35 Best Blueberry Dessert Recipes for Summer

This beautiful cake is soft and moist, thanks to buttermilk, fresh lemon juice, and lemon zest. Fresh or frozen blueberries are folded into the batter, then it's finished with a creamy whipped lemon cream cheese frosting. The recipe can even be turned into cupcakes and also keeps well in the refrigerator for several days. It's a great make-ahead option for spring and summer entertaining.

These cookies are thick, chewy, and packed with fresh lemon and blueberry flavor. The recipe uses frozen wild blueberries. Since the dough does not need a mixer and is described as a no-chill recipe, it is a nice choice when you want a homemade cookie without a lot of time or effort. Extra blueberries can be added on top before baking for a pretty bakery-style look.

This blueberry-and-cream cake is light, fluffy, and creamy, and perfect for anyone who loves layered no-bake summer desserts. Cubes of angel food cake are coated in a sweet cream cheese mixture, then layered with homemade blueberry filling and sweetened whipped cream. You can assemble it in a trifle dish for a pretty presentation or keep it simple in a 9x13 pan for easy serving at potlucks or summer parties. It can also be refrigerated up to 24 hours in advance, making it a super easy make-ahead dessert.

These bakery-style muffins have a buttery brown sugar streusel topping with cinnamon. The batter is made with simple ingredients like flour, sugar, eggs, melted butter, milk, vanilla, and blueberries. The recipe works with fresh or thawed frozen berries. They are a great option for breakfast, brunch, or an easy fruit-filled treat any time of day. The muffins keep for several days and can also be frozen. They are a wonderful make-ahead choice for busy mornings.

This old-fashioned cobbler is a warm, cozy dessert made with fresh or frozen blueberries, sugar, lemon zest, and simple pantry ingredients. The blueberries are layered over melted butter, topped with batter, sprinkled with cinnamon, and baked until lightly golden with a cake-like topping that has a soft center and slightly crisp crust. It takes about 50 minutes total, making it a great choice for family desserts and summer gatherings. Serve it warm with vanilla ice cream for an easy, classic dessert.

This homemade pie is filled with juicy blueberries tossed with lemon zest, fresh lemon juice, sugar, flour, and cinnamon. The recipe uses a buttery homemade pie crust and a woven lattice top, giving it that pretty, from-scratch look that makes it perfect for patriotic holidays and summer BBQs. Since the filling is made by simply mixing the berries with the other ingredients, it is less prep-heavy than fruit pies that require peeling, slicing, or pitting. It can also be made with frozen blueberries.

This cheesecake is a delicious baked dessert with a crunchy biscuit crust, a creamy lemony cheesecake filling, and blueberries both inside and on top. The filling is rich yet light, studded with blueberry bursts, then finished with a glossy blueberry sauce made with blueberries, sugar, vanilla, lemon, and cornstarch. It serves 12 and makes a gorgeous make-ahead dessert for birthdays, holidays, or any special occasion where you want a showstopping dessert for a crowd.

These bars are buttery, fruity, and feature a crumbly crust and topping over a sweet blueberry filling. The recipe uses simple ingredients like flour, cold butter, egg, lemon juice, lemon zest, sugar, cornstarch, and fresh or frozen blueberries. The dough is pressed into a 9x13 pan, filled with the blueberry mixture, topped with the remaining crumble, and baked. Since the bars make 24 small servings and transport well, they are a perfect dessert for parties, potlucks, picnics, or make-ahead summer treats.

This pound cake is bursting with juicy blueberries and bright lemon flavor. The batter includes lemon zest, fresh lemon juice, milk, butter, sugar, eggs, and blueberries, with the option to use frozen berries without thawing them first. The cake is topped with a tart lemon glaze. It serves 8 to 10 and works beautifully for brunch, dessert, or a simple spring and summer treat for any time of day.

These cupcakes are soft, moist, and full of vibrant lemon and blueberry flavor. The batter requires basic baking ingredients, lemon zest, lemon juice, milk or buttermilk, and fresh or frozen blueberries tossed in flour to help keep them suspended. They are topped with a cream cheese frosting with optional lemon slices and extra blueberries for garnish. Since the recipe makes 15 cupcakes and can be made ahead or frozen, it is a lovely choice for spring parties, baby showers, and birthdays.

