All the Ways to Use Blueberry: 10 Sweet Treats to Try
Bursting with flavor that far exceeds their tiny size, blueberries make for a delicious add-in to cakes, cobblers, blintzes and pies. And what better time to use these compact and antioxidant-rich fruits than when they are at their peak of juiciness during the summer?
Experiment with their versatility and play up the way their vibrant indigo color can transform a classic recipe, like in Ree Drummond’s Blueberry Lemonade. Keep reading below for more summer staples, and see how Food Network stars incorporate blueberries into their favorite desserts and breakfast treats.
Ree Drummond makes a crunchy and sweet cream cheese frosting that combines two Italian cream cake classics: sweetened coconut and pecans. She sprinkles fresh blueberries between the layers of her towering (and shockingly easy to prepare) cake.
Food Network Magazine’s Bundt cake makes for a nostalgic breakfast treat. Instead of folding the blueberries into the cake, preserve their texture and add them in layers on top of the batter. Serve with macerated strawberries (toss the strawberries with sugar until soft and syrupy) and a drizzle of homemade glaze.
Lemonade is the quintessential staple for a hot summer day. Ree Drummond gives this classic drink a twist by making a homemade blueberry syrup for extra fruity flavor and a vibrant purple-fuchsia hue.
“When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce,” according to the Food Network Kitchen chefs. “We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Add a simple biscuit dough for an easy topping that turns golden when baked.
Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved
Ellie Krieger's Blueberry Compote for Summer/Healthy Grilling as seen on Food Network,Ellie Krieger's Blueberry Compote for Summer/Healthy Grilling as seen on Food Network
Ellie Krieger uses frozen blueberries for her sweetened compote, which she cooks until some of the blueberries break down and others stay whole and plump. Serve warm over her recipe for rice pudding.
Tyler Florence’s portable bars are loaded with fresh flavor and make the perfect treat for bake sales and summer picnics. Add fresh lemon juice and zest to the creamy filling for a slight tang. Tyler likes to bake the crust until crisp so it becomes a supportive base for the soft filling.
Seeing its beautiful lattice top, you might be surprised to learn that Food Network Kitchen’s Blueberry Pie requires just six ingredients. Use two store-bought pie crusts as a shortcut in this classic summer pie recipe.
Sharing many of the same flavors as pies, crisps are a delicious freeform alternative and lack the sometimes tricky assembly. The Neelys make their crunchy topping with oats, pecans and warm spices like cinnamon and nutmeg; it’s perfect crumbled atop a fresh blueberry mixture for an old-fashioned summertime treat.
Tyler uses a blender for a mess-free way to make the blintz batter. He fills these extra-thin pancakes with a sweet cheese filling of cream cheese and ricotta. Make a fresh blueberry sauce — similar to Ellie’s — to top these decadent breakfast treats.
Trisha Yearwood has a trick for her light and fluffy pancakes: sour cream. This secret ingredient adds a slight tang, the perfect pairing for the sweetness of the blueberries, which burst with flavor when the golden pancakes come off the griddle.