The surprise in this creamy, tangy cheesecake is a layer of blueberries over a graham cracker crust. More

Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don't need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture. More

Entenmann's excels at all things-crumb topped, from donuts and pies to their line of crumb cakes. And if you've ever yearned to learn the secrets of the Entenmann's crumb, the Entenmann's Big Book of Baking has plenty of recipes to set you on the right, crumbly path. More

This Blueberry Crumb Cake is a cinnamon-spiked sour cream coffee cake run through with fresh blueberries and lemon zest and topped, of course, with that one and only crumb. More

I'm the first to admit skepticism about the term "superfoods"—I think all whole foods (and pizza slices and cheeseburgers) are pretty super when you come right down to it. But I still can't resist a healthy and delicious smoothie packed with some of the most-touted superfoods, including blueberries, almonds, and raw cacao. More

Remember that episode of Seinfeld when Elaine has the genius idea of opening up a bakery that sells only the tops of muffins? Well, the idea for these Blueberry and Cream Cookies wasn't all that different from Elaine's. For these cookies, Christina Tosi wanted to create a cookie with all of the crumbly goodness of a blueberry muffin top. More

Christina Tosi's Compost Cookies might get all of the attention but these Blueberry & Cream Cookies might just be the sleeper hit at all of the Milk Bar locations due to their awesome inspiration—the crumbly tops of blueberry muffins. More

I have a thing for foresty flavors. If a tea is described as mossy; if pine needles are infused into a custard; if gnomes built their homes and hung their tall red felt hats there, I'm in. While making a California Bay Laurel leaf pastry cream and blueberry compote for a filled doughnut, I discovered the blueberry's affinity with piney flavors. At Peels, where I'm the pastry chef, we offer seasonal herb, fruit and vegetable monthly-changing sweet and savory scones. Cornmeal offers great textural juxtaposition, as well as an obvious seasonal pairing. On the East Coast there's no better berry to dedicate late summer bakery offerings to than our prized blueberries. More

I have a thing for foresty flavors. If a tea is described as mossy; if pine needles are infused into a custard; if gnomes built their homes and hung their tall red felt hats there, I'm in. While making a California Bay Laurel leaf pastry cream and blueberry compote for a filled doughnut, I discovered the blueberry's affinity with piney flavors. At Peels, where I'm the pastry chef, we offer seasonal herb, fruit and vegetable monthly-changing sweet and savory scones. Cornmeal offers great textural juxtaposition, as well as an obvious seasonal pairing. On the East Coast there's no better berry to dedicate late summer bakery offerings to than our prized blueberries. More

If you could cram everything about summer into a glass, it would be this blueberry lavender lemonade. It's sweet, floral, and refreshing. Doctor it up with vodka or tequila, or drink it straight and cold from the refrigerator, barely pausing to pour it from the pitcher. You could try raspberries or strawberries, but for the tastiest, prettiest punch, your best bet is a blueberry. More