Blueberry Recipes

Wondering what to do with all those blueberries you picked? This page is dedicated to tried and true recipes. Please submit your favorite to [email protected], and we'll publish it here, giving you credit, of course.

Blueberry Bottom Cobbler
This recipe was given to me years ago by Pat Simmons of Springville, AL. It remains my favorite way to use blueberries.

2 cups fresh blueberries   

2 Tbsp lemon juice, canned or bottled


3 Tbsp butter or margarine   

1/2 cup sugar  

1 cup white self-rising flour   

1/2 cup milk   


3/4 cup sugar

1 Tbsp cornstarch   

1/4 tsp salt   

1 cup boiling water 


  • Place blueberries in bottom of greased 9 in. square pan. Sprinkle with lemon juice, set aside
  • Cream butter; add 1/2 cup sugar, beating well at medium speed with electric mixer. Add flour and milk, mix well; spread batter over blueberries.
  • Combine 3/4 cup sugar, cornstarch and salt. Stir well, sprinkle over batter.
  • Pour boiling water over cobbler. DO NOT STIR!!
  • Bake at 375 degrees for 40-50 minutes.


This recipe is from a church cookbook of my grandmother's church. The recipe was submitted by my great-aunt.

Blueberry Cake

2 ½ c. sifted cake flour

2 ½ tsp. baking powder

½ tsp. salt

½ c. butter

1 c. sugar

1 egg, unbeaten

½ c. milk

2 c. blueberries


Sift flour once, measure and add baking powder and salt. Sift again. Cream butter and sugar gradually and cream together well. Add egg; beat well. Add flour alternately with milk a small amount at a time. This makes a stiff batter. Fold in blueberries. Bake at 350° for 45 minutes.


A 2015 customer told me he likes to take a cup of fresh blueberries and add it to his banana bread recipe. I have tried it, and it is delicious! If you don't have a banana bread recipe, you can use this one that I use. I got it from I make regular banana bread with it often. The addition of blueberries is a plus! (My changes will be in bold type.)

Banana Bread

2-3 very ripe bananas, peeled

1/3 cup melted butter

1 teaspoon baking soda

pinch of salt

3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour
1 cup blueberries

Preheat the oven to 350° and butter a 4x8 inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Gently fold in blueberries.

Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour, or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)


submitted by Liz Harding

French Fruit Cake (or French Buckle) medieval in origin, a type of pie

Preheat Oven to 425

Bake in 9x9 square, 9 inch round, or for a more authentic touch a deep pie pan… your choices are limitless


2 cups of fruit (apples, peaches, berries, etc…) Blueberries are best.

2/3 cup sugar

Zest and juice of 1 lemon

1 tbsp. flour

1 tsp. cinnamon (you can also add nutmeg, cloves, allspice, mace, ginger, whatever)

5 tbsp. melted unsalted butter

1 cup flour

1 tsp. baking powder

½ cup sugar

¼ tsp salt

2 large eggs

¼ cup milk


Mix fruit, cinnamon, spices, 2/3 cup sugar, 1 tbsp. flour, lemon juice, and zest in a bowl. Spread evenly in pan. Drizzle 4 tbsp. of butter over it evenly. In a bowl (sift before measuring) 1 cup flour. Resift with ½ cup sugar, baking powder, and salt. In separate bowl beat together the eggs, milk, and remaining 1 tbsp. melted butter. Add it to the dry ingredients and spread evenly over fruit in the pan. Put it in the oven. After 5 mins drop the temp to 350 and bake for about 40 min. until cake is brown on top and a toothpick comes out clean. Flip over onto a plate or platter and allow it to cool to room temperature. Serve with ice cream, whipped cream, or powdered sugar, or all of the above.


submitted by Liz Harding


Preheat Oven to 375

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup heavy cream
1 egg
1 cup fresh blueberries

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Fold  in fruit carefully. Turn dough out onto a floured surface. Form into two equal sized circles and cut each circle into 8ths. Place on a baking sheet about an inch apart with parchment paper and bake for 15 minutes or until brown.
Submitted by
Jackie Keener
Submitted by
Jackie Keener

submitted by Kari Clements


Blueberry Bread


2 c. flour

½ tsp. salt

1 ½ tsp. baking powder

2 c. blueberries

2 tsp. lemon zest

1 stick butter, softened

1 c. sugar

2 eggs

½ c. plain yogurt


Preheat oven to 350°.  Spray loaf pan.

