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Blueberries and strawberries are pureed with whipped topping, then layered in a glass with frozen yogurt, blackberries and raspberries in this cool, simple treat.
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Blueberries, mint, avocado, and orange juice are blended together for a refreshing smoothie that is vegan and gluten free.
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Baked apples, filled with buttery brown sugar and baked in a spiced rum-based sauce, are a just-sweet-enough dessert to serve with vanilla ice cream.
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Blueberries and pumpkin pair in these nutmeg and cinnamon accented muffins that blend summer and autumn flavors with the tasty texture of quick oatmeal.
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Chef John shows us how versatile pork shoulder is with this recipe for roast pork with a blueberry-port wine pan sauce.
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Blueberries and cream cheese are mixed into a yellow cake mix and baked in a Bundt pan.
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Almond milk and almond butter are the star ingredients in this berry smoothie for a nutritious, on-the-go meal that is vegan and paleo-friendly.
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Blueberry cobbler made with fresh blueberries, tapioca, and lemon juice is the perfect summer treat.
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If you don't have blueberries, you can vary the filling using stone fruits, plums, or other berries.
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This recipe uses buttermilk refrigerator biscuits for a simple approach, and sweetened blueberries. The bread is crowned with a cooked blueberry sauce for total blueberry saturation.
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Fresh watermelon gazpacho with cucumber, jalapeno pepper, and blueberries is a new sweet twist on the traditional gazpacho recipe.
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Chef John uses spelt flour to create this cross between a muffin, donut, and biscuit with fresh blueberries, calling it a blueberry scone.