Even as summer comes to a close (wait, already??) we’re still enjoying pint after pint of sweet, juicy blueberries. Whether you lugged home a gallon or two from your favorite U-Pick spot or seized on the two-for-one deal at your local farmer’s market, chances are you’ve got a lot of blueberries in your kitchen right now. When you get tired of eating them out of hand or sprinkling over your morning oatmeal, these test kitchen–approved recipes are a fantastic way to use up your haul.
A few tips for enjoying the best of the season’s blueberries: Be sure to wash them just before you plan to eat or cook with them (this keeps out moisture that could cause them to break down). Also, remember to remove any small stems from the base of each blueberry. In general, larger blueberries will be sweeter, while smaller, slightly red-hued blueberries will be more tart. Because this berry has a thicker skin than raspberries or blackberries, you can refrigerate them for up to 2 weeks and freeze them for as long as 6 or 8 months.
Black, Blue, and Basil Pie
Of course, the most classic way to use up your blueberries is in a pie. This recipe just happens to be one of our favorites. Blueberries and basil go together beautifully. Blackberries have a tartness that rounds out the filling and makes the purplish color even richer. We’re taking a shortcut with store bought pie dough for this recipe, but feel free to use your own.
2 refrigerated pie crusts
4 cups blueberries
2 cups blackberries
1/3 cup whole basil leaves, chopped
1 teaspoon lemon zest
Juice of ½ lemon
¾ cup sugar
5 tablespoons cornstarch
1. Preheat oven to 350°. In a large bowl, stir together blueberries, blackberries, sugar, basil, lemon zest, lemon juice, and cornstarch in a large bowl. Set aside while you roll out the crust. Whisk 1 egg in a small bowl.
2. Roll 1 pie dough to a 12-inch circle and fit into a 9-inch pie plate coated with cooking spray. Fold any overhanging dough over and crimp edges. Roll remaining pie dough to a 12-inch circle and cut into 8 1-inch strips. Arrange dough strips in a crisscross pattern on top of the pie, sealing ends of strips to edges of crust. Brush lattice and edges of dough with egg.
3. Place pie on a baking sheet (so any juices that bubble over don’t burn on the bottom of your oven). Bake 45 minutes to an hour or until crust is golden and filling is bubbling, shielding edges of the pie crust with foil if needed. Cool pie completely on a wire rack before slicing. Enjoy!
Blueberry-Lavender Galette with Whipped Mascarpone
For a more rustic yet equally delicious version of a blueberry pie, we give you the galette. A galette is a freeform tart with the pastry dough folded over at the edges to form a border. Here, we add lavender for a fragrant touch and mascarpone for a buttery, tangy contrast to the sweet filling. Use this blueprint (sorry, we had to!) for any fruit, cheese, or vegetable filling.
Need a last-minute way to use up that final pint of blueberries? Compote is the way to go. It’s slightly thinner than a batch of preserves, with plenty of still-bursting berries to enjoy. Store in an airtight jar in your refrigerator for up to two weeks. Spoon this compote over vanilla ice cream, spread on toast slathered with ricotta, or serve with roasted pork tenderloin.
11/2 cups blueberries
3 tablespoons granulated sugar
1. Place sugar and blueberries in a small pot over medium-high heat. Bring to a boil and cook, breaking up with the back of a spoon, until blueberries begin to break down and mixture is slightly thickened, about 5 minutes. Remove pot from heat and stir in juice of .5 lemon. Set aside and allow to cool. Use remaining lemon to brighten a glass of water.
Smoothies are a great breakfast or snack to enjoy year-round, especially with the blueberries you so cleverly froze ahead. The oats help to thicken the smoothie here and temper the sweetness. Feel free to add other fruits (banana or mango would be delicious) or other flavors (such as fresh mint or ginger). You can also use any milk you prefer.
1/4 cup old-fashioned rolled oats
1 cup frozen blueberries
1/2 cup plain yogurt
1/3 cup unsweetened almond milk
1 tablespoon honey
1/4 teaspoon vanilla extract
Pinch of ground cinnamon
Place oats in blender and blend until finely ground. Add remaining ingredients and blend until smooth. If the smoothie is too thick, add water, a couple teaspoons at a time, and blend until smooth and pourable.
Blueberry, Farro, and Pistachio Salad
Blueberries aren’t just for breakfast and baked goods. They work so well in this simple farro salad: The sweetness of the fruit matches the tangy goat cheese and the rich pistachios (it also adds a pop of color we love). Marinating the shallot in the lemon before finishing the vinaigrette removes some of its pungent bite so it doesn’t overwhelm the salad.
3 ounces baby arugula
1/4 cup pistachios
1/2 cup pearled farro
1/2 cup fresh blueberries
2 tablespoons olive oil
1 teaspoon honey
1 ounces crumbled goat cheese
1. Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat arugula dry with a paper towel. Roughly chop pistachios. Halve lemon. Mince shallot to yield 2 tablespoons.
2. Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro and return to pot, off heat. Set aside to cool. Meanwhile, combine shallot and juice of .5 lemon (about 2 tablespoons) in a small bowl. Set aside to marinate until farro is done.
3. Once cooked and cooled, place farro in a large bowl with blueberries, arugula, and pistachios and toss to coat. Add honey and 2 tablespoons olive oil to small bowl with shallot and whisk to combine. Season with salt and pepper as desired. Drizzle dressing over farro mixture and toss to combine. Sprinkle over goat cheese.
Love experimenting in the kitchen? Try Plated!Get 25% off your first four weeks of Plated!