Fresh and Frozen Blueberry Recipes

 Fresh and Frozen Blueberry Recipes


Blueberry Pie

Blueberries Foster Lemon Cream Pie

Blueberry Kuchen

Blueberry Tart

Cheese Blintz with Vanilla Blueberry Sauce

True Blue Slow Cooker Cobbler

Healthy Mixed Berry Cobbler

Blueberry Bread Pudding with Streusel Topping

Blueberry Sauce

Berry Trifle

Blueberry Frozen Yogurt

Blueberry Cream Cheese Pound Cake


Breads and Muffins

Monkey Bread

Blueberry Buckle

Blueberry Lemon Walnut Bread

Banana Blueberry Bread

Blueberry Chocolate Banana Muffins

Antioxidant Muffins

Blueberry Zucchini Bread


Soups and Salads

Beach Body Fruit Soup

Berry Fruit Salad

Blueberry Pasta Salad

Blueberry Potato Soup


Main Dish Meals

Blueberry Beef Burgers

Blueberry Greek Sliders

Tzatziki Sauce

Blueberry Chili



Frozen Blueberry Blast Smoothie Recipe

Berry Good Smoothie

Blueberry Cream Slushy

Cool True Blue Drink

Blueberry Iced Tea


Blueberry Pie
Crust for 2 - 10" pies
4 Cups Flour
2 Cups Shortening
2 Tsp. Salt
1 Tsp. Vinegar
½ Cup Cold Water
1 Egg (well beaten)

2 ½ to 3 cups Fresh or Frozen Blueberries

¾ to 1 Cup Sugar
3 Tbsp. Flour
2 Tbsp.  Lemon Juice or Sherry Wine


Sift the dry ingredients together and cut in shortening. Mix water, vinegar, and well beaten egg. Add to the dry ingredients all at one time. Divide into four parts, ready to roll out.

Mix ingredients for filling together and place in bottom crust. Seal top crust, providing air vents. Bake at 450 degrees for 10-15 minutes. Reduce heat to 375 degrees and bake until the fruit is bubbly (25-30 minutes).


Blueberries Foster Lemon Cream Pie
1 Prepared Graham Cracker Crust or Favorite Cookie Crumb Crust
1 Jar Lemon Curd
3 8oz. Packages Cream Cheese, Softened
¼ Cup Blueberries Foster
¼ Cup Fresh Blueberries


Thoroughly mix together cream cheese and lemon curd.  Spread a layer of the blueberries foster on to pie crust, followed by the cream cheese mixture.  Arrange fresh blueberries on top of the cream cheese mixture.

Chill at least one hour before serving.  Keep chilled until ready to serve.


Blueberry Kuchen
 1-½ Cups All-Purpose Flour
¾  Cup Sugar
2 Tsp. Baking Powder
1-½ Tsp. Grated Lemon Peel
½  Tsp. Ground Nutmeg
¼  Tsp. Salt
  Cup Milk
¼  Cup Butter or Margarine, melted
1 Egg, Beaten
1 Tsp. Vanilla Extract
2 Cups Fresh or frozen Blueberries
¾   Cup Sugar
½  Cup All-purpose flour
¼  Cup Butter or Margarine, melted
In a mixing bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. Pour into a greased 13 inch X 9 inch baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour; add the butter. Toss with fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned. Yields: 12 servings
*Recipe courtesy of: Sheryl T. in Mount Iron, MN.


Blueberry Tart
For the pastry
½ Cup Butter or Margarine
2 Tbsp. Granulated Sugar
2 Egg Yolks
1 Cup Flour
1 Egg White

For the filling
8 Ounces Cream Cheese (softened)
¼ Cup Sugar
¼ Cup Sour Cream
½ Tsp. Vanilla Extract
4  Cups fresh or frozen Blueberries
¼ Cup Water
¼ Cup Sugar (more if needed)
2 Tbsp. Cornstarch, Dissolved in 2 Tbsp. of Water
Preheat oven to 400 degrees F.

For the pastry: Cream together the butter and sugar. Beat in the egg yolks. Quickly add the flour and mix just to incorporate. Wrap the dough in plastic and chill one hour. Roll out and line a 9-inch tart shell or ring. Wrap again and chill. Line the shell with foil, then Cover the dough with foil and fill with pie weights or beans. Bake 20 minutes. Remove the beans and foil and return to the oven until lightly golden and completely cooked. Pull from the oven and paint the base with a little whisked egg white to seal the base.


