Blueberry recipes for PYO blueberry season

Writer, cook and blogger Susan Nye shares her favorite recipes for blueberries.

Does this sound familiar: you went blueberry picking with your family and now you’re knee deep in those tasty, tart berries. You’ve already topped your yogurt, eaten them raw and maybe even shared some with your backyard chickens but you still have oodles left. Don’t worry! We have plenty of delicious recipes for your bushels of blueberries.

Blueberry Pie

Makes a 9-inch pie / Serves 8

Flakey pastry, recipe follows
1 qt. fresh blueberries, washed and drained
3 T. cornstarch
1/2 c. sugar
1/4 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
Pinch nutmeg
Grated zest of 1 lemon
1 1/2 T. butter, cut into small pieces

Preheat oven to 375 degrees.

Put berries in large bowl and add cornstarch, sugars, spices and lemon zest. Gently toss to combine.

Remove one of the pieces of chilled dough from the refrigerator. Roll it out the on a lightly floured surface. It should be about 12 inches in diameter and about 1/8-inch thick. Working carefully, fit dough into 9-inch pie plate. The pastry will hang over the edge of the pie plate.

Pour berry mixture into pastry shell. Sprinkle butter pieces evenly over top of the berries.

Roll out second piece of dough and place it over filling. Press edges together and trim, leaving a 1-inch overhang. Roll up overhang and crimp to seal. Cut a few vents in the top of pie.

Place pie on a baking sheet and bake at 375 degrees for 45 to 50 minutes or until filling is bubbly and crust is golden. If the crust browns too quickly, cover edges with aluminum foil. Serve warm or at room temperature with vanilla ice cream.

Flakey Pastry
2 c. all-purpose flour
2 tsp. sugar
1 tsp. salt
8 T. (1 stick) chilled butter, cut into pieces
6 T. tablespoons solid vegetable shortening, cold
4-6 T. ice water

Put flour, sugar and salt in food processor and pulse to combine. Add butter and shortening and process until mixture resembles coarse meal.

Sprinkle with ice water, 1-2 tablespoons at a time, and process until dough comes together in a ball. Flatten into two disks. Wrap each disk of dough in plastic. Put dough in refrigerator and chill until it is firm enough to roll, at least one hour.

Blueberry Crisp

Serves 8

1 qt. blueberries
Grated zest of 1 lemon
2 T. sugar
1 T. cornstarch
1/2 tsp. cinnamon
1/2 tsp. ginger
Pinch nutmeg
Crumble Topping (recipe follows)

Preheat oven to 400 degrees. Lightly butter a 2-quart baking dish.

Put blueberries, lemon zest, sugar, cornstarch and spices in bowl and toss to combine. Pour blueberries into prepared baking dish. Sprinkle topping evenly over the blueberries.

Put crisp on a baking sheet and bake for about 30 minutes or until berries are bubbling and top is golden brown. Serve warm with vanilla ice cream.

You can also bake the crisp early in the day and warm it up in a 275 degree oven for about 15 minutes before serving.

Crumble Topping
1/2 c. flour
1/4 c. brown sugar
1/4 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
Pinch nutmeg
6 T. (3/4 stick) cold, unsalted butter, cut into small pieces
3/4 c. quick-cooking oatmeal

Combine flour, sugar, salt and spices in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add oatmeal and pulse until topping comes together in small lumps.

Blueberry cupcakes

Some might call these muffins, but even without frosting, these lovely little gems are more dessert than breakfast.  

Makes about 32 cupcakes

3 1/2 c. sifted flour
5 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
Grated peel from 1 lemon
1 1/2 c. (3 sticks) butter
1 c. granulated sugar
1 c. brown sugar
2 eggs
1 1/2 c. milk
1 pint blueberries tossed in 1T. flour

Line muffin pans with paper liners.  Preheat oven to 400 degrees.

Sift together flour, baking powder, cinnamon, nutmeg and salt. Whisk in the grated lemon peel.

With an electric mixer, cream butter and sugar together. Add egg and beat on high speed until smooth. Reduce speed to low and add the flour mixture and milk in two batches, alternating and beginning and ending with flour and mixing until just combined.

Toss the blueberries with 1 T. flour and fold into batter. Fill the muffin cups 2/3 full with the batter. Bake at 400 degrees for 18-20 minutes.

Blueberry-Chocolate Chip Frozen Yogurt

Makes about 1 quart

Making Blueberry Yogurt Chocolate Chip Ice Cream1 qt. nonfat plain yogurt
1 lb. fresh blueberries
About 1 c. half & half
½ c.-3/4 c. (to taste) brown sugar or honey
1/2 tsp. sea salt
1 T. pure vanilla extract
1/2 c. (or to taste) mini chocolate chips

Put the yogurt in a colander or sieve lined with a clean dishtowel or coffee filter and drain for several hours or overnight. You should end up with about 2 cups of yogurt cheese.

Working in batches if necessary, put blueberries and half & half in a blender and process until smooth. Pour the blended berries and cream through a sieve to remove the skins and seeds. Use a rubber spatula to press on the solids to extract as much juice as possible and discard solids.

Put yogurt, brown sugar, salt and vanilla in a bowl and whisk until smooth. Slowly add blueberry-cream and whisk to combine. Pop in the freezer for 15-20 minutes to chill; the mix should be very cold.

Transfer mix to an ice cream machine and freeze according to the manufacturer’s instructions. In the final few minutes, slowly add in the chocolate chips and continue to process until the chips are integrated into the frozen yogurt.

Eat immediately as soft serve or transfer to a plastic container and freeze for up to one month.

If the frozen yogurt comes out of the freezer rock hard, put it in the refrigerator for 30-45 minutes. It will soften a little and be easier to scoop.

Nana Nye’s Blueberry Cake

My sister Brenda still bakes our grandmother’s blueberry cake at least once or twice a summer. When her children were little, it was their favorite birthday cake.

Set the rack in the center of the oven and preheat the oven to 400 degrees. Butter a 10-inch springform pan, line the bottom with parchment paper and butter the paper. Dust the pan with flour and tap out any excess.

Sift together:
2 1/2 c. flour
1 T. baking powder
1/2 tsp. salt
2 tsp. cinnamon

Whisk together:
2 eggs
3/4 c. brown sugar
1/2 c. sugar
1 tsp. vanilla
1 c. milk
1/3 c. melted butter

Add the dry to the wet ingredients in two batches, stirring to just combine. Don’t overmix.

Toss one (overflowing) cup blueberries with 1 to 2 tablespoons flour. Fold blueberries into the batter until just combined. Spread batter in prepared pan.

Slide cake into the oven, reduce heat to 350 degrees and bake for about 45 minutes or until a toothpick inserted into center comes out clean.

Cool cake in pan. Carefully remove springform collar. If you like, you can flip the cake, remove the springform base and parchment paper and flip the cake onto a platter. If all that flipping makes you nervous, slide cake with the springform base onto a platter.

Buttercream Frosting

1 c. (2 sticks) butter, at room temperature
4 c. powdered sugar
1 T. vanilla
1-3 T. milk

Put butter in a large bowl; beat with electric mixer on medium speed until smooth. With the mixer running on low, slowly add sugar and beat until smooth. Add vanilla and beat to combine. Increase mixer speed and continue beating, adding the milk a tablespoon at a time, for 2 to 3 minutes or until the frosting is light and fluffy.

Spread frosting on the top and sides of the cake. Decorate top with more blueberries. Serve at room temperature.


Susan Nye writes for magazines throughout New England. She shares many of her favorite recipes and stories about food, family and friendship on her award winning blog, Around the Table, at

Categories: Recipes, Summer Fun