Blueberries contain potent antioxidants that help reduce inflammation and may also curb the growth of cancer cells. Just 3.5 ounces provide the equivalent antioxidant capacity of five servings of some other fruits and vegetables. Gobble these sweet-tart spheres up by the handful -- a perfect summer snack -- or try them in these recipes.

Ground almonds in this tart's crust add heart-healthy omega-3s, while honey and brown sugar sweeten the filling.

The blueberry has more antioxidant value than almost any other food, including broccoli and kale, so it's a potent protector against heart-, brain-, and age-related maladies.

In this frozen drink, the delicate flavor of green tea helps mellow out the blueberries' strong flavor.

These muffins are made with whole-wheat flour and oats for an extra dose of fiber.

The berries' mild flavor is enhanced by fruity wine in this dessert soup; buttermilk adds a tang along with a swirl of elegance.

Keep these in your pantry to perk up yogurt, granola, or oatmeal.

Don't let strawberries have all the fun: A blueberry shortcake makes the perfect summer dessert.

This recipe uses frozen blueberries for year-round eating. If you make this in the summer, use fresh ones; just cook the compote a few minutes less.

Breakfast shakes made with blueberries and yogurt are a healthy way to start the day. In this refreshing smoothie, yogurt provides protein as well as calcium and B vitamins.

For milder salsa, remove and discard the jalapeno seeds before chopping.

The subtle sweetness of blueberries is an unexpected addition to a salad of peppery arugula.

Layered and light, the tiers of this cake call for cholesterol-free egg whites and skim milk.

Yogurt adds a healthy component to this fool, an old-fashioned dessert.

Protein-rich tofu gives this drink a thick and creamy texture, and frozen blueberries, cherries, and grapes deliver deep flavor and additional antioxidants.

Heated with lemon and a little sugar, blueberries cook down to an almost-jammy topping to mix with blackberries and spoon over whole-wheat pancakes.

Because these cornmeal muffins use bananas to replace the oil or butter used in other versions, this breakfast or snack bread is relatively low in fat. Blueberries and lemon juice bring their own fresh flavors.

In this dessert, ricotta holds the berries in place while providing a wonderfully creamy texture and slightly sweet flavor.

Balsamic vinegar and brown sugar make a sweet-tart dressing for the berries. Serve as is or, for an extra crunch, with toasted nuts.

Serve this dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors.

Blueberries take a backseat to cherries in this recipe, but they still provide plenty of color and flavor.

Since this flavorful cake contains no eggs, nuts, or dairy, those with food allergies can enjoy a slice without worry. Try substituting the blueberries with other fruit depending on availability.

These muffins can be made up to one day ahead and stored in an airtight container at room temperature.