Lynda, I've made the recipe for the Blueberry Chutney (from the Silver Palate) in this link. Instead of just posting the chutney recipe, I thought you might like to see the whole link. The chutney's delicious with grilled pork or chicken.

https://wickwoodinn.com/3-michigan-blueberry-recipes-you-must-try/

I can't find if I wrote it down anywhere, but I made a fantastic blueberry barbecue sauce last year. I think it did have some tomato, and normal stuff you'd put in barbecue sauce (but I doubt I put any sugar in, though maybe some molasses for flavor).

For a change, though it uses less berries, if you sprinkle about a half pie over the top of the apple slices in an apple pie, you get a purple apple pie with a really nice flavor.

You didn't mention jam or syrup. I love both! I do low sugar--just enough to melt the berries.

Blueberry muffins with a touch of cinnamon are yummy.

You can make a nice Blueberry Vinegar: (for salads, marinades, drinks, chicken or fish)

from the US Highbush Blueberry Council

and

from the Food Network

I like this Blueberry BBQ Sauce, i probably add more cumin, and a touch of coriander. https://www.allrecipes.com/recipe/228948/mennys-blueberry-barbecue-sauce/ 

I make similar to this Blueberry Butter, I dont have a recipe but this looks about right, https://www.nospoonnecessary.com/easy-slow-cooker-blueberry-butter/ I would probably add less sugar and no honey. It really depends how sweet your berries are.

Blueberry/bran muffins

1 c milk

1 1/2 c oat bran

Mix these and let stand 10 minutes

2/3 c brown sugar

1/2 c unsweetened apple sauce

1/2 tsp vanilla

1 egg

Mix

1 c ww flour (or white or mixed)

1tsp baking powder

1 tsp baking soda

1/2-1 tsp cinnamon (optional

mix

1 handful walnuts/chopped(optional)

1 - 1 1/2 c frozen blueberries (fresh just mush into purple muffins)

Toss these with about a tsp flour so they don't sink to the bottom

Mix the brn sugar mixture in mixer

Add the oat bran mixture

Add the flour mixture

Add the nuts and berries

Bake @ 375* for 20-22 minutes

Makes about 10 good sized muffins

Note- during zucchini season I'll add about a cup of squeezed dry zuk. This ups the amount to 12 muffins.

I've made low sugar jam, and another favorite way is to freeze them and then put them in smoothies with either Kefir (a bit tangy) or almond milk as the liquid. I'm always up for blueberry pancakes, too!

If you put them in pancakes or muffins, it is better to freeze them first, and this way they will be less likely to break in the batter.

I love blueberry juice, and if you have a juicer, you can make a good quantity of that and freeze the juice. We do that with our apples. If you have a dehydrator, you can dehydrate some of them, and they will be easier to store for future use, or you can eat them dehydrated. We dehydrate a lot of apples and also bananas when our banana trees make bananas.

If you are a canner, blueberry lime jam is delicious! It's on page 32 of 'Ball Complete Book of Home Preserving.' (the one with the 12 canned jars on the front) I usually use Pomona's instead of pectin.

Claufuti or a Dutch baby. Like linked HERE

Mini muffins for the freezer. A quick re-heat with ice cream for a weeknight dessert or snack.

Thank you for all the great ideas.

I hadn't thought of using blueberries for chutney or BBQ sauce, which would be a great way to preserve them. I make and can chutney from our nectarines and BBQ sauce from our plums, so it is a technique I am already familiar with.

I also like the idea of freezing some, to be made into muffins or a smoothy at a later time. It would be great to make blueberry muffins whenever we want, which would be especially good for our 12yo son. Even better, if I premix a muffin mix, he should be able to make it on his own.

For those who freeze muffins or loaves, do you notice any decline in quality? Any special techniques for freezing either berries or muffins? I freeze orange juice in large ice cube molds, so could do the same for blueberry juice. Lars, do you drink it as-is or mix it with something?

I do can, although, I am a beginner. Last year my go to for extra blueberries, was to can jam, pie filling and blueberry sauce. I perhaps over did it, as I still have many left.

I was not familiar with Claufuti, but in reading the link it looks like it would be a good fit for us. We like desserts that are fruit heavy, and lighter in refined sugars. It also looks easy to pull together midweek.

