Best Blueberry Recipes
from Scratch

Nothing says summer like my fresh blueberry recipes. 

Best Coconut Dessert Recipes

Easy Fruit Pizza Recipe

Scrumptious Fruit Desserts

My recipes for blueberries are family favorites from pie to muffins, blueberry margaritas, homemade blueberry ice cream and more below.

This blueberry recipe for muffins are the bomb...

HOMEMADE BLUEBERRY MUFFINS RECIPE

1/2 cup homemade unsalted butter, softened
1 cup white sugar
2 large eggs
1 tsp pure vanilla extract
2 tsp baking powder
1/4 tsp salt
2-1/2 cups blueberries (frozen works better)
2 cups flour
1/2 cup milk
raw sugar for garnish

PREHEAT oven to 375 degrees.

Cream butter and sugar until light and fluffy. Add eggs, one at a time and beat after each one. Add vanilla, baking powder and salt. Fold in half of the flour and add half of the milk and combine. Repeat. Do not over-stir.

Fold in the blueberries and spoon into muffin cups. Sprinkle with raw sugar. Bake muffins for 20-30 minutes or until lightly golden brown and springy to touch. You will be begged to make this fresh blueberry recipe. Often.

A fresh blueberry recipe is not the same without a blueberry pie. Here it is, and it's A KEEPER.

FRESH BLUEBERRY PIE

1 quart blueberries
2 TBS flour
1 TBS homemade unsalted butter
Dash salt
1 TBS lemon juice
1/2 cup sugar
1/2 cup brown sugar, packed
1 baked pie shell
Sweetened whipped cream or ice cream if desired

Mix half the blueberries, flour, butter, salt and lemon juice together in a heavy saucepan. Add the sugars. Cook over low temperature, stirring constantly (do not add additional liquid).

When mixture has thickened (in about 5 minutes), remove from the heat and cool. Add remaining blueberries. Fill the pie shell and chill. When ready to serve, top with the whipped cream or ice cream. The first of many fresh blueberry recipes for you.

You don't have to use this pie crust just for my fresh blueberry recipes; this pie pastry crust is out of the world. It is buttery and flaky, and easy to work with.

NO FAIL PIE CRUST

1-1/2 cups flour
1-1/2 cups cake flour
1 TBS white sugar
1/2 tsp salt
3/4 cup homemade unsalted butter, cold
1/4 cup lard, cold
1 egg yolk
7 TBS ice cold water
1 tsp vinegar

NOTE: I cannot stress enough that the butter, lard and water must be very cold. You may pop them in the freezer for a few minutes to be certain. Chill the dough down once more before it is rolled out. To prevent soggy pie crust, brush the bottom crust thinly with egg white. This recipe make two 9 inch crusts.

In a small bowl, whisk the egg yolk, vinegar and water. Set aside.

Mix both flours, sugar and salt together in a bowl. With a pastry cutter, cut in the very cold butter and lard until it looks like small peas.

Add the yolk mixture in with this flour mixture, and stir until moistened and dough hold together. Gather into a ball and divide in two.

Cover with plastic wrap and place in the fridge for 30 minutes before rolling out. Now use the fresh blueberry filling recipe above to fill it.

What a lovely blueberry recipe. Serve with homemade ice cream. (link below)

HOMEMADE BLUEBERRY BUCKLE RECIPE

Streusel Topping:
1/2 cup flour
1/2 cup brown sugar, packed
2 TBS white sugar
1/4 tsp cinnamon
pinch of salt
1/4 cup homemade unsalted butter, cut into pieces

Cake:
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 cup plus 2 TBS homemade unsalted butter, softened
2/3 cup white sugar
1/2 tsp salt
1/2 tsp lemon zest
1-1/2 tsp pure vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries (or frozen)

PREHEAT oven to 350 degrees.

Cake directions:
Mix flour and baking powder together and set aside. Cream butter, sugar, salt and lemon zest on medium high for 3 minutes or until light and fluffy. Beat in vanilla. Add eggs one at a time and beat after each one. On low setting, add flour mixture and beat until almost incorporated.

Scrape down sides and stir with a rubber spatula until combined. Fold in blueberries. You may bake this in a square or round 9 inch pan, spray first with vegetable oil. Pour in cake batter. Set aside.

Streusel topping directions:
Combine flour, sugars, cinnamon and salt on low speed until well combined. Add butter and mix until it resembles wet sand and there are no large butter pieces.

Sprinkle streusel evenly on top of the cake and bake for approximately 55 minutes, or until deep golden brown and toothpick inserted in the center comes out clean. Let sit and cool for 15 minutes if you want to serve it warm. Cut into wedges and serve. This will become one of your favorite fresh blueberry recipes.

FLUFFY BLUEBERRY PANCAKES FROM SCRATCH

1 cup flour
1 TBS white sugar
2 tsp baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/2 tsp pure vanilla extract
2 TBS canola oil
1/2 to 3/4 cup fresh blueberries (floured, see above)

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and blueberries. Stir flour mixture into blueberry mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot. You'll be begged to make this fresh blueberry recipe.

More blueberry recipes...How about some cocktails?

