In early June I debuted a new concept for sharing recipes that feature seasonal ingredients and how each one might be made the star of a recipe from the culinary perspectives of a chef, a baker, a barista and a mixologist/bartender.
This time, the humble blueberry is the star.
Before getting to the recipes, let’s talk blueberries, an ingredient that can be used in many directions, as you’ll see how culinarians created recipes incorporating this seasonal fruit.
Did you know:
• Blueberries are one of the few fruits native to North America.
• Under the right conditions, blueberry bushes can live and provide fruit for more than 50 years.
• July is National Blueberry Month
• Because wild blueberries are popular in Minnesota, in 1988 the blueberry muffin became the official state muffin.
• The juice from blueberries was used as ink by colonial Americans to dye fabric or to write.
• Once picked from the bush, the ripening of blueberries stop, therefore they should be picked only when ripe.
• Blueberries grow best in soil that is acidic.
Here are four ways to enjoy those blueberries you picked or bought at the market. You’ll see that blueberries can play a different role, not only in muffins, pies and pancakes. It is the time that blueberry festivals are taking place where chefs and home cooks showcase their creations. Think blueberry BBQ pulled pork sandwiches, blueberry chicken wings tossed in a tangy blueberry-chipotle glaze or blueberry and goat cheese flatbreads.
In Doughnut Bread Pudding With Blueberry Compote, the mild sweetness of the bread pudding allows the bright and flavorful Blueberry Compote to shine. (Hotel Forty Five)
The baker’s recipe: Doughnut Bread Pudding With Blueberry Compote
Recipe by McArthur Johnson, sous chef, Hotel Forty Five, Macon, Ga.
McArthur’s culinary journey, spanning over a decade, began in his Huntsville, Ala., home, watching his mother, father and grandmother cook with love. This early inspiration fuels his passion for blending Southern flavors with global techniques to create elevated dishes. Beyond his culinary expertise, McAuthor excels at building strong teams. He’s committed to creating memorable and heartwarming culinary experiences that bring smiles to people’s faces.
When asked for his inspiration in creating this recipe, he said, “A consistent people pleaser on our dessert menu, the Doughnut Bread Pudding With Blueberry Compote is a natural choice for a blueberry focused bakery feature. Its simple yet delicious profile, where the mild sweetness of the bread pudding allows our bright and flavorful blueberry compote to truly shine, makes it an easy win for anyone craving a comforting treat.”
Hotel Forty Five is a 94-room historic boutique property in downtown Macon. Loom Comfort Kitchen & Cocktails is the chef-driven restaurant. Hightales Rooftop Bar is the place to enjoy a cocktail while watching sunset. Reckon Coffee & Wine Bar is the spot to start and end your day with a coffee, tea, or wine, respectively.
Serves 4-6
Ingredients:
1 teaspoon of vanilla extract
1 ½ cups of sugar
½ quart of heavy cream
5 eggs
10 plain doughnuts cut into 1-inch cubes
Preheat oven to 350 degrees
Directions:
In a bowl, mix vanilla, sugar, until fully combined. In another bowl, whisk together the heavy cream and eggs. Combine the sugar and egg mixtures until well blended
Place doughnut cubes in a large bowl and fold liquid mixture into the cubes and toss until cubes are fully soaked. Place mixture in a greased baking pan. Cover pudding in foil and bake for 1 hour. Remove the foil and bake for 15 minutes until golden brown.
Blueberry Compote
Ingredients:
1 pound fresh or frozen blueberries
¼ cup sugar
2 tablespoons water
Directions:
Add blueberries, sugar, and water to a saucepan. Cook blueberries on medium heat until it’s reduced and thickens. Let cool. Pour compote on each serving of bread pudding.
Blueberry Balsamic Chicken is a creative use of blueberries in a savory dish. (Luminary Hotel and Co.)
The chef’s Recipe: Blueberry Balsamic Chicken
Recipe by Josef Zimmermann, executive sous chef, Luminary Hotel & Co., Fort Myers, Fla.
Zimmermann embarked on his culinary career in 1979 at the world-renowned Brenner’s Park-Hotel in Baden-Baden, Germany, where he completed a comprehensive three-year apprenticeship. This formative experience provided a solid foundation in all major culinary disciplines, including Garde-Manger, Saucier, Entremetier and Patisserie. Following his apprenticeship, he expanded his expertise throughout Europe, holding key culinary positions in Germany, Switzerland and France.
In 1995, Zimmerman brought his talents to the United States, joining the prestigious Grand Pfister Hotel in Milwaukee, Wis. There, he led a culinary team of over 100 professionals. He later became executive chef at the Milwaukee Athletic Club, recognized as one of the 120 Platinum Clubs of the World and the largest private club in Wisconsin.
In 2011, he pursued his dream of restaurant ownership and relocated to Fort Myers, where he acquired and operated Sasse’s Restaurant, earning a loyal following and critical acclaim for over 10 years. In 2022, Zimmerman joined Luminary Hotel & Co. as executive sous chef, bringing decades of international experience and a passion for culinary excellence. In this role, he plays a vital part in leading and mentoring the culinary team.
