20 Delicious Dried Blueberry Recipes for Every Occasion

Just when you thought blueberries couldn’t get any better, dried blueberries come along to add a sweet, tangy twist to your favorite dishes! Whether you’re whipping up quick weeknight dinners, baking seasonal treats, or craving some comfort food, these 20 delicious dried blueberry recipes are sure to inspire. From breakfast to dessert, there’s something for every occasion. Keep reading to discover how these little gems can transform your meals!

Dried Blueberry Pancakes

Mornings just got a whole lot brighter with these Dried Blueberry Pancakes that promise to turn your breakfast into a celebration. Packed with bursts of juicy dried blueberries and fluffy goodness, they’re the perfect excuse to hit the snooze button one more time—because, let’s face it, these pancakes are worth waking up for.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift it!)
• 2 tbsp sugar (because life’s too short for unsweetened pancakes)
• 1 tsp baking powder (the secret to that irresistible fluff)
• 1/2 tsp salt (to balance the sweetness)
• 3/4 cup milk (whole milk for richness, but any works)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter (or any neutral oil, but butter is better)
• 1/2 cup dried blueberries (soak them in warm water for 10 minutes to plump up)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry team—make sure they’re well acquainted.
2. In another bowl, beat the milk, egg, and melted butter until smooth. Welcome to the wet team, where everything mixes in harmony.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps? They’re just character builders.
4. Gently fold in the dried blueberries. They’re the star of the show, after all.
5. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it. Test the heat with a drop of water—if it sizzles, you’re golden.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and cook for another 1-2 minutes until golden brown. Patience here rewards you with perfection.
8. Serve warm with a drizzle of maple syrup or a dollop of whipped cream. For an extra twist, sprinkle with lemon zest to make those blueberries pop.

Perfectly fluffy with pockets of sweet, tangy blueberries, these pancakes are a morning game-changer. Pair them with a strong cup of coffee, and you’ve got breakfast that’s basically a hug in food form.

Dried Blueberry Muffins

Get ready to bake your way to bliss with these dried blueberry muffins, a delightful twist on the classic that’ll have your taste buds dancing and your kitchen smelling like a cozy café.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (or swap for coconut sugar for a healthier twist)
• 1 tbsp baking powder (yes, a full tablespoon for that perfect rise)
• 1/2 tsp salt (because even sweets need a little balance)
• 1 cup milk (whole milk for richness, but any works)
• 1/4 cup vegetable oil (or any neutral oil you have on hand)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (the secret to depth of flavor)
• 1 cup dried blueberries (soak in warm water for 10 minutes if too hard)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well. Tip: A hot oven ensures a good rise.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. No lumps allowed!
3. In another bowl, mix the milk, oil, egg, and vanilla until well combined. Tip: Mixing wet ingredients separately prevents overworking the flour.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough muffins.
5. Gently fold in the dried blueberries. Tip: Toss them in a bit of flour to prevent sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. This ensures they have room to puff up beautifully.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Look for golden tops!
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Patience is key here.

Serve these muffins warm for a melt-in-your-mouth experience, or toast them lightly the next day for a crispy edge. The dried blueberries offer little bursts of sweetness, making each bite a delightful surprise.

Dried Blueberry Granola Bars

Ready to turn your snack game up a notch with something that’s both nibble-worthy and packed with punch? These Dried Blueberry Granola Bars are your ticket to snack heaven, blending chewy, crunchy, and a hint of sweet in every bite.

Ingredients

• 2 cups old-fashioned oats (for that perfect chew)
• 1 cup dried blueberries (because fresh is so last season)
• 1/2 cup honey (nature’s sticky glue)
• 1/4 cup almond butter (or any nut butter to butter up your bars)
• 1/4 cup coconut oil, melted (or any neutral oil, for a touch of tropics)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1/2 tsp salt (to make the sweet stuff pop)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal.
2. In a large bowl, mix the oats and dried blueberries together, creating a cozy bed for the other ingredients.
3. In a small saucepan over low heat, warm the honey, almond butter, and coconut oil until melted and smooth. Stir in the vanilla extract and salt. Tip: Don’t let it boil, or you’ll lose the vanilla’s delicate flavor.
4. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated and sticking together like best friends.
5. Transfer the mixture to the prepared pan, pressing down firmly with the back of a spoon or your hands to compact it. Tip: Wet your hands slightly to prevent sticking.
6. Bake for 20-25 minutes, or until the edges are golden brown. Let cool completely in the pan before lifting out and slicing into bars. Tip: Patience is key here; cutting too soon will crumble your dreams.

