Blueberries add their summery sweetness to everything from desserts to savory dishes to cocktails in these inspired recipes. Try munching on them in a classic blueberry crisp, pie, or cake. Or transform them into a blueberry jam, butter, or sauce to slather all over your morning toast or barbecue chicken (a combination we highly recommend). Still craving blueberries? You can even sip them in a blueberry milkshake, boozy drink, or restorative soup. Sweet or savory, there are so many delicious ways to enjoy blueberries.
Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago’s
Dove’s Luncheonette. Get the recipe for Blueberry Quinoa Pancakes with Lemon Crema »
Similar to a shrub—a fruit syrup punctuated by vinegar—my Blue Q sauce makes a bracing drink when mixed with club soda or booze. It’s also the first step in a fruity vinaigrette. And as much as it loves smoke, this sauce sees my oven more than my grill. Keep in mind this is not a marinade. Brush it on toward the end of cooking and let the chicken soak up more of the sauce before serving. The final soak is key.
Get the recipe for Blueberry Barbecue Chicken »
Inspired by his neighbor Olivia Pattison’s recipe, chef Chris Fischer uses tapioca in the filling of this pie because it thickens the juicy berry mixture without imparting its own flavor or becoming gummy. Minute tapioca pearls are easy to find in grocery stores, but if you like, substitute an equal amount of cornstarch.
Cookbook author Nanna Rögnvaldardóttir braises ruby red cabbage with warm spices, fruit, and jam for this festive, sweet-tart side dish that rounds out an Icelandic Christmas menu.
These pies sell themselves, so my only goal with this photo was to bring you as close to their gorgeous, crusty details as possible.
A combination of jam, vodka, and prosecco could be cloyingly sweet, but this refreshing cocktail has enough lemon juice to balance sweet and tart perfectly.
Get the recipe for Blueberry Jam and Prosecco Cocktail »
Emily Luchetti makes this simple sauce for topping pancakes, waffles, or a scoop of ice cream. Get the recipe for Blueberry Sauce »
A long, cooling cocktail, the Carolina Blues follows the classic Tom Collins blueprint, swapping simple syrup for shrub, soda for prosecco, and lemon juice for lime. The blueberry shrub in this recipe is actually North Carolina chef Vivian Howard’s blueberry barbecue sauce, which she uses to glaze chicken, but its makeup is similar enough to a shrub that it can pull double duty.
Get the recipe for Carolina Blues Blueberry Cocktail »
Rustic sour-milk pancakes make for a delicious breakfast, especially when topped stewed blueberries and maple syrup.
Get the recipe for Sour Milk Griddle Cakes »
A thick, jammy layer of blueberries tops dense, buttery cake. Slightly sweet and dramatic, this is best made with the ripest in-season blueberries. All it needs is a dollop of whipped cream and freshly grated nutmeg.
Get the recipe for Blueberry Upside Down Cake »
Layers of sweet corn pastry cream alternate with an herb-infused blueberry compote and a buttery shortbread crumble in this summery spin on a classic trifle.
The floral character of poppy seeds shines when paired with blueberries in this rich dessert.
In Finland, wild summer berries are frozen for use in winter’s mustikkakeitto, a warm, silky blueberry potage packed with vitamin C.
Bright shiso leaves and a touch of earthy sesame oil enhance this stone fruit and berry salad.
Get the recipe for Blueberry, Nectarine and Shiso Salad »
Strawberries, blackberries, blueberries, and raspberries are brightened with lemon juice and zest to make the filling for this juicy pie.
Get the recipe for Razzleberry Pie »
Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it’s great in place of barbecue sauce on chicken legs and meaty portobello mushrooms. Get the recipe for
Blueberry Chipotle Ketchup
A scoop of vanilla ice cream and a hefty slice of pie go into the blender together, and out comes the ultimate dessert: A creamy shake with buttery crumbles of pie crust and ribbons of gorgeous fruit filling throughout.
Blueberries add a fruity note to classic Texas Pete’s sauce.
The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over Greek yogurt.
Blueberries are great candidates for jam-making because of their high level of pectin—preserve them at the height of summer and enjoy their flavor year-round.
Chef Tyler Kord of No. 7 Sub Shop in New York City created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil.
Slow-Cooker Blueberry Butter
Less sweet and sticky than a traditional jam, this fruit butter ends up tasting like blueberry pie in a jar.
Get the recipe for Slow-Cooker Blueberry Butter »