This cake is a cozy coffee-cake-style treat that works just as well for brunch as for dessert. The thick batter is filled with fresh or frozen blueberries and a little grated lemon peel. The crumbly topping is made with sugar, flour, walnuts, cinnamon, and cold butter. There's also an optional powdered sugar glaze for extra sweetness. It's a handy recipe, great for breakfast and snacking when you want something sweet and a little indulgent.

This crisp is a quick and easy dessert made with fresh or frozen blueberries, sugar, flour, lemon juice, and lemon zest. The topping is a buttery crumble made with brown sugar, oats, flour, cinnamon, and optional sliced almonds for a nutty crunch. It's best served warm with vanilla ice cream for a classic summer dessert. With just 10 minutes, this simple recipe is perfect for family desserts or last-minute summer gatherings.

This blueberry yum yum is a creamy layered dessert made with blueberry pie filling, cream cheese, Cool Whip, powdered sugar, vanilla, and a buttery pecan crust. The pecan crust does need a short bake time, but the rest of the dessert is chilled and assembled in layers. The recipe also gives alternative crust options like graham cracker, Pecan Sandies, vanilla wafer, or store-bought crust if you want a more no-bake-friendly shortcut. After at least 4 hours in the fridge, it slices into a pretty dessert that works well for cookouts, the 4th of July, or other summer parties.

This is a soft homemade cake baked over a layer of blueberries, butter, and brown sugar. The topping caramelizes in the pan while the cake bakes, then gets flipped onto a serving platter so the sweet blueberry layer becomes the glossy fruit topping. It takes about 10 minutes to prep and about an hour to bake, making it a great summer dessert when you want something simple.

These bars are a simple one-bowl dessert with a buttery oat crumble crust, juicy, fresh blueberries, and a lightly golden crumb topping. The recipe uses pantry-friendly ingredients like old-fashioned oats, flour, brown sugar, cinnamon, butter, lemon juice, cornstarch, and a small amount of granulated sugar to let the blueberries shine. An optional vanilla glaze can be drizzled over the cooled bars for a sweeter finish. Since the bars can be doubled in a 9x13 pan, refrigerated for several days, or frozen before glazing, they are perfect for parties and other occasions when you need a make-ahead dessert.

This is an easy quick bread made in one bowl with fresh blueberries, milk, oil, egg, vanilla, and simple pantry staples. The thick batter helps keep the berries evenly scattered through the loaf, while a sprinkle of sugar on top adds a little sweet crunch. It works for breakfast, dessert, and snacking. The recipe can also be made with frozen blueberries. It also keeps well for several days or can be frozen in slices.

This blueberry buckle is a classic berry-packed cake with a cinnamon streusel topping that bakes into a crumbly, golden finish. The cake batter uses butter, sugar, egg, vanilla, milk, flour, baking powder, and 2 cups of fresh or frozen blueberries. The recipe also includes a make-ahead option where the batter can be refrigerated overnight and topped with streusel right before baking.

There are three delicious options to choose from with this recipe: a classic baked version, a creamier baked version, and a no-bake version. Each one starts with a buttery biscuit or graham cracker-style base, then adds a rich cheesecake layer with blueberries folded in or a glossy blueberry sauce on top. The baked versions hold their shape well and can be eaten by hand, while the no-bake version is creamier and needs to stay chilled. Since it's a flexible recipe, it's great for any occasion, whether you need a last-minute dessert or a make-ahead one.

This trifle is made with fresh blueberries, tart lemon pudding, cream cheese, whipped topping, and cubes of angel food cake. The creamy lemon mixture is layered with cake and berries in a trifle bowl, then finished with extra whipped topping and optional lemon slices for a pretty presentation. It's impressive yet incredibly easy, making it a great choice when you want a showy dessert without a complicated process. Since it is covered and chilled until serving, it works especially well for summer cookouts and potlucks.

This dump cake is a simple 4-ingredient dessert made with blueberry pie filling, fresh blueberries, boxed cake mix, and butter. Everything is assembled in one 9x13 pan, with the pie filling spread on the bottom, dry cake mix sprinkled over the top, butter added in pats, and fresh blueberries scattered before baking. It serves 16 and is especially delicious served warm with vanilla ice cream or whipped cream, making it a crowd-friendly pick for easy entertaining.

