If you adore blueberries, enjoy these easy fresh blueberry desserts during the summer. During summer, blueberries are in season and the market is full of plump, juicy fruits. This collection of yummy blueberry dessert recipes showcases these berries in pies, cobblers, ice cream and muffins.
Blueberry Skillet Dump Cake
Dump the blueberries in cakes, if you’re unfamiliar with them, are basically when you ‘dump’ the ingredients into a bowl, stir them, and then dump them onto a skillet and bake them. That’s all there is to it!
- One cup of all-purpose flour
- Half a cup of butter
- A cup of sugar
- 1 cup of milk. You can substitute with skim, almond milk, or any dairy-free milk
- 1 pint of blueberries
Take the pie out of the oven after 40-45 minutes, or when the edges start to turn a little brown. Serve the blueberry desserts once cooled.
- Four whole cups of blueberries (fresh or frozen)
- Two tablespoons all-purpose flour (gluten-free all-purpose flour)
- Quarter cup melted butter or coconut oil
- Quarter cup sugar or any kind of fruit sweetener
- 1 cup instant oats
Mix the blueberries and flour together. Combine the remaining ingredients in another bowl. Pour the crumble over the blueberries, bake for 35 minutes until the oats are golden brown, and enjoy!
- One can of blueberry pie filling
- One cup Bisquick Heart Smart® mix
- Two tbsps sugar
- Quarter cup milk
- One tbsp softened butter
Prepare the oven to 400°F. Spread pie filling in an 8-inch square (2-quart) glass baking dish. Bake for 10 minutes. Meanwhile, stir the Bisquick mix, one tablespoon of sugar, milk, and butter with a fork or wire whisk until soft dough forms. Drop five spoonfuls of dough onto the warm pie filling. Sprinkle biscuit top with remaining sugar. Bake for 18 to 20 minutes or until the top is light golden brown. The best blueberry desserts you can ever have.
- One cup self-rising flour
- Half cup light brown sugar
- Two pints blueberries
- Six tbsps softened unsalted butter
- Half cup nutty cinnamon granola
Prepare an 8-inch by 11-inch baking dish with the flour mixture, brown sugar, and 2 tablespoons of water. Bake for about 30 minutes, or until golden; toss and combine. The butter should be added to the remaining flour-and-sugar mixture and rubbed together with your fingertips until it resembles a coarse meal. Add the granola and clump together. Cook the berries for 30 minutes, until bubbling and golden. Spread the crumbs over the berries and bake for 30 minutes, until bubbling and golden. Serve with vanilla ice cream piping hot to prevent over-browning.
Blueberry Cheesecake Rolls
- Three oz softened cream cheese
- Half a teaspoon vanilla extract
- 2.5 tbsps powdered sugar
- Eight oz tube of crescent roll dough
- 2/3 cup fresh blueberries
Turn the oven on to 375 degrees. Then, using a hand mixer or a stand mixer, beat cream cheese, vanilla, and powdered sugar together. Next, separate each crescent roll into 8 triangles along the perforated seams. With the wide end facing you and the short end pointing away, place a triangle of dough on a clean, flat surface. On the bottom third of the dough triangle, spread a tablespoon of cream cheese mixture. Sprinkle blueberries on the cream cheese. Start rolling from the end nearest to you, and roll all the way to the tip of the triangle. Place the finished roll onto a baking sheet and repeat with the remaining ingredients to create 8 rolls.
The rolls should be golden brown after 10-13 minutes of baking. Serve warm!
If you don’t like fried cheesecakes and you are left with no energy to bake another one then you can order customised cakes online in Mumbai. One of the best ways to enjoy your favourite flavours and design of your choice. For example, you can also customise a cheesecake filled with blueberries and a biscuit crust on the outside.
Berry Cobbler with Oats, best blueberry desserts
- 1.5 sticks Unsalted Butter in cubes
- Half stick Unsalted Butter melted
- One cup Almond Flour
- One cup Rolled Oats
- Half cup Brown Sugar packed
- Three cups Fresh Berries
Preheat the oven to 350°F. Using a pastry knife, cut in the butter until it is the size of rice in a large bowl. Combine the butter, brown sugar, almond flour, and oats. Set aside. Melt the butter, then evenly spread the berries on top of the butter in a 9 x 6-inch casserole dish. Mix in the flour. The berries should be completely covered in the oatmeal and almond flour mixture. Cool a bit and serve with whipped cream or ice cream. Bake until brown on top.
Does this remind you of jelly cookies you devoured in your childhood? Then besides baking the berry cobbler, you can surprise your guests with the best hand made cookies in Mumbai. These cookies are crunchy, buttery and passionately baked to make your party a successful one.
Bundt Cakes, best blueberry desserts
- 115.25 ounce box yellow cake mix
- 121 ounce can of blueberry pie filling
- 3 large eggs
- 1/2 cup sour cream divided
- 1-1/2 cups powdered sugar sifted
- 1/2 teaspoon water (if needed)
Preheat the oven to 350F. Regular Bundt pans can be sprayed with Baker’s release spray or greased and floured. Make a smooth batter by stirring together cake mix, pie filling, eggs, and 1/4 cup of sour cream. Spread into a Bundt pan. The toothpick should come out without wet batter stuck to it after baking for 40-50 minutes.
Let the cake cool in the pan for 15 minutes, then turn it out and cool on a wire rack for another 15 minutes. Stir together the remaining quarter cup of sour cream with the powdered sugar, (adding water if needed), and drizzle over the cake. Let the icing set up and dry for about four hours.
Persian Blueberry Anar Salad with Cucumber
- 1 English cucumber chopped
- 1/2 cup scallions
- 1 cup fresh blueberries
- 4 ounces fresh goat cheese crumbles
- 1 cup pomegranate arils
- 1/2 cup scallions
- 4 ounces fresh goat cheese crumbles
- 1 tablespoon chiffonade fresh mint leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons blueberry vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- salt and black pepper
Toss the salad ingredients together in a bowl. Whisk the dressing together and pour it into the salad.