Kick back and enjoy these bars that strike the perfect balance between chewy and crunchy, with bursts of blueberry bliss. Perfect for a quick breakfast or a sneaky midnight snack, they’re also a hit when crumbled over yogurt for a parfait twist.

Dried Blueberry Smoothie Bowl

Never has a smoothie bowl made you feel like a culinary wizard with minimal effort until now. Packed with the chewy goodness of dried blueberries, this bowl is your ticket to breakfast bliss without the morning chaos.

Ingredients

• 1 cup frozen bananas (the riper, the sweeter)
• 1/2 cup dried blueberries (soak for 5 mins if too hard)
• 1/2 cup almond milk (or any milk you fancy)
• 1 tbsp honey (adjust to sweetness preference)
• 1/4 tsp vanilla extract (the secret flavor booster)
• Toppings: granola, fresh blueberries, a drizzle of honey (go wild here)

Instructions

1. In a blender, combine frozen bananas, dried blueberries, almond milk, honey, and vanilla extract. Blend on high for 1 minute or until smooth. Tip: If the mixture is too thick, add a splash more almond milk.
2. Pour the smoothie into a bowl. The consistency should be thick enough to hold toppings without sinking.
3. Arrange your toppings over the smoothie. Start with granola for crunch, add fresh blueberries for a juicy burst, and finish with a honey drizzle for that Instagram-worthy shine. Tip: Use a spoon to gently press toppings into the smoothie for better adherence.
4. Serve immediately. Tip: For an extra chill, place the bowl in the freezer for 5 minutes before adding toppings.

Perfectly thick and gloriously purple, this smoothie bowl eats like dessert but fuels like breakfast. Try serving it with a side of sass or a sprinkle of extra dried blueberries for that chewy surprise in every bite.

Dried Blueberry Oatmeal Cookies

Feast your eyes (and eventually your mouth) on these Dried Blueberry Oatmeal Cookies, a chewy, fruity twist on the classic that’ll have you sneaking just one more… or three. Perfect for breakfast (we won’t judge), a midday pick-me-up, or dessert, these little gems are packed with flavor and just the right amount of sweetness.

Ingredients

• 1 cup all-purpose flour (for a healthier twist, try whole wheat)
• 1 1/2 cups rolled oats (not instant, for that perfect chew)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1/2 cup brown sugar (pack it like you mean it)
• 1/4 cup granulated sugar (because balance is key)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp baking soda (freshness matters)
• 1/4 tsp salt (to make the flavors pop)
• 1/2 cup dried blueberries (or cranberries for a tart twist)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures easy cleanup and no sticking.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: This should take about 2-3 minutes with a mixer for optimal texture.
3. Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything mixes evenly.
4. In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing leads to tough cookies.
5. Fold in the dried blueberries gently, distributing them evenly throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from falling apart.

Craving a cookie that’s both hearty and slightly indulgent? These Dried Blueberry Oatmeal Cookies deliver with their chewy texture, bursts of fruity sweetness, and a hint of vanilla. Serve them warm with a glass of milk for the ultimate comfort food experience, or pack them in your lunchbox for a sweet surprise.

Dried Blueberry Yogurt Parfait

Who knew that tossing a few dried blueberries into your morning yogurt could turn it from ‘meh’ to ‘more, please’? This Dried Blueberry Yogurt Parfait is the no-fuss, all-flavor breakfast hero you didn’t know you needed, layering creamy yogurt with sweet, chewy blueberries for a bite that’s as fun to eat as it is to say.

