the remaining 3 Tbsp maple syrup. Puree the mixture.
3. LAYERthe blueberry mixture with the ricotta mixture alternately in 4 parfait glasses or dessert dishes, ending with the berries. Garnish with the mint sprigs.

NUTRITION (per serving) 217 cal, 8 g pro, 25 g carb, 10 g fat, 4 g sat fat,3 g fiber, 83 mg sodium

Advertisem*nt - Continue Reading Below

6

Green Tea, Blueberry, and Banana Smoothie

11 Recipes With Fresh Blueberries (6)

SERVINGS: 1

3 tbsp water
1 green tea bag
2 tsp honey
1½ C frozen blueberries
½ med banana
3/4 C calcium fortified light vanilla soy milk

1. MICROWAVEwater on high until steaming hot in asmall glass measuring cup or bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.
2. COMBINEberries, banana, and milk in ablender with ice crushing ability.
3. ADD tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve

NUTRITION (per serving) 269 cal, 3.7 g pro, 3.4 g carb, 7.8 g fiber, 2.7 g fat, 0.2 g sat fat, 52.3 mg sodium

Advertisem*nt - Continue Reading Below

7

Olive Oil- Cornmeal Cake With Blueberry and Red Wine Sauce

11 Recipes With Fresh Blueberries (7)

SERVINGS: 8

Cake:
1 cup yellow cornmeal
3/4 cup sugar
½ cup whole grain pastry flour
1¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
2 egg whites
½ cup (4 ounces) fat-free plain yogurt
¼ cup extra-virgin olive oil
1 tablespoon freshly grated orange peel
2 tablespoons orange juice
1 tablespoon Confectioners' sugar (optional)

Sauce:
1 pint fresh or frozen blueberries
¼ cup dry red wine
1 tablespoon orange juice
pinch of ground nutmeg

1. TO MAKE THE CAKE:Preheat the oven to 350°F. Coat an 8" round cake pan with cooking spray. Line the pan bottom with a round of waxed paper and coat the waxed paper with cooking spray.
2. COMBINEthe cornmeal, sugar, flour, baking powder, baking soda, and salt in a large bowl.
3. BEATthe eggs, egg whites, yogurt, oil, orange peel, and orange juice ina medium bowl, using a wire whisk. (The mixture may look curdled.) Add to the cornmeal mixture and stir just until blended. Place in the prepared pan.
4. BAKE for 25 minutes, or until browned, firm, and a wooden pick inserted off-center comes out clean.
5. COOL in the pan on a rack for 30 minutes. Loosen the edges and turn the cake out onto the rack. Peel off the waxed paper and let cool completely.
6. TO MAKE THE SAUCE: In a medium saucepan, combine the blueberries, wine, orange juice, and nutmeg. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute.
7. REDUCE the heat to low, cover, and simmer, stirring frequently, for 5 minutes, or until the blueberries are tender and the sauce is thickened.
8. PLACE the sauce in a bowl, partially cover, and let cool. Dust the cake with confectioners' sugar, if using, and serve with the sauce.

NUTRITION (per serving) 183 cal, 3.6 g pro, 29 g carb, 1.8 g fiber, 6 g fat, 1 g sat fat, 173.2mg sodium

Advertisem*nt - Continue Reading Below

8

Blueberry-Lemon Scones

11 Recipes With Fresh Blueberries (8)

SERVINGS: 12

Scones
3 c all-purpose flour
½ c granulated sugar
Zest of 1 lemon
1 tsp baking powder
1 tsp baking soda
¼ c cold butter, cut into small cubes
1 c buttermilk
¼ c unsweetened applesauce
1 c fresh or frozen blueberries

Glaze
1½ - 2 Tbsp fresh lemon juice
3/4 c confectioners' sugar

1. TO MAKETHE SCONES: Heat oven to 400°F. Line 2 baking sheets with parchment. Put flour in large bowl. Reserve 1 Tbsp of the flour in small bowl. Add granulated sugar, lemon zest, baking powder, baking soda, and ½ tsp salt to large bowl with flour. Cut in butter with pastry blender or hands until fine crumbs form.
2. COMBINE buttermilk and applesauce. Gradually mix with dry ingredients, stirring gently to form dough. Toss berries with reserved flour in small bowl and gently fold into batter. (Mix well, but do not overwork dough.) Separate into 2 equal portions.
3. FLOUR a clean surface and your hands. Press dough into two 1"-thick rounds. Cut each round into 6 wedges.
4. TRANSFER scones to prepared baking sheets. Bake until firm to the touch and golden brown on top, 15 to 18 minutes. Cool on rack.
5. TO PREPARETHE GLAZE: Gradually mix lemon juice into confectioners' sugar in small bowl until just pourable in consistency. Drizzle over scones. Cover leftovers with plastic wrap for up to 3 days.

