28+ Must-Try Crockpot Blueberry Desserts for Every Season

Are you a fan of blueberry desserts but prefer the simplicity and convenience of using a crockpot?

Look no further!

In this article, we’ve curated 28+ delicious and easy-to-make crockpot blueberry dessert recipes.

From fruity cakes to creamy pies, these recipes will help you make the most of fresh or frozen blueberries.

Not only are they perfect for any occasion, but they also offer the convenience of slow cooking, freeing up your time for other tasks.

Get ready to indulge in the irresistible combination of sweet, tangy blueberries and the hands-off magic of the crockpot.

Let’s dive into these delightful dessert ideas!

28+ Must-Try Crockpot Blueberry Desserts for Every Season

Crockpot blueberry desserts are a wonderful way to enjoy the natural sweetness and health benefits of blueberries.

With the slow cooker’s hands-off convenience, you can create a variety of mouthwatering treats with minimal effort.

Whether you’re in the mood for a warm crumble, a creamy pie, or a gooey cake, these recipes will certainly satisfy your sweet tooth.

So, why not try them out today and add some blueberry goodness to your dessert table?

Blueberry Cobbler Delight

This warm and comforting blueberry cobbler combines fresh or frozen blueberries with a buttery, crumbly topping. It’s the perfect dessert for family gatherings or a cozy evening at home. Made in a slow cooker, it requires minimal effort and delivers maximum flavor, ensuring you’ll impress your guests or loved ones without breaking a sweat.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1 cup granulated sugar (for topping)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup unsalted butter, melted

Instructions:

1. Grease the crockpot with butter or non-stick spray.
2. Spread the blueberries evenly on the bottom of the crockpot. Sprinkle them with 1 cup of sugar and drizzle with lemon juice.
3. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk and melted butter, stirring until just combined.
4. Spoon the batter over the blueberries, spreading gently to cover.
5. Cover and cook on high for 2 to 2.5 hours, or until the topping is golden and firm.
6. Serve warm with a scoop of vanilla ice cream or whipped cream.

The warm, gooey blueberry filling paired with the soft, buttery topping creates a dessert that feels both nostalgic and indulgent. This easy-to-make cobbler will quickly become a household favorite.

Slow Cooker Blueberry Cheesecake Bars

These blueberry cheesecake bars offer a creamy and tangy cheesecake layer swirled with a vibrant blueberry compote, all atop a buttery graham cracker crust. Made effortlessly in a crockpot, this recipe is perfect for special occasions or an after-dinner treat that feels luxurious without being labor-intensive.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup blueberry compote or pie filling

Instructions:

1. Line the crockpot with parchment paper to prevent sticking.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the crockpot to form a crust.
3. Beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well, then stir in vanilla extract.
4. Pour the cream cheese mixture over the crust, smoothing it out evenly.
5. Spoon dollops of blueberry compote on top and swirl gently with a knife for a marbled effect.
6. Cover the crockpot with a paper towel before placing the lid on to catch condensation. Cook on low for 2.5 to 3 hours.
7. Cool completely in the crockpot, then refrigerate for at least 2 hours before slicing into bars.

These cheesecake bars combine rich and creamy textures with the sweet-tart burst of blueberries, creating a dessert that is both visually stunning and irresistibly delicious. It’s a sophisticated treat made simple.

Blueberry Bread Pudding with Vanilla Sauce

Blueberry bread pudding is a comforting, rustic dessert that combines chunks of bread soaked in a rich custard with bursts of juicy blueberries. Topped with a homemade vanilla sauce, this slow cooker dessert is both indulgent and incredibly easy to make.