Ingredients

• 1 cup Greek yogurt (go for full-fat for extra creaminess)
• 1/4 cup dried blueberries (or cranberries for a tart twist)
• 2 tbsp honey (adjust to sweetness preference)
• 1/2 cup granola (the chunkier, the better for crunch)
• A pinch of cinnamon (because why not?)

Instructions

1. In a clear glass or bowl, start with a 1/2 cup layer of Greek yogurt. Smooth it out with the back of a spoon for that Instagram-worthy look.
2. Sprinkle 2 tablespoons of dried blueberries over the yogurt. They’re like little flavor bombs waiting to explode.
3. Drizzle 1 tablespoon of honey over the blueberries. This is the glue that holds this delicious operation together.
4. Add a 1/4 cup layer of granola on top. Listen for that satisfying crunch as you sprinkle.
5. Repeat the layers once more, starting with yogurt, then blueberries, honey, and granola. It’s like building a flavor skyscraper.
6. Finish with a pinch of cinnamon on the very top. It’s the chef’s kiss to your masterpiece.

Now, not only does this parfait look like a rainbow threw up in the best way possible, but each spoonful is a perfect mix of creamy, crunchy, and sweet. Serve it in a mason jar for that rustic chic vibe, or just eat it straight out of the bowl—we won’t judge.

Dried Blueberry Bread

Somehow, dried blueberries have been hiding in your pantry, waiting for their moment to shine, and today’s the day they transform into something spectacular—Dried Blueberry Bread. This isn’t just any bread; it’s a moist, flavorful journey with bursts of berry goodness in every bite.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup sugar (because life’s too short for unsweetened bread)
• 1/2 cup unsalted butter, melted (or any neutral oil, but butter’s better)
• 2 large eggs (room temperature for best results)
• 1/2 cup milk (whole milk for richness, but any works)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1 1/2 tsp baking powder (the lift in your loaf)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup dried blueberries (soaked in warm water for 10 minutes, then drained)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. This ensures your bread doesn’t stick around longer than you want it to.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where the magic starts.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined. Pro tip: Mixing wet ingredients separately prevents overworking the flour.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Overmixing is the enemy of fluffy bread.
5. Fold in the drained dried blueberries gently, ensuring they’re evenly distributed without squishing them.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. A little tap on the counter removes any air bubbles.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The golden top is your visual cue.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key—unless you’re into crumbly slices.

Yum! This Dried Blueberry Bread is a tender, slightly sweet loaf with pockets of chewy berry surprises. Toast a slice for breakfast, or go wild and slather it with cream cheese for an indulgent snack.

Dried Blueberry Cheesecake

Oh, the joys of dessert that not only tickles your taste buds but also packs a punch of nostalgia with every bite! Our Dried Blueberry Cheesecake is here to prove that great things indeed come in creamy, dreamy packages, with a twist that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 1/2 cups graham cracker crumbs (store-bought or crush your own for extra fun)
• 1/4 cup granulated sugar (because life’s sweet enough, but cheesecake isn’t)
• 6 tbsp unsalted butter, melted (or any neutral oil, but butter’s better for that rich flavor)
• 24 oz cream cheese, softened (room temp is key for a silky smooth filling)
• 3/4 cup granulated sugar (yes, more sugar, it’s dessert after all)
• 3 large eggs (farm-fresh if you can swing it)
• 1 tsp vanilla extract (the good stuff, no imitations)
• 1 cup dried blueberries (soak in warm water for 10 mins if you prefer them plump)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Tip: Lining the bottom with parchment paper makes removal a breeze.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Tip: Use a flat-bottomed cup to press the crust evenly.
3. Bake the crust for 10 minutes, then let it cool. Tip: Cooling prevents the crust from getting soggy when the filling is added.
4. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each addition.
5. Fold in the dried blueberries gently to distribute evenly without overmixing.
6. Pour the filling over the crust and smooth the top. Bake for 45-50 minutes until the center is almost set but still slightly wobbly.
7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
8. Refrigerate for at least 4 hours, preferably overnight, before serving.

Finally, this cheesecake is a masterpiece of contrasts—creamy yet crumbly, sweet with a tangy kick from the blueberries. Serve it with a drizzle of blueberry compote or a dollop of whipped cream to take it from ‘wow’ to ‘HOW did you make this?!’

