blueberry recipes

There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it. It’s one of the best breakfasts ever and like eating dessert for breakfast. Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top as well as a buttery, cinnamon and brown sugar streusel topping. There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a glaze to boot.

Overnight Blueberry Waffle Breakfast Bars

waffles,

cream cheese, softened (I used lite)

light brown sugar, packed

blueberries

(half of 1 stick) unsalted butter, melted

eggs

milk

sugar

vanilla extract

cinnamon

unsalted butter, softened

all-purpose flour

confectioners’ sugar

light-colored corn syrup (helps keep the glaze softer)

water

Waffles – Line an 8×8-inch pan with aluminum...

Waffles – Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

Chop the waffles and add about 60% (5...

Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.

To a medium bowl, add the cream cheese,...

To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.

Drop cream cheese mixture by rounded tablespoons evenly...

Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.

Evenly scatter the blueberries. Note – I have...

Evenly scatter the blueberries. Note – I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.

Evenly top with the reserved waffles; set aside.

To a medium, microwave-safe bowl add the butter...

To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.

Add the eggs, milk, granulated sugar, vanilla, cinnamon,...

Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.

On the morning of baking, preheat oven to...

On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.

Streusel – To a medium bowl, add the...

Streusel – To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.

Bake uncovered for about 40 minutes, or until...

Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.

Glaze – To a medium bowl, add the...

Glaze – To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.

Recipe is best warm and fresh but extra...

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

Looking for the perfect blueberry muffin recipe? These Classic Blueberry Muffins from Delish.com are the best!

Classic Blueberry Muffins

c. all-purpose flour

baking powder

baking soda

kosher salt

c. (1 stick) unsalted butter, softened

pure vanilla extract

c. Greek yogurt

These are delicious. I didnt have greek yogurt, so I used sour cream instead. They came nice and moist. Excellent recipe!

WOW! Those bluberry muffins are the best I ever tasted. They are soft and sweet in the middle even after a few days of being baked. I didn't put some extra sugar on the top of the muffins, because I forgot to but they are very good even if I missed the last step. I even think that they were better without the sugar on the top. It was more a healthy breakfast.

https://streaming.hearstdigitalstudios.com/manual_upload/5914804abbddbd5d54a38e82/mp4/Blueberry_Muffins_YouTube_FINAL_1494515807_4000_hd_v3.mp4

Meet your new go-to blueberry muffin recipe.

These blueberry pie bars are one of my all-time favorite frozen blueberry recipes! They're super moist and the streusel topping is irresistible!

Blueberry Pie Bars

unsalted butter, melted

salt,

(2 cups) blueberries (fresh

granulated sugar (or 1/2 cup if berries are sour)

lemon juice

cornstarch

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Add the sugars and whisk to combine.

And the flour, optional salt, and stir to...

And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.

Set a heaping 3/4 cup crumble mixture aside.

Transfer remaining mixture to prepared pan, and using...

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.

In a medium bowl, add the egg, Greek...

In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.

Add the flour and whisk to combine.

Evenly pour filling over the crust and jiggle...

Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.

In a separate medium mixing bowl, add all filling...

In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquifies while baking.

Evenly distribute blueberry mixture over the filling.

Evenly sprinkle with the reserved heaping 3/4 cup crust...

Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.

Bake for about 60 minutes, or until edges...

Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden.*

Place pan on a wire rack and allow...

Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.

This easy blueberry cobbler with frozen blueberries is a fool proof recipe that taste like summer and it can be whipped up by even the most novice of bakers. Using frozen blueberries, you can make this summery dessert year round for a delicious and sweet dessert and it&#x27;s surprisingly healthy-ish. This easy blueberry cobbler with frozen blueberries is 189 calories per serving and 5 WW smart points a serving.

Easy Blueberry Cobbler with Frozen Blueberries

lemon,

salt

flour

tbsp. baking powder

non fat Greek yogurt

milk (any milk will work)

vanilla

In a large bowl, toss frozen blueberries, lemon...

In a large bowl, toss frozen blueberries, lemon juice and zest, 1 tbsp. sugar, cornstarch, pinch of salt, and vanilla until blueberries are fully and evenly covered.

Sift flour, 1/4 cup sugar, and baking powder...

Sift flour, 1/4 cup sugar, and baking powder in a separate bowl. 

Dice up 1 tbsp. cold, salted butter into...

Dice up 1 tbsp. cold, salted butter into small, pea-sized pieces.

Add greek yogurt, splash of vanilla, butter, and...

Add greek yogurt, splash of vanilla, butter, and milk to flour mixture. Stir flour mixture until dough is shaggy and all loose flour and sugar are incorporated.  

Spray a pie dish with cooking spray and...

Spray a pie dish with cooking spray and add the blueberry mixture.

Add dollops of the topping to the top...

Add dollops of the topping to the top of the blueberries until most of the baking dish is covered.

Mix egg and a splash of water and...

Mix egg and a splash of water and brush the topping with egg wash.

Bake for 30-40 minutes at 375 or until...

Bake for 30-40 minutes at 375 or until golden brown.  Let cool for at least 30 minutes before serving.  

Over 15 best most popular blueberry recipes when wondering what to make with fresh blueberries including dessert, cakes, pies, breakfast, and baked goods.

15 Best Blueberry Recipes

You can make or prepare some of these blueberry recipes ahead of time. You can store the desserts and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. Confirm storing instructions by checking each recipe.

To reheat any of these recipes and serve them warm, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through. I would check on it every 5 minutes until ready. If heating from frozen, let it thaw first and then reheat.

Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It&#039;s magnificent!Don&#039;t be daunted by the number of steps - they are straightforward, I&#039;ve just broken it down into managable steps. Cheesecakes are actually less &quot;risky&quot; than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you&#039;re absolutely busting to make this, skip the topping and serve with cream instead.

