Right now is the best time to showcase your juicy, ripe blueberries in summery desserts. To get you inspired, we're sharing our top-rated blueberry recipes—each evoking summer in every sweet bite.
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.
Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche (pictured above)
Blueberry-Vanilla Cream Cheese Pies
Black & Blueberry Pie with Lemon-Cornmeal Crust
For the crumb topping:
2-1/4 oz. (1/2 cup) unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 tsp. kosher salt
2 oz. (1/4 cup) unsalted butter, chilled
For the cake:
2 cups fresh blueberries, raspberries, or a mix
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan and for the berries
4 tsp. baking powder
1 tsp. baking soda
3/4 tsp. kosher salt
6 oz. (3/4 cup) unsalted butter, softened at room temperature; more for the pan
1-1/2 cups granulated sugar
3 large eggs
2 tsp. pure vanilla extract
1-1/2 cups buttermilk
For the vanilla crème fraîche:
1 lb. (2 cups) crème fraîche
1 tsp. pure vanilla extract
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1 Tbs. granulated sugar
Blueberry-Vanilla Cream Cheese Pies
by Karen Barker
These portable pies are like mini blueberry cheesecakes wrapped in puff pastry.
Yields twelve.
Two 17.3-oz. packages frozen puff pastry
3 oz. cream cheese, softened
7 Tbs. granulated sugar
Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract)
2 large egg yolks
1 cup blueberries
2 tsp. cornstarch
2 tsp. crème de cassis
1/8 tsp. kosher salt
Confectioners’ sugar for finishing
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Black & Blueberry Pie with Lemon-Cornmeal Crust
by Nicole Rees
Blackberries paired with blueberries make a classic American pie, but I go easy on the blackberries; their more assertive flavor and seedy texture can easily overwhelm the blueberries.
Serves eight.
For the dough:
9 oz. (2 cups) unbleached all-purpose flour; more as needed
1/3 cup fine yellow cornmeal
1 Tbs. granulated sugar
2 tsp. finely grated lemon zest
1 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
2 oz. (4 Tbs.) cold vegetable shortening
1 Tbs. fresh lemon juice combined with 1/4 cup ice-cold water
Tip: Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.
For the filling:
2/3 cup plus 1 Tbs. granulated sugar
1/3 cup cornstarch
1/8 tsp. ground allspice
1/8 tsp. ground cinnamon
1/8 tsp. table salt
5 cups room-temperature blueberries (1 lb., 10 oz.), washed and drained on paper towels
2 cups room-temperature blackberries (10-1/2 oz.), washed and drained on paper towels
1/2 oz. (1 Tbs.) cold unsalted butter
1 oz. (2 Tbs.) melted unsalted butter
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