Ingredients:

• 6 cups cubed day-old bread (e.g., brioche or French bread)
• 2 cups fresh or frozen blueberries
• 4 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp cinnamon

Vanilla Sauce:

• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 cup milk
• 1/4 cup unsalted butter
• 1 tsp vanilla extract

Instructions:

1. Grease the crockpot with butter or non-stick spray. Add cubed bread and blueberries in layers.
2. In a mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, and cinnamon. Pour the custard mixture evenly over the bread and blueberries.
3. Press gently to ensure the bread absorbs the custard. Cover and cook on low for 3 to 4 hours, or until the pudding is set.
4. To make the vanilla sauce, whisk sugar and cornstarch in a saucepan. Gradually stir in milk, cooking over medium heat until thickened. Remove from heat and stir in butter and vanilla.
5. Drizzle warm sauce over the bread pudding before serving.

The combination of sweet, custard-soaked bread, juicy blueberries, and a silky vanilla sauce makes this dessert unforgettable. It’s a warm and satisfying way to end any meal, leaving everyone feeling happy and indulged.

Blueberry Coconut Crumble

This delightful blueberry coconut crumble offers a unique twist on a classic dessert by adding coconut to the topping, creating a tropical flavor profile. The natural sweetness of the blueberries is perfectly complemented by the richness of the coconut, making this slow-cooked treat an unforgettable dessert. With just a few simple ingredients, you can create a beautifully textured dessert that will have everyone asking for the recipe.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup shredded coconut
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/2 cup unsalted butter, cubed

Instructions:

1. Grease the crockpot with butter or non-stick spray and add the blueberries, spreading them evenly on the bottom. Sprinkle with granulated sugar and lemon juice.
2. In a separate bowl, combine the flour, shredded coconut, oats, brown sugar, and cinnamon. Add the cubed butter, and mix it together with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Sprinkle the crumble topping evenly over the blueberries in the crockpot.
4. Cover and cook on high for 2 to 2.5 hours, or until the topping is golden and the blueberries are bubbling.
5. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This blueberry coconut crumble offers an irresistible combination of tangy blueberries and sweet coconut, all wrapped up in a crunchy topping. It’s a comforting dessert that adds a touch of the tropics to any occasion, perfect for both casual meals and special gatherings.

Blueberry Banana Bread Pudding

Transform your favorite bread pudding recipe with the addition of fresh blueberries and ripe bananas for a fruity twist. This easy-to-make slow-cooker dessert is moist, flavorful, and a wonderful way to use up overripe bananas. The combination of sweet blueberries and creamy banana flavor makes for a unique dessert that will leave a lasting impression.

Ingredients:

• 6 cups cubed day-old bread (e.g., brioche or challah)
• 2 ripe bananas, sliced
• 2 cups fresh or frozen blueberries
• 4 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Grease the crockpot and add the cubed bread, sliced bananas, and blueberries in layers.
2. In a bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt. Pour the custard mixture evenly over the bread, bananas, and blueberries.
3. Gently press down the bread mixture to ensure it absorbs the custard.
4. Cover and cook on low for 3 to 4 hours, or until the bread is fully soaked, and the pudding is set.
5. Serve warm with a drizzle of caramel sauce or a dusting of powdered sugar.

This bread pudding takes the traditional recipe to a new level, infusing the dish with the sweet, tropical flavors of banana and blueberry. It’s the perfect combination of creamy and fruity, and the slow cooker makes it so easy to prepare. This dessert is ideal for breakfast, brunch, or an evening treat.

Blueberry Chocolate Lava Cake

For those who love the combination of rich chocolate and tart berries, this blueberry chocolate lava cake is a dream come true. The decadent molten chocolate center, paired with the juicy burst of blueberries, creates a delightful contrast of flavors and textures. Plus, it’s made effortlessly in a slow cooker, making it the perfect indulgence with minimal effort.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup hot water

Instructions:

1. Grease the crockpot and add the blueberries, spreading them evenly at the bottom.
2. In a bowl, whisk together flour, cocoa powder, baking powder, salt, granulated sugar, and brown sugar.
3. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Stir the wet ingredients into the dry ingredients until combined.
4. Fold in the chocolate chips and pour the batter over the blueberries in the crockpot.
5. Carefully pour the hot water over the top of the batter (do not stir).
6. Cover and cook on high for 2 hours, or until the cake is set and the center is still gooey.
7. Serve warm with whipped cream or vanilla ice cream.

