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Blueberries

Explore 191 recipes, 5 articles, 2 galleries, 64 videos, and more

Individual Blueberry Pies

Ingredients
  • 6 cups fresh blueberries, picked over and cleaned
  • Scant 1 cup sugar, plus more for sprinkling pie crusts
  • 4 tablespoons all-purpose flour, plus more for rolling out dough
  • Zest of 1 lemon
  • 1 1/2 recipes Pate Brisee (Pie Dough)
  • 2 tablespoons unsalted butter
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Blueberry Sauce

Time:15 mins
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Watermelon-Blueberry Ice Pops

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George's Blueberry Pie

Ingredients
  • Pate Brisee
  • 1 large egg
  • 1 tablespoon milk
  • 6 cups frozen blueberries
  • 2 teaspoons lemon juice
  • 1/2 cup sugar (or less, depending on the sweetness of the berries)
  • 1/4 cup all-purpose flour
  • Pinch of ground, cinnamon
  • Pinch of freshly grated nutmeg
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar, for sprinkling
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Individual Red, White, and Blueberry Layer Cakes

Ingredients
  • 1 tablespoon fresh lemon juice
  • 8 ounces (2 cups) small raspberries
  • 2 pounds plus 4 ounces (4 1/2 cups) cream cheese, softened
  • 1 pound plus 2 ounces blueberries (about 5 cups)
  • 2/3 cup confectioners' sugar, sifted
  • 8 ounces (2 cups) blueberries
  • 3 tablespoons honey
  • 1 1/4 teaspoons coarse salt
  • 1 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups fine-ground blue cornmeal
  • 1/2 teaspoon coarse salt
  • 1 cup heavy cream, whipped to medium-stiff peaks
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 8 ounces (1 cup) unsalted butter, softened, plus more for pans
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
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Red, White, and Blue Tarts

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Red, White, and Blueberry Trifle

Time:1 hour 30 mins
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Fruited-Cheesecake Flag

Ingredients
  • Vegetable-oil cooking spray
  • 3 cups all-purpose flour
  • Coarse salt
  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons light-brown sugar
  • 32 ounces cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 4 large eggs, room temperature
  • 6 ounces (1 1/2 cups) blackberries
  • 8 3/4 ounces (2 cups) blueberries
  • 1 pound strawberries, hulled and sliced lengthwise into thirds (optional)
  • Confectioners' sugar, for dusting
  • 12 ounces (3 cups) raspberries
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Mixed-Berry Slump

Ingredients
  • 7 1/2 ounces blueberries (1 1/2 cups)
  • 6 ounces raspberries or blackberries (1 1/2 cups)
  • 12 strawberries, hulled, and halved or quartered if large (1 1/2 cups)
  • 1/2 cup plus 2 tablespoons packed light-brown sugar
  • 1/4 cup plus 1 tablespoon water
  • 1/2 vanilla bean, split and scraped, pod reserved
  • Salt
  • 1 tablespoon cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup buttermilk
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American Flag Tart

Ingredients
  • 2 recipes Pate Sucree Pate Sucree
  • Creme Fraiche Filling
  • 4 ounces semisweet chocolate
  • 1/2 cup apricot jam, for glazing blueberries
  • 1/2 cup raspberry jam, for glazing raspberries
  • 2 tablespoons water
  • 2 pints red raspberries
  • Confectioners' sugar, for dusting
  • 1 pint blueberries, picked over
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