Best Blueberry Desserts for the Holidays

Find blueberry desserts that will help you to make your holidays merry and bright, no matter what you are celebrating this December.

Blueberry desserts are some of the best recipes that utilize blueberries to their full potential. Blueberries have a little zing that pairs well with savory and sweet flavors, meaning you really can’t go wrong with a blueberry dessert for the holidays. If you are looking to wow everyone at your holiday table this season, try one of the following blueberry desserts that are outside of tradition to top off your holiday meal.

Recipes for Blueberry Desserts

Blueberry Stuffed Crumb Cake

Blueberry Mixture Ingredients

  • 2 cups frozen blueberries

  • ½ cup sugar
  • 1 tablespoon cornstarch

Cake Ingredients

  • ¾ cup butter, room temperature

  • 1 1⁄3 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 ¼ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 teaspoons lemon zest

Crumb Ingredients

  • 1¾ cups flour
  • 1⁄3 cup sugar
  • 1⁄3 cup packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¾ cup butter, melted
  • Confectioners’ sugar (optional)

Blueberry Mixture Instructions

  1. Preheat oven to 350°F. Spray 9-inch spring form pan with cooking spray.

  2. In saucepan, bring blueberries, sugar and cornstarch to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened, about 10 minutes, stirring occasionally. Remove from heat and let cool.

Cake Instructions

  1. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in flour, baking powder, baking soda and salt until blended. Beat in sour cream and vanilla until smooth. Stir in lemon zest. Transfer batter to prepared spring form pan and bake 30 minutes.

  2. Remove cake from oven and carefully spread blueberry mixture over top of cake.

Crumb Instructions

  1. In bowl combine flour, sugar, brown sugar and cinnamon. Stir in melted butter. Using hands, shape into crumbs and arrange over blueberry mixture.
  2. Return cake to oven and bake 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes in pan. Run knife around edges of pan and release from sides. Transfer to wire rack and cool completely. Sprinkle with confectioners’ sugar, if desired.

Number of servings (yield): 8-10 slices


Blueberry Earl Grey Cake

Blueberry Jam Ingredients

  • 3 pints blueberries (6 cups)

  • 1 ¼ cups sugar
  • 2 teaspoons finely grated Meyer lemon zest

Meyer Lemon Whipped Cream Ingredients

  • 2 cups heavy cream, chilled

  • ¼ cup sugar
  • 2 teaspoons finely grated Meyer lemon zest

Earl Grey Cake Ingredients

  • 1 ½ cups flour

  • 1 tablespoon finely chopped Earl Grey tea leaves
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ sticks plus 1 tablespoon butter, softened ( 15 tablespoons)
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 2 tablespoons crème fraiche or sour cream
  • 1 tablespoon light corn syrup
  • 1 tablespoon vanilla extract or vanilla paste
  • 2 cups fresh blueberries

Blueberry Jam Instructions

  1. In a large saucepot over high heat, combine blueberries and sugar. Cook blueberry mixture stirring frequently, about 20 -30 minutes. The jam will bubble and thicken as it cooks. Set jam aside.

Meyer Lemon Whipped Cream Instructions

  1. In a medium bowl, with a hand mixer, beat cream, sugar and zest just until stiff peaks form; set aside.

Earl Grey Cake Instructions

  1. Heat oven to 350°F.
  2. Grease a one 9-inch round cake pan with baking spray or butter; set aside.  3
  3. In a small bowl, combine flour, tea, baking powder and salt; set aside.
  4. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes.
  5. In a small bowl blend eggs, crème fraiche,  corn syrup and vanilla.  Add egg mixture to the butter mixture.  Beat on low speed just to combine. Then beat an additional two minutes on medium speed.  Scrape the bowl and repeat.
  6. Add one third of dry ingredients to the batter.  Stir on low speed for 30 seconds.  Scrape the bowl.  Repeat twice until all dry ingredients are incorporated.
  7. Spread batter in prepared cake pan.  Sprinkle 1 cup of the blueberries over batter.
  8. Bake 15 minutes and then rotate the pan.  Bake an additional 15 to 20 minutes until a toothpick comes out clean.
  9. Let cake cool completely in the pan on a rack.

To assemble cake:

Once cooled, run an offset spatula or a small knife around the sides of the pan. Invert the cake onto a serving plate. Pour 1 cup blueberry jam over top of the cake. Cover the jam layer with a generous amount of whipped cream (about 1 cup).   Sprinkle with blueberries. Serve remaining whipped cream on the side. Cake can be stored in refrigerator for 2 to 3 days.

Number of servings (yield): 8 – 10


Blueberry Mascarpone Bread Pudding


  • 1 baguette (12-14 ounces)
  • 6 large eggs
  • 2-1/2 cups milk
  • 2/3 cup pure maple syrup
  • 1/3 cup heavy cream
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated orange rind
  • 2 cups blueberries
  • 1/4 cup mascarpone cheese
  • Blueberry Maple Syrup, recipe follows

Blueberry Maple Syrup

  • 2 cups fresh or frozen blueberries

  • 3/4 cup pure maple syrup
  • 1 teaspoon grated orange peel
  • 1 tablespoon cornstarch


  1. Butter a 9 x 13-inch baking dish; set aside. Cut bread into 1-inch cubes; set aside in a large bowl.
  2. In a separate bowl whisk eggs, milk, syrup, cream, cinnamon and orange rind; pour over bread cubes. Turn into prepared dish. Cover with plastic wrap and chill one hour.
  3. Heat oven to 350⁰F. Stir blueberries into the bread mixture; dot top with small dollops of cheese.
  4. Bake until puffed and golden brown, 40-50 minutes. Serve warm with Blueberry Maple Syrup.

Number of servings (yield): 6-8


  1. In a saucepan over medium heat, combine blueberries, maple syrup and orange peel.
  2. In a small cup dissolve cornstarch in 2 tablespoons water; add to blueberry mixture.
  3. Cook, stirring constantly, until mixture boils; reduce heat and simmer until mixture thickens, about 1 minute. Serve warm.

All recipes and photos courtesy of the U.S. Highbush Blueberry Growers Council. 

More wonderful blueberry recipes can be found at All recipes and photos courtesy of the U.S. Highbush Blueberry Growers Council.