This galette is a rustic dessert that gives you all the cozy flavor of blueberry pie without the fuss of a pie dish. Fresh blueberries are tossed with lemon zest, lemon juice, flour, and monk fruit sweetener or sugar, then tucked into refrigerated pie dough for an easy shortcut. As it bakes, the crust turns golden and flaky while the blueberry filling bubbles into a sweet, jammy center.

This poke cake starts with a boxed lemon cake mix, then gets dressed up with a homemade blueberry lemon sauce. The cake is poked with holes so the thickened blueberry sauce can sink into every bite, adding fruity flavor and pretty pops of color. The topping is made from lemon curd and Cool Whip. Since it serves 12 and chills before serving, it is a fun make-ahead dessert.

This fresh blueberry ice cream is smooth, creamy, and packed with real berry flavor from fresh or frozen blueberries. The blueberries are pureed, warmed with sugar until dissolved, chilled, then blended with vanilla, salt, whole milk, half-and-half, and whipping cream. It is churned in an ice cream maker, then frozen until it firms up into a scoopable homemade treat. This is a wonderful summer dessert when blueberries are in season, especially if you want something cool and refreshing on a hot summer day.

These are soft, chewy lemon-sugar cookies filled with pockets of thick, homemade blueberry jam. Each cookie is stuffed with a creamy vanilla cheesecake filling. They take more time than a basic cookie, but the result is a rich, buttery, cheesecake-inspired dessert that's great for bake sales or special occasions.

These hand pies are a small-batch dessert with a homemade buttery, flaky pie crust. The filling is made with fresh blueberries, cornstarch, sugar, lemon zest, lemon juice, cinnamon, and a pinch of salt. Each hand pie is brushed with an egg-and-milk mixture and sprinkled with coarse sugar. Since the recipe yields 6 mini pies, they are perfect for family dinners as a dessert.

This is a cool, creamy no-bake dessert made with a graham cracker crust, a sweetened cream cheese filling, blueberry pie filling, and Cool Whip. The recipe is built in four simple layers: a chilled crust, a cheesecake-like filling, a fruity blueberry layer, and a fluffy whipped topping. It needs at least 2 hours in the refrigerator. It serves 12 and is a great make-ahead option.

These bars have a thick, buttery lemon shortbread crust with a creamy blueberry lemon cheesecake filling baked on top. The filling uses cream cheese, lemon zest, lemon juice, yogurt or sour cream, eggs, and fresh or frozen blueberries. Part of the shortbread crust is reserved, chilled, and crumbled over the filling before baking, creating a delicious shortbread-style topping.

These healthy popsicles are a simple frozen treat made with just blueberries and honey. They are naturally sweetened with no refined sugar, making them a refreshing choice for warm spring and summer days. The recipe takes only about 10 to 15 minutes to get into the molds, then freezes for 3 hours until ready to enjoy. They are also gluten-free, dairy-free, paleo, and vegan.

This is a moist, sweet loaf filled with ripe mashed bananas and plenty of juicy blueberries. The batter includes yogurt for extra moisture, and the blueberries are tossed with flour before being folded in to help keep them from sinking. Fresh blueberries are recommended, though frozen can be used; extra berries can be scattered over the top before baking for a pretty finish. It works as a snack or dessert, can be frozen for later, and can even be dressed up with a glaze if you want it to feel more like a treat.

These blondies are chewy, fudgy dessert bars loaded with blueberries and finished with a sweet brown sugar crumb topping. The batter is made with melted butter, brown sugar, vanilla, egg, flour, cornstarch, baking powder, and blueberries. They can be made in less than an hour, require no chilling, and can be dusted with powdered sugar for a bakery-style finish. The recipe yields 16 squares, making them a great dessert for a crowd.

These turnovers are light, flaky pastries filled with a sweet homemade blueberry sauce and drizzled with a simple powdered sugar glaze. They start with puff pastry dough, which keeps the process easy, while the filling is made with blueberries, sugar, cornstarch, and water. Each square of pastry is filled, folded into a triangle, brushed with egg wash, and baked until golden brown. They take about 33 minutes to make and serve 8. They work beautifully as a breakfast pastry or an easy blueberry dessert.

This cake is a rich summer dessert with cream cheese added to both the batter and the icing. The batter is made with butter, cream cheese, sour cream, vanilla, flour, and 2 cups of blueberries. Once cooled, it is drizzled with a smooth cream cheese icing made with butter, cream cheese, powdered sugar, vanilla, and milk, then finished with extra blueberries on top.