Quite possibly nature's perfect gift, blueberries are one of the healthiest foods around, and they require no pitting or peeling.

In Season: You can find cultivated berries all year; wild (and locally grown) berries are available primarily during July and August. 

What to Look For: The berries should be firm, uniform in size, and deep blue in color with a silvery or white sheen. Avoid any packages that appear stained or damp.

How to Store: Remove any twigs or leaves along with any berries that are soft or moldy. Refrigerate in the original container up to five days. When you're ready to use them, rinse berries under cold water; drain and pat dry.

This irresistible, home-style dessert is full of lush blueberries and apricots, complemented by tender biscuits. Serve it up in a cast-iron skillet for extra homespun flair.

These moist, buttery muffins pack in plenty of fresh blueberries. This classic recipe is from "Martha Stewart's Baking Handbook."

Made in a 10-by-14-inch jelly roll pan, this big blueberry pie feeds a crowd. Add a finishing touch by brushing the crust with beaten egg and sprinkling with sanding sugar before you put it in the oven.

You’ve heard of breakfast for dinner; these blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake batter -- rather than muffin batter -- which is then topped with cinnamon streusel and twirls of blueberry–cream cheese icing.

Forget the pops you see at the store that are full of sugar and food coloring. These super-simple treats get their color and flavor from nutritious strawberries, blueberries, and plain yogurt. While these homemade pops are only lightly sweetened, they are sure to be a hit with kids of all ages!

A quart of fresh blueberries and a few cups of sugar are all you need to make this delectable jam. You can store it in the refrigerator for up to two weeks, or can it in sterilized jars to keep for up to six months.

Cornstarch provides just the right amount of thickening in the fresh blueberry filling of this classic summer pie, adapted from "Martha Stewart's Baking Handbook." Before baking, brush the crust with a mixture of egg yolk and cream to give it a golden, glossy finish.

The juice of 20 lemons combined with quick-dissolving superfine sugar yields a big, refreshing two-quart pitcher of lemonade. Sprinkle each glass with fresh blueberries for an extra burst of fruitiness.

The filling of this cheesecake is enriched with sour cream and brightened with lemon zest. Simmer blueberries with sugar, butter, lemon juice, and cornstarch to make the glistening fruit topping.

Brown sugar, lemon juice, and lemon zest make a light, tangy syrup for fresh blueberries. Whip together heavy cream, sour cream, and maple syrup for the fluffy topping on this easy summer dessert.

Buttermilk makes these pancakes especially tender. After you ladle the batter onto the griddle, sprinkle fresh blueberries over each pancake to ensure perfect distribution.

Three pints of fresh blueberries go into this juicy, lightly sweetened fruit crisp. Use oats, chopped nuts, or some of each to add texture and crunch to the sweet, buttery topping.

Puree fresh blueberries with some sugar, water, and a bit of lemon juice to make these fruity frozen pops. This recipe is also wonderful with a combination of berries, such as strawberries and raspberries.

Sour cream and nine eggs make this blueberry pound cake incredibly moist. Sweetened whipped cream flecked with lemon zest makes the perfect garnish.

Though it resembles a cobbler, a slump is cooked on the stove. Simmer fresh blueberries, raspberries, and strawberries with sugar and vanilla bean, and top the hot mixture with a buttermilk dumpling dough.

Fill thin, tender crepes with a combination of cottage cheese, cream cheese, sugar, vanilla bean, and fresh blueberries, then pan-fry them until golden and crisp on the outside. Top each serving with warm, lemony blueberry sauce.

A down-home dessert goes upscale with these layered parfaits of rich panna cotta and red currant gelatin. Top each parfait with fresh blueberries and currants for a spectacular red, white, and blue Fourth of July treat.

A lightly sweetened pastry crust is the base for a cooked blueberry filling that's topped with luscious fresh blueberries. Serve the tart chilled with whipped cream on the side.

This version of dessert pierogi is filled with fresh blueberries. Topped with sweet vanilla-nutmeg sour cream, these dumplings make a memorable brunch course or finish to a meal.

Fold whipped cream into lemon curd to make the fluffy lemon mousse filling for choux pastry. Spoon lightly sweetened blueberry sauce over the mousse just before serving these cream puffs.

Liberate blueberries from the dessert menu by pairing them with chicken. The berries are blended with basil, cilantro, red onion, and grilled jalapenos to make a brilliant purple salsa that's spooned over grilled chicken breasts for a light and healthy summer dinner.

