5 Delicious Blueberry Recipes to Try This Season + Blueberry Wine Pairing Recommendations

With longer days and warmer nights, fresh baked goods and new recipes to cook at home can be the perfect addition to your spring and summer days. Whether you’re looking for a lunch recipe that will wow guests or a new dinner recipe to try with loved ones, finding the perfect wine pairing with Keel and Curley blueberry wine can elevate any meal and give you a taste of local flavors. Here are five of our favorite blueberry recipes to pair with both our Dry and Sweet Blueberry Wine. 

Best Recipe Pairings With Dry Blueberry Wine

Our Keel and Curley Blueberry Wine is offered in a dry option that pairs nicely with soft cheese, freshly baked bread, and nuts and fruits. All these make for wonderful appetizers or mid-day snacks that serve as a fun treat when cooking at home or treating friends and family. Our favorite recipes to pair with our Dry Blueberry Wine are: 

Blue Brie (Baked Brie with Blueberries) 

Ingredients: 

• ½ cup Brown Sugar 

• 1 cupd chopped pecans 

• 1 cup dried blueberries 

• 500 g round brie

• Water

Directions: 

1. Preheat the oven to 375 degrees

2. In one bowl, combine the brown sugar, pecans and blueberries. Add just enough water to moisten - you do not want this wet

3. Cut the top off the brie and score a criss-cross pattern on the cheese. Place the brie in an oven-safe dish or bowl 

4. Place the Blueberry mixture over the top of the Brie. Bake uncovered for about 30 minutes or until the cheese is bubbly and heated through 

5. Serve right out of the oven with fresh bread or crackers 

Fresh Blueberry Crisp

Ingredients (Filling): 

• 1 tablespoon unsalted butter softened 

• 12 oz fresh blueberries 

• ⅓ cup granulated sugar 

• 1 tablespoon all-purpose flour 

• ½ teaspoon cinnamon 

Ingredients (Crisp):

• ¾ cup all-purpose flour 

• ¼ cup light brown sugar 

• ½ teaspoon salt 

• ¼ cup unsalted butter melted 

• 1 tablespoon granulated sugar 

Directions: 

1. Preheat the oven to 350 degrees Fahrenheit. Spread 1 tablespoon of softened butter on the bottom of a 1 quart baking dish (recipe calls for 9-inch deep pie dish)

2. Combine the blueberries, sugar, flour, and cinnamon in a large bowl and then pour the mixture into the pie dish 

3. In the same bowl, combine the flour, brown sugar, and salt. Add the melted butter and mix with your hands so that the mixture resembles coarse sand. Sprinkle that mixture evenly over the top of the berry filling. Sprinkle the tablespoon of sugar over the top. 

4. Bake in the preheated oven for 40-45 minutes until the filling is bubbling and the crisp top is browned. 

Blueberry Muffins

Ingredients: 

• 2 cups all-purpose flour 

• 1 cups granulated sugar 

• 2 teaspoons baking powder 

• ½ teaspoon salt 

• 2 eggs 

• ½ cup butter melted 

• ½ cup milk 

• 1 teaspoon vanilla extract 

• 2 cups fresh blueberries, washed, drained

Instructions: 

1. Preheat the oven to 400 degrees. Place cupcake liners in your muffin pan to prepare it. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoons of salt. Set aside. 

2. In a medium bowl, whisk together eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. (Expect the dough to be lumpy). Fold in blueberries. 

3. Fill prepared muffin cups with batter. Bake until muffin centers bounce back when lightly pressed, about 18-22 minutes. Cool muffins on a rack for several minutes before removing from the pan. Cool completely and store in an airtight container, up to 4 days. 

Best Recipe Pairings with Sweet Blueberry Wine

Our Sweet Blueberry Wine is best served with fresh salads and picnic foods. We recommend these fun recipes to pair with one of our most loved Keel and Curley Blueberry Wines: 

White Balsamic Blueberry, Corn, and Feta Salad 

Ingredients: 

• 8 medium ears sweet corn

• 3 tablespoons olive oil

• 3 tablespoons white balsamic vinegar

• 1 tablespoon minced fresh chives, plus more for garnish

• 3/4 teaspoon kosher salt

• 1/4 teaspoon pepper

• 1 cup fresh blueberries

• ½ cup crumbled feta cheese 

Directions: 

• Prepare corn, grilled style, cut corn from cobs after cooked, transfer to large bowl 

• In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn, toss to coat. Gently fold in blueberries and fets. Garnish with additional chives as desired. 

Creamy Layered Blueberry Ice Pops

Ingredients: 

• 1/3 cup agave nectar

• 1/4 cup water

• 1 fresh rosemary sprig

• 1 lemon zest strip (2 inch)

• 1 tablespoon lemon juice

• 2 cups fresh blueberries

• 2 tablespoons sugar 

• 2-¼ cups frozen whipped topping, thawed 

• 10 freezer pop molds or paper cups (3 oz each) and wooden popsicle sticks 

Directions: 

• For lemon syrup, place agave nectar, water, fresh rosemary sprig, and lemon zest strip in a small sauce pan; bring to a boil, stirring occasionally. Remove from head and let stand covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice, cool completely

• Place blueberries and sugar in another saucepan; cool and stir over medium heat until berries pop, 5-7 minutes. Cool completely 

• Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over the top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil

• Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water to easily remove 

Shop Local Florida Wine And Try Your Hand at a New Blueberry Recipe

Keel and Curley Blueberry Wine is your go-to starting point for adventuring beyond your normal cooking routine. Enjoy delicious pairings and endless fun in the kitchen and beyond with any one of our recommendations above. Find a store near you to shop our wines, or drop by our store to shop all your favorites.