Blueberry

These tall and flaky blueberry scones are best when you start with frozen butter, grated on cheese grater.

Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins. 

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

Chock-full of berries, our ultimate muffins have just the right amount of sweetness, plus a gentle tang and tender crumb thanks to sour cream.

Pancake batter replaces the classic cake-like topping in this breakfast-friendly blueberry cobbler.

Freeze-dried blueberries sweeten this ricotta-enriched loaf cake.

Floral and fruity, with just the right amount of tang, this blueberry-lavender shrub is your new summer fave.

Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and iced with a yogurt glaze.

These shortcakes have a touch of fresh basil for an herbal dimension and some cornmeal to the shortcake for texture. Both additions keep the dessert from getting too sweet and pull the classic dish in an unexpected, modern direction.

Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked. So if you can, get extra-ripe fruit from your nearest farmer for this pie. If you’re able to do so and the fruit is very sweet, cut down on the sugar, adding only 1/2 to ⅔ cup. But even supermarket fruit tastes great here, particularly if you let it ripen on the counter first. Grapefruit juice keeps the long-baked filling fresh tasting, and coriander adds complexity to the flavor and aroma.

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.

Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.

Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust.

Savory cornmeal meets the sweetness of blueberries and zest of a lemon for tender muffins that come together in 45 minutes.

This smoothie mimics the flavors of everyone’s favorite muffin.

With lots of fiber and slow-digesting carbs, these breakfast bowls won’t put you into a sugar coma.

The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.

Apples, blueberries, and almonds make this a filling, satisfying, healthy breakfast.

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

No one will miss the flour in these pillowy-soft muffins, which are naturally gluten-free and kosher for Passover.

Layer slices of toasted baguette with creamy goat cheese and sugar-crusted blueberries for a sweet-and-savory hors d'oeuvres that is sure to please.

A thick stack of these flourless pancakes is a dream breakfast, especially when piled high with caramelized bananas, some extra maple syrup and a big dollop of crunchy almond butter.

This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.