We’ve brought Blueberry Hill to you with this selection of recipes bursting with blueberries.

 

1. Easy Pavlova with Berries and Cream

Don’t tell us to “go big or go home.” We’ll do both, as we did with this dramatic dessert, a Berry and Cream Pavlova. We took the traditional, measly, single-layered pavlova and turned it into a meringue masterpiece. All that, and we did it at home. Egg Whites were beaten stiff crisp-on-the-inside, soft-on-the-inside shells were baked and cream was whipped, resulting in stacked layers of airy, marshmallow-like meringue, mounded with sweet clouds of cream and fresh berries.

Ingredients

Meringues

4 egg whites
pinch of kosher salt
1 cup sugar (divided)
1 tsp cornstarch
1 tsp white vinegar

Filling

1½ cups whipping cream
½ cup icing sugar
3 cups assorted fresh berries sliced strawberries, raspberries, blueberries, blackberries

Directions

1) Preheat oven to 300ºF. Line 2 baking sheets with parchment paper. Trace three 8-inch circles on the sheet of paper. Flip the parchment over so your meringue won’t touch the ink.

2) For the meringues, place the egg whites and salt in the clean, dry bowl of an electric mixer. Using the whisk attachment, whip on medium speed until soft peaks form. Increase speed to high and gradually add 3/4 cup sugar, mixing until stiff peaks form. In a small bowl, combine 1/4 cup sugar with cornstarch. Lightly fold cornstarch mixture and vinegar into the egg whites. Spread meringue into pre-drawn circles approximately 1/4 inch thick. Level the tops of each circle with the back of a spoon. Bake for 1 hour, turn oven off and open door slightly, allowing meringues to cool inside the oven for 30 minutes.

3) For the filling, using the whisk attachment of an electric mixer, whip cream and icing sugar on high speed until thickened.

4) To assemble, place 1 meringue layer on serving dish. Spread evenly with 3/4 cup whipped cream followed by 1 cup mixed berries. Repeat with remaining meringue layers, finishing with whipped cream and berries on top.

Serves 8-10

Pancakes

2. Graham Cracker Pancakes with Cheesecake & Blueberries

Put the pancake mix away. You heard me, put it away, far far away because no pancake will come out of a box that offers up the utter deliciousness that this recipe for Graham Cracker Pancakes delivers. Oh yes, and you can put the syrup away too. You won’t need it because these moist and easy homemade pancakes are topped with a creamy brown sugar and cinnamon cheesecake spread and mounded high with lemon glazed blueberries. How’s that for a sinful stack?

Ingredients

Graham Cracker Pancakes

2 cups flour
2 cups graham cracker crumbs
1 tbsp baking powder
1/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp kosher salt
2 eggs
1 1/2 cups buttermilk
1 1/2 cups whole milk
1/4 cup butter, melted
1 tsp vanilla extract

Cheesecake Topping

1 (8oz) package cream cheese
1/4 cup brown sugar
1/4 cup icing sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup Cool Whip Whipped Topping

Glazed Blueberries

1/4 cup icing sugar
1/4 cup water
1 tbsp fresh lemon juice
2 cups fresh blueberries

Directions

1) For the pancakes, in a large mixing bowl, combine flour, graham cracker crumbs, baking powder, brown sugar, cinnamon and salt set aside. In a medium bowl, whisk eggs, buttermilk, whole milk, melted butter and vanilla extract.

2) Gently stir egg mixture into the dry ingredients do not over mix, lumps are okay. Over medium heat, pour 1/2 cup batter into a hot skillet. Cook until bubbles form, flip pancake and continue to cook until done. Serve with cheesecake topping and glazed blueberries.

3) For the cheesecake topping, in an electric mixer, beat cream cheese on medium speed until soft and fluffy. Add brown sugar, icing sugar, vanilla and cinnamon continue to beat at medium speed until well combined. On low speed, add Cool Whip just until combined.

4) For the glazed blueberries, in a small saucepan, combine icing sugar, water and lemon juice. Stir over medium-high heat until mixture boils vigorously, 2-3 minutes. Remove from heat and stir in berries.

Yield: 10 large pancakes

Muffins

3. Blueberry Muffins with Sweet Crumble Topping

What makes these blueberry muffins the best? Is it that they’re easy to make? Yes. Or that they have a golden crust with a warm, plump blueberry interior? Yes. Or, is it the delectable, lick-your-fingers crumble that tops the muffins? Yes. Yes. Yes.

