Blueberry season technically runs from April to late September, but I always seem to have good luck finding them year-round! And that’s a good thing because I have plenty of blueberry recipes that I crave no matter what the calendar tells me I can eat.
Take my Easy Blueberry Cobbler recipe for example. Well, it’s not my cobbler recipe, it’s my Grandma Metzger’s. We called her the queen of all things blueberry because she would always make the best berry desserts.
She lived close to a blueberry farm in Indiana, and when we’d take trips to see her during the summer, we’d pick buckets of berries. Oh, how I loved walking into the house later in the evening to find a fresh-baked cobbler sitting on the counter!
Easy Blueberry Cobbler
I still make this cobbler all the time. In fact, I made it last week for National Peach Cobbler Day! But it’s not the only blueberry recipe I have up my sleeve.
Another one of my favorites is my Lemon Blueberry Pound Cake. I don’t know if “spring” has a taste, but if it did, it would taste like this!
The cake is tender with notes of vanilla and lemon, meaning that the sweetness is paired with a luscious zing. It’s super easy to make, too.
Plus, it makes two loaves—one you can keep and one you can gift to a neighbor or family member. Or just keep both for yourself… I won’t judge!
Lemon Blueberry Pound Cake
Doesn’t the lemon glaze look incredible? If you ask me, that’s what makes this recipe a total winner.
But then again, I think blueberry recipes, in general, are winners! And while blueberries are a healthy and delicious snack, my recipes might lean a little on the decadent side (if you know what I mean).
Except for this one. My Easy and Delicious Low Fat Blueberry Muffins are made with applesauce instead of oil. It really cuts down on the calories but doesn’t sacrifice the flavor at all.
Thanks to a little buttermilk, they’re super rich and fluffy. I even eat them for breakfast!
Easy and Delicious Low Fat Blueberry Muffins
The muffin recipe is one that allows for substitutions also. So if you’re more of a fan of cranberries or raspberries, you can throw them in the mix, too!
I’ve already proclaimed my love for blueberry recipes so I’m sure there’s no surprise that I stick with the original. They’re just too sweet to pass up!
But if you’re looking for something a little more tart side, you can’t go wrong with my Easy No-Bake Lemon Blueberry Pie—the perfect way to add some refreshment to a hot weekend.
Unlike my other blueberry recipes, this one’s berries stay plump and round. Like they were just picked from a blueberry farm! Because of that, they have this burst of flavor that’s both sweet and refreshing.
And while this recipe does have some tart tastes to it, it’s also very sweet. The flavor comes from a combination of cream and white chocolate chips. But at the same time, the lemon juice, sour cream and lemon zest tone it down a bit, making it a little less sugary.
No-Bake Lemon Blueberry Pie
If this pie recipe was entered in a contest, I’m sure the judges would say it has the perfect balance of flavors. My husband Doug likes to play judge sometimes… but he doesn’t need to say a word. I know he likes it because he always goes for seconds!
I’d be lying if I said I wasn’t tempted to grab another slice also. But nothing tempts me like this Simple Blueberry Tart.
I guess it’s more like a galette than a tart because of the way the dough is wrapped and how the dessert is baked, but it doesn’t really matter what it’s called as long as it tastes good!
What I love about this blueberry recipe is that it requires cans of blueberry pie filling in addition to fresh blueberries—adding an extra sweet component to the mix.
And topped with almonds? I’m telling you… this dessert looks way fancier than it is!
Simple Blueberry Tart
You bet I’ve made a few of these desserts at the same time, but what’s great about having a whole collection of blueberry recipes is that you can enjoy them throughout the season!
Which one looks the best to you? I honestly don’t think I could choose… that’s why they cycle their way through the year. Happy baking!
From my kitchen to yours,