This molten chocolate cake has a rich, fudgy texture that contrasts beautifully with the bright, sweet blueberries. It’s a truly indulgent dessert that combines the best of both worlds—chocolate and fruit—perfect for a date night or a special celebration.

Blueberry Almond Cake

A moist and fragrant cake, this blueberry almond creation is a delightful dessert that pairs the subtle flavor of almonds with sweet, juicy blueberries. With a soft crumb and a tender texture, this cake is the perfect ending to any meal. The slow cooker does the work for you, making it an easy yet impressive treat.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 cup all-purpose flour
• 1/2 cup ground almonds (almond flour)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

Instructions:

1. Grease the crockpot and sprinkle the blueberries evenly across the bottom.
2. In a bowl, combine the flour, ground almonds, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
5. Pour the batter over the blueberries in the crockpot and spread evenly.
6. Cover and cook on low for 2.5 to 3 hours, or until the cake is golden and a toothpick inserted comes out clean.
7. Allow to cool slightly before serving.

This blueberry almond cake has an elegant, nutty flavor complemented by the sweetness of the blueberries. The almond flour gives it a light yet rich texture, and the slow cooking ensures it comes out perfectly every time. It’s a lovely dessert for any occasion, whether it’s a casual weeknight or a formal gathering.

Blueberry Peach Crumble

If you’re looking to pair blueberries with another fruit, this blueberry peach crumble is an ideal choice. The combination of sweet peaches and tangy blueberries topped with a buttery, crispy crumble topping makes for a delicious, summery dessert. This crockpot version allows you to enjoy the perfect balance of textures with minimal effort.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups fresh or frozen peaches, sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter, cubed

Instructions:

1. Grease the crockpot and add the blueberries and sliced peaches, mixing them together. Sprinkle with sugar and drizzle with lemon juice.
2. In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Add cubed butter and mix until the mixture resembles coarse crumbs.
3. Spread the crumble topping evenly over the fruit mixture in the crockpot.
4. Cover and cook on high for 2 to 2.5 hours, or until the topping is golden and the fruit is bubbling.
5. Serve warm with a scoop of vanilla ice cream or a drizzle of cream.

This blueberry peach crumble combines the flavors of summer in a single dessert, offering sweet, tart, and buttery notes in every bite. It’s a wonderfully simple dish that’s perfect for family gatherings, BBQs, or any occasion where a satisfying dessert is needed.

Blueberry Lemon Cheesecake

A creamy, tangy blueberry lemon cheesecake made effortlessly in a crockpot. This dessert features a rich and velvety cheesecake filling, highlighted by the bright flavors of lemon and the sweetness of blueberries. It’s a light yet indulgent dessert that strikes the perfect balance between tart and sweet, making it an ideal choice for spring or summer gatherings.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/2 cup sour cream

Instructions:

1. Grease the crockpot and prepare the crust by combining the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the crockpot.
2. In a mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
3. Pour the cheesecake batter over the prepared crust in the crockpot.
4. Cover and cook on low for 2.5 to 3 hours, or until the cheesecake is set around the edges but still slightly wobbly in the center.
5. In the last 10 minutes of cooking, add the blueberries on top of the cheesecake to warm them through.
6. Let the cheesecake cool completely in the crockpot, then refrigerate for at least 4 hours before serving.

This blueberry lemon cheesecake is creamy and refreshing, with the tartness of lemon perfectly balancing the sweetness of blueberries. The slow cooker ensures the cheesecake cooks evenly and turns out smooth and silky every time. It’s an elegant dessert that requires little hands-on time but delivers a professional result.