Buttermilk makes these pancakes tender and moist, while cornmeal adds a subtle crunch. Sprinkle fresh blueberries onto the batter after you ladle it onto the griddle, and serve stacks of hot pancakes with orange-maple butter.

Excellent for breakfast, dessert, or an extra-delicious snack, this moist buttermilk cake is full of fresh blueberries. Gently squeeze the butter and brown sugar streusel topping in your hands before sprinkling it over the cake so it forms large, tender crumbs.

Grated fresh ginger adds a fragrant bite to blueberry pie. Cornstarch in the filling adds just the right amount of thickening.

Fresh blueberries and red grapes are gently simmered with ginger, rosemary, and red-wine vinegar. Spread this unusual but delicious relish on toasts topped with goat cheese or chicken, stir into yogurt or cottage cheese, spoon over roast chicken or pork, or layer on turkey sandwiches.

Sour cream and brown sugar make this blueberry and lemon zest-flecked Bundt cake especially moist. Sprinkle the cooled cake with confectioners' sugar before serving, or drizzle it with Lemon Glaze.

Buttermilk gives a refreshing tang to the custard that fills an almond shortbread crust. Unadorned fresh blueberries make a gorgeous topping for this cool tart.

Simmer a pint of fresh blueberries with a bit of butter and sugar to make this quick and easy dessert sauce. Spoon the topping over ice cream, cheesecake, or pound cake.

The blue cake layer of this all-American dessert gets its distinctive color from blue cornmeal and fresh blueberries. Alternate layers of blueberry cake with frozen rounds of rich yogurt cheesecake and top each serving with a compote of fresh blueberries and raspberries in blueberry juice.

Gelatins made with white grape juice provide a perfect showcase for fresh blueberries. These individual desserts can be stored in the refrigerator for up to five days.

No need to get out the mixer for this miniature cake for four  -- simply whisk the batter together. Sprinkle brown sugar, melted butter, and fresh blueberries into the bottom of a 5 1/2-inch souffle dish before pouring in the batter so the caramelized fruit mixture ends up on top of the cake when you turn it out.

Bake lemon curd in buttery, lightly sweet pate sucree tart shells, then spread the cooled tarts with sweetened, whipped creme fraiche. Mound fresh blueberries onto each tart and brush them with melted apricot jam to give them a glossy finish.

This showstopping ice cream sundae from acclaimed New York restaurant Gramercy Tavern showcases two summer garden favorites, blueberries and sweet corn, like you've never seen them before. Blueberry-corn compote is layered with homemade corn ice cream, toffee-coated popcorn, and black pepper whipped cream. Serve the sundaes with mini cornbread muffins.

Bake these tiny blueberry tarts in nonstick mini muffin tins. The confectioners' sugar in the sweet pastry makes it especially tender.

Why choose between peach or blueberry cobbler when you can have both? Toss fresh blueberries and sliced peaches with cinnamon, sugar, and cornstarch, then top the fruit with cream-enriched biscuits before baking. You can make individual servings in four 8-ounce ramekins, or combine everything in a one-quart baking dish.

The fool -- a simple dessert combining pureed fruit and whipped cream -- dates all the way back to 14th-century England. To make this fool, simmer blueberries with sugar and lemon juice to make a sweet sauce, then fold the cooled mixture into sweetened whipped cream.

This colorful trifle uses purchased pound cake for quick and easy preparation. Brush slices of cake with lemon syrup before layering them with fresh blueberries, raspberries, and a fluffy mixture of whipped cream and reduced-fat cream cheese.

Moist corn muffins get extra sweetness from honey and fresh blueberries. Make these muffins extra tall by baking them in parchment paper-lined pastry rings, or simply use a jumbo muffin tin.

Ground almonds add a rich dimension to the graham cracker crust of this sour-cream cheesecake. Top the tart with red plum compote and fresh blueberries.

A cross between a coffee cake and a cobbler, this blueberry-filled, streusel-topped buckle is a wonderful addition to the breakfast table or the dessert plate. This recipe comes from Martha's mother, Mrs. Kostyra.

These ice cream pops get their brilliant purple hue from fresh blueberry syrup. Blend the syrup with softened vanilla ice cream and freeze in 14 ice-pop molds.

These moist blueberry scones are made with cake flour for extra tenderness. The baked scones can be frozen, well wrapped, for up to a month.

Prepare the crust and the crumb topping ahead of time and keep them in the freezer so you can whip up a fresh fruit pie whenever the fancy strikes. This recipe is wonderful with blueberries, blackberries, or sliced peaches.