Dried Blueberry Salad Dressing

Prepare to have your salad game forever changed with this dried blueberry dressing that’s as easy to whip up as it is delicious. Perfect for those who think salads are just ‘rabbit food,’ this dressing packs a punch of flavor that’ll make you forget you’re eating greens.

Ingredients

• 1/2 cup dried blueberries (soaked in warm water for 10 minutes to plump up)
• 1/4 cup apple cider vinegar (or white vinegar for a sharper tang)
• 1/3 cup olive oil (or any neutral oil you prefer)
• 2 tbsp honey (adjust to taste, depending on how sweet you like it)
• 1 tsp Dijon mustard (for a bit of kick and emulsification)
• Salt and pepper to taste (start with a pinch and adjust)

Instructions

1. Drain the soaked dried blueberries and add them to a blender or food processor.
2. Pour in the apple cider vinegar, olive oil, honey, and Dijon mustard into the blender with the blueberries.
3. Blend on high for about 30 seconds or until the mixture is smooth. Tip: If the dressing is too thick, add a tablespoon of water at a time until you reach your desired consistency.
4. Taste the dressing and season with salt and pepper. Tip: Remember, you can always add more, but you can’t take it out, so start small.
5. Transfer the dressing to a jar or bottle and let it sit in the fridge for at least 30 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.

Absolutely bursting with a sweet and tangy profile, this dressing turns any bowl of greens into a gourmet experience. Drizzle it over a spinach and goat cheese salad for a match made in heaven, or get creative and use it as a marinade for grilled chicken to add a fruity twist.

Dried Blueberry Trail Mix

Unbelievably easy and outrageously addictive, this Dried Blueberry Trail Mix is your new go-to snack for those ‘I need energy but also want to pretend I’m healthy’ moments. Packed with a punch of flavors and textures, it’s the perfect companion for your adventures or just your couch.

Ingredients

• 1 cup dried blueberries (look for unsweetened to keep it healthy)
• 1 cup roasted almonds (for that crunch we all crave)
• 1/2 cup dark chocolate chips (because chocolate makes everything better)
• 1/2 cup pumpkin seeds (a sneaky way to add some greens)
• 1 tbsp honey (for a touch of sweetness, adjust to taste)
• 1/2 tsp sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 300°F (150°C) to get it ready for toasting the pumpkin seeds.
2. Spread the pumpkin seeds on a baking sheet in a single layer and toast in the oven for 10 minutes, or until they start to pop and turn golden. Tip: Keep an eye on them to prevent burning.
3. In a large bowl, combine the dried blueberries, roasted almonds, toasted pumpkin seeds, and dark chocolate chips.
4. Drizzle the honey over the mixture and sprinkle with sea salt. Tip: Use your hands to mix everything together gently, ensuring the honey coats the ingredients evenly.
5. Spread the mixture on a parchment-lined baking sheet and let it cool for about 15 minutes. Tip: This helps the trail mix clump together slightly for those perfect bite-sized clusters.

Great for grabbing by the handful, this trail mix offers a delightful contrast of sweet, salty, and crunchy. Try serving it in small paper cones for a fun, picnic-ready presentation or keep a stash in your desk for those mid-afternoon slumps.

Dried Blueberry Ice Cream

Absolutely nothing beats the joy of stumbling upon a dessert that’s both a breeze to whip up and a blast to devour, especially when it involves the quirky charm of dried blueberries taking a chilly plunge into creamy bliss.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (the fuller, the merrier)
• 3/4 cup granulated sugar (because life’s sweet)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 1/2 cup dried blueberries (soak in warm water for 10 mins if you prefer them plumper)

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved. Tip: Chill your bowl beforehand to keep everything cool.
2. Gently fold in the dried blueberries, ensuring they’re evenly distributed throughout the mixture.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes for about 4 hours.
4. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up. Tip: Press a piece of parchment paper directly onto the surface before freezing to prevent ice crystals.

Every spoonful of this dried blueberry ice cream is a creamy dream with little bursts of chewy sweetness, perfect for serving atop warm pie or sandwiched between your favorite cookies for an epic ice cream sandwich showdown.