Blueberry Cheesecake

200 grams/7 oz Arnott's Marie crackers

/ 8 tbsp unsalted butter (, melted)

cream cheese

tbsp flour (, plain/ all purpose flour)

tsp vanilla extract

sour cream ((full fat, sub yogurt))

caster sugar (superfine sugar)

lemon ((can skip))

eggs (, at room temperature)

blueberries ((Note 3))

/ 13 oz blueberries ((Note 3))

lemon juice ((or water))

white sugar

tsp cornflour/cornstarch

Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.

Line inverted base: Get a 20cm/8&quot; springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.

Line sides: Butter and line the side of the pan.

Preparation:

Break up biscuits roughly by hand and place in a food processor.

Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.

Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.

Cheesecake Biscuit Base:

Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)

Add flour, beat for 5 seconds on speed 4 until just incorporated.

Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).

Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.

Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.

Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).

Cool: Cool the cake in the oven with the door open approx 20 cm / 8&quot; for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.

Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.

Filling:

Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.

Mix cornflour and water, then stir in - it wil thicken quickly.

Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.

Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect &quot;oozing&quot; consistency (see video, Note 7) - be careful, don&#039;t make it runny!

Spoon onto cheesecake so it&#039;s completely covered - you&#039;ll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.

Slice and serve!

Blueberry Sauce for Cheesecake:

An overnight breakfast or brunch casserole that comes together quickly along with an easy recipe for Blueberry syrup!

Blueberry and Cream Cheese French Toast Casserole

bread

half and half

Butter a 9 x 13 casserole dish.

Cut french bread into 2 inch cubes and set aside.

In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. &nbsp;Whisk until completely mixed.

Put one half of bread cubes in prepared dish.

Top with half cream cheese cubes and half cup of blueberries.

Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.

Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.

Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.

Preheat oven to 375 degrees.

Remove plastic wrap and sprinkle casserole with raw sugar.

Cover casserole with foil and bake for 30 minutes.

Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.

Cool slightly and serve with blueberry sauce.

Blueberry Sauce

In small saucepan, combine sugar, water and cornstarch until simmering.

Add blueberries and simmer for 10 minutes. &nbsp;Using a fork or whisk, slightly break up the blueberries to desired consistency.&nbsp;

Cool slightly before serving or store in refrigerator for up to 3 days.

This is a delicious and healthy gluten free blueberry crisp recipe that would go well with ice cream, frozen yogurt, or just by itself.

Gluten Free Blueberry Crisp Recipe

maple syrup (or honey)

arrowroot starch (or cornstarch)

rolled oats (large old fashioned)

almond flour

brown sugar Swerve (or coconut sugar

butter (coconut oil

serve with: whipped cream, yogurt, ice cream

Preheat oven to 350F. Spray a baking pan with avocado oil spray and set aside.

In a large bowl combine the filling ingredients, stir and pour into the baking pan.

In a medium sized bowl add all the dry ingredients for the crisp (don&#39;t add the butter).

Sprinkle the crisp mixture over the blueberries, and piece apart the butter adding it on top.

Bake in the oven for 40-45 minutes or until bubbly and the oats are golden brown.

https://content.jwplatform.com/videos/nBdmryvo.mp4

Gluten Free Blueberry Crisp Recipe (Healthy Blueberry Crisp)

Recipe video above. Buttermilk, both baking powder AND bicarb are the secret to really soft, fluffy muffins. Simpler muffin recipes are more dense and drier, though you can make a brown sugar muffin batter that&#039;s just as soft without buttermilk - use this Brown Sugar Apple Muffins recipe. (Note: the crumb colour is not as white as this muffin because of the brown sugar)KEY TIP: Do not over mix the batter, a few lumps is ok! Overmixing = tough muffins.

Top 21 blueberry recipes recipes from across the web

The most viewed blueberry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Overnight Blueberry Waffle Breakfas...

Classic Blueberry Muffins

Blueberry Pie Bars

Easy Blueberry Cobbler with Frozen ...

15 Best Blueberry Recipes

Blueberry Cheesecake

Blueberry and Cream Cheese French T...

Gluten Free Blueberry Crisp Recipe

Moist Blueberry Muffins

How to Freeze Blueberries

Blueberry Lemon Cookies

Blueberry Coconut Pecan Cookies

Fruit kebabs with yoghurt dip

Blueberry Bread Loaf

Blueberry Mascarpone Macarons

Spinach Blueberry Superfoods Salad

Homemade Blueberry Cheesecake

Blueberry Cheesecake Stuffed French...

Blueberry Spinach Salad with Honey ...

Little blueberry puddings with lemo...

Homemade Blueberry Pie

Top 21 blueberry recipes recipes from across the web

The most viewed blueberry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Overnight Blueberry Waffle Breakfas...

Classic Blueberry Muffins

Blueberry Pie Bars

Easy Blueberry Cobbler with Frozen ...

15 Best Blueberry Recipes

Blueberry Cheesecake

Blueberry and Cream Cheese French T...

Gluten Free Blueberry Crisp Recipe

Moist Blueberry Muffins

How to Freeze Blueberries

Blueberry Lemon Cookies

Blueberry Coconut Pecan Cookies

Fruit kebabs with yoghurt dip

Blueberry Bread Loaf

Blueberry Mascarpone Macarons

Spinach Blueberry Superfoods Salad

Homemade Blueberry Cheesecake

Blueberry Cheesecake Stuffed French...

Blueberry Spinach Salad with Honey ...

Little blueberry puddings with lemo...

Homemade Blueberry Pie

The most viewed blueberry recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine