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10 Blueberry Recipes for a Berry Cozy Season

French Toast with Blueberry Syrup
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French Toast with Blueberry Syrup

You can’t beat this breakfast and brunch classic, especially when it comes with a boost of blue. This version brings all the yummy French toast flavors you love – warm cinnamon and vanilla with a hint of brown sugar – and adds the incredibly delicious combo of maple syrup and mashed blueberries. You’ll want to make it every weekend!

French Toast with Blueberry Syrup
Course:
Breakfast, Brunch
Yield:
4
Time:
Prep Time: 10 minutes, Cook Time: 20 minutes
INGREDIENTS:
  • 3 eggs
  • 3⁄4 cup low-fat milk
  • 1⁄2 cup + 1 tablespoon pure maple syrup, divided
  • 1 teaspoon vanilla extract
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄8 teaspoon salt
  • 1⁄4 cup butter (approximately), divided
  • 8 slices day-old egg bread, each about 1-inch thick
  • 2 cups fresh blueberries, divided

DIRECTIONS:

  1. Preheat oven to 200°F. In a shallow bowl, whisk together eggs, milk, 1 tablespoon maple syrup, vanilla, cinnamon and salt.
  2. In a large nonstick skillet set over medium heat, melt 4 teaspoons of butter. Working in batches, dip bread slices in the egg mixture for a few seconds or until evenly soaked but not soggy. Transfer to skillet and cook, flipping once, for 4 to 6 minutes or until golden brown, wiping skillet clean between batches and adding butter as needed. Keep French toast warm in preheated oven.
  3. Meanwhile, in a small saucepan set over medium-high heat, stir together 1 cup blueberries and the remaining ½ cup maple syrup; stirring occasionally, bring to a boil. Reduce heat to medium-low.
  4. Using a potato masher, smash blueberries until crushed. Cook, stirring occasionally, for 5 to 8 minutes or until the mixture has thickened slightly. Strain the mixture into a bowl, pressing to extract all the syrup). Keep warm for serving.
  5. Serve French toast with maple blueberry syrup and remaining blueberries.

Blueberry-Orange Cranberry Sauce
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Blueberry-Orange Cranberry Sauce

Blueberries bring balance to this beloved side dish, with a little extra sweetness to cut the tartness of the cranberries. The result is perfectly tangy flavor – and a new option to try if your family didn’t go for the traditional version. This sauce is guaranteed to brighten up your table, at Thanksgiving or anytime the mood strikes you!

Blueberry-Orange Cranberry Sauce
Course:
Sides
Yield:
8 (makes 2 cups)
Time:
Prep Time: 5 minutes, Cook Time: 20 minutes
INGREDIENTS:
  • 1⁄2 cup orange juice
  • 1⁄2 cup granulated sugar
  • 1 cup frozen blueberries
  • 8 ounces fresh or frozen cranberries
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 tablespoons orange zest
  • 1⁄4 teaspoon ground cinnamon

DIRECTIONS:

  1. In a medium saucepan set over medium-high heat, stir together orange juice and sugar; stirring, bring to a boil.
  2. Add in blueberries and cranberries; stirring, bring back to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until cranberries start to pop and split.
  3. In a small bowl, whisk together water and cornstarch. Stir into orange juice mixture. Stir in orange zest and cinnamon; bring the mixture back to a boil. Cook, stirring frequently, for 1 to 2 minutes or until mixture thickens slightly. Let cool completely.

Feta, Blueberry and Thyme Crescent Rolls
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Feta, Blueberry and Thyme Crescent Rolls

They’re quick and easy to make, with store-bought crescent roll dough and a simple but flavor-packed filling. You will love biting into these tasty treats – it’s an explosion of juicy blueberries, savory feta, fresh thyme, zesty lemon and sweet honey. They’re perfect as a light lunch, appetizer or snack you can enjoy any time!

