Type what you have

Ingredients

• ✓ blueberry
• cream
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients.
2. 2 Blend blueberries in a food processor (or mash them really well in a bowl).
3. 3 Mix cream and condensed milk together in a bowl; mix in blended blueberries.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
5. 5 Transfer to an airtight container and freeze until firm before serving, about 2 to 4 hours.

By aliciamargaret

Ingredients

• ✓ blueberry
• white sugar
• water

Instructions

1. 1 Place 1/2 of the blueberries into a small, heavy saucepan with sugar and water; bring to a boil. Reduce the heat and simmer, stirring often, until blueberries burst, about 10 minutes.
2. 2 Stir remaining blueberries into the saucepan; continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

By alisadiomin

Ingredients

• ✓ blueberry
• vanilla yogurt
• white sugar

Instructions

1. 1 Combine yogurt, blueberries, and sugar in a blender; blend until smooth.
2. 2 Pour mixture into popsicle molds; freeze until solid, 8 hours to overnight.

By Magda

Ingredients

• ✓ blueberry
• water
• honey
• lemon juice

Instructions

1. 1 Combine blueberries, water, honey, and lemon juice in a blender; blend until nearly smooth, adding more water if necessary. Press through a fine-mesh sieve to remove skins and seeds.
2. 2 Pour mixture into eight 3-ounce ice pop molds or paper cups; insert sticks into molds. Freeze, 8 hours to overnight.

By Strawberry Shortcake

Ingredients

• ✓ blueberry
• semi-sweet chocolate chip
• shortening

Instructions

1. 1 Place chocolate in a microwave-safe glass bowl; microwave until melted and smooth, stirring frequently. (Or place chocolate in a metal bowl set over a pan of simmering water; heat until melted and smooth, stirring frequently.) Off heat, stir in shortening until melted.
2. 2 Line a baking sheet with waxed paper.
3. 3 Add blueberries to chocolate mixture; gently stir to coat. Spoon small clumps of coated blueberries onto the prepared baking sheet.
4. 4 Refrigerate until firm, about 10 minutes. Store in an airtight container in a cool place. These will last about two days.

By econo1943

Ingredients

• ✓ blueberry
• white sugar
• water
• lemon

Instructions

1. 1 Gather the ingredients.
2. 2 Combine blueberries, sugar, water, lemon zest, and juice in the bowl of a food processor; process until pureed.
3. 3 Pour mixture into an ice cream maker and process for 30 minutes according to manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 1 hour.

By QUILTBUGJ

Ingredients

• ✓ blueberry
• blueberry juice
• vanilla yogurt
• wood

Instructions

1. 1 Combine blueberry juice, blueberries, and yogurt in a blender; blend on high speed until smooth, 15 to 20 seconds.
2. 2 Pour into 8 frozen pop molds (2.5 to 3 ounces each). Cover, insert craft sticks, and freeze until frozen, about 2 hours.
3. 3 Dip outsides of molds into warm water to loosen.

By Ocean Spray

Ingredients

• ✓ blueberry
• strawberry pie filling
• white cake mix
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Dump strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
3. 3 Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

By sbennett05

Ingredients

• ✓ blueberry
• angel food cake
• vanilla yogurt
• strawberry

Instructions

1. 1 Cover bottom of a large bowl with ⅓ angel food cake cubes; cover with 1 ⅓ cups yogurt. Spread 1 ⅓ cups strawberry slices and blueberries on top. Repeat layering two more times with remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

By KGlavin

Ingredients

• ✓ blueberry
• all-purpose flour
• white sugar
• cinnamon
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place blueberries into an 8-inch square baking dish.
3. 3 Combine flour, sugar, and cinnamon in a medium bowl. Stir in mayonnaise until mixture resembles coarse crumbs. Sprinkle over the top of blueberries.
4. 4 Bake in the preheated oven until the top is lightly browned, 35 to 40 minutes.