NUTRITION (per scone): 227 cal, 4 g pro, 43 g carb, 1 g fiber, 4.5 g fat, 2.5 g sat fat, 285 mg sodium

Advertisem*nt - Continue Reading Below

9

Peach and Blueberry Tart with Pecan Crust

11 Recipes With Fresh Blueberries (9)

SERVINGS: 8

Crust
1 cup pecan halves
1 cup whole wheat pastry flour
2 tsp freshly grated lemon zest
1/8 tsp salt
1 egg white, beaten
2 Tbsp canola oil
½Tbsp cold water

Filling
3/4 cup all-fruit peach preserves
1½Tbsp cornstarch
1¼ pounds ripe but firm peaches, sliced
3/4 cup fresh blueberries

Topping
1 cup fat-free Greek-style yogurt
3 Tbsp wildflower honey

1. TO PREPARE THE CRUST: Preheat the oven to 375°F. Coat a 10" fluted removable bottom tart pan or springform pan with cooking spray.
2. SET aside 8 pecan halves. Place the remaining pecans in the bowl of a food processor fitted with a metal blade or a blender. Process until finely ground. Add the flour, lemon zest, and salt. Process briefly to blend. Combine the egg white, oil, and water in a measuring cup. With the machine running, drizzle the liquid mixture into the bowl. Add up to 1 tablespoon water if needed. Turn off the machine as soon as the ingredients start to bind together.
3. TURN the mixture onto a lightly floured work surface. Pat into a disk (the mixture will be soft). Transfer to the bottom of the prepared pan. Press into the bottom and ½" up the side. Refrigerate for 15 minutes.
4. TO PREPARE THE FILLING: Combine the preserves and cornstarch in a small bowl. Add the peaches and blueberries and toss gently to mix. Spoon into the prepared crust. Bake for about 1 hour 15 minutes or until the juices are bubbling. Place pan on a rack to cool completely.
5. TO PREPARE THE TOPPING: Whisk the yogurt with the honey in a bowl. Spoon on top of each serving and top with a reserved pecan half.

NUTRITION (per serving) 322 calories, 6 g protein, 44 g carbohydrates, 15 g fat, 1.5 g saturated fat, 1 mg cholesterol, 52 mg sodium, 3 g fiber

Advertisem*nt - Continue Reading Below

10

Grilled Swordfish With Blueberry Salsa

11 Recipes With Fresh Blueberries (10)

SERVINGS: 4

1 cup blueberries, chopped
1 cup chopped watermelon
1 small tomato, seeded and chopped
½ small red onion, minced
½ yellow bell pepper, minced
1/3 cup chopped roasted red peppers
1 jalapeno chile pepper, seeded and minced
2 tablespoons chopped fresh basil
2 tablespoons orange juice
2 limes
1 orange
6 scallions, chopped
1 clove garlic, minced
1 tablespoon olive oil
4 swordfish fillets (5 ounces each)

1. COMBINEthe blueberries, watermelon, tomato, onion, peppers, basil, and juice in a bowl. Cover and refrigerate for at least 2 hours.
2. GRATE 1 teaspoon lime rind and 2 teaspoons orange rind into a 9" x 9" baking dish. Squeeze ¼ cup lime juice and 1/3 cup orange juice into the dish. Add the scallions, garlic, and oil. Place the fish in the mixture and turn to coat. Cover and marinate in the refrigerator for 1 hour, turning once. Remove 15 minutes before cooking.
3. COAT a grill rack with cooking spray. Preheat the grill. Remove the fish from the marinade; discard the marinade. Cook, turning once, for 8 minutes, or until the fish flakes easily. Serve with the salsa.