Dried Blueberry Jam

Now, who said jams are just for the fresh fruit enthusiasts? Let’s dive into the world of dried blueberries, where convenience meets decadence, and prove that even the shriveled-up versions can steal the show in your breakfast spread.

Ingredients

• 2 cups dried blueberries (no need to rehydrate, we’re keeping it lazy)
• 1 cup water (just enough to get things moving)
• 1/2 cup granulated sugar (because sweetness is non-negotiable)
• 1 tbsp lemon juice (for that zesty kick)
• 1/2 tsp cinnamon (optional, but why would you skip it?)

Instructions

1. In a medium saucepan, combine dried blueberries and water. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
2. Once simmering, reduce heat to low and let the mixture cook for 10 minutes, or until the blueberries have softened and the water is mostly absorbed.
3. Add sugar and lemon juice to the saucepan, stirring until the sugar has completely dissolved. Tip: Taste as you go—adjust sugar if you have a sweet tooth.
4. Continue cooking on low heat for another 15 minutes, stirring frequently, until the mixture thickens to a jam-like consistency. Tip: If it’s too thick, add a tablespoon of water at a time until desired consistency.
5. Remove from heat and stir in cinnamon if using. Let the jam cool slightly before transferring to a jar. Tip: For a smoother jam, blend briefly with an immersion blender.

Lusciously thick with a deep, concentrated blueberry flavor, this jam is a game-changer. Slather it on toast, swirl into yogurt, or get fancy by pairing it with cheese for an instant gourmet moment.

Dried Blueberry Chia Pudding

Get ready to dive spoon-first into a breakfast that’s as nutritious as it is Instagram-worthy! This Dried Blueberry Chia Pudding is your ticket to a morning where ‘healthy’ and ‘delicious’ finally stop fighting and decide to be best friends.

Ingredients

• 1/2 cup dried blueberries (or fresh if you’re feeling fancy)
• 1/4 cup chia seeds (the tiny powerhouses of the pudding world)
• 1 1/2 cups almond milk (or any milk that makes your heart sing)
• 1 tbsp maple syrup (because even puddings need a sweet hug)
• 1/2 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. In a medium bowl, combine the chia seeds and almond milk. Stir well to avoid any chia clumps plotting together at the bottom.
2. Add the maple syrup and vanilla extract to the bowl. Stir until everything is as harmonious as a choir in perfect pitch.
3. Gently fold in the dried blueberries, ensuring they’re evenly distributed like good vibes at a party.
4. Cover the bowl and refrigerate for at least 4 hours, or overnight if you’re the patient type. The chia seeds need this time to expand and create that signature pudding texture.
5. Give the pudding a good stir before serving to fluff it up. If it’s too thick, feel free to add a splash of almond milk to loosen it up.
6. Serve chilled, topped with extra dried blueberries or a drizzle of maple syrup for those who like their mornings extra sweet.

After its beauty sleep in the fridge, this pudding transforms into a creamy, dreamy delight with bursts of blueberry goodness in every bite. Try layering it with granola and yogurt for a parfait that’ll make your taste buds dance, or enjoy it straight up for a no-fuss, wholesome start to your day.

Dried Blueberry Energy Balls

Who knew that something as tiny as a blueberry could pack such a punch? These Dried Blueberry Energy Balls are your ticket to a quick energy boost, with a sweet, tangy kick that’ll make your taste buds dance. Perfect for those ‘I need a snack, stat!’ moments.

Ingredients

• 1 cup dried blueberries (look for no-sugar-added varieties for a healthier option)
• 1 cup rolled oats (gluten-free if you’re swinging that way)
• 1/2 cup almond butter (or any nut butter you’re nuts about)
• 1/4 cup honey (agave works too for a vegan twist)
• 1 tsp vanilla extract (the real deal, not the imitation stuff)
• 1/2 tsp cinnamon (because everything’s better with a little spice)
• A pinch of salt (to make all the flavors pop)

Instructions

1. In a large mixing bowl, combine the dried blueberries, rolled oats, almond butter, honey, vanilla extract, cinnamon, and salt. Stir until everything is well acquainted.
2. Roll the mixture into 1-inch balls. If the mixture is too sticky, wet your hands slightly to make rolling easier.
3. Place the balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps them hold their shape and makes them easier to eat.
4. Once chilled, transfer the energy balls to an airtight container. They can be stored in the fridge for up to 2 weeks, if they last that long!