By ESCAPETONH

Ingredients

• ✓ blueberry
• yellow cake mix
• whipped topping
• strawberry

Instructions

1. 1 Prepare cake according to package directions and bake in a 9x13-inch pan. Cool completely.
2. 2 Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

By Tara Salerno

Ingredients

• ✓ blueberry
• white sugar
• cinnamon
• yellow cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix blueberries, sugar, and cinnamon in a 9x13-inch pan; spread evenly in the pan. Cover blueberry mixture with dry cake mix. Drizzle melted butter over cake mix; do not stir.
3. 3 Bake until the top is light golden brown, about 30 minutes.

By Debbie

Ingredients

• ✓ blueberry
• vanilla syrup
• sponge cake
• strawberry
• whipped topping

Instructions

1. 1 Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
2. 2 Arrange blueberries on top of cake, then place strawberries on top of blueberries. Finish by generously spreading whipped topping over fruit.
3. 3 Serve immediately or chill in the refrigerator (no more than 2 to 3 hours) until ready to eat.

By Mayelle

Ingredients

• ✓ blueberry
• cherry pie filling
• white cake mix
• butter
• nut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Layer cherry pie filling, blueberries, cake mix, melted butter, and nuts in a 9x12-inch baking pan.
3. 3 Bake in the preheated oven for 45 minutes.

By raquelk

Ingredients

• ✓ blueberry
• strawberry
• white sugar
• lemon juice
• banana

Instructions

1. 1 Combine strawberries and blueberries in a large bowl. Sprinkle with sugar and lemon juice; toss lightly. Refrigerate until cold, at least 30 minutes.
2. 2 About 30 minutes before serving, cut bananas into 3/4-inch-thick slices; toss with berries until evenly distributed.

By JoAnn Cambareri

Ingredients

• ✓ blueberry
• angel food cake
• strawberry
• peach
• raspberry
• whipped topping

Instructions

1. 1 Rinse blueberries in a strainer with water: shake off excess water. Spread blueberries onto paper towels; dry slightly.
2. 2 Spread a layer of angel food cake chunks in a trifle or deep clear glass bowl. Scatter chopped strawberries in a thin layer over cake layer, followed by a layer of blueberries, a layer of chopped peaches, and a few fresh raspberries. Dollop a layer of whipped topping. Repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping.
3. 3 Cover trifle and refrigerate until chilled, about 1 hour.

By Lori Kirchner Zwahlen

Ingredients

• ✓ blueberry
• white sugar
• lemon juice
• salt
• water
• cornstarch

Instructions

1. 1 Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
2. 2 Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

By Patricia Canerdy

Ingredients

• ✓ blueberry
• white sugar
• water
• cornstarch
• cinnamon
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Place 3 pints blueberries, sugar, water, cornstarch, and cinnamon in a saucepan; cook and stir over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes.
3. 3 Remove saucepan from heat; gently stir in butter and remaining 1 pint of blueberries so blueberries stay whole.
4. 4 Allow to cool. Enjoy!

By David Hodgdon

Ingredients

• ✓ blueberry
• blueberry pie filling
• pineapple
• yellow cake mix
• walnut
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

By Lee Anna

Ingredients

• ✓ blueberry
• butter
• self-rising flour
• sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place butter in an 8-inch, square baking dish.
2. 2 Melt butter in the preheating oven, about 5 minutes. Remove from oven.
3. 3 Meanwhile, mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter in the baking dish. Scatter blueberries over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Lynette Collins Mottolo

Ingredients

• ✓ blueberry
• raspberry
• strawberry
• banana
• yogurt
• white sugar
• popsicle stick

Instructions

1. 1 Gather all ingredients.
2. 2 Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
3. 3 Fill paper cups or popsicle molds 3/4 full with fruit mixture.
4. 4 Cover the top of each cup or mold with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup or mold.
5. 5 Place the cups or molds in the freezer for at least 5 hours. To serve, remove foil and paper cup or mold.

By april20

Ingredients

• ✓ blueberry
• pie crust pastry
• white sugar
• cinnamon
• egg
• turbinado sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
3. 3 Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
4. 4 Bake in preheated oven until browned, 18 to 20 minutes.

By Shelly Hiddleson

Ingredients

• ✓ blueberry
• whipped topping
• sweetened condensed milk
• strawberry
• raspberry
• mint

Instructions

1. 1 Combine whipped toping and sweetened condensed milk in a bowl. Gently fold in 1 ¾ cup each blueberries, strawberries, and raspberries. Top with remaining ¼ cup each blueberries, strawberries, and raspberries.
2. 2 Garnish with mint; chill in the refrigerator until ready to serve.