HOMEMADE BLUEBERRY LIQUOR

1 (12oz) pkg frozen blueberries
1/2 lemon, zested
3 whole cloves
1-1/2 cups Grey Goose vodka
3/4 cup simple syrup

Thaw the blueberries and mash with a fork in a bowl, and then add to a quart canning jar. Add the lemon zest, cloves and vodka. Seal the jar tightly and store in a cool, dry place for 90 days - shaking the jar gently every week or so.

After 3 months, strain the blueberries and filter through a cheesecloth. Pour into a quart jar.

Pour in the simple syrup and tightly seal - shake the bottle gently until well combined. Store in a cool, dry place for 30 days more. When ready to bottle, strain again through a cheesecloth and pour into the decorative bottle. Serve with 7-Up or club soda in a two to one ratio. Enjoy, it's well worth the wait.

BLUEBERRY VODKA MARTINIS

1 liter of Grey Goose vodka
1 pint of blueberries, rinsed and dried
1 cup raspberry flavored liqueur
1 lime, juiced

blueberries for garnish

Pour out 1/3 of the bottle of vodka and place in a jar, set aside. Score each blueberry with a quick nick and place in the Grey Goose vodka bottle. With the vodka that was set aside, fill the goose bottle just below the neck of the bottle. Add enough raspberry liqueur to fill the bottle. Let sit in a dark place for 14 days. (I know, but the wait is worth it.)

To make the martinis: In a cocktail shaker, fill with ice and combine 2 parts blueberry liquor with one part raspberry liqueur and a dash of lime juice. Shake until frost forms on the outside of the shaker and serve in a martini glass. Prick the blueberries with a cocktail skewer and place in the martini. May also add a twist of lime zest. Another great fresh blueberry recipe.

This blueberry recipe is awesome...

HOMEMADE BLUEBERRY MARGARITAS

2 cups ice
1 cup frozen blueberries
1 cup blueberry nectar
1/4 cup seltzer
2 TBS frozen limeade
1 TBS lime juice
3 ounces tequila
1 lime wedge
white sugar

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in sugar. Divide the margarita between the prepared glasses and serve.

HOMEMADE BLUEBERRY ICE CREAM RECIPE

2 egg yolks
1/2 cup white sugar
1 TBS pure vanilla extract
1-1/2 cups heavy whipping cream
1-1/2 cups whole milk
1-1/4 cup frozen blueberries

Whisk together the egg yolks, sugar and vanilla until well incorporated and smooth.

Pour cream and milk in a saucepan, and over medium - heat until very hot - NOT BOILING.

Reduce heat to low and add 4 TBS of the hot milk (one at a time) to the egg mixture and whisk after each addition. Pour the egg mixture back into the saucepan of hot milk and cream, whisking constantly.

Cook on low heat, stirring until the mixture coats the back of a spoon - or for 4-5 minutes. Remove from heat and cool, and then refrigerate until cold. Thaw blueberries and chop slightly in a blender or food processor. Fold into the cream mixture.

Start your ice cream maker - pour in the mix and process according to manufacturer's instructions. Scrape ice cream into a freezable container and freeze for 3-24 hours.

The ice cream will be very soft at first, and will be very hard after freezing. Let sit in room temperature for a few minutes before serving. Sprinkle with blueberries on top.

Following is a wonderful blueberry recipe for sauce that can be served over pancakes or used as a topping for cheesecake.

HOMEMADE BLUEBERRY SAUCE

1/2 cup white sugar
2 TBS cornstarch
1 cup cold water
2-4 tsp lemon juice
4 cups fresh or frozen blueberries

In a saucepan, combine the sugar and cornstarch. Stir in the lemon juice and water until smooth. Add the blueberries and bring to a boil over medium heat, and cook until smooth - or approximately two minutes. Cool slightly and serve warm over ice cream or pancakes; or refrigerate. I also like to eat this fresh blueberry recipe for sauce all by itself.

FRESH BLUEBERRY PRESERVES FROM SCRATCH

4 cups fresh or frozen blueberries
2 cups white sugar
1 (3oz) box lemon Jell-O

In a saucepan, combine all ingredients and bring to a simmer over medium heat. Break up the blueberries with a fork or masher. Reduce the heat and simmer for 5 minutes and continue to break up the blueberries. Cool and transfer to glass jars. Cover and refrigerate overnight before using.

NOTE: For something a little different, make this with half blackberries and half blueberries. More blueberry recipes to follow.....

Words cannot describe this fresh blueberry recipe for homemade blueberry cobbler. The recipe can easily be doubled and put in a 9x13 pan.

THE BEST BLUEBERRY COBBLER RECIPE

1-1/4 cups flour
1/2 cup white sugar
1/4 tsp salt
1-1/2 tsp baking powder
3/4 cup milk
1/3 cup homemade unsalted butter, melted

2 cups fresh blueberries
1/4 cup white sugar
1 tsp pure vanilla extract

PREHEAT oven to 350 degrees; grease a 8" baking dish.

Add the first four ingredients together and mix well. Next add the milk and butter; stir. Spread this batter into the prepared square baking pan.

Sprinkle the fresh blueberries evenly over the batter. Sprinkle with sugar and drizzle the vanilla over the top. Bake for 40-45 minutes (9x13 pan about 35 minutes), or until the toothpick inserted comes out clean. Did anyone say serve with vanilla ice cream?

Easy Dessert Recipes

MissHomemade.com Home Page