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Blueberry Recipes
- Blueberry Orange Muffins
- Low-Fat Blueberry Pancakes
- Blueberry Custard
- Blueberry Cake
- Savory Blueberry Sauce
- Blueberry Baskets
- Blueberry Corn Muffins
- Blueberry Ice Cream Pie
- Frozen Blueberry Parfait
- Chocolate Blueberry Bundt Cake
- Blueberry Italian Cheesecake
- Blueberry Lattice-Top Pie
- Blueberry Orange Chiffon Pie
- Refrigerator Blueberry Pudding
- Blueberry Monkey Bread
- Blueberry Graham Cake
- Blueberry Spice Cake
- Blueberry Patch Pound Cake
- Fourth of July Parfait
- Blueberry Sour Cream Cake
- Appalachian Blueberry Pie
- Crumb-topped Blueberry Oatmeal Cake
- Blueberry Sorbet
- Blueberry Pie
- Blueberry Muffins
- Blue Wally Pancakes
- Blueberry Lemon Pound Cake
- Blueberry Cornmeal Cake
- Red, White and Blue Berry Pound Cake
- Boo Berry Bats Over Blue Moons
- Roast Duck with Blueberry Sauce
- Blueberry Vinaigrette
- Apricot-Filled Blueberry Biscuits
- Low-Fat Lemon Blueberry Chicken Salad
- Blueberry Pudding with Hard Sauce
Other Berries
- Blackberry
- Blueberry
- Boysenberry
- Cranberry
- Gooseberry
- Huckleberry
- Loganberry
- Marionberry
- Raspberry
- Strawberry
Blueberry Recipes
Blueberry Sorbet8 cups fresh blueberries, lightly rinsed and dried
3/4 cup sugar
1/4 cup fresh lemon juice
1/2 cup water
In a blender, puree the blueberries. Transfer them to a medium-sized pot. Add the sugar, lemon juice and water. Bring to a boil and remove from the heat. Strain into a bowl and set aside to cool. Then freeze in an ice-cream maker according to the manufacturer's instructions. Yield: 6 cups, per 1/2-cup serving.
This dazzling sorbet recipe from Desserts for
Dummies®, by Bill
Yosses and Bryan Miller, may be garnished with blueberries
and fresh mint. Besides being delicious, this sorbet
is an easy summer dessert to prepare. Warning: Once it
softens, it does not refreeze well. Submitted by Cynthia Miller adapted
from Parade Magazine