20 Blueberry Breakfast and Dessert Recipes

5 Minute Blueberry Pie

Ingredients

1/2 cup sugar

2 tablespoons cornstarch

3/4 cup water

4 cups fresh or frozen blueberries, defrosted

1 (9-inch) graham cracker crust

Whipped cream

Instructions

1. In a saucepan, combine sugar and cornstarch.

2. Stir in water until smooth.

3. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries.

4. Cook for 3 minutes, stirring occasionally.

5. Pour into crust. Chill.

6. Garnish with whipped cream if desired.

Blueberry Dessert Square

Ingredients

1 cup all-purpose flour

1 cup quick-cooking oats

1 cup packed brown sugar

1/2 teaspoon salt

1/2 cup shortening

2 1/2 cups fresh or frozen blueberries

1/4 cup sugar

Instructions

1. In a large bowl, combine the flour, oats, brown sugar and salt.

2. Cut in shortening until crumbly. Press half of the mixture into a greased 9-in. square baking dish.

3. Bake at 350 degrees F for 10 minutes or until brown around the edges.

4. Combine the blueberries and sugar. Sprinkle over  the crust.

5. Top with remaining oat mixture. Press down gently.

6. Bake 35-40 minutes longer or until golden brown. Serve warm.

Blueberry Cornmeal Muffins

Ingredients

1 1/4 cups all-purpose flour

1/2 cup cornmeal

1/2 cup brown sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup milk

1/2 cup butter, melted

1 egg, beaten

1 cup frozen blueberries

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

2. Sift flour, cornmeal, brown sugar, salt, and baking powder together into a large bowl.

3. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter,  and egg.

4. Stir the wet ingredients into the flour mixture just until moistened.

5. Spoon  the batter into prepared muffin tins.

6. Bake in preheated oven for 20 minutes.

7. Let muffins sit for 10 minutes before removing from the pan.

Flourless Oatmeal Blueberry Pancakes

Ingredients

2 cups quick cooking oats

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup honey

4 egg whites

1/4 cup milk

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 cup fresh blueberries or frozen blueberries

Instructions

1. Combine oats, cinnamon, baking powder, and salt in a bowl. Set aside.

2. Mix honey, egg whites, milk, coconut oil, vanilla extract in a bowl separately.

3. Stir the oat mixture into the egg mixture and mix well.

4. Heat a lightly oiled griddle over medium-high heat.

5. Drop batter by large spoonfuls onto the griddle and top with blueberries.

6. Cook until bubbles form and the edges are dry, 2 to 3 minutes.

7. Flip, and cook until browned on the other side. Repeat with remaining batter.

Blueberry French Toast Cobbler

Ingredients

4 eggs

1/2 cup milk

1/2 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon baking powder

10 (3/4 inch thick) slices day-old French bread

4 1/2 cups unsweetened frozen blueberries

2 tablespoons butter or margarine, melted

1 teaspoon cornstarch

1 teaspoon ground cinnamon

1 tablespoon butter or margarine, softened

Instructions

1. In a bowl, beat eggs, milk, vanilla and baking powder until smooth.

2. Pour into a large shallow baking dish.

3. Add bread slices, turning once to coat.

4. Cover and chill for 8 hours or overnight.

5. Combine blueberries, sugar, melted butter, cornstarch, and cinnamon.

6. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

7. Cover and chill 8 hours or overnight.

8. Remove both pans from the refrigerator 30 minutes before baking.

9. Place prepared bread on top of blueberry mixture.

10. Spread softened butter on top.

11. Bake, uncovered, at 400 degrees F for 30-35 minutes or until toast is golden brown and blueberries are bubbly.

Blueberry Salad

Ingredients

2 (3-ounce) packages raspberry flavored gelatin mix

1 (20-ounce) can crushed pineapple, drained

1 (21-ounce) can blueberry pie filling

1 (8-ounce) package cream cheese

1/2 cup white sugar

1 cup sour cream

1 teaspoon vanilla extract

2 cups hot water

Instructions

1. Combine hot water and gelatin; stir until dissolved.

2. Stir in pineapple and blueberry pie filling.

3. Pour into a 9×13 inch dish and chill in refrigerator until firm.

4. Cream together cream cheese and sugar.

5. Beat in sour cream and vanilla.

6. Spread over firm gelatin.

7. Chill until serving.

Blueberry Cornmeal Pancakes

Ingredients

1 cup soy milk

1/2 cup water

1 cup whole wheat flour

1/2 cup stone ground cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries

2 tablespoons vegetable oil

Instructions

1. Preheat oven to 200 degrees F (95 degrees C).

2. In a small bowl combine the soy milk and water.

3. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.

4. Stir in the soy milk mixture just until combined.

5. Fold in the blueberries and let the batter sit for 5 minutes.

6. Lightly oil a skillet or griddle and heat over medium heat.

7. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking.

8. Turn and cook until pancakes are browned.

9. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.

Blueberry Flax Pancake

Ingredients

1 cup fresh or thawed frozen blueberries

1 1/2 cups dry pancake mix

1/2 cup flax seed meal

1 cup skim milk

2 eggs

Instructions

1. Set a nonstick skillet over medium heat.

2. In a medium bowl, stir together the pancake mix and flax seed meal.

3. In a separate bowl or measuring cup, whisk together the milk and eggs.

4. Pour the liquid into the dry ingredients, and stir just until moistened.

5. Spoon 1/4 cupfuls of batter onto the hot skillet.

6. Sprinkle with as many blueberries as desired.

7. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

Blueberry and Raspberry Pancake Topping

Ingredients

1 1/2 cups frozen raspberries

1 cup frozen blueberries

1/2 cup white sugar

1/4 cup water

Instructions

1. Combine the raspberries, blueberries, sugar, and water in a small saucepan.

2. Bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning.

3. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Blueberry Spread

Ingredients

2 cups fresh blueberries

3/4 cup water, divided

2 teaspoons lemon juice

1 1/2 teaspoons unflavored gelatin

3 tablespoons sugar

Instructions

1. In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice.

2. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.