Feta, Blueberry and Thyme Crescent Rolls
Course:
Appetizer, Lunch, Snacks
Yield:
8
Time:
Prep Time: 15 minutes, Cook Time: 15 minutes
INGREDIENTS:
  • 1 cup fresh blueberries
  • 1 egg
  • 1⁄2 cup crumbled feta cheese
  • 1⁄4 cup honey
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon lemon zest
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1 can (8 ounces) refrigerated crescent dough rolls

DIRECTIONS:

  1. Preheat oven to 375°F.
  2. In small bowl, whisk together egg with 1 tablespoon water.
  3. In medium bowl, stir together blueberries, feta, honey, thyme, lemon zest, salt and pepper.
  4. Separate crescent roll dough into 8 triangles. Divide filling evenly over base of each dough triangle. Starting from base, roll up triangles. Arrange rolls 2 inches apart on parchment paper–paper baking sheet. Brush pastry with egg wash.
  5. Bake for 12 to 15 minutes or until pastry is golden brown. Let stand for 5 minutes before serving.

NOTE: Substitute feta with goat cheese if preferred.

Blueberry Cornbread Stuffing
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Blueberry Cornbread Stuffing

This twist on traditional stuffing combines zesty Cajun flavor, smoky bacon and sweet blueberries for a fresh pop. You’ll love the texture of this stuffing, too – it’s moist, but with a crispy top for a little crunch. Try this delicious dish to give your entire meal a boost of blue!

Blueberry Cornbread Stuffing
Course:
Sides
Yield:
8 (Makes 4 cups)
Time:
Prep Time: 20 minutes, Cook Time: 50 minutes
INGREDIENTS:
  • 4 slices bacon, chopped
  • 1⁄4 cup butter, divided
  • 2 stalks celery, diced
  • 1 jalapeño pepper, seeded and diced
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon Cajun seasoning
  • 8 cups crumbled cornbread (day-old)
  • 3⁄4 cup chicken broth
  • 1⁄4 cup finely chopped fresh parsley
  • 1 cup blueberries

DIRECTIONS:

  1. Preheat oven to 350°F. Grease a 13 by 9-inch baking dish.
  2. In a medium skillet over medium heat, cook bacon, stirring occasionally, for 4 to 5 minutes or until crispy around edges.
  3. Stir in 2 tablespoons of butter, celery, jalapeño, onion, red pepper, thyme and Cajun seasoning. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
  4. In a large bowl, toss together cornbread, bacon mixture, broth and parsley. Cornbread mixture should be moist but not soggy; if needed, stir in 1 to 2 tablespoons water. Fold in blueberries. Transfer to prepared dish. Dot with remaining butter.
  5. Bake for 30 to 40 minutes or until stuffing is golden brown and heated in the center. Let stand for 5 minutes before serving.

Balsamic Blueberry Mascarpone Crostinis
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Balsamic Blueberry Mascarpone Crostinis

Only a few minutes in the oven and a few minutes of prep to have an app that will leave your friends and family speechless. We promise there will be no leftover balsamic blueberry mascarpone crostinis (though you may want to make a batch just for yourself)!

Balsamic Blueberry Mascarpone Crostini
Course:
Appetizer, Snacks
Yield:
18 crostinis
Time:
Prep Time: 5 minutes, Cook Time: 15 minutes
INGREDIENTS:

FOR TOAST:

  • 18 (1⁄4-inch thick) French baguette slices
  • 1 tablespoon olive oil

FOR TOPPING:

  • 12 tablespoons mascarpone cheese
  • 1 cup fresh blueberries
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1⁄2 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons thinly sliced fresh basil leaves

DIRECTIONS:

  1. Preheat oven to 375F. Brush bread slices with olive oil. Arrange on baking sheet, bake until crisp and toasted (8 to 10 minutes), turning once.
  2. Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms (4 to 5 minutes). Set aside and let cool.
  3. Top toasts with mascarpone cheese (about 2 teaspoons per toast), sprinkle with kosher salt and freshly ground black pepper. Top with blueberry mixture and fresh basil.

Blueberry-Glazed Roasted Turkey
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Blueberry-Glazed Roasted Turkey

This tangy glaze brings together the sweet and savory flavors of blueberries, maple syrup, apple cider, soy sauce, garlic and thyme. To make things even simpler and tastier, the glaze can do double-duty as a bright, colorful sauce to serve tableside. Turns out Thanksgiving – or anytime you’re craving turkey, really – is the perfect time for a boost of blue!

