Blueberry Recipes

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.

It may look like a swarm of spiders got into the henhouse, but these hard-boiled eggs are another Halloween hoax. Webs are "spun" with the help of blueberries, which are added to the water as the eggs cook.

Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla ice cream, it's the ultimate summer dessert. If you're making it out of season, feel free to use frozen blueberries.

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.

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

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.

No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.

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.

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

Wild Maine blueberries make a surprisingly delicious partner for roasted Granny Smith apples in this deep-dish pie and tint the filling a vivid shade of fuchsia.

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.

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.

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.

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.

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

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.

Thick with blueberries, this streusel-encrusted cake is delicious for breakfast or dessert.

This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.

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

Step up your brunch game with these crispy-fluffy waffles studded with juicy 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.