It’s that time of year: blueberry season. Which means it's also time to highlight one of the biggest sleeper hit recipes on our site: this Fresh Blueberry Pie. What makes it so genius is that it embraces ripe, peak-season blueberries in their purest form — half the berries are cooked down into a compote, then a whopping 3 1/2 cups raw, uncooked berries are folded into the compote, contributing juicy pops of flavor so that eating this pie allows you to embrace the beauty of whole, sun-ripened berries.
If pie isn’t your jam, we have plenty more blueberry recipes, like this Easy Blueberry Muffin Cake. The batter is made with melted butter and comes together in one bowl in about 10 minutes, so you can make it in time for breakfast or enjoy it later in the day for dessert. There’s also this Sourdough Discard Blueberry Cobbler, which uses sourdough discard in the biscuit topping for a subtle tang that complements the sweet blueberries beneath.
If you want a more unexpected option, try using blueberries to make these citrusy, gingery shortcakes. Beyond swapping in blueberries for classic strawberries, this recipe includes another smart spin: The shortcakes use almond flour in the dough to make it even more flavorful, plus it keeps them softer for longer.
And lastly, I’d be remiss in my berry baking recommendations if I didn’t include these Berry Easy Jam Bars. One of those recipes that is somehow more than the sum of its parts, the bars are made with an oat-studded dough sandwiching fresh, lemon-spiked berries. Two-thirds of the dough is pressed into the pan, while the remaining third is crumbled over the fruit, forming a streusel-like layer. Bake a batch and I promise that you, like me, will be snacking on these all summer long.