Blueberry-Glazed Roasted Turkey
Course:
Dinner
Yield:
11 portions
Time:
Prep Time: 20 minutes, Cook Time: 3 hours 15 minutes
INGREDIENTS:
  • 1⁄2 cup apple juice or apple cider
  • 1⁄2 cup pure maple syrup
  • 1⁄4 cup soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 cups frozen blueberries
  • 2 tablespoons finely chopped fresh thyme
  • 3 cloves garlic, minced
  • 2 1⁄2 teaspoons salt, divided
  • 1 1⁄2 teaspoons black pepper, divided
  • 2 tablespoons butter
  • 1 turkey (whole, about 12 to 14 pounds)
  • 2 tablespoons olive oil

DIRECTIONS:

  1. In a medium saucepan set over medium-high heat, stir together apple juice, maple syrup, soy sauce and vinegar; stirring, bring to a boil.
  2. Stir in blueberries, thyme, garlic, ½ teaspoon of salt, and ½ teaspoon pepper; bring back to a boil. Reduce heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until mixture is thickened to a syrupy consistency. Remove from heat. Stir in butter and let cool completely.
  3. Transfer ½ cup blueberry mixture to a blender and purée until smooth. Reserve in the refrigerator for glazing turkey in Step 5. Refrigerate the remaining blueberry mixture to serve as a sauce with the turkey in Step 7.
  4. Preheat oven to 400°F. Pat the turkey dry with a paper towel. Rub with oil and season with remaining salt and pepper. Tie legs together with butcher’s string and tuck in wing tips. Place turkey, breast side up, in a roasting pan fitted with a rack.
  5. Roast for 1 hour. Reduce heat to 325°F. Brush puréed blueberry glaze over turkey. Cook for 1 ½ to 2 hours or until an instant-read thermometer registers 185°F when inserted into the thickest part of the inner thigh.
  6. Tent turkey loosely with foil and let rest for 30 minutes before slicing.
  7. Slice and serve turkey with reserved blueberry glaze.

Lemon Blueberry Tonic Mocktail
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Lemon Blueberry Tonic Mocktail

This refreshing blueberry mocktail is nicely balanced thanks to the lemon and tonic, ensuring it’s refreshing and not overly sweet. Garnished with lemon slices and fresh blueberries, this bright, bubbly drink is as beautiful as it is delicious – let it whisk you away for a moment of pure relaxation.

Lemon Blueberry Tonic Mocktail
Course:
Drinks
Yield:
2
Time:
Prep Time: 10 minutes, Cook Time: 0 minutes
INGREDIENTS:
  • 1⁄2 cup + 2 tablespoons blueberries, divided
  • 1 teaspoon freshly grated lemon zest
  • 1 1⁄2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon agave syrup
  • 1 cup ice
  • 1 cup tonic water
  • 2 slices lemon

DIRECTIONS:

  1. In a blender, purée ½ cup blueberries, lemon zest, lemon juice and agave syrup until smooth. Strain purée into bowl.
  2. Fill 2 glasses with ice. Divide strained blueberry purée among glasses and top with tonic water. Garnish each with lemon slice and remaining 2 tablespoons of blueberries.

Blueberry White Hot Chocolate
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Blueberry White Hot Chocolate

This creamy, indulgent treat blends the sweet-tart flavors of blueberries, honey and vanilla with smooth, rich white chocolate. Make your own whipped cream if you’re feeling fancy, or top with store-bought to enjoy that much faster. Hint: dairy-milk alternatives such as oat or almond milk are equally delicious!

Blueberry White Hot Chocolate
Course:
Drinks
Yield:
4
Time:
Prep Time: 10 minutes, Cook Time: 10 minutes
INGREDIENTS:
  • 4 cups whole milk
  • 2 1⁄2 cups fresh blueberries
  • 1⁄4 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup good-quality white chocolate chips
  • 8 tablespoons canned whipped cream
  • 1⁄2 cup fresh blueberries, for garnishing

DIRECTIONS:

  1. In a blender, add milk, 2 cups of blueberries, honey, and vanilla and blend until puréed.
  2. Over medium heat, combine blueberry mixture and white chocolate in a saucepan. Heat, stirring frequently, for 5 to 8 minutes, or until white chocolate is melted and the mixture is steaming.
  3. Divide equally between 4 mugs. Garnish each mug with 2 tablespoons of whipped cream and 2 tablespoons fresh blueberries.

