Simple recipes containing blueberries include Real Simple's blueberry tart recipe served with ice cream and Paula Deen's blueberry muffins. Cooking Light features a traditional blueberry crisp that uses either fresh or frozen blueberries.
To create blueberry tarts, coat the bottom and sides of 4 tart pans with cooking spray. Divide 1 store-bought pie crust into 4 parts, roll out in circles, and press into pans, trimming off excess. Line each with parchment or foil, and weight with uncooked rice or dried beans. Bake for 10 minutes on a baking sheet in a preheated 375 degree oven. Remove paper and weights, and cool. In a sauce pan combine 2 cups fresh blueberries, 1/3 cup sugar, 1/4 cup water, 1 tablespoon cornstarch and 1/8 teaspoon ground cinnamon. Cook mixture over medium heat until the sauce thickens slightly. Remove from heat, and cool. Transfer crusts from tart pans to serving plates, place a scoop of ice cream in each tart, and spoon sauce over the top.
For blueberry crisp, spray an 8-inch square glass baking dish with cooking spray, and sprinkle evenly with 2 teaspoons cornstarch. Combine in a bowl 2 teaspoons cornstarch, 2 tablespoons brown sugar and 1/2 teaspoon vanilla extract. Toss with 1 pound fresh blueberries, and place in prepared baking dish. In a food processor, combine 1/2 cup each of flour and packed brown sugar, 1/4 cup rolled oats, 3 tablespoons chopped walnuts, 2 tablespoons cornmeal, 1/2 teaspoon salt and 1/4 teaspoon cinnamon. Pulse twice to combine, add 1/4 cup chilled butter cut into small pieces, and pulse five or six times until mixture resembles coarse cornmeal. Spoon over blueberries, and bake in a preheated 375 degree oven for 30 minutes.