Seven Desserts Bursting with Blueberries (Fresh or Frozen)

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Blueberries hold a strangely large place in my heart. I’m not sure if it began from snacking them at my grandmother’s house in North Kingston, picking wild blueberries on Peaks Island, or reading Blueberries for Sal by Robert McCloskey in first grade, but I can’t help but grin when i see a fresh pint of the bright blue fruit.

In the summer my favorite snack is by far frozen blueberries, but for the days I want to give more time and affection towards my beloved berries, I make one of these seven unforgettable desserts. For starters, the Blueberry Pie with Cornmeal Crust (pictured above) is all I want to eat on a hot summer day … or any day, to be honest.

BlueberryBuckle

Blueberry Buckle: This blueberry buckle screams of nostalgia (lovely afternoon tea parties with my nana) and outdoor summer parties.

BlueberryBreadPudding2

Blueberry Bread Pudding: Comfort dessert (or breakfast, we won’t tell) at its finest.

GoatCheeseCake

Goat Cheese Cake with Boozy Berries: You had me at boozy Limoncello berries.

BlueberryNectarineCrisp

Blueberry and Nectarine Crisp: Super fast and easy to make, this sweet and tart crisp is an ideal dessert for busy days.

blackberrytartlets

Blackberry, Blueberry, & Fig Tartlets: These purple-packed tartlets are a beautiful way to end any meal.

JamTarts

Jam Tarts: Blueberry jam is unbelievable all on its own, so it only gets better once it’s spread over flaky, buttery crust.

 

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

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