For the filling: Cream the cheese with the sugar, then beat in the crème fraiche and vanilla. Spread the mixture in the base of the cooked shell once it has cooled.

Put 1 Cup of the blueberries in a saucepan with ¼ Cup water, the sugar, and the cornstarch. Bring to a boil and simmer until juicy and thick. Pour over the remaining berries in a bowl and toss to coat. Spread over the cream base and let set. Serve.

*Recipe courtesy of: The Cooking Channel


Cheese Blintz with Vanilla Blueberry Sauce
Frozen Package of Cheese Blintz (6 per pack)
1  Cup frozen Blueberries
1  Tsp. Pure Vanilla
½ Cup Sugar
½ Cup Water
Pinch of Salt
1  Tbsp. Fresh Lemon Juice
1  Tsp. Lemon Zest


Combine all ingredients, except the vanilla.  Bring to a boil stirring periodically. Boil for about 1 minute.  Remove from heat stir in vanilla.  Cook Blintzes according to package directions.  Pour about 3-4 Tbsp. of blueberry sauce on plate, place 2 blintzes on top of sauce, then pour an additional 3-4 Tbsp. of blueberry sauce on top of the blintzes.  Enjoy!


True Blue Slow Cooker Cobbler
2  Cup Flour
2  ½ Cup Sugar
2  Tsp. Baking Powder
½ Tsp. Cinnamon
½ Tsp. Nutmeg
½ Cup Sour Cream
½ Cup Water
4  Eggs
1  Tbsp. Lemon Zest
3  Tbsp. Lemon Juice
4  Cup frozen Blueberries
4  Cup Vanilla Ice Cream (to serve over cooked cobbler)


Combine flour, ½ Cup of sugar, baking powder, cinnamon, nutmeg, sour cream, water, eggs, and lemon zest in large bowl; mix well. Pour into 8 quart slow cooker. Combine blueberries, remaining sugar, and lemon juice in bowl; stir. Pour in center of batter. *Do not stir into batter. Cover and cook on high 4 to 4 ½ hours or until a toothpick inserted in batter comes out clean. (Please note cooking times vary based on your slow cooker)

Top with ice cream to serve.


Healthy Mixed Berry Cobbler
3  Cups Mixed Berries or any Fruit, Fresh or Frozen (frozen Blueberries)
¼ Cups Plus 1 Tbsp. Whole Wheat Flour
½ Cups Honey, Divided
½ Cups Rolled Oats
¼ Cups Chopped Walnuts
1  Tsp. Cinnamon
½ Tsp. Ginger
¼ Tsp. Nutmeg
1  Tsp. Canola Oil

Preheat oven to 350°F. Spray an 8″ x 8″ baking pan with cooking spray and set aside. In a large bowl, toss fruit and 1 Tbsp. flour together. Add ¼ Cup honey (reserve the remaining ¼ Cup of honey for topping) and use your fingers to thoroughly combine ingredients. If using frozen berries, the honey may cause them to bunch together, so you’ll have to pick them apart by hand. Pour fruit mixture into the baking pan.

In a medium bowl, mix remaining flour, oats, walnuts, cinnamon, ginger and nutmeg until combined. Add remaining honey and canola oil. Use your fingers to thoroughly combine the ingredients. Sprinkle the flour and oat mixture evenly over the fruit.

Bake for 40 to 45 minutes until fruit is bubbly and the topping is browned and crisp. Let cool for 20 minutes. Serve plain or top each serving with vanilla yogurt.
*Recipe courtesy of:


Blueberry Bread Pudding with Streusel Topping
4 Cups Cubed French Bread (1 Inch Cubes)
1 Cup Lemon Curd or Pie Filling
1 to 1 ½ Cups fresh or frozen Blueberries
1 Tbsp. Vanilla Extract
1 Cup Sugar
4 Beaten Eggs
1 Cup Milk
1 ¼ Cup Whipping Cream
1 Tsp. Lemon Zest

Streusel Topping
2 Tbsp. Melted Butter
¼ Cup All Purpose Flour
¼ Cup Firmly Packed Brown Sugar
¼ Cup Chopped Pecans

Vanilla Sauce
1 Small Box Instant Vanilla Pudding Mix
3 to 3 ½ Cups Whole Milk or Cream


Bread Pudding: In a large bowl beat together eggs, curd, milk, cream, sugar, vanilla, and lemon zest.  In an ungreased 2 quart baking dish, toss together the bread and blueberries.  Pour egg mixture evenly over the bread mixture.  Press mixture lightly with the back of a large spoon so all the bread is soaking up the egg/milk mixture.  You do not want any “dry” bread. 