Most Claufuti recipes are direct copy cats of a famous JuliaChild Cherry Claufuti recipe.It is very custard-like. What we do not consume fresh from the garden, I freeze in quart zip-locks and use all Fall/winter.

One favorite is to just take out a cup from the freezer, then into our tiny sauce pan on low. No sugar. By the time the waffles are served...butter, warm berries, a bit of maple syrup.

Use from frozen as we want. Yogurt, frozen berries, granola often goes to work....they thaw in transit.

I add Splenda for sweetener to blueberry juice, as it is rather tart by itself. I try to avoid sugar and absolutely avoid HFCS.

Lynda, I have this on my "to try" list, but haven't made it yet. It gets good reviews and since it came from Ann T's blog, I'm betting it's good. Her site is: thibeaultstable.com

Blueberry Upside Down Cake

Source: Canadian Living Magazine, August 1983

1/4 cup melted butter

1/2 cup brown sugar

2 cups blueberries (fresh or frozen)

1 tablespoon lemon juice

1/2 cup butter

3/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 & 1/3 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon (optional)

3/4 cup milk

In a 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together

flour, baking powder, salt and cinnamon, if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350° F oven for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

Other ways to use would be in blueberry bagels, in a green salad with grilled chicken breast, purple onion slices and pecans with a vinaigrette dressing, in a fresh fruit salad, in a bowl of granola and mixed with yogurt.

When I have a bumper crop of blueberries I make blueberry lime jam, yummo! Other things that freeze well for later are muffins and you can add some blueberries to applesauce for lovely purple applesauce. I need to kick that up a bit with some lemon juice but you can boiling water bath can that too. Bumper crops were why canning was invented. Get your toes wet, it's fun and (warning) addicting.

I don't have the pleasure of having my own blueberries, but when I find them on sale I buy tons!

I lay some parchment paper on a baking sheet and pour the BBs on there, then freeze and package in a freshsaver bag (foodsaver bag that can be resealed) or a freezer bag with the air sucked out.

I do the same as nancyjane with raspberries also. Freeze individually then put in a container.

They are then fresh all winter long or in baked goods.

I go to a local U-pick and pick 20 or 30 pounds, then freeze them. I simply freeze on a sheet tray then put them into ziplock bags, so they don't stick together and I can pour out what I want.

I do can blueberry sauce/syrup for pancakes and waffles and I make blueberry jam.

My family loves blueberry crisp, we use my Grandma's old recipe and it's easier and faster than pie, plus I can make it gluten free for my celiac daughter:

Grandma Powell's Blueberry Crisp

3 cups blueberries, fresh or frozen, unsweetened

2 tbsp lemon juice

⅔ cup brown sugar

½ cup flour

½ cup quick oats

⅓ cup unsalted butter, softened

¾ tsp cinnamon

Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly. Crumble topping over berries, and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.

There's a nice picture here, on Shambo's blog, and some changes she made, like using less sugar, using old fashioned oats, cardamom instead of cinnamon which sounds delicious to me.

https://dontsalt.blogspot.com/2016/09/blueberry-crisp.html

Annie

My favorite is to freeze all the blueberries possible then each morning I pour a bunch in a bowl, still frozen, top with Cheeroes and milk. My perfect way to start my day. Started making blueberry cordial almost four years ago. It's delicious. The longer it ages, the smoother and full flavored it gets. I rarely drink it, but friends love it. Have also made and liked the blueberry lime jam and blueberry muffins.

Madonna

Well. I don't seem to be able to copy and paste a link, but if you do a search for blueberry recipes here you will find a lot of recipes. I spotted a coconut blueberry cream cheese braid that looked interesting, maybe a bit time consuming. I have made a blueberry cream cheese bar recipe that is on one of the threads, easy, quick and scrumptious. Several of the recipes listed here, so you know these are good

Annie, thank you, that sounds perfect for my family. Everything I like about a crumble, but healthier!

Madonna, We make blueberry wine, but I am not sure what a blueberry cordial is. Can you give me some more details?

Nancy, the blueberry cream cheese bar sounds good. I will search for it.