- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon water
- 1 tablespoon pure maple syrup
- 1 1/4 cup unsweetened coconut milk (from a carton)
- 3 tablespoons coconut cream
- ¼ teaspoon grated lime zest
In a small sauce pan over medium heat, combine blueberries, water and maple syrup. Lightly crush blueberries with the back of your spoon and cook until liquid is syrupy and thick. Remove from heat. Cool to room temperature.
In a small bowl, whisk together coconut milk, coconut cream and grated lime zest.
Fill popsicle molds a little over half full of coconut milk mixture. Spoon in blueberry mixture to each popsicle—about 1 to 2 tablespoons per popsicle.
Place mold in freezer for 1 hour. Remove molds and add popsicle sticks into each popsicle. Place mold back in the freezer for at least another 4 hours, until ice pops are solid.
Recipe and photo courtesy of Tone It Up Girls/U.S. Highbush Blueberry Council
Blueberry Grilled Cheese Sandwiches
- 1 tablespoon butter, softened
- 4 slices whole wheat bread
- 1 tablespoon honey
- ½ cup blueberries
- 2 to 3 ounces white cheddar or American cheese, sliced thin
- 6 thin apple slices
Heat oven to 400 F. Lightly butter one side of each bread slice.
Place bread on a work surface, buttered side down. Drizzle honey over two of the slices. Top with blueberries. Add a slice of cheese, then the apple slices. Top with remaining cheese. Top with remaining two slices of bread, buttered side up.
In a heavy ovenproof skillet over medium heat, cook sandwiches until golden brown on the bottom. Turn sandwiches over and transfer skillet to oven.
Bake about 5 minutes or until bread is golden brown and cheese is melted.
Blueberry Peach Orzo Salad
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 8 ounces uncooked orzo pasta, cooked, drained and cooled with cold water
- 2 cups blueberries
- 1 peach, pitted and chopped
- 2 cups arugula
In a serving bowl, whisk olive oil, vinegar, orange juice, orange zest, kosher salt and pepper until blended. Add cooled orzo, blueberries, peach and arugula. Stir until evenly coated.
Summer Fruit Salad
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon scallion, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 teaspoon lime zest
- 1/4 teaspoon kosher salt
- 2 cups blueberries
- 1 cup pineapple, chopped
- 1 cup mango, chopped
- 3 kiwis, peeled and sliced in half moons
- 1 jalapeno, seeded and minced
- 2 tablespoons shaved coconut (optional)
In a bowl, whisk olive oil, lime juice, scallion, mint leaves, lime zest and kosher salt until blended. Stir in blueberries, pineapple, mango, kiwi and jalapeno. Top with shaved coconut, if desired.
Savory Blueberry Pizza
- 1 pound pizza dough
- 1 1/2 cups grated mozzarella cheese, divided
- 1/2 cup crumbled gorgonzola cheese
- 4 ounces diced pancetta, bacon or ham, cooked and drained
- 1/4 cup thinly sliced red onion
- 1 cup fresh blueberries
- 1/4 cup thinly sliced fresh basil
- Freshly ground black pepper
Heat oven to 450 F.
Lightly flour a work surface. Pat and stretch dough into a 10-by-14-inch oval and place on a large baking sheet. With a fork, pierce dough in several places.
Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
Bake until crust is golden brown, about 12 to 14 minutes. Sprinkle blueberries and remaining mozzarella over pizza. Bake until cheese is melted and crust is golden brown, about 2 minutes longer.
Remove pizza from the oven. Top with basil and pepper.
Blueberry Whoopie Pies
- 18.25 ounces red velvet cake mix
- ¼ cup flour
- ½ cup water
- 1⁄3 cup vegetable oil
- 3 large eggs
- 1½ cups marshmallow crème
- 1 cup fresh blueberries
Heat oven to 350 F.
Line two large baking sheets with parchment paper. In a large bowl, combine cake mix, flour, water, oil and eggs. With an electric mixer, beat at medium speed until smooth, about 2 to 3 minutes.
Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies. Bake until puffed, about 8 to 10 minutes.
Let cool on the baking sheets for 2 minutes. With a spatula, move cookies to wire racks to cool completely.
With a small spatula or knife, spread 1½ teaspoons marshmallow crème onto the flat side of each cookie. Divide blueberries onto 12 of the cookies. Top with remaining cookies to make sandwiches.
Serve immediately or store chilled in an airtight container layered between sheets of waxed paper.
- 1 loaf (10¾ ounces) frozen pound cake
- ¼ cup red fruit jam
- 12 ounces lowfat vanilla yogurt
- 2 cups fresh blueberries
With a serrated knife, cut 14 slices, ¼-inch thick, from pound cake. Return remaining cake to the freezer for another use.
Spread seven of the slices with jelly, and top with plain slices. Trim off and discard crusts.
With a 1¼-inch star or other shape cookie cutter, cut a shape from four sandwiches. Set stars aside.
Cut sandwich trimmings and remaining whole sandwiches into ¾-inch squares.
Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries and three-quarters of the yogurt, dividing equally. Top with the remaining cake squares and blueberries. Spoon dollops of the remaining yogurt on top of each parfait. Top each with a star and serve.
Recipes courtesy of U.S. Highbush Blueberry Council