61 Fantastic Blueberry Dessert Recipes

From the Recipe Creator: Because this no-bake blueberry cheesecake doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska

From the Recipe Creator: These pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I bring them to family and school events and they are always the first thing gone! Make sure to continually scrape the side of the bowl with a spatula while mixing the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania

From the Recipe Creator: As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. —Marjorie Green, South Haven, Michigan

From the Recipe Creator: This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. —Heather King, Frostburg, Maryland

From the Recipe Creator: These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. —Gloria Bradley, Naperville, Illinois

From the Recipe Creator: I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you'd like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey

From the Recipe Creator: Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas

From the Recipe Creator: My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota

From the Recipe Creator: Since our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine

From the Recipe Creator: I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California

From the Recipe Creator: The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick

From the Recipe Creator: A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas

From the Recipe Creator: This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. —Karen Scales, Waukesha, Wisconsin

From the Recipe Creator: In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia

From the Recipe Creator: A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana

From the Recipe Creator: This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire

From the Recipe Creator: Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste Recipes Test Kitchen

From the Recipe Creator: I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin

From the Recipe Creator: Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, Connecticut

From the Recipe Creator: This gelatin is enjoyed by everyone because you just can't go wrong with fresh berries. —Nicole Nemeth, Komoka, Ontario

From the Recipe Creator: Here's a special dessert for two. Crispy tortilla bowls hold creamy coffee-flavored pudding topped with a mix of colorful fresh berries. —Amber Zurbrugg, Alliance, Ohio

From the Recipe Creator: I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan

From the Recipe Creator: I wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. —Betsy King, Duluth, Minnesota

From the Recipe Creator: It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.—Tina Sawchuk, Ardmore, Alberta

From the Recipe Creator: When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste Recipes Test Kitchen

From the Recipe Creator: This patriotic drink is as pretty as it is delicious. With cherries, blueberries and lemon juice, we created a striped lemonade that is perfect for a Fourth of July celebration. —Shawn Carleton, San Diego, California

From the Recipe Creator: I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. —Anneliese Barz, Fort Mill, South Carolina

From the Recipe Creator: This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio

From the Recipe Creator: Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota

From the Recipe Creator: After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota

From the Recipe Creator: Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan

From the Recipe Creator: To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon

From the Recipe Creator: Layers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. —Joan Duckworth, Lee's Summit, Missouri

From the Recipe Creator: This blueberry buckle recipe came from my grandmother. As children, my sister and I would go to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan, Mount Laurel, New Jersey

From the Recipe Creator: We live in blueberry country and this pie is a perfect way to showcase the luscious berries. A neighbor made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, Michigan

From the Recipe Creator: Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois

From the Recipe Creator: This buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts

From the Recipe Creator: This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana

From the Recipe Creator: This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin

From the Recipe Creator: This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! —Kimberly McFarland, Broken Arrow, Oklahoma

From the Recipe Creator: Plump blueberries and a fluffy topping star in this pretty, refreshing salad that was my mother's recipe. It was served at every holiday and celebration, and now my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin

From the Recipe Creator: I combined several recipes to come up with this one. It's very versatile. Sometimes I use other fruits depending on what is available or on hand. —Edna Woodard, Fredericksburg, Texas

From the Recipe Creator: I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey

From the Recipe Creator: My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida

From the Recipe Creator: I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, Wisconsin

From the Recipe Creator: I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska

From the Recipe Creator: I had company coming and needed a new breakfast casserole, so I made up this nutty idea using waffles. My neighbors and husband were happy taste testers. —Joan Hallford, Fort Worth, Texas

From the Recipe Creator: My kids love homemade ice pops, and I love knowing that the ones we make are good for them. We whip up a big batch with multiple flavors so they have many choices, but these patriotic red, white and blueberry ones are always a favorite! —Shannon Carino, Frisco, Texas

From the Recipe Creator: This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. —Jodie Cederquist, Muskegon, Michigan

From the Recipe Creator: A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania

From the Recipe Creator: When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. —Patricia C. Quinn, Omaha, Nebraska

From the Recipe Creator: I find myself making this blueberry gelatin salad often. People request it for potlucks all the time. It can be served as either a salad or a dessert. And preparing it a day ahead makes it taste even better! —Mildred Livingston, Phoenix, Arizona

From the Recipe Creator: Pop one in a lunch box, share a batch at work or wait until dessert—these are sweet anytime, anywhere. Sometimes, I refrigerate prepared tarts overnight and bake them while making dinner the next day. Foolproof. —Carole Fraser, North York, Ontario

From the Recipe Creator: My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado

From the Recipe Creator: I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan

From the Recipe Creator: I changed a recipe I found and ended up with this rich, fresh-tasting dessert. Decorated to resemble a flag, it's perfect for the Fourth of July or any other patriotic occasion. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I each enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario

From the Recipe Creator: Blueberry-and-cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. —Cindy Reams, Philipsburg, Pennsylvania

From the Recipe Creator: Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana

From the Recipe Creator: Cornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana