11 Recipes With Fresh Blueberries (2024)

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

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

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

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

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

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

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

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

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

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

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