Whisk flour, salt and baking powder together; add blueberries and lemon zest—toss. Cream butter and sugar until fluffy—add eggs one at a time, then add yogurt and then dry ingredients. Try not to crush blueberries. Bake 1 hour, 10 minutes.


submitted by Kari Clements

Blueberry Biscuits


2 c. flour

½ c. sugar

1 tsp. salt

4 tsp. baking powder

1 c. milk

5 tbsp. butter, frozen

3 oz. blueberries


Freeze butter. Preheat oven to 450°. Mix salt, sugar, flour and baking powder in a bowl and sift. Add milk. As dough forms, use cheese grater to add butter. Fold dough and knead. Fold in blueberries. Gently pull chunks of dough and pat to form biscuits. Bake 7 to 12 minutes.



1 c. powdered sugar

1/8 c. water

1 tsp. vanilla

½ tsp. lemon juice


Mix and drizzle over biscuits.


submitted by Elizabeth Vincent Gillenwater

Blueberry & Red Bell Pepper Salsa

adapted from

Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Author: Rachel Farnsworth

Yield: 4 cups salsa


  • 3 cups fresh blueberries
  • 1 bunch fresh cilantro, chopped
  • 2 jalapenos, minced
  • ½ red onion, minced
  • 2 red bell peppers, diced small
  • ½ teaspoon salt
  • 1 lemon, juiced
  1. Pour your blueberries out on a large cutting board. Give them a rough chop. You'll miss plenty of the berries giving you a nice mixture of whole berries vs chopped. Put them in a large bowl.
  2. Add in your chopped cilantro, jalapeno, red onion, red bell pepper, salt, and lemon juice. Stir until combined.

Elizabeth wrote: I altered the recipe a bit because I'm not a fan of jalapenos (left them out), I used white onion instead of red onion and lime juice instead of lemon juice (already had the white onion and lime juice on hand).


Submitted by Stuart Carter, author of Addicted to Canning, a blog you need to check out!

Gluten Free Blueberry Coffee Cake


1 1/2 cups gluten free flour

scant 1 tsp xanthan gum (omit if your GF flour blend already has some)

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups fresh blueberries

1 egg

1/2 cup milk

1/4 cup butter, melted


1/4 cup butter, melted

3/4 cup packed brown sugar

1 tablespoon all-purpose flour

1/2 cup chopped walnuts or pecans or similar (optional)

In a large mixing bowl, combine flour, xanthan gum, sugar, baking powder, cinnamon and salt. Gently fold in blueberries. Get a separate bowl, put the egg, milk and butter in then whisk together. Mix into the dry ingredients, careful not to mush the blueberries. Pour into a buttered/oiled 8-in. x 8-in. baking pan.

Make topping to sprinkle over batter (put on last).

Once you have everything apart from the topping mixed, start preheating the oven. This will allow the xanthan gum to set before baking. Bake at 425 degrees F for 20-25 minutes or until top is light golden brown. Can be served warm or room temperature.


Pretty much any of them. There are 1-to-1 substitute blends in the stores, you can use my pudding flour, or you could use a flour made from a psuedocereal. I used millet flour and it turned out nicely – next time I will try buckwheat flour to see if the nuttiness in the buckwheat comes through.


A pseudocereal is a seed grain that isn’t a grass, but that is used like it’s a cereal. Millet, buckwheat, and quinoa are 3 examples of seeds that are used like a cereal. They do not contain gluten.

A cereal is a grass derived grain such as wheat, rye, barley. They usually contain gluten.


You want to have a concave surface instead of a flat or convex surface. If you force me to guess, I’d say about 0.8 tsp? But I will not judge you if it’s 0.7 or 0.9 tsp… only your tastebuds will!


Use plain/all-purpose flour instead of the first 2 ingredients. Start preheating the oven before you start mixing.


I made the topping with raw sugar, which comes in larger, crunchy sugar crystals. It made for a nicely crunchy topping.


Submitted by Stuart Carter, author of Addicted to Canning

Gluten Free Blueberry Muffins


2 cups gluten free flour (recommended: buckwheat, but use whatever you have on hand)

1 tsp xanthan gum (omit if your GF flour blend contains it already)

1 cup fresh, frozen or canned blueberries

1/3 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt


1 cup milk

1/4 cup fruit/vegetable oil(e.g. avocado oil)

1/2 teaspoon vanilla

1 large egg


1/4 cup GF flour

1/4 cup packed light brown sugar

1/4 tsp ground cinnamon

2 tbsp butter

If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.

Mix dry ingredients in a large bowl, adding the blueberries last. Stir thoroughly to mix all ingredients.

Mix wet ingredients in a small bowl.

Pour wet ingredients over dry and mix thoroughly until all the dry is mixed and wet.

Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.

Spoon the batter into the muffin cups, dividing batter evenly. Sprinkle evenly with the streusel topping. Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.


Start preheating your oven before you mix any ingredients. Instead of the first 2 ingredients just use plain / all-purpose flour, likewise for the streusel topping.

