These recipes appear in the “All About Blueberries” Vegisode. All recipes written by Stacey Robert.

Blueberry and Lemon Zest Jam

Use the low sugar blueberry jam recipe from the Pomona Pectin package. In the last step before canning, when you remove the cooked jam from the heat, add the zest of one lemon, finely chopped, and stir it in well.

Follow the directions as the package lists.

Blueberry, Lemon  and Thyme Galette  – makes 2 galettes, 4 pieces each


  • 1 box of 2 refrigerator pie crusts (or make your own) – I love the recipes from Pioneer Woman and Sally’s Baking Addiction
  • Approx 2 pints of blueberries (one per galette, maybe a little less)
  • ½ cup of sugar
  • The juice and zest of 1 lemon
  • 3 sprigs of thyme leaves, removed from stems  and chopped
  • 2 cups of almond flour (finely ground almonds)
  • All-purpose flour for dusting

You will also need:

  • Parchment paper
  • Rolling pin (or a wine bottle works great)
  • Mixing Bowl , mixing spoon, measuring cups
  • Large sheet tray for 2 galettes or 2 small sheet trays


Preheat oven to 400 degrees.

For 1 galette:

Cover a sheet pan with parchment paper. Dust with a little bit of all purpose flour. Wipe your rolling pin with the flour as well. Unroll and place a pie crust on the parchment paper.

Roll the dough from the middle to the outside in all directions.  This will increase the size of the dough to approximately the size of a large dinner plate.

Place 1 cup of almond flour in the center and, with your fingers, pat and spread it flat, leaving a margin of one to two inches on the outside of the crust without the almond flour.  The almond flour should be 1/8 to ¼ inch in depth, add a bit more of the almond flour if necessary. The purpose of the almond flour is to absorb the juice from the blueberries as the tart cooks.

Repeat the above process for the second galette.

In a mixing bowl, combine the blueberries, lemon juice and zest, ½ cup of sugar and the chopped thyme. Stir gently, so as to not break up the berries. Once mixed, pile half of the mixture in the center of each tart and spread out carefully over the almond flour. The blueberry pile should be higher in the center where the tart will be open.

Now it is time to fold the crust.  That area that was left open on the edges will be folded inward.  You can be as simple or fancy as you like.  My technique is to make a fold inward about every 2 inches.  Sprinkle the edges with sugar, then bake.

The galettes should be golden and set in about 20 minutes.  This time is may vary based on your oven.  If your crust is not as brown as you like, leave the tart in another minute or two.  If it is getting too brown, take it out.

Blueberry Breakfast Quinoa


  • 1 heaping cup of cold cooked quinoa
  • ½ cup of milk or almond milk
  • ½ cup blueberries
  • Sprinkle of cinnamon


Combine all ingredients in a bowl, and enjoy!

Grilled Cheese Sandwich with Blueberries

Use your favorite grilled cheese sandwich recipe. Use two slices of cheese, and a single layer of blueberries between the two slices. Sharp cheddar or pepper jack cheese pairs well with blueberries.


Blueberry and Honey Carmelized  Onion Pizza


  • Pizza dough from a tube – thin crust
  • 2 large onions, sliced very thinly
  • 2 Tablespoons of honey
  • 1 Tablespoon of butter
  • 1 tablespoon of olive oil
  • 2 cups of whole milk ricotta
  • 1-2 cups of grated sharp cheddar
  • Red pepper flakes, to taste
  • 1 pint of blueberries
  • Salt and fresh ground pepper


Preheat the oven to 375 degrees.

Melt the butter in a large skillet over medium high heat. Add the olive oil and thinly sliced onions.

Toss the onions to coat, then let them sauté until well caramelized.  Stir every 5 to 10 minutes.

Cover a sheet pan with parchment paper or coat it with cooking spray. Roll the dough onto the sheet pan.

Cook for about one-third to one-half of the cooking time on the package.

While the crust is in the oven, mix the ricotta with the cheddar.

Pull the crust out when the time is reached and spread the cheese mixture on the crust.

When the onions are almost done, add a shake of red pepper flake (optional), a pinch of salt, a few grinds of pepper, and the honey.  Stir well.

Spread the onions over the cheese, then sprinkle on the blueberries.

Bake until the crust is golden, cheese is melted and the blueberries are soft. (Some berries may burst, some may not.  Just press on them with a butter knife.)

Slice and enjoy!

Blueberry Balsamic Sauce – great on grilled chicken, steak tips, swordfish, salmon, tofu, as well as grilled squash and eggplant slices.


  • 1 tablespoon of butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion cut into a small dice
  • 2 cups of blueberries
  • ½ cup maple syrup
  • ½ cup balsamic vinegar
  • 1 teaspoon salt
  • A few grinds of pepper
  • 2 tablespoon combined of chopped fresh oregano and rosemary or 1 tablespoon of dried Italian Seasoning mix.


Add the onions, butter, and olive oil to a medium saucepan and cook over medium to medium high heat for 4 to 5 minutes.  Onions should be golden. Add salt and pepper.

Add the blueberries, stir and cook for 2 minutes.

Stir in the maple syrup, balsamic vinegar and spices.

Turn heat to medium low and let simmer for 10-15 minutes until thickened, stirring frequently.

Let cool and store in the refrigerator.

Blueberry Sriracha Honey BBQ Sauce


  • 2 Tablespoons of olive oil
  • ½ cup of minced onion
  • 4 cloves of minced garlic
  • 1 teaspoon of red pepper flake (optional)
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dry mustard
  • 1 teaspoon chili powder.
  • ½ teaspoon of cardamom and cumin
  • ½ cup apple cider vinegar
  • ½ cup ketchup or tomato paste
  • ¼ cup brown sugar
  • 3.5 cups of blueberries
  • 1/8 cup sriracha
  • 1/8 cup honey

Add olive oil, onions and garlic into a medium sized saucepan over medium heat and cook until onions are golden.

Add in the spices, stir to combine and let the spices toast for 2 to 3 minutes.  Keep stirring.

Add the apple cider vinegar, ketchup and brown sugar, stirring well after each addition.

Add the blueberries and bring the mixture to a boil then lower to a simmer.  Stir this mixture frequently for 15 to 20 minutes.  As the blueberries get soft, press against them with the  spoon to crush them.

At this point stir in the sriracha and honey and stir well.

Once the mixture has cooled down, pour into jars to use or store.