Bake uncovered in a 350 degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Cool slightly.  Serve with ice cream or vanilla sauce.


Streusel Topping (optional): In a small bowl mix all ingredients until crumbly.  Sprinkle over top of bread mixture.


Vanilla Sauce (optional): Stir all ingredients together in a medium bowl.  Add 3 Cups of milk/cream first, then if needed add the remaining ½ Cup.  The sauce should be smooth and thin.


Blueberry Sauce
2  Cups fresh or frozen Blueberries
¼ Cup Water
1  Cup Orange Juice
¾ Cup White Sugar
¼ Cup Cold Water
3  Tbsp. Cornstarch
½ Tsp. Almond Extract

In a saucepan over medium heat, combine the blueberries, ¼ Cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a Cup or small bowl, mix together the cornstarch and ¼ Cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking. Makes about 8 servings.
*Recipe courtesy of:


Berry Trifle
1 Package Instant Vanilla Pudding Mix
2 Cups Milk
1 (8 oz.) package cream cheese, softened
1 (6oz.) container vanilla yogurt
1 -10 ¾oz. frozen loaf pound cake, thawed and cubed (¾  -inch cubes)
6 Cups Strawberries, quartered
2 Cups Fresh Blueberries and Raspberries
1 Recipe of Berry Sauce

Berry Sauce
2 Cups Fresh or Frozen (thawed) Strawberries or Raspberries
2 - 3 Tbsp. Sugar
1 Tbsp. Raspberry Liquor, Rum, or Orange juice

Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

To Make Berry Sauce: In a food processor, combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.


Recipe Courtesy of:


Blueberry Frozen Yogurt
3 Cups frozen Blueberries (about 1.1lb)
3 Tbsp. Lemon Juice
¾ Cup to 1 Cup of Sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
¼ Tsp. Salt
⅛ Tsp. Cinnamon

1 ½ Cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute ¼ Cup of it with heavy whipping cream)
½ Cup Whole Milk


Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes. If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you'll have pieces of blueberries which can add flavorful texture to the frozen yogurt.


Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold. Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours. Makes about 1 quart.
*Recipe courtesy of:


Blueberry Cream Cheese Pound Cake
 1  (8 ounce) Package cream cheese, softened
½  Cup vegetable oil
1  (18-ounce) Package yellow butter cake mix
1  (3-ounce) Package of instant vanilla or French vanilla pudding mix
4  Eggs Beaten
2  Tsp. Vanilla Extract
2  Cups Fresh or frozen Blueberries(do not thaw)
Powdered sugar optional
Preheat oven to 325 degrees F. Lightly spray a 9-inch tube or Bundt pan with nonstick cooking spray and dust with flour. Combine cream cheese and oil in a medium bowl; beat with a mixer at high speed until smooth and creamy. Add cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in berries. (Batter will be thick.) Spoon batter into prepared pan. Bake 60 minutes, or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes. Remove from pan and cool completely on a wire rack.  Sprinkle with powdered sugar before serving. Serves 16.
*Recipe courtesy of:  Sheryl T. in Mount Iron, MN.

Monkey Bread
2 Packages Refrigerated Biscuits, quartered
1 Tbsp. Cinnamon
¼ Cup Brown Sugar
¼ Cup White Sugar
1  Cup Fresh or Frozen Blueberries
¼ Cup Butter cut into small pieces
Zest of Orange
Blueberry Syrup (optional)


Preheat oven to 350*F.  Mix sugars, cinnamon, and zest together, set aside.  Layer biscuits in pan.  Sprinkle half of sugar mixture, half of blueberries, and half of butter over biscuits.  Add another layer of biscuits, repeat with sugars, blueberries, and butter. 

Bake in oven at 350* for 50-60 minutes until done. Remove from pan and drizzle with Blueberry Syrup.  You can slice and toast for a “French Toast” style breakfast or pull apart from pan.  Serves 8-10.


