Make Summer Epic with These Blueberries on the Grill Recipes

If you’ve never tried blueberries on the grill, you’re in for a treat.

Blueberries are one of the most versatile fruits out there. As an ingredient, they bring both flavor and nutrition to any dish. Blueberries are delicious any number of ways: baked, sautéed, glazed, roasted and in the raw! Blueberries on the grill are especially tasty, so give a few of the recipes below a try before summer is over.

Recipes for Blueberries on the Grill

Grilling is a favorite way to cook for many people in the summer, and blueberries on the grill are a must-try. Whether you’re looking for an entrée, a side, or a new take on barbecue sauce (with blueberries, naturally), we’ve found a recipe your just need to try out.

Blueberry Barbecue Sauce

Grilling on the barbecue wouldn’t be complete without a great barbecue sauce, and this one featuring blueberries is a crowd pleaser. It adds a tart sweetness to any dish that calls for barbecue sauce.


  • 2 cups fresh or frozen blueberries
  • ¾ cup ketchup
  • ½ cup cider vinegar
  • ½ cup packed light brown sugar
  • 1 tablespoon light molasses
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper
  • 2 pork tenderloins (1-½ – 2 pounds)


  1. Combine blueberries, ketchup, vinegar, brown sugar, molasses, chili powder and black pepper in medium saucepan
  2. Stir in ½ cup water
  3. Bring the mixture to a boil over high heat, stirring constantly
  4. Reduce heat to low and simmer, stirring occasionally until sauce is slightly thickened and chunky
  5. Cool to room temperature then refrigerate until ready to use
  6. In a bowl or glass baking dish, coat the tenderloins with 23 cup of the sauce
  7. Cover and refrigerate 1 to 4 hours
  8. When ready to cook, preheat the oven to 400°F
  9. Place the tenderloins in a roasting pan
  10. Discard any marinade left in the bowl
  11. Roast 15 minutes
  12. Turn the tenderloins and spoon on ¼ cup of the remaining barbecue sauce
  13. Roast 12 to 15 minutes longer to an internal temperature of 160°F
  14. Remove to a platter, cover loosely with aluminum foil and set aside 5 minutes until the temperature rises to 165°F
  15. Slice ½-inch thick and serve with additional barbecue sauce, if desired

Number of servings (yield): 2-2⁄3 cups barbecue sauce, 4 to 6 portions tenderloin

Recipe and photo courtesy of the U.S. Highbush Blueberry Council.

Grilled Chicken with Blueberry Relish

This blueberries on the grill recipe is perfect for a side or main course.


  • 2 1/2 cups frozen blueberries
  • 2 tbsp fresh chopped rosemary, divided
  • 1 tbsp balsamic vinegar
  • 1/4 cup blueberry preserves
  • 4 medium sized boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Add blueberries, 1 tbsp of rosemary, balsamic and blueberry preserves into a pan
  2. Bring to a simmer and cook over medium-low heat for about 20 minutes until the liquid has started thicken.
  3. Crush the blueberries with the back of a spoon and set aside
  4. Preheat grill to high
  5. Drizzle olive oil over chicken and season with salt and pepper.
  6. Place on the grill and cook for about 7 minutes on each side depending on the thickness of the chicken.
  7. Serve on a large plate and top with the blueberry relish and the remaining chopped rosemary

Number of servings (yield): 4-6 servings

Recipe and photo courtesy of the U.S. Highbush Blueberry Council.


Grilled Blueberry-Granola Crumble Foil Pack

Dessert can be achieved with blueberries on the grill (and a little vanilla ice cream) as well!


1tablespoon butter, softened

1/2teaspoon sugar

1/2teaspoon ground cinnamon

1/8 teaspoon salt

1cup fresh blueberries, rinsed, dried

1to 2 tablespoons sugar

½ teaspoon cornstarch

½ cup oats 'n honey granola 

Vanilla ice cream, if desired


  1. Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
  2. In small bowl, stir together butter, 1/2 teaspoon sugar, the cinnamon and salt; set aside.
  3. In another small bowl, toss blueberries with 1 to 2 tablespoons sugar and the cornstarch to coat. Place berries in center of spray side of foil; top with granola and butter mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
  4. Place foil packet on grill. Cover grill; cook 8 to 10 minutes, turning packet once, until berries burst and butter melts. Cooking times are approximate and depend on the heat of your grill. Serve with ice cream.

Makes 1 serving.

Recipe and photo courtesy of Betty Crocker.

Find more great recipes for using blueberries om the grill and in the kitchen on the Blueberries from Florida website or the Blueberries from FloridaPinterest recipeboards..