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5-Star Blueberry Desserts

5-Star Blueberry Desserts

You can get blueberries year round, but these fat little gems are at their juicy, sweet-and-slightly-sour best in summer. If you can fight the urge to eat them by the handful, cooked blueberries destined for desserts take on an intense concentrated sweetness, evoking summer in every bite.

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Polenta Pound Cake with Blueberries & Thyme

Fresh thyme in both the cake and the blueberries adds savory herbal notes to this not-too-sweet dessert.

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Blueberry Ice Cream

Move over chocolate and vanilla. Summer’s iconic dish meets summer’s iconic fruit in this creamy, vibrantly colored—and flavored—treat.

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Blueberry Fruit Salad with Tequila-Lime Syrup

A margarita-inspired syrup enhances the tart-sweet flavor of this summery fruit salad. For an alcohol-free version, use water in place of the tequila.

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Classic Lattice-Top Blueberry Pie

Big, sweet summer berries are the heart and soul of this classic pie. The filling is thickened with just enough flour that the pie can be sliced without the filling running out.

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Blueberry-Muffin Cake

This beautiful cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat or casual dessert, especially when served still warm from the oven.

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Blueberry-Vanilla Cream Cheese Pies

Fun, flavorful, and portable, these hand pies are like mini blueberry cheesecakes wrapped in puff pastry.

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Blueberry Streusel Bars with Lemon-Cream Filling

Always a hit at summer picnics, these addictive squares strike the perfect balance between tart and sweet and chewy and crunchy.

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Blueberry-Lemon Cornmeal Cake

The combination of cornmeal and buttermilk offers both texture and tang in this simple summer dessert. The cake is the perfect base for the topping: plump blueberries that have been coated in sugar and lightly crushed.

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Blueberry-Hazelnut Bars

A rich, nutty pastry sandwiches a sweet blueberry filling. For a special dessert, warm the bars and top them with vanilla ice cream.

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Blueberry-Lemon Galette

The classic pairing of blueberry and lemon shine in this easier-than-pie galette. It is rustic and comes together in less time than a pie, yet it’s still a showstopper dessert.

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Cream Cheese & Wild Blueberry Pound Cake

Friday night’s dessert becomes Saturday morning’s breakfast in this moist and dense pound cake. Lemon enhances while vanilla and cream cheese complement the complex flavor of blueberries.

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Blueberry Lime Cheesecake

Deep purple blueberry purée and lime zest give this creamy cheesecake a surprisingly fresh flavor, perfect for a summer party. It's topped with a pile of glazed fresh blueberries.

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Blueberry Shortcakes

Why should strawberries have all the fun? The trick to these shortcakes is simmering half the blueberries to make the sauce and stirring in the rest before piling the mixture on top of the tender biscuit bottom.

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Black & Blueberry Pie with Lemon-Cornmeal Crust

Blackberries and blueberries are in perfect harmony in this classic American pie, while the tang of lemon zest and lemon juice perk up the pastry.

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Blueberry-Lime Pound Cake

Lime zest and a tangy lime-juice glaze add zip to the sweet flavor of fresh blueberries in this moist, tender pound cake. The cream cheese lends the typically springy crumb an exceptional richness and tenderness.

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Blueberry-Cassis Fool

Need to whip up a summery dessert in a flash? With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts like this luxuriously creamy fool.

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Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche

This is the perfect dessert for summer entertaining since the favors are best when the cake is made a day ahead. It’s fine on its own, but the vanilla-scented crème fraîche lends just the right contrast to the moist, berry-sweetend cake.

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Mixed Berries with Vanilla Bean Syrup

You can’t beat a summer fruit salad for a quick and easy dessert. For a special touch, drizzle on an infused sugar syrup for a fragrant finish.

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Peach & Blueberry Galette

This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked.

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