Blueberry Almond Crisp

This almond-crusted blueberry crisp is an ideal dessert for anyone who loves the combination of juicy berries and a crisp, buttery topping. Made in a slow cooker, the filling is rich and jammy, while the almond-flavored topping adds a satisfying crunch. The addition of almonds to the crumble topping gives it an extra depth of flavor, making it an unforgettable treat.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup sliced almonds
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cubed

Instructions:

1. Grease the crockpot and layer the blueberries at the bottom. Sprinkle with sugar and lemon juice.
2. In a bowl, combine the flour, oats, sliced almonds, brown sugar, cinnamon, and salt. Add the cubed butter and rub the mixture between your fingers to create a coarse crumble texture.
3. Sprinkle the almond crumble topping over the blueberries in the crockpot.
4. Cover and cook on high for 2 to 2.5 hours, or until the topping is golden and the blueberries are bubbling.
5. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

The blueberry almond crisp provides a perfect balance of sweet, tart, and nutty flavors, with the juicy blueberries contrasting beautifully with the crunchy almond topping. This simple dessert is incredibly versatile, perfect for both casual meals and special occasions. Its warm, comforting texture makes it especially satisfying during colder months.

Blueberry Chia Seed Pudding

For a healthier dessert or snack, this blueberry chia seed pudding offers a nutritious yet indulgent option. Chia seeds are soaked in creamy coconut milk, and fresh blueberries are folded into the mixture for a refreshing, naturally sweet treat. Made in the crockpot, this pudding requires minimal effort and can be enjoyed for breakfast, a snack, or a light dessert.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup chia seeds
• 2 cups coconut milk (or almond milk)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Grease the crockpot and add the blueberries.
2. In a bowl, combine the chia seeds, coconut milk, honey (or maple syrup), vanilla extract, and a pinch of salt. Stir well to combine.
3. Pour the chia mixture over the blueberries in the crockpot and mix gently.
4. Cover and cook on low for 2 hours, stirring once or twice during cooking.
5. Once cooked, let the pudding cool for a few minutes before transferring to individual serving bowls.
6. Refrigerate for at least 2 hours before serving.

This blueberry chia seed pudding is both refreshing and filling, packed with fiber, omega-3 fatty acids, and antioxidants. It’s an ideal choice for those looking for a light yet satisfying dessert or breakfast option. The natural sweetness of the blueberries, paired with the creamy chia pudding, creates a healthy indulgence you’ll love.

Blueberry Streusel Cake

This blueberry streusel cake combines a soft, tender cake with a crunchy, cinnamon-laced streusel topping. Made in the slow cooker, this dessert comes out perfectly moist and fragrant, with bursts of juicy blueberries throughout. The cinnamon streusel adds texture and sweetness, elevating this simple cake to a delightful treat.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup brown sugar (for streusel)
• 1/2 cup all-purpose flour (for streusel)
• 1/4 cup rolled oats
• 1/4 tsp ground cinnamon
• 1/4 cup unsalted butter, cubed (for streusel)

Instructions:

1. Grease the crockpot and layer the blueberries at the bottom.
2. In a bowl, combine the flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Alternate adding the dry ingredients and milk to the butter mixture, stirring until combined.
5. Pour the batter over the blueberries in the crockpot and spread evenly.
6. In a separate bowl, combine the brown sugar, flour, oats, cinnamon, and cubed butter for the streusel. Use your fingers to rub the butter into the dry ingredients until a crumbly texture forms.
7. Sprinkle the streusel topping over the batter in the crockpot.
8. Cover and cook on low for 2.5 to 3 hours, or until the cake is golden and a toothpick inserted comes out clean.
9. Serve warm with whipped cream or a drizzle of icing.

This blueberry streusel cake delivers layers of flavor and texture, from the moist, fluffy cake to the crunchy streusel topping. It’s a crowd-pleasing dessert that pairs beautifully with a hot cup of coffee or tea, making it perfect for brunches or cozy gatherings.