3. Meanwhile, soak gelatin in 1/4 cup cold water.

4. Remove blueberries from heat and stir in gelatin and sugar.

5. Pour  into hot, sterilized jars and seal.

6. Cool and store in the refrigerator.

Blueberry Oat Bars

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups quick-cooking oats

1 1/2 cups sugar, divided

1/2 teaspoon baking soda

3/4 cup cold butter

2 cups fresh or frozen blueberries

2 tablespoons cornstarch

2 tablespoons lemon juice

Instructions

1. In a bowl, combine flour, oats, 1 cup sugar and baking soda.

2. Cut in butter until mixture resembles coarse crumbs.

3. Reserve 2 cups for topping.

4. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking pan; set aside.

5. In a saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar.

6. Bring to a boil; boil for 2 minutes, stirring constantly.

7. Spread evenly over the crust.

8. Sprinkle with the reserved crumb mixture.

9. Bake at 375 degrees F for 25 minutes or until lightly browned.

10. Cool before cutting.

Lemon-Blueberry Jam

Ingredients

4 cups fresh blueberries

2 cups sugar

1 (3 ounce) package lemon flavored gelatin

Instructions

1. In a large saucepan, slightly crush 2 cups of blueberries.

2. Add remaining berries and sugar, mix well.

3. Bring to a boil, stirring constantly.

4. Remove from the heat.

5. Stir in gelatin until dissolved.

6. Pour hot jam into jars or containers.

7. Cover and cool. Refrigerate.

Lemon Blueberry Dessert

Ingredients

1 (8-ounce) box frozen whipped topping, thawed

1 cup fresh blueberries

1 (8-ounce) container lemon yogurt

Instructions

1. Fold whipped topping and blueberries into yogurt.

2. Spoon into a serving bowl or individual dishes.

3. Serve immediately or refrigerate.

Lemon Blueberry Pizza

Ingredients

1 (18-ounce) package refrigerated sugar cookie dough

1 (8-ounce) package cream cheese, softened

2 tablespoons sugar

1 (6-ounce) container lemon yogurt

2 cups fresh blueberries

Instructions

1. Press cookie dough onto an ungreased 12-in. pizza pan.

2. Bake at 350 degrees F for 12-15 minutes or until golden brown.

3. Cool on a wire rack.

4. In a small mixing bowl, beat cream cheese and sugar until smooth; stir in yogurt.

5. Spread over crust to within 1/2 inch of edges.

6. Sprinkle with blueberries.

7. Cut into wedges.

8. Refrigerate the leftovers.

Blueberry Peach Parfaits

Ingredients

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

2 eggs, lightly beaten

1 1/2 teaspoons vanilla extract

2 ripe peaches, peeled and sliced

1 1/2 cups fresh blueberries

Whipped cream

Instructions

1. In a saucepan, combine the sugar, cornstarch, and salt.

2. Stir in milk until smooth.

3. Bring to a boil over medium heat.

4. Cook and stir for 2 minutes or until thickened.

5. Remove from the heat.

6. Stir a small amount of hot mixture into eggs.

7. Return all to the pan, stirring constantly.

8. Bring to a gentle boil; cook and stir for 2 minutes.

9. Remove from the heat.

10. Stir in vanilla.

11. Cover and refrigerate until chilled.

12. In six parfait glasses, layer 2 rounded tablespoons of custard, two to three peach slices and 2 tablespoons blueberries.

13. Repeat layers.

14. Top with whipped cream.

Grapefruit Blueberry Sorbet

Ingredients

3 cups fresh pink grapefruit juice

3 cups fresh or frozen blueberries

1 1/2 cups white sugar, or to taste

1/2 cup vodka (optional)

Instructions

1. Pour the grapefruit juice, blueberries, sugar, and vodka into a blender.

2. Blend until the sugar is dissolved and the mixture is smooth, around 2 to 3 minutes.

3. Pour the mixture into a container, and freeze until solid, around 3 to 4 hours.

4. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency.

5. Return to freezer until firm, about 3 hours.

6. Store in the freezer in a covered container.

Chocolate Covered Blueberry Smoothie

Ingredients

1 cup skim milk

1 cup frozen blueberries

1 (1 ounce) envelope instant hot chocolate mix

1 tablespoon chocolate syrup

Instructions

1. Pour the milk, blueberries, hot cocoa mix, and chocolate syrup into the container of a blender.

2. Blend to desired consistency, and pour into a tall glass.

Delicious Blueberry Smoothie

Ingredients

1/4 cup apple juice

1 tablespoon instant iced tea powder

1/2 cup frozen blueberries

1 frozen banana

1 tablespoon lemon juice (optional)

Instructions

1. Place the apple juice, iced tea powder, blueberries, banana, and lemon juice into a blender pitcher.

2. Blend on high until smooth.

Blueberry-Lemon Parfait

Ingredients

2 cups fresh or thawed frozen blueberries

2 (8-ounce) cartons non-fat lemon yogurt

10 gingersnaps, crumbled

Instruction

In each of four parfait glasses or tall wine glasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps.

Blueberry Cream Slushy

Ingredients

1 cup frozen blueberries

1 cup frozen strawberries

1 cup pineapple and orange juice blend

1 cup vanilla yogurt

2 teaspoons sugar

6 ice cubes

Instructions

1. Place the blueberries, strawberries, juice, yogurt, and sugar into the container of a blender.

2. Process until smooth.

3. Add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on.

4. Pour into glasses, and drink through straws.