So there you have it—chewy, sweet, and just a little bit tart, these energy balls are like little bursts of joy. Try rolling them in shredded coconut or cocoa powder for an extra special treat, or just enjoy them straight up for a quick pick-me-up.

Dried Blueberry Pie

Unbelievably, this dried blueberry pie is about to become your new best friend—packed with bursts of flavor and a crust that’s just begging to be devoured. Perfect for those who think fresh is always best, this pie is here to prove that dried berries can steal the show with their concentrated sweetness and chewy texture.

Ingredients

• 2 cups dried blueberries (soak in warm water for 10 minutes to plump up)
• 1 cup granulated sugar (adjust based on sweetness preference)
• 1/4 cup cornstarch (for that perfect thick filling)
• 1 tbsp lemon juice (to brighten up the flavors)
• 1/2 tsp cinnamon (because everything’s better with a little spice)
• 1/4 tsp salt (to balance the sweetness)
• 2 pre-made pie crusts (or homemade if you’re feeling fancy)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, mix the plumped dried blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt until well combined.
3. Roll out one pie crust and fit it into a 9-inch pie plate, trimming the edges but leaving a little overhang.
4. Pour the blueberry mixture into the crust, spreading it evenly.
5. Roll out the second crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
6. Brush the top crust with the beaten egg for a shiny finish.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
8. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

Now, this pie is a textural dream—crispy crust meets juicy, tangy filling with a hint of warmth from the cinnamon. Serve it warm with a scoop of vanilla ice cream, or go rogue and pair it with a sharp cheddar for a sweet-salty combo that’ll blow your mind.

Dried Blueberry Compote

Picture this: a compote so vibrant and bursting with flavor, it’ll make your morning toast weep with joy. Our Dried Blueberry Compote is the little black dress of condiments—versatile, effortlessly chic, and always in season.

Ingredients

• 1 cup dried blueberries (plump ones work best)
• 1/2 cup water (just enough to get the party started)
• 1/4 cup granulated sugar (or honey for a natural twist)
• 1 tbsp lemon juice (for that zesty zing)
• 1/2 tsp vanilla extract (because why not?)

Instructions

1. In a medium saucepan, combine dried blueberries, water, and sugar. Stir gently to mix.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it bubble away for 10 minutes, stirring occasionally to prevent sticking.
3. Add lemon juice and vanilla extract, stirring to incorporate. Simmer for another 5 minutes until the compote thickens slightly. Tip: If it’s too thick, add a splash of water.
4. Remove from heat and let it cool for 5 minutes. The compote will continue to thicken as it cools. Tip: For a smoother texture, mash some berries with a fork.
5. Transfer to a jar or bowl and let it cool completely before serving. Tip: Store in the fridge for up to a week—if it lasts that long!

Kick your breakfast game up a notch with this compote’s jammy texture and tangy-sweet flavor. Slather it on pancakes, swirl into yogurt, or—dare we say—lick it straight off the spoon. No judgment here.

Dried Blueberry Almond Butter

Yum, have you ever dreamed of a snack that’s both nutty and fruity, with a texture that’s somehow creamy and chewy all at once? Well, stop dreaming, because our Dried Blueberry Almond Butter is here to make your taste buds do a happy dance. It’s the kind of spread that turns a boring piece of toast into a gourmet experience, and yes, it’s as easy to make as it is delicious.