Blueberry Maple Oatmeal Bars

These blueberry maple oatmeal bars offer a wholesome dessert option that’s as satisfying as it is delicious. The combination of oats, maple syrup, and blueberries creates a sweet, chewy bar that’s perfect for an on-the-go treat or a light dessert. Made in the crockpot, these bars are easy to prepare and store, making them a versatile dessert for any occasion.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 1/2 cups rolled oats
• 1/2 cup whole wheat flour
• 1/4 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Grease the crockpot and layer the blueberries at the bottom.
2. In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
3. In another bowl, whisk together the maple syrup, applesauce, eggs, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Pour the mixture over the blueberries in the crockpot and spread evenly.
6. Cover and cook on low for 2.5 to 3 hours, or until the bars are set and firm.
7. Allow the bars to cool before slicing into squares.

These oatmeal bars are the perfect blend of healthy and indulgent, with the fiber from the oats and the natural sweetness of the maple syrup and blueberries. Ideal for breakfast, a snack, or a light dessert, these bars are a great way to enjoy the flavors of blueberries in a wholesome yet delicious form.

Blueberry Yogurt Parfait Cake

This blueberry yogurt parfait cake is a light, refreshing dessert that combines the creaminess of yogurt with the burst of fresh blueberries and a soft, airy cake. Made in the crockpot, this dessert is a twist on traditional layered parfaits, but with the added comfort of a baked cake. It’s a perfect summer treat or an elegant dessert for any occasion.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt
• 1/4 cup honey or maple syrup (for topping)

Instructions:

1. Grease the crockpot and layer the blueberries at the bottom.
2. In a bowl, combine flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Mix in the Greek yogurt until fully incorporated. Gradually add the dry ingredients and stir until just combined.
5. Pour the batter over the blueberries in the crockpot and spread evenly.
6. Cover and cook on low for 2.5 to 3 hours, or until the cake is golden and a toothpick inserted comes out clean.
7. Drizzle the honey or maple syrup over the cake just before serving.

This blueberry yogurt parfait cake is light yet indulgent, with a creamy yogurt base that complements the blueberries beautifully. It’s a dessert that’s easy to make and sure to impress, offering a refreshing twist on traditional cakes with a smooth, velvety texture.

Blueberry Caramel Flan

This blueberry caramel flan is a decadent dessert that combines the rich, smooth texture of a traditional flan with the sweet, fruity brightness of blueberries. The caramelized sugar provides a beautiful contrast to the creamy custard, and the blueberries add a burst of flavor. Slow-cooked to perfection, this flan is a dessert that feels indulgent yet comforting.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar (for caramel)
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a small saucepan over medium heat, melt the granulated sugar until it turns golden brown and forms caramel. Immediately pour the caramel into the bottom of a greased crockpot, swirling the crockpot to coat the base.
2. In a separate bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until smooth.
3. Pour the custard mixture over the caramel in the crockpot.
4. Gently spoon the blueberries on top of the custard mixture.
5. Cover and cook on low for 2.5 to 3 hours, or until the custard is set and a toothpick comes out clean.
6. Allow the flan to cool slightly before refrigerating for at least 4 hours.
7. Once chilled, run a knife around the edges and carefully invert the flan onto a serving platter. Serve chilled.

This blueberry caramel flan is a sophisticated dessert that offers a creamy custard with rich caramel and a burst of blueberries. The slow cooker creates a beautifully smooth texture that’s perfect for an elegant dinner or special occasion. It’s a delightful fusion of sweet, tangy, and creamy flavors in every bite.

Blueberry Cinnamon Roll Casserole

For a breakfast or dessert that feels like a warm, comforting hug, this blueberry cinnamon roll casserole is the answer. Combining the soft, gooey texture of cinnamon rolls with the freshness of blueberries, this casserole is baked in the slow cooker for a hassle-free yet indulgent treat. The cinnamon roll pieces absorb the juicy blueberries, creating a deliciously sweet and satisfying dish.