 Blueberry Buckle
¼ Cup Butter, softened
¾ Cup Sugar
1 Egg
2  Cups All-Purpose Flour
2  Tsp. Baking Powder
¼ Tsp. Salt
½ Cup Milk
2  Cups fresh Blueberries


Topping Ingredients:
Cup Sugar
½ Cup All-Purpose Flour
½ Tsp. Ground Cinnamon
Cup Cold Butter


In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.

For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 

*Recipe courtesy of:


 Blueberry Lemon Walnut Bread
1 Cup Walnuts, chopped
2 Cup All-Purpose Flour
2 Tbsp. Baking Powder
½ Tsp. Baking Soda
¼ Tsp. Salt
1 Cup Granulated Sugar
2 Tbsp. Lemon Zest
¾ Cup Buttermilk
2 Eggs
1 Tsp. Pure Vanilla Extract
2 Tbsp. Unsalted Butter, melted
2 Tbsp. Canola Oil
1 Cup fresh or frozen Blueberries

3 Tbsp. granulated sugar
2 Tbsp. fresh lemon juice


Preheat oven to 350 degrees F. In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes. In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine. Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.

Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

To make the glaze: combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves. Brush glaze over bread while still warm.

*Recipe courtesy of:


 Banana-Blueberry Bread
½ Cup Butter
1 Cup Sugar
2 Eggs
1 Cup Mashed Ripe Bananas
1 Cup frozen Blueberries
1 ½ Cup All-Purpose Flour
1 Tsp. Vanilla
1 Tsp. Baking Soda
¼ Tsp. Salt
½ Cup quick cooking Oats
½ Cup Nuts (optional)

Preheat oven to 325°F degrees.

Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs. Add mashed bananas. Measure flour, reserving 2 Tbsp. of flour to coat blueberries. Stir baking soda and salt into flour, mixing well. Stir in oats. Fold into banana mixture. Stir in vanilla. Sprinkle the 2 Tbsp. flour over blueberries, then fold into batter. Stir in nuts.

Transfer batter to loaf pans. Bake about 50 minutes.
*Recipe courtesy of:


Blueberry, Chocolate, and Banana Muffins

3 Large Ripe Bananas
¾ Cup Sugar
1 Large Egg

6 Tbsp. Melted Butter
1 Tsp. Baking Powder
1 ½ Cups Flour
2 Tbsp. Cocoa - Heaped
1 Tsp. Baking Soda
½ Tsp. Salt
¾  Cup frozen Blueberries

Preheat oven 190ºC (375F). Mash the bananas; add in the sugar and the slightly beaten egg, then the melted butter. Sift the dry ingredients together then add the blueberries. Stir just to mix in. Pour liquid into dry ingredients and carefully fold together until just mixed. Put large spoonfuls into non-stick muffins tins and bake 15 - 20 minutes (10 minutes for mini muffins). Muffins can be served hot with ice-cream or cold with yogurt and extra blueberries. Makes 12 medium muffins, or 36 mini muffins.



Antioxidant Muffins
1 Cup Whole Wheat Flour
Cup Brown Sugar
½  Tsp. Baking Powder
Cup Pecans, Chopped
¼  Tsp. Salt
1   Cup Blueberries
¼  Cup Almond Milk
1 Large Egg

Preheat oven to 350°F (175°C, gas 4).
Combine flour, sugar, baking powder, pecans, and salt. In a separate bowl, lightly beat egg and almond milk. Combine dry and wet ingredients.
Pour batter into paper muffin cups. Bake for 30-40 minutes, then transfer muffins to a cooling rack. Serve warm. Makes 6-8 muffins
*Recipe courtesy of:



Blueberry Zucchini Bread
3 Eggs, lightly beaten
1 Cup Vegetable Oil
3 Tsp. Vanilla Extract
2 ¼  Cups White Sugar
2 Cups shredded Zucchini
3 Cups All-Purpose Flour
1 Tsp. Salt
1 Tsp. Baking Powder
¼ Tsp. Baking Soda
1 Tbsp. Ground Cinnamon
1 Pint fresh Blueberries


Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. 