NUTRITION (per serving) 274.5 cal, 29.6 g pro, 17.7 g carb, 2.5 g fiber, 9.5 g fat, 2.1 g sat fat, 186 mg sodium

Advertisem*nt - Continue Reading Below

11

Blueberry- Pomegranate Smoothie

11 Recipes With Fresh Blueberries (11)

SERVINGS: 1

2/3 cup frozen blueberries (unthawed)
½ cup fat-free French vanilla yogurt (we used Stonyfield)
1/3 cup vanilla soy milk
¼ cup pomegranate juice

1. PUT 2/3 cup frozen blueberries (unthawed, ½ cup yogurt, 1/3 cup soy milk, and ¼ cuppomegranate juice into a blender.
2. BLEND on high speed until smooth.

NUTRITION (per serving) 226.8 cal, 9.2 g pro, 44.9 g carb, 3 g fiber, 2 g fat, 0.3 g sat fat, 123.4 mg sodium

Advertisem*nt - Continue Reading Below

12

Kiwi-Blueberry Tart

11 Recipes With Fresh Blueberries (12)

SERVINGS: 4

2 store-bought pie doughs
4 mini tart pans
2/3 cup reduced-fat sour cream
1 tbsp light brown sugar
1¼ cups quartered sliced kiwifruit
¼ cup blueberries

1. HEAT oven to 375°F. Unroll 2 store-bought pie doughs and cut into 4 circles (5½" diameter).
2. PRESS into 4 mini tart pans with removable bottoms (about 4 3/4" diameter). Prick with fork and freeze until firm, 10 minutes.
3. LINE tart shells with foil and pie weights (or dried beans) and bake until golden, about 10 minutes. Remove foil and pie weights and bake until golden brown, about 4 minutes. Let cool completely.
4. STIR together 2/3 cup reduced-fat sour cream and 1 Tbsp light brown sugar. Remove shells from pans and top evenly with sour cream mixture, 1¼ cups quartered sliced kiwifruit, and ¼ cup blueberries.

NUTRITION (per serving) 308.2 cal, 3.7 g pro, 36.6 g carb, 1.9 g fiber, 18 g fat, 8.5 g sat fat, 276.4 mg sodium

11 Recipes With Fresh Blueberries (2024)

FAQs

What can I do with a lot of blueberries? ›

11 Ways to Use Blueberries
  1. co*cktails. Muddle the summer fruit in a gin-based pomegranate co*cktail, a refreshing limeade, or a simple bourbon old-fashioned.
  2. Infused booze. Soak mashed blueberries in vodka for two weeks, then strain twice. ...
  3. Syrup. ...
  4. Healthy PB&J. ...
  5. Salads. ...
  6. Barbecue sauce. ...
  7. Frozen Yogurt. ...
  8. Shortcakes.
Jun 20, 2017

Is it okay to eat blueberries every day? ›

There's no downside to eating blueberries every day because they're so healthy. But Zumpano says you'll get the most benefits from fresh, uncooked organic berries. While delicious, blueberry pancakes or muffins aren't quite as healthy. “Antioxidants can be harmed by heat,” Zumpano explains.

What is the healthiest way to eat blueberries? ›

One of the simplest and tastiest ways to enjoy blueberries is by sprinkling them over your morning cereal, oatmeal or yogurt. Their natural sweetness complements these breakfast staples perfectly while delivering a healthy dose of antioxidants and essential nutrients.

Should you freeze fresh blueberries? ›

For folks on the go, frozen blueberries are an especially stress-free food. Just rinse and thaw for a delicious snack or addition to whatever you're whipping up in the kitchen. No peeling, chopping or pitting required – and some recipes don't even require thawing!

What to do with blueberries before they go bad? ›

Transfer berries to a plastic bag or airtight freezer-safe container. Remove as much air as you can from the bag. (Label the bag or container with the date so you remember when they were frozen.) Freeze the blueberries until ready for use.

What brings out the flavor of blueberries? ›

Botanical blueberry pairings

Citrusy and fresh green notes from cucumber helps to bring out the natural sweetness and fragrant floral notes in fresh blueberries. Rosemary Blueberry: The piney green and gentle earthy notes of rosemary work well alongside a sweet and ripe blueberry flavor.