Luminary Hotel & Co. is a hub of excitement and discovery — a focal point where locals and travelers tap into the collective energy of a city, and a story, begun by a brilliant cast of audacious local luminaries. The 243-room boutique hotel is home to the signature Silver King Ocean Brasserie and Lobby Bar; Beacon Social Drinkery rooftop lounge; Ella Mae’s Diner; Oxbow Bar & Grill; Dean Street Coffee Roastery & Retail; Chips Sports Pub & Topgolf Swing Suite; The Workshop culinary theater; an indoor and outdoor fitness facility; and a spacious pool area on the fourth floor featuring an event deck overlooking the Caloosahatchee River.
Serves 4
Ingredients:
4 boneless, skin-on chicken breasts
Salt and pepper to taste
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon olive oil
2 cloves garlic, minced
1 cup fresh blueberries
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon unsalted butter
Directions:
Preheat oven to 375 degrees. Season chicken with salt, pepper, and thyme. In an oven-safe skillet, heat olive oil over medium-high heat. Sear chicken, skin side down, until golden (about 4–5 minutes), then flip and cook another 2 minutes. Remove chicken and set aside briefly.
In the same skillet, lower heat and sauté garlic until fragrant (about 30 seconds). Add blueberries, balsamic vinegar, honey, and a pinch of salt. Stir and simmer until blueberries start to burst and sauce thickens slightly (3–4 minutes). Return chicken to skillet, spoon some sauce over the top, and transfer skillet to oven.
Roast for 10–12 minutes or until internal temp reaches 165 degrees. Remove from oven, swirl in butter for a glossy finish.
Serve chicken with pan sauce spooned over top — great alongside wild rice or roasted vegetables.
The recipe for Hemispheres is a representation of mixed cultures. (Bruno’s of Brooklyn)
The mixologist’s recipe: Hemispheres
Recipe by Jonathan Choy Roig, bartender, Bruno’s of Brooklyn, Fort Myers, Fla.
“I started in the hospitality industry in 2019 when I left my country,” Roig said. “I started as a dishwasher in the restaurant. My goals were always to learn and grow as a professional. My first bartender education was working at Cocktail Club in Montevideo, Uruguay. After that I took Barista and Latte Art courses that increased my knowledge and brought me to the next level.
“What inspires me to create a new cocktail, is offering an unforgettable experience to my guests and seeing them enjoy each sip. This recipe is a representation of mixed cultures. We use blueberries that come from the northern part of continent, Bacardi rum,and a special touch of Munyon’s Paw-Paw, a Florida liqueur, a quintessential American aperitif. and South American limes. Skillfully combined in one glass. it is a refreshing cocktail, celebrating blueberries.”
At Bruno’s of Brooklyn, Calcedonio and Genevieve Bruno have recreated old-world Italy dining with a modern twist.
“My culinary education happened every Sunday in my family’s kitchen,” Calcedonia said. “Three generations of Brunos passed down their expertise to me.”
The energy and ambiance make for a great dining experience.
Serves 1
Ingredients:
6 lime wedges
12 fresh blueberries
1½ ounces Bacardi Rum Silver
¾ ounce Munyon’s Florida Liqueur
Ice
½ slice of orange
1 rosemary spring
Directions:
In a shaker, put in the limes wedge and blueberries, Bacardi and Munyon’s and muddle gently. Fill up the shaker with ice and shake well for a few seconds. Pour the mix into an Old Fashioned glass. Garnish with half slice of orange and rosemary sprig on top.
Blueberry Lavender Latte is a barista’s creation. (Fenway Hotel)
The barista’s Recipe: Blueberry Lavender Latte
Recipe by Korinne Dodson, Room 27, Fenway Hotel, Dunedin, Fla.
Serves 1
Ingredients
1 shot espresso
1cup pea flour infused milk of choice (recipe below)
Blueberry simple syrup (recipe below)
Blueberry Simple Syrup
Ingredients:
16 ounces blueberries
1 ½ tablespoon culinary lavender
2 cups sugar
2 cups water
Vanilla bean paste to taste
Directions:
Combine the above in saucepan and heat to boil. Let simmer 5 minutes. Double strain. Add vanilla bean paste to desired taste. This will make plenty of syrup
Pea Flour Infused Milk*
Ingredients:
1 cup milk of choice
2 tablespoons pea flour
Steam milk with pea flower to create a blue tint.
*You can substitute half and half or heavy cream if desired
Directions:
Rim cup with powdered sugar. Put 1 shot of espresso in rimmed cup. Pour enough steamed milk to fill cup. Add 1 ounce of simple syrup to the latte. Mix.
Optional: For a Boozy Blueberry coffee, add 1-ounce Stoli Vanilla vodka and ½ ounce Licor 43
Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.
Originally Published: July 23, 2025 at 5:00 AM EDT