Ingredients:

• 2 cans (8 oz each) refrigerated cinnamon rolls
• 2 cups fresh or frozen blueberries
• 3/4 cup milk
• 3 large eggs
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 cup cream cheese, softened
• 1 tbsp powdered sugar

Instructions:

1. Grease the crockpot and cut the cinnamon rolls into quarters. Arrange the pieces in the bottom of the crockpot, then scatter the blueberries on top.
2. In a bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and cinnamon until smooth. Pour the mixture evenly over the cinnamon roll pieces and blueberries.
3. Drop spoonfuls of cream cheese over the top and swirl it in lightly with a spoon.
4. Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and golden brown on top.
5. In the last 10 minutes of cooking, drizzle with the icing that comes with the cinnamon rolls.
6. Serve warm with extra syrup or a dusting of powdered sugar.

This blueberry cinnamon roll casserole is a perfect dish for brunch, offering the perfect combination of soft cinnamon rolls, tangy blueberries, and rich cream cheese. It’s easy to make and delivers a cozy, comforting flavor that’s sure to be a hit with family and friends.

Blueberry Pistachio Cake

This blueberry pistachio cake is a unique and vibrant dessert that blends the sweet tartness of blueberries with the rich, nutty flavor of pistachios. The combination creates a sophisticated flavor profile, while the slow cooker ensures a perfectly moist and tender cake. The contrast between the crunchy pistachios and juicy blueberries makes each bite a delightful experience.

Ingredients:

• 2 cups fresh or frozen blueberries
• 1 cup shelled pistachios, finely chopped
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 tsp almond extract (optional)

Instructions:

1. Grease the crockpot and scatter the blueberries evenly across the bottom.
2. In a bowl, combine the flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until fully combined.
5. Fold in the chopped pistachios.
6. Pour the batter over the blueberries in the crockpot, spreading it evenly.
7. Cover and cook on low for 3 to 3.5 hours, or until the cake is golden and a toothpick inserted comes out clean.
8. Serve warm with a dollop of whipped cream or a sprinkle of extra chopped pistachios.

The blueberry pistachio cake offers an elegant flavor combination, perfect for any special occasion or celebration. The slow cooking process ensures a moist, tender cake, and the sweet blueberries and crunchy pistachios provide a satisfying contrast in texture and taste.

Blueberry Orange Bread Pudding

For a twist on the classic bread pudding, this blueberry orange bread pudding combines the refreshing citrus flavor of orange with the juicy sweetness of blueberries. The bread soaks up the aromatic custard, while the orange zest and juice provide a fresh and fragrant twist. This dessert is perfect for a cozy evening or as a brunch treat with friends and family.

Ingredients:

• 4 cups cubed day-old bread (such as challah or brioche)
• 1 1/2 cups fresh or frozen blueberries
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 3 large eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Grease the crockpot and add the cubed bread, spreading it evenly. Sprinkle the blueberries over the bread and top with orange zest.
2. In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth. Stir in the orange juice.
3. Pour the custard mixture evenly over the bread and blueberries. Press the bread down gently to ensure it absorbs the liquid.
4. Cover and cook on low for 3 to 3.5 hours, or until the pudding is set and golden on top.
5. Let the bread pudding cool for a few minutes before serving.

This blueberry orange bread pudding offers a perfect combination of sweet and citrusy flavors, with the juicy blueberries elevating the dish even further. It’s an ideal dessert for breakfast or brunch and makes a comforting treat during cooler weather.

Blueberry Almond Butter Cups

These blueberry almond butter cups are a delicious, bite-sized dessert that combines the sweetness of blueberries with the richness of almond butter. Made in the slow cooker, these cups have a creamy filling that melts in your mouth, and the crunch of the almond butter adds texture. This dessert is perfect for anyone craving a simple yet indulgent treat.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Grease a muffin tin or line with paper cupcake liners.
2. In a small saucepan, melt the almond butter and honey together until smooth. Stir in the coconut oil, vanilla extract, and salt.
3. Spoon about 1 tablespoon of the almond butter mixture into the bottom of each muffin liner.
4. Add a few blueberries on top of the almond butter, pressing them gently into the mixture.
5. Pour more almond butter mixture over the blueberries, filling the muffin cups almost to the top.
6. Cover and cook on low for 2 to 2.5 hours, or until the almond butter cups are set.
7. Allow them to cool in the refrigerator for at least 2 hours.
8. Optionally, melt dark chocolate chips and drizzle over the top for added richness.

