Type what you have

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
• water
• flour
• yeast
• egg
• olive oil
• raisin
• apricot
• stevia powder
• candied fruit
• sugar substitute

Instructions

1. 1 Combine 1/4 cup lukewarm water, 1/3 of the flour, and yeast in a bowl and dissolve yeast. Cover with a clean dish towel and let rise in a warm place, 8 hours to overnight.
2. 2 Stir in 1/3 more of the flour and enough warm water to make the dough soft and elastic. Knead together, cover, and let rise in a warm place, about 2 hours. Add remaining flour and a few tablespoons of warm water, knead into a soft and elastic dough, cover, and let rise in a warm place, about 3 hours.
3. 3 Work in eggs, olive oil, raisins, blueberries, apricots, stevia, candied fruit, and sweetener and knead everything into a soft dough. Place dough in a panettone mold, cover, and let rise in a warm place until dough has almost doubled, about 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until panettone is baked through and lightly browned, about 45 minutes.

By rossellapruneti

Ingredients

• ✓ blueberry
• all-purpose flour
• white sugar
• baking powder
• milk
• shortening
• egg
• lemon extract
• egg
• ricotta cheese
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 In a large bowl, stir together flour, 3/4 cup sugar, and baking powder. Add milk, shortening, 1 egg, and lemon extract; beat with an electric mixer on low speed for 1 minute, then beat on medium speed for 1 more minute. Spread batter evenly into the prepared pan; sprinkle with blueberries.
3. 3 In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup sugar, and vanilla until well combined. Spoon over blueberries and spread evenly.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool completely before cutting into squares to serve.

By AuntieJ

Ingredients

• ✓ blueberry
• rice flour
• buckwheat flour
• potato starch
• tapioca starch
• white sugar
• brown sugar
• butter
• egg
• egg yolk
• ricotta cheese
• white sugar
• brown sugar
• egg yolk

Instructions

1. 1 Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large enough to cover a 9-inch round tart pan.
2. 2 Whisk rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter with your fingers until fully incorporated. Mix in egg and egg yolk by hand. Knead until the dough comes together to form a ball.
3. 3 Roll out the dough between the 2 sheets of parchment paper until it is approximately 1/2-inch thick and large enough to cover the bottom and rim of the tart pan. Place the crust in the pan. Remove the top sheet of paper to poke holes with a fork. Replace the paper. Fill the pan with pie weights or dried beans.
4. 4 Bake the tart shell on the bottom rack of the oven until slightly browned, 12 to 15 minutes. Remove and set aside to cool, removing the weights. Keep the oven on.
5. 5 Meanwhile, whisk together ricotta, white sugar, dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour ricotta mixture over the crust and smooth out with a rubber scraper. Top with fresh blueberries.
6. 6 Bake until the blueberries and the ricotta cream are bubbly and beginning to brown, 35 to 40 minutes. Allow to cool to set before serving.

By Buckwheat Queen

Ingredients

• ✓ blueberry
• strawberry
• green tea

Instructions

1. 1 Place the blueberries and strawberries in the bottom of a tall glass. Pour the green tea over the berries.

By twebby

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
• sugar
• lime
• thyme

Instructions

1. 1 Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

By lutzflcat

Ingredients

• ✓ blueberry
• sugar
• lemon juice
• lemon peel

Instructions

1. 1 Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

By Yoly

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
• water
• white sugar

Instructions

1. 1 Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.

By advburgh

Ingredients

• ✓ blueberry
• watermelon
• wooden skewer

Instructions

1. 1 Slice watermelon in thick slices. Cut out stars using a cookie cutter.
2. 2 Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

By Barbara Sauermann

Ingredients

• ✓ blueberry
• watermelon
• papaya

Instructions

1. 1 Place watermelon triangle on a plate with pointed side facing left. Place 1 blueberry on triangle for fish eye; place remaining 4 blueberries above fish's "mouth" for air bubbles.
2. 2 Cut a tiny curved sliver papaya for fish's mouth; place on watermelon. Flip papaya triangle over and place at end of watermelon fish for tail fin.

By Baking Pusheen

Ingredients

• ✓ blueberry
• sugar
• vodka

Instructions

1. 1 In a 2-quart jar dissolve sugar in vodka. Pour in blueberries and cover the jar.
2. 2 Store in cool, dark place for 2 months (refrigerator is okay). Occasionally shake gently. Strain and serve in cordial glasses, or if you prefer, over ice.

By Sue Rogers

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 greek yogurt
• cinnamon granola

Instructions

1. 1 Place 4 ounces of yogurt in the bottom of 8 round, lidded containers. Place 1/4 cup blueberries in each container. Top each with 1 ounce granola. Cover containers and refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ blueberry
• ground beef
• flax seed meal
• salt
• black pepper

Instructions

1. 1 Place blueberries in a food processor; pulse until finely chopped but not pureed. Mix blueberries, ground beef, flax meal, salt, and pepper together in a bowl; form into 12 burger patties. Freeze until patties are firm, about 10 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By What's for dinner, mom?

Ingredients

• ✓ blueberry
• raspberry
• blackberry
• marshmallow

Instructions

1. 1 Combine blueberries, raspberries, and blackberries in a bowl; mix gently. Top with marshmallows; stir in if desired. Refrigerate until ready to serve.

By Jenny Miller

Ingredients

• ✓ blueberry
• lemon
• white sugar
• fruit pectin
• thyme

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
3. 3 Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
4. 4 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ blueberry
• milk
• greek yogurt
• kiwi
• sugar

Instructions

1. 1 Blend blueberries, milk, yogurt, kiwi, and sugar together in a blender until smooth.

By lanita99

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
• plain greek yogurt
• almond milk
• water
• avocado

Instructions

1. 1 Blend blueberries, yogurt, almond milk, water, and avocado in a blender until smooth.

By allie888

Ingredients

• ✓ blueberry
• lemon
• clove
• vodka
• simple syrup

Instructions

1. 1 Mash thawed blueberries in a bowl with a fork; transfer to a sterlized 1-quart jar. Add lemon zest and cloves, then pour in vodka. Seal the jar and let age in a cool, dark place for 3 months, shaking the jar gently every few days.
2. 2 After 3 months, strain and discard blueberries. Filter through cheesecloth into another sterilized 1-quart jar. Pour in simple syrup, seal the jar tightly with the lid, and shake until syrup has dissolved. Let age in a cool, dark place for at least 1 more month.
3. 3 Filter liquid through cheesecloth again. Pour into decorative bottles.

By Jackie J

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
• water
• basil leaf
• lime juice
• stevia sugar substitute

Instructions

1. 1 Combine blueberries, water, basil, lime juice, and sweetener in a blender; blend until smooth.

By Yoly

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
• greek yogurt
• acai blueberry juice
• ice
• flax seed

Instructions

1. 1 Combine blueberries, yogurt, juice, ice, and flax seeds in a blender; blend until smooth.

By Spyro

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