While you can often get blueberries across most of the year, and it's a staple in the frozen foods aisle, summer is the time when these vibrant, juicy berries are in peak season. Here are some great blueberry recipes – from easy bakes and breakfast ideas to impressive desserts.
Damper is an Aussie classic and in this recipe, Anneka Manning puts a berry spin on it, inspired by memories of a teenage camping trip. A mixture of fresh blueberries, berry jam and vanilla forms the filling for an easy oven-baked damper.
Matthew Evans describes this cordial as a "yummy taste of summer". It's made with just fresh blueberries, sugar and lemon juice, and can be kept in the fridge, ready to make delicious drinks.
"I absolutely love this easy apple and blueberry cake. Firstly because it reminds me of my grandmother who taught me how to cook and secondly because it's whipped up really easily, all together in one bowl, and topped with beautiful fruit," Donna Hay says of this recipe, which is not only easy to make, but easy on the eyes too.
"Cheesecake in any form is a winner for me and this is a simple no-bake ice cream version, which also happens to be vegan. Its sweet, oaty, hazelnutty base is filled with a banana ice cream ‘cheesecake’ layer, then topped with a warm blueberry compote," says Nadiya Hussain of her delicious dessert. The compote can be made with fresh or frozen blueberries.
Here, Justine Schofield shares her mother Francoise's blueberry tart, a lovely dessert with made with fresh berries baked in custard.
This dairy-free recipe is made with coconut meat, cashews, coconut water and blueberries, for a cool summer treat.
Mousse is a great dessert when entertaining, because it can be made in advance. Here, Gariel Gaté shares a recipe from the French alps, traditionally made with wild blueberries – but just as good with regular blueberries or even raspberries.
Another recipe from Gariel Gaté, who explains: "A galette is the French term for a flat cake. I love the flavour of the cooked blueberries in this dish. You can also make eight small galettes using individual flan tins or muffin tins."
Cookies & cream blueberry cheesecake
This crust-less baked cheesecake gets colour and sweetness from the berries and a delicious crunch from crumbled cookies on the top.
Donal Skehan's recipe uses oats, mashed banana, chia seeds and wholemeal flour to up the fibre content and keep you fuller for longer.
Skillet scones are a campside take on Irish soda farls, the traditional quick-cooking breads made on a griddle. They’re crisp and dry on the outside but soft and dense in the centre, and are delicious with a smear of jam or butter served alongside coffee or tea. Lynda Ly's recipe, which can be made on the stovetop, not just over a campfire.
This classic loaf from Anna Olson is a one-bowl wonder, made with fresh blueberries and topped with a simple lemony icing. Perfect with a cup of tea.
Here's a fantastic hand pie recipe, with the lattice pastry top enclosing an apple and mixed berry filling.
Short on time? Mary Berg's drop 'biscuits' (a.k.a drop scones) are quick to make and endlessly customisable in sweet and savoury versions, from the blueberry and choc number pictured to cheese and chive. Perfect for everything from breakfast to dessert.
Skyr is a wonderfully smooth and creamy Icelandic style of yoghurt cheese that is high in protein and low fat! Because it is so creamy, it suits being made into a light and airy cheesecake – such as this no-bake blueberry version, which can be made up to three days before serving.
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