VARIATIONS:

  • Substitute whole milk for non-dairy alternative, such as oat milk or almond milk, if desired.
  • Fresh blueberries can be substituted for frozen blueberries.

NOTE:

  • Whipped cream and fresh blueberries for garnish are optional. Neither were included in nutritional analysis.

Blueberry Babka
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Blueberry Babka

Filled with a sweet blueberry compote and woven into a beautiful braid, this show-stopping treat is worth the wait. Take it over the top with a drizzle of glaze or keep it simple and enjoy as-is. It’s the perfect treat to gift to a friend or share with a crowd.

Made in partnership with Ariel Stein

Blueberry Babka Bread
Course:
Dessert, Baked Goods
Yield:
12 portions
Time:
Prep Time: 40 minutes (+2 hours for dough to rise, 24 hours to rest overnight), Cook Time: 40 to 45 minutes
INGREDIENTS:

FOR DOUGH:

  • 2 1⁄2 cups all-purpose flour
  • 1⁄4 cup sugar
  • 2 1⁄4 teaspoons instant yeast
  • 1⁄2 teaspoon salt
  • 1 cup lukewarm milk
  • 1⁄3 cup melted butter

FOR BLUEBERRY COMPOTE:

  • 11 oz blueberries (a little more than one heaping cup)
  • 1⁄4 cup sugar
  • Juice of 1⁄2 lemon (about 2 teaspoons)
  • Zest from the same lemon

FOR POWDERED SUGAR GLAZE:

  • 2 cups powdered sugar
  • 2 tablespoons margarine or butter, softened
  • 1 teaspoon vanilla
  • 3 to 4 tablespoons milk or half-and-half

DIRECTIONS:

  1. Whisk together flour, yeast, and sugar. Slowly add melted butter and warm milk to dry ingredients and stir to combine. Knead the ball of dough until smooth (around 10 minutes.)
  2. Gently coat a large bowl with a light amount of oil. You will need a bowl that’s at least twice the size as your ball of dough. Cover bowl with plastic wrap or a damp towel and allow dough to rise until doubled in size around 1 1⁄2 to 2 hours. You can speed up this process by placing your dough in the oven with only the light turned on.
  3. While the dough is rising, start on the compote. Combine blueberries, lemon juice, lemon zest, and sugar in a small saucepan and mix to combine. Cook over medium heat for around 25 to 30 minutes until mixture is reduced and bubbling. Stir occasionally to prevent the bottom from burning. Once the compote mixture has thickened, scoop it into a heat safe dish. Cover and chill.
  4. When dough has finished rising, coat a large bowl with oil and scoop the dough inside. Cover in plastic wrap and refrigerate overnight.
  5. Coat a 9 by 5 1 lb loaf pan with oil and line the bottom and sides with parchment paper to make it easier to take it out of the pan.
  6. When the dough is ready, take it out of the refrigerator and roll it out onto a floured surface to 10-inches wide and 12-inches long. Spread a thin layer of the blueberry filling over the dough in an even layer, leaving 1⁄2 inch all around the edges.
  7. Roll the dough up into a log (like making cinnamon rolls).
  8. Gently cut the log lengthwise and lay one piece on the top of the other to form an X. Make sure the cut sides are facing up. Working on one side of the X, twist the two pieces together twice, still making sure the cut sides are facing up. Do the same to the other side of the X. You should be left with a twisted log with the blueberry layers facing up.
  9. Carefully lift the log into your loaf pan. Don’t worry if it looks messy at this point since the loaf will rise and will eventually look fine. Cover the pan loosely with plastic wrap and leave to rise at room temperature for 1½ hours until almost doubled in size.
  10. Preheat the oven to 350°F/175°C. Remove the plastic wrap and bake on the middle rack for 40 to 45 minutes, until golden brown on top. If it starts to brown too quickly around 30 to 35 minutes, cover it with foil. To know when it is ready, insert a toothpick or a fork, and you should feel almost no resistance. Let the babka cool.
  11. Later, when the babka is cooled, you can top it with icing. In a medium bowl, combine all the glaze ingredients until smooth, until the glaze is a glue-like consistency. Drizzle it on top and enjoy!

