Blueberry

A classic lemon-blueberry bread is a thing of beauty. Plush lemon cake studded with jammy, perfectly suspended blueberries gets coated in a glossy, dripping glaze.

Pile it on waffles, stir into Greek yogurt, or spoon over cheesecake or crepes: Blueberry compote knows no bounds.

This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.

You want to bake a blueberry pie, but you don’t wanna fuss with a lattice crust. We’ve got just the thing for you: blueberry crumble pie, a fresh option for summer. 

This easy blueberry cobbler recipe requires just 10 minutes of prep, making it an ideal summer dessert.

Instead of using only the zest and juice of a lemon in the filling, this blueberry pie recipe calls for half of the whole thing: peel, pith, and all.

These tall and flaky blueberry scones are best when you start with frozen butter, grated on cheese grater.

Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins. 

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

Floral and fruity, with just the right amount of tang, this blueberry-lavender shrub is your new summer fave.

Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and iced with a yogurt glaze.

These shortcakes have a touch of fresh basil for an herbal dimension and some cornmeal to the shortcake for texture. Both additions keep the dessert from getting too sweet and pull the classic dish in an unexpected, modern direction.

Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked. So if you can, get extra-ripe fruit from your nearest farmer for this pie. If you’re able to do so and the fruit is very sweet, cut down on the sugar, adding only 1/2 to ⅔ cup. But even supermarket fruit tastes great here, particularly if you let it ripen on the counter first. Grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.