To celebrate Blueberry Day here are some Blueberry facts and delicious recipes to enjoy!


  • Blueberries have the highest antioxidant capacity of all fresh fruit. Antioxidants are responsible for neutralizing free radicals in the body, which can affect aging and contraction of diseases.
  • Native Americans once called blueberries “star berries” because the blossoms make a star shape.
  • Blueberry juice may help alleviate persistent coughs.
  • Blueberries can help ease digestive issues and prevent constipation.
  • Many people equate cranberries with urinary tract health, but blueberries are also good at reducing bacteria growth that causes urinary issues.
  • Some believe that blueberries can help reduce belly fat.
  • Blueberries contain 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries.
  • Blueberries were once used to make dyes and paints.
  • America’s favorite muffin is the blueberry muffin.
  • Maine harvests almost all of the blueberries in the United States.
  • Blueberries may help prevent damage caused by heart disease, cancer and Alzheimer’s disease.
  • Blueberries are the official berries of Nova Scotia, Canada.
  • The anthocyanin found in blueberries can help improve eyesight.
  • Blueberries are one of the only foods that are naturally blue in color.
  • The annual harvest of North American blueberries would cover a four lane highway from Chicago to New York if spread out in a single layer.
  • Blueberries grow on a shrub that belongs to the heath family.
  • There are approximately 30 different species of blueberries.
  • Blueberries were not cultivated until the beginning of the 20th century, becoming commercially available in 1916.
  • The white, powdery substance on blueberries is called “bloom.” Bloom indicates fresh berries.


Blueberry Cobbler


  • 3 cups fresh blueberries
  • 3 tablespoons white sugar
  • 1/3 cup orange juice
  • 2/3 cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 pinch salt
  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 egg
  • ½ teaspoon vanilla extract


Preheat oven to 375 degrees F (190 degrees C).

In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.

In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.

Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.


Blueberry Coffee Cake Muffins


  • 12 teaspoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • ¼ cup milk
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 half-pints fresh blueberries, picked through for stems


Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.


Blueberry Salsa


  • 2 cups coarsely chopped fresh blueberries
  • 1 cup whole fresh blueberries
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped fresh cilantro
  • 2 jalapeño peppers, seeded and minced
  • 1/3 cup diced red bell pepper
  • 1/2 teaspoon kosher salt


Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.


Blueberry-Cinnamon Swirl Ice Cream


  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 vanilla bean
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon ground cinnamon


Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.

Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add blueberries and cinnamon to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.


Blueberry Crumb Bars


  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup butter
  • 1 egg
  • ¼ teaspoon salt
  • 1 pinch ground cinnamon
  • 4 cups fresh blueberries
  • ½ cup white sugar
  • 3 teaspoons cornstarch


Step 1: Pre-heat the oven to 375 degrees. Grease a 9×13 inch baking dish. In a medium bowl stir together 1 cup sugar, 3 cups flour, baking powder, salt and cinnamon. Using a fork blend in the butter and egg until the dough is crumbly. Pat half the dough into the bottom of the prepared baking dish.
Step 2: In a separate bowl stir together sugar and cornstarch. Gently mix in the fresh blueberries. Sprinkle the blueberries evenly over the crust in the baking dish. Crumble the remaining dough over the blueberry layer.
Step 3: Place into the oven and bake at 375 degrees for 45 minutes or until the top is slightly brown. Remove from the oven and cool completely before cutting into squares.


Lemon Blueberry Cupcakes

{makes 24 cupcakes}

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 1 1/2 cups whole milk
  • 1 cup blueberries
  1. Preheat oven to 350.  Line two muffin tins with cupcake wrappers.
  2. Sift together flour, baking powder, baking soad and salt. Set aside.
  3. Gently toss blueberries with a light coating of flour.  Set aside.
  4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 5 minutes.
  5. With the mixer on low, add eggs one at a time.  Mixing well after each egg.
  6. Add one third of your dry ingredients and mix on low, just until combined.
  7. Add one half of your milk.  Mix gently.
  8. Add in remaining ingredients, alternating dry, wet, dry.  Do not over mix.
  9. Fill cupcake liners 2/3 full with batter.  Top each cupcake with 3 to 4 blueberries.
  10. Bake 17-19 minutes or until toothpick inserted in center comes out clean.

For the Lemon Cream Cheese Frosting

  • 16 oz cream cheese, softened
  • 4 oz unsalted butter, room temperature
  • 2 lbs confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 lemon, zest and juice
  1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
  2. Add vanilla, lemon zest and juice and mix until combined.
  3. Gradually add confectioners sugar until completely combined. Scrape down the sides of the bowl. Mix again.

To Assemble

Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a #2A tip.  Garnish with strips of lemon zest and extra blueberries.  Keep refrigerated until ready to serve.


What is your favorite way to fix blueberries?