Ideas for Using Blueberries

We’re in the thick of blueberry season here in North America, and there’s so many things you can do with these delicious little berries.

Blueberries are considered one of the most nutritious foods on earth; a bonafide superfood. They are high in antioxidants-higher than any other fruit or vegetable, in fact. Some studies have shown they actually improve memory, and its theorized they can actually slow down the decline of other cognitive functions. They also have a low glycemic index, which makes them a great choice for naturally sweetening smoothies (see below) or making for a healthy sweet tooth fix for diabetics.

After October, most blueberries you find in the store will be from South America, so stock up now! These options are all either ways to preserve blueberries or things you can make that can be frozen and kept throughout the winter.


Blueberry preserves are delicious. They’re less sweet than more popular strawberry or raspberry preserves, but a lot of people will like this. They go wonderfully on muffins or scones, as well as toast or hors’ devours.


Who doesn’t love pie? And blueberry pies or tarts are absolutely delicious. There are a lot of ways to get creative and make them unique too, by adding goat cheese or herbs, or just keeping it simple and classic with a nice pile of whip cream on top. Yum!


Blueberry muffins are classic, and for good reason, they’re absolutely delicious. They are typically very sweet with lots of sugar, but you can make them healthier too by using whole wheat and a more natural sweetener like honey or coconut sugar. Either way blueberries go wonderfully in baked goods of all kinds.


It’s not very fancy, but having a nice stock of frozen blueberries in your freezer for healthy smoothies year-round is a great idea. Just a small handful of blueberries will add lots of flavor and sweetness to any smoothie. And freezing them doesn’t deplete their nutritional content, actually, so you can preserve those antioxidants year-round!

If you poke around Pinterest you’ll find these are just a few options-there’s a lot you can do with this versatile, healthy and delicious little berry.

If you like this, you might also like:

Advanced Gardening Course To Accelerate Your Food Production…

Survival Medicine & Wilderness Survival…

Survival Techniques From Long Ago, Re-purposed For The Modern Era…

16 thoughts on “Ideas for Using Blueberries

  1. Blueberries are so wonderful. I have purchased many of them but oh my they are very expensive.

    Have a good day.

    Blueberries are so tasty.

  2. I drop raw blueberries on pancakes just after dropping batter on griddle–after bubbles form—i turn the pancake–i love them this way.

  3. Blueberry, blackberry, raspberry,
    Strawberry and bananas blended makes a great topping
    For a sun day or a shake

    1. Just a small bit of trivia for fun. You recommend using berries and bananas in shakes and for what is obviously meant to be a certain ice cream-based dessert. The word for the latter is correctly spelled “sundae” with a terminal “e” instead of “y.”

      While there are a couple of explanations for the spelling, the most frequent seems to be this. The ice cream treat apparently originated in the Midwest (Illinois, Wisconsin) where the ice cream soda had quickly become popular in the late 1800s and early 1900s.

      Illinois had passed a “blue law” banning the sale of soda, and specifically ice cream soda, on Sundays. To get around this, proprietors of soda fountains a served dish with ice cream and just the flavoring but no soda, calling it “Sunday soda.” Some soda fountains then began to serve the dish on Mondays and through the week, but devout folks objected to using the name of the Lord’s day for something served throughout the week, so the spelling was changed to “sundae,” which has stuck.

  4. If you like blueberry preserves, pie, muffins and smoothies you are going to L<3VE homemade blueberry ice cream. Yummy yummy for the tummy!

  5. Here in Vancouver, Canada it’s blueberry season. We grow the most in N. AMerica. Also export them. We love to eat them every day in yogurt, on cereal and in smoothies, low fat muffins and pies and pancakes. They freeze great and we have them in winter too!

  6. Enjoy delicious fresh blueberries in yogurt, cereals, muffins, pancakes and smoothies. Then freeze some for the winter!

    1. HÃ¥ller med! Allt behöver ju inte heller hÃ¥lla i evighet, vi klarar ju av köttfärs, färsk kyckling, mjölk mm ocksÃ¥ och det finns ju alltid frys att använda om det behövs. Tycker ocksÃ¥ att det faktiskt verkar vara fler som Ã¥tminstone börjat fundera pÃ¥ alla tillsatser, nästa steg är att undvika dem. Att fÃ¥ folk att minska pÃ¥ kÃngti¶tatet verkar dock vara svÃ¥rt, Ã¥tm bland de jag känner.

    2. Las acelgas si que las he cosechado por hojas en momentos de escasez…pero las lechugas nunca.La verdad es q en casa les gustan las hojas del centro,las amarillas,si les cosecho las verdes igual me dicen q pa mí

    3. Shared via facebook and twitter!Just like everyone I also wanna win tickets to Saved Festival 2012. I don’t wanna miss this once a year gathering of many Christians in praising and worshiping our God. I’m praying that I would be one of the blessed winners. To God be the glory!!!

  7. I have recently been copying an expensive salad served in various local eateries. Start with either mixed greens or spinach. (Spinach tends to go bad more quickly than other greens, so I don’t mix it in, but it works by itself as a base.) Then add a cup or more of washed blueberries and several large, fresh sliced strawberries. (I found a wonderful gadget on the market to slice them quickly and evenly — made on the principle of the egg slicer.) To this, I add a cup of either walnut or pecan pieces. Because I’m making my own, I use 2 to 3 times as much fruit and nut as the salad sold in restaurants. I eat it with a dressing of raspberry or similar fruity vinaigrette.

    This stores several days in the fridge as long as you add the dressing just before eating. Scrumptious!

  8. Years ago I discovered this recipe for Easy Blueberry Soup.
    3 cups + 2 Tbsp water
    1 quart fresh blueberries, stemmed, rinsed and drained
    1 cup sugar
    2 Tbsp cornstarch
    Squeeze of fresh lemon or lime juice (optional)
    In large saucepan, bring the 3 cups of water to a boil. Add berries and sugar, stirring until sugar dissolves. Set aside. In a small bowl, mix cornstarch and 2 Tbsp water to make a paste. Add this mixture to saucepan (with citrus juice, if using) and return entire mixture to a boil. Let cool, then cover and refrigerate. Serve well chilled with dollop of sour cream or yogurt (if desired — I pass on these).

    This recipe also works for raspberries (skip the lemon juice) and also cherries. It also works very well with frozen berries.

    Dislcaimer: Adapted from “Mr. Food Cooks Like Mama” published 1992 by William Morrow & Co.

  9. Love blueberries ! Easy to freeze. I always have lots in freezer for winter! I make blueberry pancakes a lot. Put them in blueberry jello. Have it in fridge right now for dessert tonite!!!

Leave a Reply

Your email address will not be published. Required fields are marked *