Nothing beats fresh summer blueberry desserts. I always turn to this list of 11 desserts after getting my hands on some fresh-picked bluebrries.
Blueberries are one of those ingredients that need nothing more than themselves to be special. The color adds natural drama and the sweet-tart flavor is a perfect feature for so many desserts, be it cheesecake, galette, cobbler or bars. I also love that you can have delicious blueberry desserts any time of year because frozen blueberries work so well in many different recipes. I always have them in my freezer, so even if it’s not peak summer, I can pull them out and make something incredible whenever I have a craving for blueberry desserts!
More Favorite Summer Fruit Desserts
This is really a rustic blueberry pie, made without a tin and given a more romantic name. It’s simple, delicious, easy and contains little more than plump, sweet-tart blueberries. A galette need not be complicated, you can use fresh and/or frozen blueberries.
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A wonderful snack and breakfast treat for fresh blueberries, these blueberry scones are flaky, fluffy and delicious. This recipe makes a giant batch, which is great for sharing. If you want to make a half batch, you may need to reduce the baking time by about 5 minutes.
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Blueberries are one of those ingredients that need nothing more than themselves to be special. The color adds natural drama and the sweet-tart flavor is a dynamic pairing with creamy cheesecake. I made a bright purple sauce by cooking frozen blueberries with nothing more than a touch of sugar and lemon zest, so the blueberry flavor is intense.
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Perfect blueberry muffins are studded with fruit, with blueberries in every bite. It should have a crunchy streusel top and be tender inside. These blueberry muffins deliver on all of these.
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This lovely blueberry cobbler recipe is from Pastry Love: A Baker's Journal of Favorite Recipes by Joanne Chang. You can watch me make it in my Blueberry Cobbler Instagram video.
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I love pie, all pies, but this blueberry pie stands above the rest. When wild blueberries are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing.
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These bars are a perfect back to school treat, or for anytime really. You can use fresh or frozen blueberries, which means you can eat them year-round!
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The biscuits on this cobbler are made with cheddar cheese for a little sharpness! Blueberries, strawberries, fresh ginger and lemon zest topped it with my sticky biscuit dough. You'd never know this recipe was actually an accident.
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The blueberries really shine in this wild blueberry tart. The pastry cream is a wonderful layer between the shell and blueberries, and put together you fresh berry season treat.
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Wild blueberries are one of my favorite Minnesota secrets. This simple wild blueberry crisps lets the berries shine through for a delicious treat that is quick and easy.
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Makes one 9-inch square cake
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Ingredients
- 1 1/3 cups (5 1/3 oz) sifted cake flour sift the flour into the measuring cup
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 4 oz (1 stick) unsalted butter at room temperature
- 2 cups sugar
- 1/3 cup canola oil
- 1 tbsp vanilla extract homemade vanilla extract
- 4 egg yolks at room temperature
- 3 whole eggs at room temperature
- 1/2 cup buttermilk at room temperature
- 1/2 cup heavy cream cold
Blueberry Sauce
- 6 cups blueberries fresh or frozen
- 1/2 cup sugar
- 1/4 cup cornstarch
- zest of 1/2 lemon
Blueberry Icing
- 1 lb (about 4 cups) powdered sugar sifted (sift after measuring)
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 tbsp vanilla homemade vanilla extract
- pinch salt
Instructions
To Bake the Cake
- Preheat oven to 350°F. Butter two 8-inch cake pans and line with buttered parchment.
- Whisk the flours, baking powder and salt together in a bowl.
- In a stand mixer, fitted with a paddle attachment, cream the butter and sugar together on medium speed for about 5 minutes. Scrape down the bowl. On low-speed slowly add the oil and vanilla until combined. Mix in the yolks and whole eggs one at a time, scrape down the bowl after each. Add the flour in three parts, alternating with the buttermilk, starting and ending with the flour.
- In a separate bowl whip the heavy cream to medium peaks. Fold the cream into the cake batter. Divide the batter equally into the cake pans.
- Bake for about 35 to 40 minutes or until a tester comes out clean. Allow to cool on a rack.
To Make the Blueberry Sauce
- In a sauce pot add the blueberries, sugar, cornstarch and zest. Cook over medium heat until the sauce is bubbling and the cornstarch thickens and turns translucent. Transfer to a bowl and allow to cool to room temperature. This can be made a few days ahead, covered and refrigerated. Bring the sauce back to room temperature when adding to the icing.
To Make the Blueberry Icing
- In a stand mixer fitted with the paddle attachment cream the butter until smooth. Add the powdered sugar, vanilla and salt, mix on low-speed until incorporated. Turn up the speed and mix until smooth.
- Add 1/2 cup of the room temperature blueberry sauce to the icing and combine. Add 1/2 cup more blueberry sauce and combine.
Assemble the Blueberry Cake
- Slice each of the cakes in two layers. Spread about 1/2 cup of icing over the first layer and slightly build up the edges, which will hold in the blueberry sauce.
- Spread about 1/3 cup of the blueberry sauce over the icing, but not all the way to the edge. Repeat with two more layers, then finish with the fourth layer of cake.
- Spread the remaining icing over the outside of the cake. It will never be perfectly smooth due to the blueberries. The blueberry cake can be stored in the refrigerator for several days. Serve at room temperature.
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