These blueberry almond butter cups offer a perfect blend of creamy almond butter and sweet blueberries, with a rich, velvety texture. They’re a simple yet sophisticated treat, perfect for an afternoon snack or light dessert.

Blueberry Oatmeal Cookies

These blueberry oatmeal cookies are a hearty, chewy dessert that pairs the comfort of oatmeal with the bright, sweet flavor of blueberries. The slow cooker makes it easy to prepare these soft, flavorful cookies without the need for a traditional oven, and the blueberries provide bursts of fruity sweetness in each bite.

Ingredients:

• 2 cups rolled oats
• 1 cup fresh or frozen blueberries
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/4 tsp baking soda
• Pinch of salt
• 1/4 tsp ground cinnamon

Instructions:

1. Grease the crockpot and add the oats, flour, baking soda, cinnamon, and salt. Mix together.
2. In a separate bowl, cream together the butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, mixing until smooth.
3. Stir the wet ingredients into the dry ingredients until well combined.
4. Gently fold in the blueberries.
5. Scoop spoonfuls of dough into the crockpot, spreading them evenly.
6. Cover and cook on low for 2 hours, or until the cookies are set and golden around the edges.
7. Allow them to cool slightly before serving.

These blueberry oatmeal cookies combine the classic taste of oatmeal cookies with a fresh burst of blueberries, creating a chewy, comforting treat. The slow cooker helps achieve the perfect texture, and these cookies are perfect for snacking or serving at a gathering.

Blueberry Coconut Cream Pie

This blueberry coconut cream pie is an exquisite dessert that brings together the tropical flavors of coconut and the sweet tartness of blueberries. With a creamy coconut custard filling, a buttery pie crust, and a generous layer of fresh blueberries, this dessert is both luxurious and comforting. The slow cooker ensures that the custard sets to a perfect consistency without the need for a traditional oven, making it an ideal treat for anyone looking to impress with minimal effort.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 1 pre-baked pie crust (store-bought or homemade)
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup shredded coconut (unsweetened)
• 1 tbsp cornstarch (optional for thicker filling)

Instructions:

1. Grease the crockpot lightly and set the pre-baked pie crust inside.
2. In a saucepan over medium heat, whisk together the coconut milk, heavy cream, and sugar until it begins to simmer, stirring frequently.
3. In a separate bowl, whisk the eggs, vanilla extract, and salt together. Slowly pour the warm coconut mixture into the eggs, whisking constantly to temper the eggs and prevent curdling.
4. Pour the egg-coconut mixture back into the saucepan and cook on low heat, stirring constantly until it thickens, about 5-7 minutes. If you’d like a thicker filling, dissolve the cornstarch in a tablespoon of cold water and whisk it into the mixture, cooking for an additional minute until it thickens further.
5. Once the custard has thickened, remove from heat and stir in the shredded coconut.
6. Pour the coconut custard into the pie crust, spreading it evenly.
7. Sprinkle the blueberries over the top of the custard filling, gently pressing them into the custard.
8. Cover the crockpot with its lid and cook on low for 2 to 2.5 hours, or until the filling is set and firm but slightly jiggly in the center.
9. Allow the pie to cool for 30 minutes before refrigerating for at least 4 hours or overnight.
10. Serve chilled, optionally topped with whipped cream or toasted coconut flakes.

This blueberry coconut cream pie is a beautifully balanced dessert that combines the richness of coconut with the fresh burst of blueberries. The custard filling is velvety smooth, and the contrast of the tangy blueberries with the creamy coconut is simply irresistible. The slow cooker method guarantees that the custard sets perfectly every time, while the blueberries add a burst of natural sweetness. Whether you’re preparing for a special occasion or a cozy gathering, this pie will certainly leave a lasting impression on everyone who tries it. It’s a delightful way to enjoy a tropical twist on a classic cream pie.

Note: More recipes are coming soon!