252 blueberry recipes

Double oat granola bakes rolled oats, oat bran, and wheat germ with pecans and dried fruit, sweetened with honey and applesauce instead of heavy oil. A crunchy, high-fiber, low-fat breakfast you can make ahead.

This granola is filling and loaded with energy filling ingredients. Great with tons of blueberry's and vanilla yogurt as pictured.

A refreshing summer salad that is made with fresh and seasonal vegetables and berries. Low in fat and calorie, but packed with goodness. Feel free to use blueberries, raspberries, or a combination of all three.

Patriotic jello cake is a red-white-and-blue poke cake with strawberry and blueberry jello soaked into a white cake, frosted with whipped topping. A July 4th potluck classic that slices into stripes of color.

Granola is great for breakfast, packed with nutrition and very filling. Making your own is always better, lots of nuts, dried fruits and real maple syrup with some yogurt or milk give you all the energies you need to start a beautiful day.

Goat cheese rolled in salted sunflower seeds, drizzled with honey, and topped with fresh berries. This stunning no-cook appetizer takes 10 minutes and wows every crowd.

Very nice and easy, I made it for my kids, once I finished it, my husband and I we both loved it too, so it is a really good.

Energizing breakfast smoothie with banana, mixed berries, orange juice, and yogurt blends into a creamy low-fat morning boost.

Buttery shortbread bars topped with pecans, dried cherries, mini chocolate chips, and orange marmalade. A two-step bake that turns simple cookies into festive holiday treats in about an hour.

Spinach and fresh fruit salad with strawberries, blueberries, avocado, brie, and walnuts in a bright lemon-basil vinaigrette. A no-cook 10-minute summer salad that eats like a full meal.

I always do them, not only at Chrsitmas, sometimes I change some kinds of nuts, or use blueberries or strawberries, all go well!

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.