Celebrate National Blueberry Month with These 6 Classics

July is National Blueberry Month. How are you celebrating? If your stomach is rumbling and your kitchen is calling, check out these six classic blueberry recipes that give the juicy fruit the spotlight it deserves. From sweet to savory dishes, blueberries star in a number of attention-grabbing recipes, and with the fruit fresh in season, there really is no reason not to take advantage. So get to the grocery store, the roadside market, or the farm – just get your fresh blue fruit. ‘Tis the season for blueberries, and it’s always the season for baking.

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1. Blueberry Crisp

Blueberry Crisp is perhaps the most iconic blueberry dessert recipe, and there’s a reason why. Sugared blueberries topped with a warm oaty crust are hard to top, and when you add a scoop of vanilla ice cream, all bets are off. This recipe for blueberry crisp from Martha Stewart covers all the bases and leaves no room for any surprises. As long as you have berries and baking staples on hand, you can easily whip up this classic crisp, and what’s more, with ingredients like oatmeal and fresh fruit, you can convince yourself this is practically a health food.


  • 6 cups (3 pints) blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt


  • 3/4 cup all-purpose flour
  • 1/2 cup rolled oats (or chopped nuts, such as almonds)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1/3 cup sugar

Directions: Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.