Is it better to eat fresh or frozen blueberries? ›

Since blueberries are frozen soon after they are picked, “they are equal in quality to fresh,” Plumb explains. She analyzed the anthocyanin content of blueberries frozen for one, three, and five months and found no decrease in antioxidants over fresh berries.

What did Native Americans use blueberries for? ›

The Native Americans used blueberries (and their leaves and roots) for medicinal purposes, and developed one of the first blueberry baked goods, which they called Sautauthig (pronounced sawi-taw-teeg). This simple pudding made with blueberries, cracked corn (or samp) and water was a Native American favorite.

When should you not eat blueberries? ›

People who are allergic to blueberries should avoid the fruit. Also, because they contain a lot of fiber, eating too many can cause gut issues for some people.

Which berry is the healthiest? ›

Which Berry is Most Nutritious? They're all healthy choices, but the “best” distinction may well go to black raspberries, says dietitian Kathleen Johnson. A raspberry cousin with a deeper color, they provide very high antioxidant levels along with fiber and relatively little natural sugar.

Are blueberries high in sugar? ›

Yes, despite their size, blueberries do happen to contain quite a bit of sugar. One cup of blueberries contains around 15g of sugar, whereas raspberries contain 5g of sugar. But on the plus side, blueberries are also made up of several different types of phytonutrients.

Why do blueberries burn belly fat? ›

Recent study findings suggest that blueberries may influence genes which regulate fat-burning and storage, helping reduce abdominal fat and lower cholesterol. When combined with a low-fat diet, blueberries might also lower triglycerides and improve blood sugar levels, each benefits of a comprehensive weight loss plan.

What fruit is healthier than blueberries? ›

Açaí berries are one of the best sources of antioxidant polyphenols and may contain as much as 10 times more antioxidants than blueberries ( 44 ). When consumed as a juice or pulp, açaí berries can increase blood antioxidant levels and reduce chemicals involved in oxidative stress ( 45 , 46 ).

Which is better for you, strawberries or blueberries? ›

Also, in terms of vitamins and minerals, strawberries are always a better source of vitamin C and potassium, meanwhile, blueberries are a better source of vitamins A and C. Both these berries are beneficial for you, but according to your need and taste, you can choose any of them and make them part of the diet.

What to do with 5 lbs of blueberries? ›

is a list of ten things to do with blueberries that will have your mouth watering!
  1. Eat them fresh! ...
  2. Use them fresh as a topping for ice cream, yogurt, dry cereal, oatmeal, salads, and more!
  3. Make homemade jam! ...
  4. Freeze them! ...
  5. Make blueberry syrup! ...
  6. Bake with them! ...
  7. Dehydrate them! ...
  8. Put them fresh or frozen in a smoothie!
Jul 17, 2016

How do you preserve a lot of blueberries? ›

Keep Your Containers Cold And Closed

The berries do best when you leave them alone in a cold spot. If you can, store them in a fridge you don't use much, and keep them in the back. It's the coldest part of the fridge, which will help preserve your berries without freezing them.

What to do with too many berries? ›

Berried Out? 5 Ways to Use Up Leftover Berries
  1. Freezing. Wash and dry the berries. ...
  2. Jams. If the thought of canning jam intimidates you, skip it if you'll eat the jam quickly enough, or just freeze the jam in small quantities instead. ...
  3. Pickles. ...
  4. Sauces and Syrups. ...
  5. Salads.
Jun 25, 2014

What is the benefit of freezing blueberries? ›

March is National Frozen Food Month making it the perfect month to celebrate frozen Wild Blueberries. Recent research shows that frozen berries offer more health-helping antioxidants than fresh blueberries.

Top Articles
Latest Posts
Article information

Author: Frankie Dare

Last Updated:

Views: 6800

Rating: 4.2 / 5 (73 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Frankie Dare

Birthday: 2000-01-27

Address: Suite 313 45115 Caridad Freeway, Port Barabaraville, MS 66713

Phone: +3769542039359

Job: Sales Manager

Hobby: Baton twirling, Stand-up comedy, Leather crafting, Rugby, tabletop games, Jigsaw puzzles, Air sports

Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.