In the streusel topping substitute a good quality cooking oil such as avocado oil or regular (not extra virgin) olive oil. If you use a finishing sugar or other large grain sugar you get a nice crunch on the top as well as an almost savoury edge from the fruit oil.


 Submitted by Dianne Dempsey

Best Blueberry Cobbler Recipe

Blueberry Filling

  • 6 cups fresh blueberries, washed and well-drained
  • 1 ½ cups sugar
  • ¼ cup water


  • ¾ cup butter, softened
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 ½ cups flour
  • 1 tsp. baking powder
  • ½ tsp. salt

Drizzle (don’t skip this part!)

  • ¼ cup melted butter
  • 2 tablespoons sugar

Directions for making the Best Blueberry Cobbler:

Preheat the oven to 350 degrees. Lightly grease a 9x13 baking dish.

Put the washed and drained berries evenly in the bottom of the prepared baking dish.

Filling: In a small saucepan, combine the sugar and water. Bring to a boil, stirring continually, until the sugar dissolves – pour this mixture over the berries.

Crust: In a mixing bowl, whip together the softened butter and sugar, add the eggs and whip well. Add the vanilla. Then mix in the flour, baking powder and salt. Spread the mixture evenly and carefully over the blueberries.

Drizzle the top of the cobbler with the melted butter, then sprinkle evenly with the 2 tablespoons sugar.

Bake at 350 degrees for 40 – 45 minutes or until golden brown.


 Submitted by Dianne Dempsey

Blueberry Cream Cheese Pie

One 9″ Graham cracker crust

1 8 oz Cream Cheese bar

1 can condensed milk

1/3 cup lemon juice

1 tsp. vanilla

Mix the cream cheese with the condensed milk with a mixer. Then add the lemon juice and vanilla. Mix well to thicken. Pour into crust.

Blueberry Topping

1 1/2 cups fresh or frozen blueberries

1/4 cup sugar

Heaping tsp. corn starch

Cook berries with sugar over medium/low heat, stirring well. Add a heaping tsp. corn starch to thicken. Mix well and cook about 5 min.

Pour over top of cream cheese mixture and chill for a few hours.


 Submitted by Dianne Dempsey


1 cup butter

2 cups sugar

3 eggs

3 cups flour

½ teaspoon baking soda

½ tsp. salt

2/3 cup buttermilk

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

8 ounces frozen blueberries (I use 1 cup.)


½ box powdered sugar (approx. 1-3/4 cups)

¼ cup melted butter

1-1/2 tablespoons lemon zest

¼ cup fresh lemon juice

Preheat oven to 325 and grease & flour two loaf pans.  

Cream butter & sugar. Add eggs and beat until smooth.  Add buttermilk.  Whisk dry ingredients together and add to buttermilk mixture.  Blend well.  Mix in lemon juice and zest.   Gently fold in blueberries and mix only until incorporated.  Pour batter into loaf pans.  Bake loaves on middle rack of the oven for 60-65 minutes.  Cool bread 10 minutes, remove from pan and place on cooling rack, top side up.  Place paper towels or cookie sheets beneath rack to catch any dripped icing.

For icing:  Combine icing ingredients in bowl and beat with mixer until smooth. Drizzle icing over the warm loaves. The icing will harden when the bread cools to room temperature.  

Note:  If you make this bread without the blueberries, the baking time will be closer to 50 minutes and you will need to increase the buttermilk to 1 cup.

To keep blueberries from sinking to the bottom, add them on top of batter, after it has been poured into pan.  The blueberries will sink, but not to bottom of pan.  

Submitted by Rosemary Robinson
Recipe from

Blueberry Pie Filling in a Jar

10 cups blueberries, washed and dried

1/2 cup water

1 1/2 cups sugar

6 T. cornstarch

5 T. bottled lemon juice

makes 2 quarts


1. Wash and dry the blueberries and set aside. Sterilize 2 quart jars along with the lids in boiling water or in a dishwasher run without soap.

2. In a large stockpot bring the water, sugar, corn starch and lemon juice and to a boil.

3. Pour in the blueberries very carefully and bring the mixture back to a boil, stirring continuously with a long spoon. Keep stirring for about 5 minutes while the berries release their juices and the mixture thickens, becoming blue and glossy.

4. Set a funnel over a quart jar and ladle in the blueberry mixture, leaving about 1″ of room at the top. Repeat with second quart jar.

5. Placed the sterilized lids on the jar and seal them with the rims, only tightening the ring as much as you can with your own hand. Do not force it.

6. Place the jars in a pot of boiling water standing on end. Make sure the water covers the tops of the jars. Boil for 30 minutes, starting the timing when the mixture has returned to a boil after the jars have been added.

7. Remove jars and place in a cool, dry place on a kitchen towel. Allow to cool naturally for a few hours. Store jars for the long term in a cool, dry place until using.