Our 16 best blueberry recipes for sun-soaked summer baking
Make the most of the season.

Forget Memorial Day cookouts or the season’s first beach day: Summer officially arrives when farm stands start overflowing with blueberries. That means it’s time to bake buttery streusel-topped breakfast cakes, jammy cookie bars, and bright, lemony loaves marbled with blueberry jam. After months of waiting, blueberry season is finally here — and we’ve gathered our favorite blueberry recipes to help you make the most of it.
Think of this simple cake as a two-for-one treat: easy enough to mix together for breakfast, but special and sweet enough for dessert. It’s a celebration of peak-season blueberries, folded into a buttery batter that comes together in one bowl. Plus, it can easily be made gluten-free with Measure-for-Measure Flour.
Get the recipe: Easy Blueberry Muffin Cake
Shop the recipe: Maple Cinnamon French Toast Sugar
These blueberry hand pies are everything you love about pie, just in a neater, cuter package that make them perfect for picnics. A flaky, golden crust gives way to a jammy blueberry filling that tastes like pure summer sunshine.
Get the recipe: Blueberry Hand Pies
Shop the recipe: Sparkling Sugar
These sugar-crusted muffins are a tribute to the iconic Jordan Marsh (a famous former Boston department store) recipe. Packed with berries and topped with a signature sparkling crown, they're a perfected version of a classic recipe. (And if you prefer to incorporate sourdough starter into your muffin batter, try this stellar recipe.)
Get the recipe: Famous Jordan Marsh Blueberry Muffins
Shop the recipe: Standard Muffin Pan
This recipe has everything you’d ever want in a coffee cake: a tender crumb, plenty of juicy berries, and a batter that comes together with ease. It’s the kind of breakfast bake that makes that makes getting out of bed extra rewarding — even on a weekday.
Get the recipe: Blueberry Buckle Coffee Cake
Shop the recipe: Vietnamese Cinnamon
This deep-dish blueberry pie is a celebration of peak summer fruit — jammy and bursting with sweetness. Make this after a berry-picking excursion, as it calls for a whopping 8 cups of blueberries.
Get the recipe: Blue Ribbon Blueberry Pie
Shop the recipe: Instant ClearJel
This layer cake takes advantage of the unbeatable flavor pairing of lemon and blueberry. There’s tender lemon cake layers soaked in sweetened lemon juice for extra flavor and a thick filling of homemade blueberry jam that comes together in a matter of minutes.
Get the recipe: Lemon Blueberry Cake
Shop the recipe: Lemon Emulsion
Strawberry shortcake may be a classic, but this recipe will convince you to start switching up your fruit. Brightened with lime zest and a hint of ginger, these shortcakes offer a zippy contrast to the berries’ natural sweetness. A bit of almond flour in the dough keeps the texture extra tender — a subtle upgrade that makes all the difference.
Get the recipe: Blueberry Shortcakes with Lime and Ginger
Shop the recipe: Almond Flour
These bars are as easy as summer baking gets. Made from a simple brown sugar-oat dough that doubles as both crust and streusel, they come together without a mixer, without prebaking, and without pre-cooking the fruit. Plus, the filling is customizable: Make it entirely with blueberries or throw additional berries like raspberries or blackberries in the mix.
Get the recipe: Berry Easy Jam Bars
Shop the recipe: King Arthur Rolled Oats
This one-bowl recipe, which comes together in just 10 minutes, is much more than the sum of its parts. Creamy ricotta and tangy sour cream create a light, custardy texture that’s reminiscent of a spoon-able pudding cake filled with juicy berries.
Get the recipe: Blueberry Breakfast Cake
Shop the recipe: Springform Pan
This blueberry-studded coffee cake is a charming nod to the nostalgic comfort of frosted cornflakes topped with a handful of blueberries. Here, masa harina adds a slightly nutty, buttery, subtle corn flavor that pairs beautifully with fresh blueberries.
Get the recipe: Sweet Corn and Blueberry Coffee Cake
Shop the recipe: Snow White Non-Melting Sugar
Melted Butter Pie Crust is your secret weapon in the thick of hot summer baking. Instead of rolling out dough (or worrying about butter softening too quickly), you simply mix melted butter with the dry ingredients and press it straight into the pan. Simmer down your berries for the filling, and in just two hours you’ll be rewarded with a buttery, streusel-topped pie with a sweet, jammy filling.
Get the recipe: Fast Summer Berry Pie
Shop the recipe: Adjustable Pie Crust Shield
Lemony cookie dough provides a bright, buttery canvas that lets any fruit shine, but especially blueberries at their peak. These fruit-studded cookies are delightfully soft and cakey — slightly reminiscent of a muffin top.
Get the recipe: Pick-Your-Own Fruit Cookies
Shop the recipe: Jumbo Cookie Scoop
These adorable cupcakes capture the best of blueberry pancakes — sweet-tart berries, nutty brown butter, and a drizzle of maple syrup — packed into a single-serving treat.
Get the recipe: Blueberry Pancake Cupcakes
Shop the recipe: Natural Maple Flavor
This recipe gives a classic glazed lemon cake an upgrade with the vibrant flavors (and color) of blueberry. Homemade blueberry jam is swirled through the batter and stirred into the glaze for a bold, vibrant finish.
Get the recipe: Lemon Blueberry Loaf
Shop the recipe: Standard Bread Loaf Pan
This recipe deviates from classic blueberry pie by relying on a mixture of cooked and fresh berries in the filling. This way, you get the best qualities of both: a sturdier, jam-like consistency from cooked-down berries, but also the satisfying texture and pure flavor of fresh, juicy berries.
Get the recipe: Fresh Blueberry Pie
Shop the recipe: Pure Vanilla Extract
A touch of cardamom in the crust and streusel perfectly complements blueberry. Plus, the use of rye flour adds another dimension of deep, nutty flavor to complement the fresh fruit.
Get the recipe: Rye Blueberry Bars
Shop the recipe: Organic Medium Rye
Perfect your blueberry pies with our Fruit Pies From Scratch On-Demand Class.
Cover photo (Blue Ribbon Blueberry Pie) by Danielle Sykes; food styling by Liz Neily.