Ingredients

• 2 cups raw almonds (for that deep, nutty flavor)
• 1/2 cup dried blueberries (because fresh ones would just make a mess)
• 1 tbsp honey (or maple syrup for a vegan twist)
• 1/4 tsp sea salt (to make all the flavors pop)
• 1 tbsp coconut oil (helps with the smoothness, or any neutral oil will do)

Instructions

1. Preheat your oven to 350°F because we’re about to toast those almonds to perfection.
2. Spread the almonds on a baking sheet in a single layer and toast for 10 minutes, stirring halfway to prevent any nutty casualties.
3. Let the almonds cool for a few minutes because patience is a virtue, especially in nut butter making.
4. Toss the toasted almonds, dried blueberries, honey, sea salt, and coconut oil into a food processor. Secure the lid like it’s the last jar of almond butter on earth.
5. Process on high for about 5 minutes, stopping to scrape down the sides occasionally. You’ll go from crumbly to creamy, and it’s a beautiful transformation to witness.
6. Once smooth and spreadable, taste and adjust salt or sweetness if needed, because you’re the boss of your butter.

Mmm, the result? A lusciously smooth almond butter with little bursts of blueberry sweetness and a hint of saltiness that’ll have you licking the spoon. Try it swirled into oatmeal or as a fancy dip for apple slices—your snack game will never be the same.

Dried Blueberry Chocolate Bark

Oh, buckle up, buttercup, because we’re about to dive into a treat that’s as easy to make as it is to devour—Dried Blueberry Chocolate Bark. This no-fuss, all-yum recipe is your ticket to impressing your friends or treating yourself without breaking a sweat (or the bank).

Ingredients

• 2 cups dark chocolate chips (or milk chocolate if you’re feeling sweet)
• 1/2 cup dried blueberries (the chewier, the better)
• 1/4 tsp sea salt (because sweet and salty is the dynamic duo we all need)
• 1 tbsp coconut oil (for that silky smooth melt)

Instructions

1. Line a baking sheet with parchment paper and set aside. This is your canvas for chocolatey greatness.
2. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until fully melted. Tip: Don’t overheat, or you’ll scorch the chocolate—patience is key!
3. Pour the melted chocolate onto the prepared baking sheet, spreading it into an even layer with a spatula. Tip: Thinner layers mean crispier bark, so spread according to your crunch preference.
4. Evenly sprinkle dried blueberries and sea salt over the melted chocolate. Tip: Press the blueberries lightly into the chocolate to ensure they stick.
5. Chill in the refrigerator for at least 1 hour, or until the bark is completely set.
6. Once set, break the bark into pieces. Size is up to you—go big or go home, or keep it dainty for a more refined snack.

You’ve just created a masterpiece that’s a riot of textures—crispy, chewy, and utterly addictive. Serve it as a fancy dessert at your next dinner party or keep it all to yourself; we won’t judge. Yum doesn’t even begin to cover it.

Dried Blueberry Quinoa Salad

Feast your eyes (and eventually your mouth) on this vibrant Dried Blueberry Quinoa Salad that’s about to become your go-to for lunches, picnics, or those ‘I need something healthy but don’t want to admit it’ moments. Packed with flavors that pop and textures that dance, this dish is a symphony in a bowl, proving that healthy doesn’t have to mean boring.

Ingredients

• 1 cup quinoa, rinsed (for fluffier grains)
• 2 cups water (or broth for extra flavor)
• 1/2 cup dried blueberries (plump them up in warm water for 10 minutes if you like)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for that zing)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup chopped almonds (toasted for extra crunch)
• 2 cups baby spinach (packed, because it wilts down)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
3. While quinoa cooks, whisk together olive oil, lemon juice, and salt in a large bowl to make the dressing.
4. Drain any excess water from dried blueberries if you plumped them, then add to the dressing along with chopped almonds and baby spinach.
5. Fluff the cooked quinoa with a fork, then add to the bowl with the dressing and other ingredients.
6. Toss everything together until well combined and the spinach starts to wilt slightly from the warmth of the quinoa.
7. Let the salad sit for 5 minutes to allow flavors to meld, then give it one final toss before serving.

Absolutely bursting with a mix of sweet, tangy, and nutty flavors, this salad is a texture lover’s dream. Serve it atop a slice of toasted sourdough for an open-faced sandwich situation that’s anything but sad.

Conclusion

Whether you’re baking, blending, or simply snacking, these 20 dried blueberry recipes offer a burst of flavor for any occasion. We hope this roundup inspires your next kitchen adventure! Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos