Clafoutis is a French sweet pancake made with most any kind of summer fruit

Challah or brioche make great French toast; mash berries with dark maple syrup for the best syrup.

Whether you eat it for breakfast or dessert (or both), you’re going to love this moist and tender cake.

A favorite of blueberry grower Susan Murphy, the recipe was first printed in The Martha’s Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler (The Globe Pequot Press, 1971).

These tender muffins are a great destination for summer blueberries.

Simpler and more fruit-filled than a coffee cake, but offering more batter than a crumble, buckles are hard to put into a specific category.

It’s easy to make and a delicious chilled dessert for a hot August night.

Though this creamy blend tastes like a delicious dessert, it’s chock-full of nutrient-rich spinach and blueberries, as well as superfoods like maca and cacao.

At 6 p.m., Elliott made the house cocktail – Katama Kirs – which consisted of vintage champagne and blueberry syrup.

Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.