Summertime Blueberry Recipes

Make blueberry coffee cake or blueberry-lemon compote with these recipes provided by Pike Nurseries.

Whether eating them fresh out of the bucket or incorporating them into everyday cooking, gardeners can take full advantage of the fruits of their labor - quite literally when it comes to .

Below are two delicious recipe ideas from in Roswell that incorporate blueberries, courtesy of Emily Greer, personal chef.

Fresh Blueberry Coffee Cake

Cake ingredients:

2 cups flour

4 tsp. baking powder

¼ tsp. salt

½ cups butter

¾ cup sugar

1 cup milk

1 egg

1 tsp. vanilla

2 cups blueberries


Topping ingredients:

½ cup sugar

⅓ cup flour

1 tsp. cinnamon

¼ cup cold butte


Cream butter and sugar in a bowl of stand mixer. When light and fluffy, add egg and mix thoroughly. Sift dry ingredients and add alternately with milk. Stir in vanilla and blueberries. Pour into greased and floured 9X9 baking dish. For topping, cut butter into dry ingredients with pastry blender or pulse in food processor until small crumbs form. Sprinkle over top of batter and bake at 350 degrees for 25-35 minutes, until toothpick comes out clean.

Buttermilk Panna Cotta with Blueberry-Lemon Compote

Custard ingredients:

1 ½ tsp. unflavored gelatin

1 ¼ cups heavy cream

7 tbsp. sugar

1 tsp. vanilla

1 ¾ cups buttermilk

Compote ingredients:

1 pint fresh blueberries

¼ cup sugar

1 tbsp. fresh lemon juice

⅛ tsp. salt

1 tbsp. cornstarch

2 tbsp. water



Combine first 4 ingredients in saucepan and heat to just simmering. Cook until berries turn deep purple. Stir together cornstarch and water in a separate bowl to make a slurry. While berries are simmering, slowly add cornstarch mixture while stirring until desired consistency is reached (you may not use all of it). Compote should be like melted jam. Cool completely and chill.


Soften gelatin in 1 Tbsp. cold water in a medium bowl for about 5 minutes. Warm cream and sugar over medium heat, stirring until sugar dissolves, 3-5 minutes, then stir into bowl with gelatin. Stir in buttermilk, then strain into another bowl. Pour custard among six 8 oz. ramekins and refrigerate until set, at least 3 hours. Serve in ramekins or, to unmold, dip ramekins into a dish of hot water, then flip over onto chilled plate. Garnish with fresh blueberries and lemon zest. Serve with your favorite shortbread cookies!


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