Type what you have

Ingredients

• ✓ wild blueberry
• cold brew concentrate
• milk
• white sugar

Instructions

1. 1 Place cold brew concentrate, milk, blueberries, and sugar in a blender and blend until smooth, about 20 seconds. Pour into a glass.

By Jennifer Baker

Ingredients

• ✓ wild blueberry
• orange juice
• lemon juice
• lemon zest
• cinnamon
• water
• cornstarch
• brown sugar

Instructions

1. 1 Bring the blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
2. 2 Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Remove from heat and allow to rest for 10 minutes before using.

By Bri Bri

Ingredients

• ✓ wild blueberry
• salt
• black peppercorn
• pork tenderloin chop
• olive oil
• balsamic vinegar
• sugar
• water
• cornstarch

Instructions

1. 1 Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
2. 2 Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
3. 3 Serve pork with accompanying glaze.

By Baker

Ingredients

• ✓ wild blueberry
• all-purpose flour
• baking powder
• salt
• sugar
• vegetable oil
• egg white
• lemon zest
• vanilla extract
• white sugar
• powdered sugar

Instructions

1. 1 Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, 1 to 2 minutes. Allow to cool to room temperature, 3 to 5 minutes; do not drain.
2. 2 Whisk flour, baking powder, and salt together in a small bowl until well combined.
3. 3 Transfer cooled blueberries and juice to a large bowl. Add sugar and oil and whisk until thoroughly combined. Mix in egg whites, lemon zest, and vanilla until thoroughly incorporated. Add flour mixture in 2 batches, mixing after each addition until just combined. Cover and refrigerate for at least 2 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Prepare coating ingredients by placing each sugar in a separate small bowl.
6. 6 Remove dough from the refrigerator. Scoop 1 1/2 tablespoons dough and carefully shape into a ball (the dough will still be kind of soft and sticky.) Coat the ball in white sugar, then drop into powdered sugar and roll to thoroughly coat. Place on a prepared baking sheet. Repeat the process with the remaining dough, spacing cookies 1 1/2 inches apart on the baking sheets.
7. 7 Bake in the preheated oven until cookies are just set, 8 to 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ wild blueberry
• apple
• maple syrup
• cornstarch
• lemon
• cinnamon
• kosher salt
• nutmeg
• maple syrup
• butter
• vanilla extract
• whole wheat flour
• baking powder
• baking soda
• kosher salt
• apple cider

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast-iron skillet.
2. 2 Combine apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, ½ teaspoon kosher salt, and nutmeg in a large bowl; toss to thoroughly combine. Pour into the prepared skillet.
3. 3 Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and ½ teaspoon kosher salt; stir until crumbly. Pour in cider; stir until just combined. Dollop batter over apple-berry mixture.
4. 4 Bake in the preheated oven until topping is cooked through and fruit is bubbly, about 45 minutes.

By Kim