You can get blueberries year round, but these fat little gems are at their juicy, sweet-and-slightly-sour best in summer. If you can fight the urge to eat them by the handful, cooked blueberries destined for desserts take on an intense concentrated sweetness, evoking summer in every bite.
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RecipePolenta Pound Cake with Blueberries & Thyme
Fresh thyme in both the cake and the blueberries adds savory herbal notes to this not-too-sweet dessert. -
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Recipe蓝莓 - 恶意蛋白蛋糕
This beautiful cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat or casual dessert, especially when served still warm from the oven. -
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RecipeBlueberry Streusel Bars with Lemon-Cream Filling
Always a hit at summer picnics, these addictive squares strike the perfect balance between tart and sweet and chewy and crunchy. -
RecipeBlueberry-Lemon Cornmeal Cake
在这种简单的夏季甜点中，玉米面和酪乳的结合提供了质地和唐。蛋糕是浇头的理想基础：丰满的蓝莓，这些蓝莓已被糖涂有糖并轻轻地压碎。 -
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RecipeCream Cheese & Wild Blueberry Pound Cake
Friday night’s dessert becomes Saturday morning’s breakfast in this moist and dense pound cake. Lemon enhances while vanilla and cream cheese complement the complex flavor of blueberries. -
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RecipeBlueberry Shortcakes
Why should strawberries have all the fun? The trick to these shortcakes is simmering half the blueberries to make the sauce and stirring in the rest before piling the mixture on top of the tender biscuit bottom. -
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RecipeBlueberry-Cassis Fool
Need to whip up a summery dessert in a flash? With a batch of Blueberry-Cassis sauce in your refrigerator, you can make many quick desserts like this luxuriously creamy fool. -
RecipeBerry Buttermilk Cake with Vanilla-Scented Crème Fraîche
这是夏季娱乐的完美甜点，因为当蛋糕提前一天时，最喜欢的人是最好的。它本身还不错，但是香草味的奶油奶油与湿润的浆果甜蛋糕形成了鲜明的对比。 -
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Recipe制作冻结蓝莓手派
Simple blueberry hand pies are one of summer’s greatest treats, and they can hold up in the freezer as long as you make sure to mitigate some of the potential mishaps. A little bit of leakage is an expected delight; but in order to make sure there isn’t too much, this recipe calls for sprinkling the bottom of the pastry with a bit of flour, uses cornstarch in the filling, and encourages ripe, but still firm, berries.
