GALETTE
 

Start with your favorite pie dough; roll into a 12-inch circle, place on parchment paper. Mix 2 cups blueberries, 1 tablespoon cornstarch, 1½ tablespoon lemon juice and ¼ cup sugar. Put blueberry mixture into dough’s center (don’t pile too high!), leaving 2-inch border. Fold over dough. Brush with milk; sprinkle with sugar. Bake 45 minutes at 375°.

POPSICLES
 

Martha Stewart offers this fail-safe recipe for 10 ice pops. Puree 5 cups blueberries with ½ cup water, ½ cup sugar and 1 tablespoon lemon juice. Strain, and discard solids. Add water to puree to yield 3 cups. Freeze (3 hours) in ice pop molds

QUINOA PANCAKES

For a more hearty and earthy breakfast, add ½ cup cooked quinoa and a cup (or more) of fresh blueberries to your favorite pancake recipe. A sturdy beginning for a day of hiking or other summer activity

COMPOTE

From Bon Appetit, a summery accompaniment for pancakes and ice cream. Cook 2 cups blueberries, ¼ cup sugar, and a pinch of kosher salt until mixture becomes jammy, 6–8 minutes. Add 1 ½ teaspoons grated lemon zest, 1 tablespoon lemon juice, 1 cup blueberries. Bring to a boil. Remove from heat, cool.