By Jayme Leigh Gavisk

Ingredients

• ✓ blueberry
• heavy cream
• mascarpone cheese
• strawberry
• angel food cake
• dark chocolate

Instructions

1. 1 Beat cream in a large bowl until stiff peaks form; gently fold in mascarpone until well incorporated. Set aside.
2. 2 Place ½ strawberries in a blender; blend until smooth. Transfer puréed strawberries to a large bowl; stir in remaining whole strawberries and blueberries.
3. 3 Layer ⅓ angel food cake cubes in bottom of a trifle or serving bowl. Cover with ⅓ berry mixture; gently spoon ⅓ whipped cream mixture over berries. Repeat layers twice more, ending with cream mixture. Chill until ready to serve.
4. 4 Shave chocolate using a vegetable peeler, letting curls fall on top of dessert.

By Laura Dietz Mulholland

Ingredients

• ✓ blueberry
• rhubarb
• sugar
• vanilla extract
• cinnamon stick
• water

Instructions

1. 1 Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot; add enough water to barely cover mixture. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
2. 2 Cool compote in the refrigerator until thickened, about 30 minutes.

By Sherona

Ingredients

• ✓ blueberry
• strawberry
• white sugar
• gelatin
• angel food cake
• whipped topping

Instructions

1. 1 Combine ½ strawberries, ½ cup sugar, and 1 envelope gelatin in a microwave-safe bowl; set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining ½ strawberries.
2. 2 Mash 1 cup blueberries with the back of a fork in a separate microwave-safe bowl; stir in remaining ½ cup sugar and remaining 1 envelope gelatin. Set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining blueberries.
3. 3 Cover the bottom and sides of a springform pan (or a tall tube pan with a removable bottom) tightly with aluminum foil to keep the juices from seeping out.
4. 4 Pour strawberry mixture into the bottom of the prepared pan; cover completely with 1 layer angel food cake, tearing or cutting slices to fit in a tight layer. Spread 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. Pour blueberry mixture over top; cover completely with 1 layer angel food cake. Spread remaining 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. The cake will be higher than the edges of your pan.
5. 5 Lay a large piece aluminum foil over cake; place a baking sheet on top. Invert cake; press cake firmly onto the baking sheet. Weigh down cake pan using pie weights or bags of dry beans or rice; refrigerate 8 hours to overnight.
6. 6 Invert cake; remove baking sheet and aluminum foil. Place a cake plate over cake; invert.
7. 7 Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it sticks, repeat hot towel procedure.

By Robin Lee Starnes

Ingredients

• ✓ blueberry
• peach
• all-purpose flour
• white sugar
• baking powder
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square glass baking dish.
2. 2 Pour peaches with juice into the prepared baking dish and sprinkle blueberries on top.
3. 3 Whisk together flour, sugar, and baking powder in a large bowl until thoroughly combined. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs; sprinkle over blueberries and peaches.
4. 4 Bake in the preheated oven until fruit is bubbling and topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

By DawnH

Ingredients

• ✓ blueberry
• white sugar
• water
• cornstarch
• lemon juice
• vanilla extract
• salt

Instructions

1. 1 Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice; add blueberries.
2. 2 Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
3. 3 Remove from the heat and stir in vanilla.

By EAKE

Ingredients

• ✓ blueberry
• strawberry
• grape
• fuji apple
• apple
• kiwi
• pineapple
• lemon yogurt

Instructions

1. 1 Gather the ingredients.
2. 2 Combine strawberries, blueberries, grapes, apples, and kiwi in a salad bowl.
3. 3 Add drained pineapple, then yogurt. Mix until thoroughly combined.

By Shastina Blaylock

Ingredients

• ✓ blueberry
• cooking spray
• sugar
• cornstarch
• water
• butter
• lemon cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray.
2. 2 Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes.
3. 3 Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top.
4. 4 Heat butter in a large, microwave-safe bowl until melted, about 1 minute.
5. 5 Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray.
6. 6 Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.

By missimay3