Type what you have

Ingredients

• ✓ blueberry
• egg
• egg yolk
• sugar
• milk
• vanilla extract
• all-purpose flour
• salt
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Arrange blueberries in the prepared baking dish. Set aside.
3. 3 Whisk eggs and egg yolk together in a large bowl until light and fluffy; whisk in white sugar until mixture thickens. Whisk in milk and vanilla until well combined. Whisk in flour and salt until batter is light and airy. Pour over blueberries to evenly cover.
4. 4 Bake in the preheated oven on the center rack until top is golden and springs back when touched, about 45 minutes. Cool slightly.
5. 5 Cut clafouti into 8 equal pieces; sprinkle with confectioners' sugar. Serve warm.

By Khristin

Ingredients

• ✓ blueberry
• butter
• all-purpose flour
• baking powder
• salt
• buttermilk
• egg
• white sugar
• orange zest
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
2. 2 Place a layer of blueberries into the prepared baking dish.
3. 3 Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
4. 4 Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

By nch

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
• honeydew melon
• oatmeal cookie

Instructions

1. 1 Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
2. 2 To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

By J. Carlson

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
• puff pastry
• egg white
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a springform pan with phyllo dough and trim overhanging edges. Fill with blueberries.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Evenly spread egg white mixture over blueberries. Make a decorative pattern with a spoon, if you like.
4. 4 Bake in the preheated oven until meringue topping is golden brown, about 20 minutes.

By Natasha Titanov

Ingredients

• ✓ blueberry
• lemon juice
• all-purpose flour
• sugar
• egg
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place blueberries in a 6x10-inch baking dish. Sprinkle lemon juice over blueberries.
3. 3 Whisk flour, sugar, and egg together in a bowl until mixture resembles coarse crumbs; spread over blueberries. Drizzle butter over flour mixture.
4. 4 Bake in the preheated oven until cobbler is bubbling, about 30 minutes.

By Dawn

Ingredients

• ✓ blueberry
• pink grapefruit juice
• white sugar
• vodka

Instructions

1. 1 Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
2. 2 Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.

By TMC

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
• water
• lemon peel
• sugar
• water
• lemon juice

Instructions

1. 1 Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
2. 2 In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

By Ellen Wojdyla

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
• all-purpose flour
• white sugar
• brown sugar
• cinnamon
• vegan 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 Stir together flour, white sugar, brown sugar, and cinnamon in a medium bowl. Stir in vegan mayonnaise until the mixture resembles coarse crumbs. Sprinkle the mixture over the top of the berries.
4. 4 Bake in the preheated oven until the filling is bubbly and the top is lightly browned, 35 to 40 minutes.

By Kir

Ingredients

• ✓ blueberry
• milk
• white sugar
• all-purpose flour
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Generously butter a 2 1/2-quart baking dish.
2. 2 Pour blueberries into prepared baking dish.
3. 3 Blend milk, sugar, flour, eggs, vanilla extract, and salt in a blender until batter is smooth. Pour batter over blueberries and gently shake to remove any air bubbles.
4. 4 Bake in the preheated oven until puffed and center is set, 25 to 30 minutes. Cool until clafoutis deflates and is just warm.

By John Mitzewich

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
• white sugar
• water
• lemon juice

Instructions

1. 1 Place blueberries and sugar in the bowl of a food processor; pulse until smooth. Strain mixture through a fine-mesh strainer, pressing with a wooden spoon to separate blueberry purée from seeds. Discard seeds.
2. 2 Stir blueberry purée, water, and lemon juice together in a shallow baking dish. Freeze, scraping and stirring granita with a fork every hour until evenly frozen and icy, about 4 hours.
3. 3 Scrape granita to fluff and lighten ice crystals; spoon into chilled glasses to serve.

By Barb

Ingredients

• ✓ blueberry
• ✓ blueberry
• blueberry preserves
• heavy cream
• vanilla extract
• confectioners' sugar
• lemon curd
• mint leaf

Instructions

1. 1 Combine blueberries and blueberry preserves in a small saucepan over medium heat. Bring to a boil and immediately reduce heat to simmer. Simmer until blueberries start to soften and pop, about 5 minutes. Set aside to cool for 15 to 20 minutes (sauce will slightly thicken).
2. 2 Beat cream in a large chilled glass or metal bowl with an electric mixer until frothy. Add vanilla extract and sugar gradually, continuing to beat on low speed until soft peaks form. Slowly increase speed to high as cream starts to firm up. Beat until stiff peaks form, 1 to 2 minutes, scraping down the sides of the bowl one time during mixing.
3. 3 Spoon equal layers of lemon curd, followed by blueberry sauce, and whipped cream in small dessert glasses. Repeat this layering one more time, and garnish with fresh blueberries and a sprig of mint.
4. 4 Move glasses to the fridge, and chill for 30 minutes or longer.

By lutzflcat

Ingredients

• ✓ blueberry
• cinnamon
• butter
• white sugar
• egg
• vanilla extract
• walnut
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
2. 2 Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.
3. 3 Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.
4. 4 Pour batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.

By KETCHHOT

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
• butter
• baking mix
• sugar
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter into a large cast iron skillet.
3. 3 Whisk baking mix, sugar, and milk together in a bowl. Pour mixture into skillet. Evenly sprinkle blueberries over batter.
4. 4 Bake until golden brown, 40 to 45 minutes. Serve warm.

By ChefHazmat

Ingredients

• ✓ blueberry
• lemon
• sugar
• pound cake
• milk
• instant lemon pudding mix
• whipped cream

Instructions

1. 1 Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
2. 2 Divide pound cake cubes into 4 small dessert dishes.
3. 3 Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
4. 4 Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

By Donna

Ingredients

• ✓ blueberry
• watermelon
• honeydew
• ginger root
• nutmeg

Instructions

1. 1 Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. Add the ginger and nutmeg; blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.

By smokehouse

Ingredients

• ✓ blueberry
• champagne
• white sugar
• strawberry
• mint

Instructions

1. 1 Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
2. 2 Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
3. 3 Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

By TjB

Ingredients

• ✓ blueberry
• flour
• white cake mix
• water
• lemon juice
• vegetable oil
• egg
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake tins with paper liners.
2. 2 Mix blueberries and flour together in a bowl.
3. 3 Combine cake mix, water, lemon juice, oil, eggs, and lemon zest in another bowl; mix well. Fold in the floured blueberries until just incorporated. Divide batter evenly between the prepared cupcake tins.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool before frosting.

By Steph

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
• pineapple
• all-purpose flour
• all-purpose flour
• oat
• brown sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
4. 4 Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

By CoOkInGnUt

Ingredients

• ✓ blueberry
• vanilla yogurt
• orange zest
• strawberry
• maple nut granola

Instructions

1. 1 Mix yogurt and orange zest together in a bowl.
2. 2 Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.

By Jennifer Baker