NOTE: Babka can stay fresh for up to 2 days at room temperature if stored in an airtight container. After 2 days, it may become stale. To freeze for later, wrap in plastic wrap and foil. To thaw, leave at room temperature for about an hour. Wrap a slice in a damp paper towel and microwave for about 10 seconds to bring back the warm and soft texture.

Blueberry Gingerbread Layer Cake
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Blueberry Gingerbread Layer Cake

Fragrant and flavorful, this spice cake brings the taste of fall, combining blueberries with cinnamon, ginger and cloves. You’ll love the presentation, too, with a smooth, rich cream cheese frosting, three beautiful layers and space on top for fresh blueberries and other garnishes. This delicious dessert adds a boost of blue to any occasion!

Blueberry Gingerbread Layer Cake
Course:
Dessert
Yield:
10 portions
Time:
Prep Time: 45 minutes, Cook Time: 30 minutes (+ 2 hours standing time)
INGREDIENTS:

FOR CAKE:

  • 4 cups all-purpose flour, sifted
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon ground cloves
  • 1⁄2 teaspoon salt
  • 3⁄4 cup frozen blueberries
  • 1⁄2 cup water
  • 2 tablespoons apple cider vinegar
  • 3⁄4 cup molasses
  • 1 1⁄2 cups packed brown sugar
  • 1 1⁄2 cups unsalted butter, softened
  • 3 eggs
  • 1 tablespoon freshly grated orange zest
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries, for garnish
  • Fresh rosemary sprigs, for garnish
  • Cinnamon sticks, for garnish
  • Orange curls or dehydrated orange slices, for garnish

FOR BLUEBERRY JAM FILLING:

  • 1 cup blueberries
  • 1⁄2 cup granulated sugar
  • 2 tablespoons lemon juice

FOR FROSTING:

  • 2 packages (each 8 ounces) brick-style cream cheese, softened
  • 1⁄2 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1⁄8 teaspoon salt
  • 2 cups powdered sugar, sifted

DIRECTIONS:

FOR CAKE:

  1. Preheat oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, cloves and salt.
  3. In a small saucepan set over medium-high heat, stir together blueberries, water, and apple cider vinegar; stirring occasionally, bring to a boil. Using a fork, crush blueberries. Remove from heat. Stir in molasses.
  4. In another large bowl, using a handheld electric mixer, beat together brown sugar and butter until light and fluffy. One at a time, beat in eggs, incorporating well after each addition. Beat in orange zest and vanilla.
  5. With mixer on low speed, alternately add flour mixture to brown sugar mixture in 3 parts with molasses mixture in 2 parts, starting and ending with flour mixture. Scrape the bowl as needed between additions. Scrape into prepared pans; smooth tops.
  6. Bake for 18 to 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely.

FOR BLUEBERRY JAM FILLING:

  1. In a medium skillet set over medium heat, stir together blueberries, sugar and lemon juice; stirring frequently, bring to a boil. Reduce heat to medium. Cook, stirring often, for 8 to 10 minutes or until mixture is thickened and jam-like in texture. Let cool completely.

FOR FROSTING:

  1. In a medium bowl, using a handheld electric mixer, beat cream cheese until light, fluffy and smooth. Beat in butter, vanilla, and salt until blended. On low speed, ½ cup at a time, beat in powdered sugar until incorporated. Increase speed to medium-high and beat until light and fluffy.
  2. Place one cake layer on a serving plate. Spread top with generous ½ cup frosting. Spread half the jam over the frosting layer. Repeat with another cake layer, another generous ½ cup frosting and the remaining jam. Top with remaining cake layer and spread the remaining frosting over top and sides of all layers. Refrigerate for at least 2 to 3 hours before serving.
  3. Garnish cake with fresh blueberries, rosemary, cinnamon sticks, and orange curls or slices.

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