*Recipe courtesy of:


Beach Body Fruit Soup
1 fresh Peach, pitted and chopped
6 fresh Strawberries, hulled
1 Apple, cored and chopped
½  Cantaloupe - peeled, seeded, and cubed
½  Honeydew Melon - peeled, seeded, and cubed
¼ Cup cream of Coconut
1 Tsp. fresh Ground Nutmeg
2 Tbsp. Honey
2 Tbsp. fresh Lime Juice
1 pint fresh Blueberries, rinsed


Combine the peach, strawberries, apple, cantaloupe, and honeydew in a blender; blend until only slightly chunky, 20 to 30 seconds. Pour in the cream of coconut, nutmeg, honey, and lime juice; blend until smooth.
Divide the mixture evenly between 8 bowls. Top each bowl with a few blueberries and serve cold.

*Recipe courtesy of:


Berry Fruit Salad
1 Cup fresh Strawberries, hulled and quartered lengthwise
1 Cup fresh Blueberries
1 Cup fresh Blackberries
1 Cup fresh Raspberries
1 Tsp. White Sugar


Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar. 

*Recipe courtesy of:


Blueberry Pasta Salad
2 Boxes Spiral Pasta
4 lbs of fresh Blueberries
3 bottles of Blueberry Vinaigrette
3 Qts. of Strawberries
1 lb Finely Shredded Mozzarella Cheese
Cook pasta and let cool. While pasta is cooling, chop strawberries and wash remaining fruit. Combine fruit with pasta, lightly folding with a spatula. Add two bottles of Blueberry Vinaigrette. Continue folding salad. Now add mozzarella cheese and remaining bottle of Blueberry Vinaigrette. Chill for several hours before serving. For best results; let sit over night. Makes 1 Large Bowl

*It may be necessary to use more or less of the vinaigrette depending on the amount the pasta absorbs. The ingredient ratios for this salad were dependant on preference and consistency. The cheese should be sprinkled lightly throughout the salad. There should be more blueberries than strawberries


Blueberry Potato Soup
5lbs Potatoes
½ Cup Celery, chopped
½ Cup Onion, chopped
2 Tbsp. Margarine or Butter
1.5 Cup Milk
1 pkg. The Blueberry Store’s Blueberry Sausage
1-2 pints fresh or frozen Blueberries
Salt & Pepper to Taste


Peel and dice the potatoes.  Place potatoes in a large pot with water, and bring to a boil until potatoes are partially cooked.  Add Milk, Margarine/Butter, Celery, and Onions; let simmer for approximately 5 minutes.  

While soup is simmering, remove the sausage from its casing.  Cut the sausage into pieces and warm in a pan.  The sausage is precooked, so be careful not to burn it.  Once the sausage has been warmed through; add to pot with other ingredients.  Simmer for approximately 5 minutes. 


Add the Fresh/Frozen Blueberries.  Put the Blueberries in by the handful; make a judgment call as to the amount that the soup will actually need, as it may need more or less.  Be sure to fold the soup when stirring.  This will allow for the berries to remain whole, before the heat begins to break them down.   Add Salt & Pepper to taste.  When adding any of the ingredients to the soup, especially the milk, evaluate how much will be needed to make the soup balance. 

*May add mashed potato flakes to thicken to desired consistency. Serves 6-8.


Blueberry-Beef Burgers
2 slices whole-wheat country bread, crusts removed, torn into pieces
Cup fresh or frozen and thawed Blueberries
1 Tbsp. Balsamic Vinegar
2 Tbsp. Dijon mustard
1 Tsp. Worcestershire Sauce
2 Cloves Garlic, minced
¼ Tsp. Salt, or to taste
Freshly ground pepper, to taste
12 ounces 90%-lean ground beef


Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the work bowl.) Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160 degrees F. Serve immediately, with or without rolls and toppings. 

*Recipe courtesy of:


Blueberry Greek Sliders
2lbs. Lean Ground Beef, Chicken, or Turkey
1 Tsp. Lemon Zest
1 Tbsp. fresh Lemon Juice
1 Tsp. Chopped fresh Dill
1 Tsp. Chopped fresh Parsley
1 Tsp. Chopped fresh Cilantro
1 Tsp. Greek seasoning (or more)
¼ - ½ Cup frozen Blueberries
12 pack dinner rolls (slider sized buns)


Place frozen blueberries in a food processor. You will want to keep the frozen blueberries in chunks and pieces. Chop just long enough to break up the pieces, do not finely chop. Mix all ingredients together, including the blueberries. Do not over mix, but make sure all ingredients are incorporated well. Shape into 12 equal size balls, flatten the balls in the palm of your hand forming a patty, and make an indentation with your thumb in the center of each patty.

