July is National Blueberry Month! Eat ‘em fresh, frozen, preserved or in a smoothie or recipe, these berries pack a punch of disease-protective antioxidants + fiber. Get creative with some of these fun blueberry recipes:
I try to always keep a batch of vegan cheesecake bites in the freezer. They’re a crowd-pleasing snack and perfectly portioned treat that are easy to make. I usually make mine plain, but Dietitian Debbie jazzes hers up with a fresh blueberry topping. Creamy cashew, fruity blueberry and bright lemon—all frozen into one perfectly refreshing summer treat.
You’ve heard of mango in salsa, but blueberries? Yes, my friends. Don’t knock it before you try it—blueberries blend surprisingly well with the avocado and cilantro in this bursting-with-freshness chip topper. Don’t be afraid to get creative with all of the fresh fruits and veggies in season right now!
I love bananas, and overripe bananas never go to waste in my house. They are usually frozen for smoothies but on occasion, I turn them into sweet, moist banana bread. This recipe includes fresh, plump, blueberries and the author even includes a recipe for coconut milk whipped cream to turn this into a decadent dessert.
This isn’t your typical blueberry waffle or pancake recipe—these puppies are bursting with whole grain goodness of wheat flour and corn meal—producing a sturdy and crispy breakfast capable of holding up to puddles of maple syrup. Fold berries into the batter and also top your stack with as many fresh bluebs as your heart desires.
Did you know you can grill kale? Topping crispy kale with bright, succulent fruit and crunchy almonds will satisfy your craving for a refreshing summer meal. The simple dressing complements this garden-in-a-bowl without overpowering the natural flavors. Blueberries make for excellent salad toppings—especially with nuts!