Ingredients

2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
2 cups fresh blueberries
1/2 cup melted margarine
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 tsp lemon zest

Crumble Topping

1/2 cup flour
1/4 cup sugar
2 tbsp margarine

Directions

1) Preheat oven to 375°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess.

2) For the batter, in a large bowl, flour, sugar, baking powder, baking soda, salt and blueberries. Gently toss to combine.

3) In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix – the batter is supposed to look lumpy. Spoon batter into prepared tin, dividing evenly among muffin cups.

4) For the crumble topping, in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups.

5) Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack.

Yield: 12 muffins

Cheesecake

4. Blueberry Cheesecake

Looking for a smooth, creamy and delicious dessert? You’ve found it with this amazing Blueberry Cheesecake recipe, a buttery and golden graham cracker crust that’s topped with a silky, scrumptious cheesecake filling and a sweet blueberry sauce.

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted

Cheesecake

4 (8oz) packages cream cheese, room temperature
1¼ cups sugar
3 tbsp flour
4 eggs
1 tsp vanilla extract

Blueberry Topping

4½ cups fresh blueberries
½ cup sugar
1½ tbsp cornstarch
3 tbsp water
1 tbsp fresh lemon juice

Directions

1) Preheat oven to 450ºF. Line the bottom of a 9-inch springform pan with parchment paper.

2) For the crust, combine graham crackers and sugar in a medium bowl. Mix in butter until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer while preparing the filling.

3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth. Add eggs one at a time, beating well after each addition. Add in vanilla, mixing until combined. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly. Remove from oven and run a sharp knife around the edges to loosen it from the pan. Cool cheesecake completely and then refrigerate 4-6 hours before topping with blueberry mixture.

4) For the blueberry topping, combine blueberries and sugar in a saucepan over medium heat. Cook, stirring occasionally until the sugar dissolves. In a small bowl, combine cornstarch and water. Stir into blueberry mixture and stir continuously for 2-3 minutes to thicken slightly. Remove from heat and stir in lemon juice. Let cool completely before topping cheesecake. The blueberry mixture will thicken as it cools.

Serves 10-12

Granola

5. Golden Granola Cups with Greek Yogurt & Berries

Start your day off right with this delicious breakfast of golden baked granola cups filled with creamy Greek yogurt and fresh berries.

Ingredients

1 1/2 cups quick cooking oats
1/2 cup flour
1/2 cup butter, melted
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1 cup plain Greek yogurt
2 tbsp orange juice, divided
1/4 tsp orange zest
1 cup mixed blueberries and raspberries

Directions

1) Preheat oven to 375ºF. Coat a 12-cup muffin tin with non-stick cooking spray.

2)For the granola , in a large bowl, combine oats, flour, melted butter, brown sugar, cinnamon and salt. Press mixture into the base and up the sides of the prepared muffin cups. Bake 10-12 minutes, remove from oven and let cool 10 minutes before removing from pan.

3) To assemble, in a small bowl mix yogurt, 1 tsp orange juice and orange zest. Fill each oatmeal cup with yogurt. Toss berries with remaining 1 tbsp orange juice and top yogurt with fruit.

Makes 12 granola cups

Smoothie

6. Blueberry Banana Breakfast Smoothie

Looking for the perfect breakfast blend? This protein and fruit-packed Blueberry Banana Smoothie has it all!

Ingredients

1 cup frozen blueberries
1 small ripe banana
1 cup unsweetened almond milk
½ cup plain yogurt
1 tbsp honey
½ tsp vanilla extract

Directions

Using a blender, combine blueberries, banana, almond milk, yogurt, honey and vanilla extract. Blend on high until slushy and well combined. Pour into a tall glass.

Serves 1

Mojito

7. Fresh Blueberry Mojito

Taste warm summer days and perfect sunsets with this fruity combo of refreshing mint, sweet blueberries and tart lime.

Ingredients

¼ cup fresh blueberries
6 fresh mint leaves, torn
1½ oz Stoli Blueberry Vodka
2 tbsp fresh lime juice
1 tbsp simple syrup
7UP or Sprite, to top up

Fresh blueberries, for garnish
Fresh mint, for garnish

Directions

Using a tall glass, muddle blueberries and torn mint leaves. Fill the glass halfway with ice cubes and stir in Blueberry Vodka, lime juice and simple syrup. Top up glass with 7UP or Sprite. Stir well and garnish with blueberries and mint.

Serves 1

Blueberries can help you take your drinks to the next level. Find out how here.

Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at BiteMeMore.com.