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The Blueberry Buttermilk Tart from epicurious remains my favorite blueberry dessert to make:
http://www.epicurious.com/recipes/recipe_views/views/10539

So elegant, so tasty!

i've also been using blueberries in salads. my fave of late is: romaine, spinach, fennel, red onion, quartered green grapes, and blueberries with celery seed dressing and croutons (both homemade, of course!).

I spent my summers in Maine growing up, eating the wild blueberries up there. I feel like I was completely spoiled; the berries you find in NYC just don't compare and I'd rather eat something else.

Blueberry pie is my favorite blueberry item. I like to make it with very little sugar and a little lemon juice, to pull out the blueberry-ness of the filling.

my heart beats a little quicker at the thought of a shallow dish of blueberries sprinkled with turbinado sugar and a skosh of heavy cream. The turbunado is for crunch as much as sweet....

i like them in salads as well...i usually keep it really simple. fresh mixed greens, blueberries, avocado, olive oil, a squeeze of lemon juice, salt, and pepper. simple and good.

I'm totally blueberry spoiled because my in-laws have a blueberry farm. They grow northern highbush and lowbush "rabbiteye" blueberries. The rabbiteyes are insanely delicious.

Thinking about going a few counties down east to the neglected field my grandparents planted. Late frost ruined the supply from our little patch. They are so expensive to buy. I love to make cobblers. So easy and delicious. Cover a baking dish or skillet with a layer of fruit, I like to mix berries, peaches, cherries, whatever I have, cover fruit with batter of equal mix of sugar, milk, self rising flour (or all purpose with baking powder added) 1 cup each, unless you have to make a really big one, like I do. dot with as much butter as you want, half a stick or more, sometimes I use almond oil or walnut oil in place of butter in the batter and cover the top with sliced almonds. Bake til brown. Must stock the freezer with blueberries for Sunday waffle syrup of blueberries cooked in honey or with sugar.

I definitely plan to raid my parents' lowbush blueberry bushes when I visit them in 2 weeks. I love to make muffins and pancakes out of them.

Now, if I could only convince my dad to plant a meyer lemon tree. He already has a few other fruit trees, including some satsumas that bear tons of fruit.

One of my fav recipes are key-lime blueberry bars - so easy, summery, and delish.

Coincidentally, I conducted a taste test this weekend of "greenmarket" blueberries and "Supermarket" blueberries from Key Food. The winner? the supermarket berries. They were sweeter, and cheaper, at three pints for $5.00 instead of the $4/pint at the greenmarket - getouttaherewitdat!

Rog--

Key-lime blueberry bars sound like a fabulous way to use up the extra blueberries and limes I have in the house. Could I get the recipe from you?

Tamika,

Sure, here you go, this recipe is actually my blending of two - one from Cooks Illustrated and another from Tyler's Ultimate:

Crust

5 ounces animal crackers (or graham crackers, if you prefer, but I would try the animal crackers)
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly

Filling

2 ounces cream cheese , room temperature
1 tablespoon grated lime zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice , either Key lime or regular
1 cup fresh blueberries

Garnish (optional)

3/4 cup sweetened shredded coconut , toasted until golden and crisp

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

3. THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Drizzle blueberries evenly right onto the filling. Bake until set and edges begin to pull away slightly from sides, about 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)

Awesome Rog, thanks!

I think I'll make thes tonight while watching Big Brother.

No problem, let me know how it came out!