Cook to your likeness on hot grill pan, skillet, or outdoor grill. Place one patty on top of each dinner roll. Serve with Tzatziki Sauce (recipe follows) and any of these other condiments listed below.


Tzatziki Sauce (A Greek cucumber yogurt sauce)
¼- ½  Cup of plain Yogurt
1 Tbsp. Lemon Zest
1 Tbsp. Mint Chopped
1 Tbsp. Green Onion
½  Cucumber seeded, peeled and chopped
Salt and pepper to taste

Mix all ingredients together. Refrigerate. Will keep for 1 week.

Other suggested condiments:
Greek olives
Feta Cheese
Chopped Peppers
Sliced tomatoes

*Need some help with this recipe? Watch Treat Hartmann cook up some sliders by clicking here.


Blueberry Chili
1 1lb Package Blueberry Sausage (Chopped)
1 Cup Chopped Onion
1 Cup Chopped Celery
2 Tbsp. Butter
1 Package Chili Seasoning Mix
2 15oz. Cans Chicken Broth
1 Small Can Chopped Chiles
1 15oz Can Northern Beans (Undrained)
¼ Cup Blueberry Mustard
2 Cups Frozen Blueberries
Cook onions, celery, and butter in large skillet on medium-high. Heat 5 minutes, stirring occasionally until vegetables are soft.  Add chopped Blueberry Sausage and warm with vegetables. Stir in Seasoning Mix and add some chicken broth.  Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.


In a large kettle add Northern Beans, Chiles, Blueberry Sausage, and remaining Chicken Broth.  Bring to a full boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.


Add Blueberry Mustard; stir throughout chili.  Add Frozen Blueberries (blueberry quantity based on preference). Bring to a boil. Reduce heat, cover and simmer for 10 minutes.  Makes 5 (1-Cup) servings.
*Please note: quantities for Frozen Blueberries and Chicken Broth should be adjusted according to preference of thickness and flavor.


Frozen Blueberry Blast Smoothie Recipe
1  Cup Milk
½ Cup frozen Blueberries
½ Tsp. Cinnamon
½ Tsp. Vanilla Extract or Powder
1  Serving of your favorite Protein Powder
½ Cup other Frozen Fruit (Raspberries, Strawberries, Pineapple, Mango)
1  Tbsp. Maca
1  Serving Green Superfood Powder
*Add a little honey or stevia to sweeten

Place all the ingredients into a high speed blender and blend on high for 30-45 seconds or until desired consistency is reached.
*Recipe courtesy of:


Berry Good Smoothie
1  Nectarine, pitted
¾ Cup Strawberries, hulled
¾ Cup fresh or frozen Blueberries, rinsed and drained
Cup nonfat dry milk powder
1 Cup Crushed Ice


In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. Pour into glasses and serve.
*Recipe courtesy of:


Blueberry Cream Slushy
1 Cup frozen Blueberries
1 Cup frozen Strawberries
1 Cup Pineapple and Orange Juice Blend
1 Cup Vanilla Yogurt
2 Tsp. Sugar
6 Ice Cubes


Place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. Process until smooth. Add the ice cubes, and process until small enough to fit through a straw, but large enough to crunch on. Pour into glasses, and drink through straws.
*Recipe courtesy of:


Cool True Blue Drink
½ Bunch Mint
Juice of 2-3 Limes
Frozen Blueberries
4 Slices Fresh Ginger
1-2 Tsp. Blueberry Concentrate
32oz. Club Soda
¼ Cup (or to taste) Cooled Simple Syrup

    (Dissolve 1 Cup Sugar in 1 Cup Boiling Water)         


Place Ginger, Mint, and Lime in a glass. Muddle these together. Add Blueberry Concentrate, simple syrup, and club soda. Stir to mix. Add frozen blueberries. If you prefer, tonic or seltzer water can be substituted for the club soda. Blueberry Vodka can also be added for an adult drink.

*Recipe courtesy of:


Blueberry Iced Tea
1 Cup fresh or frozen Blueberries
5 Cups brewed and cooled Black or Green Tea

Combine Blueberries and about a Cup of the iced tea in blender and puree until smooth.  Strain through a fine sieve into a pitcher and add remaining iced tea.  To serve, pour into glasses over ice.

*Recipe courtesy of: