Beyond the Flag Cake: 4th of July Blueberry Recipes
Try one of these blueberry recipes that celebrate the 4th of July.
The 4th of July is a natural holiday to utilize the blue of blueberries for red, white, and blue desserts. Flag cakes are a recipe that is commonly made for 4th of July barbecues using blueberries and strawberries or raspberries. However, we shared a recipe for a flag cake and more for Flag Day, so you might be looking for 4th of July blueberry recipes that go beyond the Flag Cake. Find some 4th of July blueberry recipes below that will be perfect for your 4th of July barbecue or get-together.
4th of July Blueberry Recipes That Aren’t Flag Cake
These parfaits look and taste like a million bucks. They’re perfect for any get-together. Recipe and photo courtesy of the U.S. Highbush Blueberry Council.
- 1 loaf (10-¾ ounces) frozen lowfat pound cake
- ¼ cup red currant jelly or other red fruit jam
- 2 containers (6 ounces each) lowfat vanilla yogurt
- 2 cups fresh blueberries
- With a serrated knife, cut 14 slices, ¼-inch thick, from pound cake
- Return remaining cake to the freezer for another use
- Spread 7 of the slices with jelly
- Top with plain slices
- Trim off and discard crusts
- With a 1-¼ inch star or other shape cookie cutter, cut a shape from four sandwiches
- Set stars aside
- Cut sandwich trimmings and remaining whole sandwiches into ¾-inch squares
- Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and 1-½ containers yogurt, dividing equally
- Top with the remaining cake squares and blueberries
- Spoon dollops of the remaining yogurt on top of each parfait
- Top each with a star and serve
These fun bamboo skewers are perfect for get-togethers with kids. Recipe and photo courtesy of the U.S. Highbush Blueberry Council.
- 1 cup large fresh blueberries
- 1 cup white chocolate chips
- 1 teaspoon vegetable oil
- 2 tablespoons multi-color candy sprinkles
- On each of 10 bamboo skewers (8 inches long), spear 8 blueberries.
- In a perfectly dry microwavable cup, stir chocolate chips and oil.
- Microwave on medium power 30 seconds; stir. Microwave 20-30 seconds longer; stir until the chocolate is smooth.
- Transfer melted chocolate to a resealable plastic bag.
- Snip a very small corner off the bottom of the bag.
- Drizzle the melted chocolate over the skewered blueberries and immediately roll lightly in sprinkles.
Again, these cookies-meets-cupcake is a sure bet for 4th of July parties with kids. Recipe and photo courtesy of the U.S. Highbush Blueberry Council.
- 1 red velvet cake mix (18.25 ounces)
- ¼ cup flour
- ½ cup water
- 1⁄3 cup vegetable oil
- 3 large eggs
- 1-½ cups marshmallow crème from a jar
- 1 cup fresh blueberries
- Heat oven to 350°F
- Line two large baking sheets with parchment paper
- In a large bowl combine cake mix, flour, water, oil and eggs
- With an electric mixer, beat at medium speed until smooth, 2-3 minutes
- Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies
- Bake until puffed, 8-10 minutes
- Let cool 2 minutes on the baking sheets
- With a spatula, remove to wire racks to cool completely
- With a small spatula or knife, spread 1-½ teaspoons marshmallow crème onto the flat side of each cookie
- Divide blueberries onto 12 of the cookies
- Top with remaining cookies to make sandwiches
- Serve immediately or store chilled in an airtight container layered between sheets of waxed paper.
This cookie pie looks pretty enough that you’ll think it’s a shame to cut it, but it’s so yummy you’ll be glad you did. Recipe and photo courtesy of the U.S. Highbush Blueberry Council.
- 1 package (18 ounces) refrigerated sugar cookie dough, room temperature
- 1⁄3 cup all-purpose flour
- 3 cups fresh or frozen blueberries
- ¾ cup sugar
- 3 tablespoons cornstarch
- Dash of salt
- 1 teaspoon lemon juice
- 1 cup heavy (whipping) cream, whipped
- Preheat oven to 350ºF
- Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray
- In a small bowl combine sugar cookie dough and flour until mixed
- Remove about a quarter of the cookie dough
- Cover with plastic and refrigerate for later use
- With floured hands, press unrefrigerated dough into bottom and sides of prepared pan
- Place in freezer to firm up, about 15 minutes
- On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough ¼-inch thick
- With a floured cookie cutter, cut out stars or other shapes
- Place on prepared cookie sheet
- Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes
- Cool on wire racks
- Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt
- Stir in 2⁄3 cup water and the lemon juice
- Over medium-high heat, bring to a boil
- Boil, stirring constantly, until mixture thickens, crushing blueberries
- Stir in remaining 2 cups blueberries
- Spoon blueberry mixture into cooled cookie shell
- Decorate with the star-shaped cookies and whipped cream
Number of servings (yield): 8
You can certainly create your own 4th of July blueberry recipes to share for our nation’s Independence Day by simply using blueberries, strawberries or raspberries, and whip cream or ice cream for the red, white, and blue of the holiday. Find blueberry recipes to adjust for the holiday on the recipe pages of BlueberriesFromFlorida.com or the Blueberries from Florida Pinterest recipe boards.