Blueberry Recipes

Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries.

Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.

Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.

These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.

The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.

It looks spectacular but our blueberry-cheesecake icebox cake is a no-bake dessert that's easy to make. There's just a little bit of mixing and assembly required before you chill this make-ahead wonder—and you can make it as much as a week ahead. The secret to it's dramatic look is that the lemony cream-cheese mixture holds graham crackers vertically. Right before serving, crown it with fresh berries.

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.

These delicious muffins—bursting with blueberries, and with crunchy, sugary tops—are perfect for breakfast or with coffee any time of day.

With its luxuriously rich filling and real-fruit topping, cheesecake commanded a relatively steep price at 20th-century diners. One bite of this classic provided all the justification anyone needed.

Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.

Toasted almonds add an extra crunch to the oat topping in this easy vegan dessert. Chock-full of fresh blueberries, it's ideal for summer entertaining.

Cranberries get a boost from wild Maine blueberries, fresh ginger, orange (zest and juice), and sage in this superlative sauce that deserves a spot on your Thanksgiving table.

These little pies with heart-healthy blueberries will please grownups and children alike.

Keep these in your pantry to perk up yogurt, granola, or oatmeal.

If you prefer to make an extra-wide lattice-top crust for this blueberry pie, roll out dough to 1/8 inch thick, and cut four 3-inch-wide strips. Chill the strips until firm. Weave the strips over the filling, and seal the lattice to the bottom crust with a mixture of egg and milk in this delicious dessert.

Chia seeds are available at health-food stores and online. They're rich in omega-3s, fiber, and antioxidants.

European immigrants made this confection -- which has large, crisp crumbs on top -- a New York City coffee-shop favorite. An optional layer of jam between the batter and topping adds a fruity component.

A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe bananas, and one cup of frozen blueberries.

Steal focus from the fireworks with this splashy Fourth of July dessert.

Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display. 

This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.