30 Delicious Desserts That Make the Most of Blueberries

These just might be the most sophisticated ice pops we've ever had. Reach for regular whole-milk yogurt here instead of Greek yogurt; the texture is looser, and the flavor is richer and less tart.

Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor. Combine graham cracker and vanilla wafer crumbs for a great-tasting crust.

You may adapt this dessert to your taste by adjusting the blend of berries, the amount of honey, or even the amount of cheese. The idea is luxury in the amount of berries. Fromage blanc is wonderfully subtle; you can sub Greek yogurt, which is tangier.

This dessert features one of summer's stars: fresh, ripe blueberries. We cook the blueberry mixture down until almost jammy, then fold in fresh berries for a bit of juicy pop in every bite. Coarsely crumbled English shortbread cookies act as the pie crust and add a  delicious crunch. You can make the sauce ahead, and then microwave in a microwave-safe bowl at HIGH for 90 seconds or until warm, stirring every 30 seconds. Serve immediately for best results. Using low-fat frozen yogurt instead of ice cream keeps this superfast summer treat at just 5.6g of fat and under 300 calories.

Keep to the simplest ingredients, like fresh berries and buttermilk, for an irresistible, refreshing no-bake dessert. Doug Flicker's (chef and owner of Piccolo) dessert is a mix of sweet, tart, and tangy sensations. Honey granules are available at specialty markets or online retailers like Amazon.

You can double this recipe to serve a larger crowd. Use 2 bowls to freeze the buttermilk, and thaw simultaneously in 2 colanders. There is a considerable amount of whey once the buttermilk thaws. Don't toss it all; Flicker recommends using it for an added boost in smoothies or adding it to cream soups and sauces for a tangy touch of acidity.

It's best to make this cobbler during the summer months when fresh blueberries and peaches are at their peak, but you can enjoy it year-round if you use frozen fruit.

One bite and you will add this moist cake to your favorites list—it shows off the fruit to perfection. If you go blueberry picking this summer, freeze some for the winter; you can prepare this cake with frozen (unthawed) berries—bake a few minutes longer as needed.

This twist on gazpacho is an unexpected first course, a new idea for brunch, or a great summer dessert. Keep it simple by topping it with grated lemon zest and fresh mint, or add drama and texture with flake salt and finely diced honeydew.

This is a great make-ahead dessert. The creamy texture of the panna cotta is a nice match for summer fruit. Running a knife around the edge of each prepared custard makes it easier to remove to a plate.

A sweet berry mixture tops these ricotta cheese-flavored waffles. Seriously, what's not to love?

Substitute fresh berries for frozen when making this year-round treat in the summer. This sauce also pairs well with biscuits or as a stand-in for syrup on pancakes.

Studded with plump, juicy fresh berries, these cupcakes are fun for birthdays and special occasions. Be as creative as you want when frosting the cupcakes. For a more homespun look, use a small, flat spatula. Want to be fancy? Pipe frosting onto cupcakes with a pastry bag fitted with a star tip for a fun, swirled appearance.

Our Blueberry-Peach Cobbler is like a blueberry muffin canoodling with fresh peaches. Be sure to use peaches that aren't super ripe for this recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.

Blueberries are bursting with flavor this time of year. Don't let the season escape you without indulging in at least a few of these crave-worthy dessert recipes.

Wrap up a summertime meal with a delightful—and easy to make—blueberry crisp. Ripe, fresh blueberries are perfect for this dish, though frozen berries will also work. But keep them frozen, and bake the crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid.

Frozen berries make this a year-round treat. Although this is dessert, there's enough protein to consider it for breakfast.

An icy-fruity blueberry layer sandwiches creamy summer peach mousse for a stunning and delicious treat that children and adults will love.

Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this top-rated recipe makes enough for a crowd.

The rich, buttery pastry dough is easy and forgiving. Simply roll it out onto parchment paper with a lightly floured rolling pin, and then use the parchment to transfer it to a baking sheet. If you're lucky enough to find wild blueberries like the ones that grow in Maine, use them in this rustic summer tart.

Perfect for brunch, this light cake features sweet, seasonal berries and a lemony glaze. Garnish with ribbons of lemon rind and fresh blueberries.

Limoncello (lee-mon-CHAY-low) is a lemon-flavored liqueur from Italy's Amalfi coast. It's often savored after a meal. Store it in the freezer, and serve over ice. If you have trouble finding it, substitute an orange-flavored liqueur such as Grand Marnier. This recipe earned our Test Kitchens' highest rating.

The key to tender low-fat shortcakes is to not overwork the dough; so pat it out instead of rolling it. A portion of the blueberries is cooked with sugar and cornstarch to form a blueberry glaze that binds the filling. This dessert is best with fresh berries.

Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby-hued compote. Serve over ice cream, pound cake, or with almond biscotti, and garnish with mint.

Hollow out an angel food cake and fill with a mixture of sweetened whipped cream and fresh berries for an impressive dessert. Feel free to use just blueberries, if you feel so inclined.

This light, delicate angel food cake is a refreshing change from your typical biscuit shortcake. You can also try serving this dessert with fresh, ripe strawberries.

Dazzle guests with this made-to-order icy beverage that couldn't be easier. This recipe was developed to go in the Magic Bullet--that inexpensive blender that whips up one drink at a time. (If you don't have one, use a regular blender; just start with 2/3 cup ice and add more as needed.) Use bagged, small-piece ice over large, hard chunks. For kids, nix the liquor.

Forget pectin—relying on chia seeds to thicken jam is quick and easy. In just 15 minutes, you’ll have homemade fruity goodness on the table. Spread it on whole-grain bread, swirl in your yogurt, or serve alongside salmon.

When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.