Type what you have

Ingredients

• ✓ blueberry
• watermelon
• cucumber
• jalapeno pepper
• red wine vinegar

Instructions

1. 1 Place 6 cups watermelon, ½ cucumber, jalapeño, and vinegar in a blender; blend until smooth.
2. 2 Transfer gazpacho to a large bowl; stir in remaining 2 cups watermelon and remaining ½ cucumber. Refrigerate until chilled, at least 30 minutes.
3. 3 Divide gazpacho among 4 bowls; top servings with blueberries.

By Scott Koeneman

Ingredients

• ✓ blueberry
• all-purpose flour
• egg
• butter
• water
• white sugar

Instructions

1. 1 Place 8 cups flour on a clean work surface; make a well in the center. Crack eggs into well, add butter, and pour in a little warm water; start mixing together, adding a bit more water if needed. Knead dough well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
2. 2 Dust a work surface with flour. Cut dough into 4 pieces; roll out 1 piece to 1/8-inch thickness. Cut dough into circles using a glass or a round pastry cutter.
3. 3 Fill each dough circle with 1 teaspoon blueberries; sprinkle with sugar. Fold dough into a half-moon shape; seal edges. Set aside on a tea towel. Repeat with remaining dough, blueberries, and sugar.
4. 4 Bring a large pan of salted water to a gentle boil. Add pierogi, in batches; cook until they float to the surface, 5 to 7 minutes, then cook 2 to 3 minutes more. Transfer to a colander with a slotted spoon; drain.

By Magda

Ingredients

• ✓ blueberry
• watermelon
• dry white wine
• vodka
• triple sec
• simple syrup
• orange
• lime

Instructions

1. 1 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.
2. 2 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.

By bewitched

Ingredients

• ✓ blueberry
• cream cheese
• brown sugar
• vanilla extract
• pineapple
• strawberry
• grape
• plastic cup
• sugar cookie
• kiwi

Instructions

1. 1 Combine cream cheese, sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
2. 2 Gently stir pineapple, strawberries, grapes, and blueberries together in a separate bowl.
3. 3 Place ½-inch layer cream cheese mixture in bottom of each plastic cup; top with ⅓ cup mixed fruit and 1 to 2 teaspoons cookie crumbs. Garnish each trifle with sliced kiwi. Refrigerate trifles until ready to serve.

By lovestohost

Ingredients

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

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.
2. 2 Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
3. 3 Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
4. 4 Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.

By BlueberryPirakka

Ingredients

• ✓ blueberry
• white cake
• strawberry
• white sugar
• banana
• orange juice
• vanilla pudding mix
• milk
• heavy cream
• almond
• maraschino cherry

Instructions

1. 1 Gather all ingredients.
2. 2 Slice strawberries and sprinkle them with sugar (if needed). Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
3. 3 Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas.
4. 4 Spread half of the pudding over the fruit. Repeat layers in the same order.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; spread over top of trifle.
6. 6 Garnish with almonds and berries if using. Chill trifle for 30 minutes or until ready to serve.

By Teri

Ingredients

• ✓ blueberry
• sugar
• water
• orange
• lime
• red wine
• ice
• sparkling water
• raspberry
• blackberry
• strawberry

Instructions

1. 1 Dissolve sugar in tap water in a large pitcher. Add orange slices, lime slices, and wine. Stir in ice cubes until cold. Top with sparkling water. Serve in red-wine glasses, with fresh berries in each glass.

By Allrecipes

Ingredients

• ✓ blueberry
• sugar
• shortening
• egg
• milk
• all-purpose flour
• baking powder
• confectioners' sugar
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
2. 2 Cream together white sugar and shortening in a large bowl with an electric mixer until smooth; mix in egg until incorporated. Stir in milk. Sift in flour and baking powder; mix well. Fold in blueberries. Spread batter evenly in the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
4. 4 Beat together confectioners' sugar and butter in a medium bowl with an electric mixer until smooth. Beat in egg gradually, then stir in vanilla. Chill in the refrigerator until serving.
5. 5 Serve chilled sauce over warm pudding.

By GOBLUEINGA

Ingredients

• ✓ blueberry
• milk
• all-purpose flour
• egg
• butter
• white sugar
• salt
• cottage cheese
• cream cheese
• confectioners sugar
• vanilla extract
• water
• white sugar
• cornstarch
• water
• butter

Instructions

1. 1 Combine milk, flour, eggs, 2 tablespoons melted butter, 2 tablespoons white sugar, and salt in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
2. 2 Combine cottage cheese, cream cheese, confectioner's sugar, and vanilla extract until well blended; the filling will not be smooth.
3. 3 Place blueberries in a saucepan; cover with 2 cups water. Add 1/2 cup white sugar; cook over medium-high heat until starts to boil. Reduce heat; simmer to allow berries to release their juices, 3 to 5 minutes. Taste; add more sugar if desired. Simmer 3 to 5 minutes more.
4. 4 Mix cornstarch with 1 1/2 tablespoons cold water in a bowl until dissolved. Off heat, slowly pour cornstarch slurry into blueberry mixture, stirring constantly until thickened.
5. 5 Melt 1/4 teaspoon butter in a skillet over medium heat. Pour enough batter into skillet to make an 8-inch pancake; cook until lightly browned, 2 to 3 minutes. Flip; cook until other side browned, about 1 minute more. Transfer to a plate; cool slightly. Add some filling to center of pancake; roll to enclose filling. Transfer to another plate; top with blueberry sauce. Repeat with the remaining batter, filling, and sauce.

By Mike

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