These oats are layered with creamy oats and sweet blueberry syrup, garnished with fresh blueberries and lemon zest; use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup, and 1½ tablespoons lemon juice for the syrup.
These bars feature rich, creamy cheesecake flavored with lemon and fresh blueberries, which can be swapped with other berries or fruits, and lime zest and juice can replace lemon.
These bakery-quality muffins have a crunchy sugar topping and moist interior from strained yogurt, which adds protein; frozen blueberries add a purple hue but no need to thaw them.
This smoothie is sweet, kid-friendly, with protein from hemp seeds; freezing fruits ahead of time gives it a frosty texture.
This healthy pound cake requires one bowl, beating sugar and butter until creamy for best texture, perfect for brunch or with coffee.
Made with a graham cracker crust and a cream cheese-yogurt filling, topped with blueberries in lemon curd, these bars are versatile and work with any berry.
This drink blends coconut milk, lemon-infused syrup, and fresh blueberries, perfect for hot days; extra syrup can be used for more lemonade or a light cocktail with seltzer and vodka.
These muffins use almond and coconut flours instead of all-purpose flour to stay low-carb, with a touch of brown sugar to balance the blueberries' tartness.
Cottage cheese adds protein and moisture to this cake, with a balanced flavor of tart lemon and sweet blueberries, great for breakfast or a snack.