Healthy Blueberry & Peach Recipes

Blueberries and peaches both ripen for harvest in the summer, making them a perfect pairing for recipes, but adding butter and sugar in copious amounts does not make the resulting dish healthy. Use natural ingredients and low-fat cooking methods to prepare healthy blueberry and peach recipes.


Combine peeled and sliced peaches with blueberries in a casserole dish. Top with lightly sweetened biscuit dough and bake in the oven until browned on top and bubbly. Alternatively, sprinkle a mixture of oatmeal and brown sugar over the fruit before baking to make a crumble topping. Look on the Internet for cobbler and crumble recipes requiring little-to-no added sugar or fats.

Blueberry and Peach Salad

Serve a mixture of sliced peaches and blueberries with chopped celery in a salad lightly dressed with a lemon dressing made with extra virgin olive oil, lemon juice, parsley, salt and pepper. Serve this option as a light summer lunch or as a side or appetizer for a barbecue meal.

Fruit and Yogurt Parfait

Layer vanilla yogurt with sliced peaches and blueberries, top with chopped nuts or granola for some crunch as serve as a healthy, low-fat breakfast option or snack treat. Add other fruits or use cottage cheese instead of the yogurt if desired.

Pancake Topper

Use sliced peaches and blueberries warmed together in a saucepan with just enough apple juice to puree the mixture to a chunky consistency using an immersion blender. Spoon this fruit compote topping over pancakes or French toast for a fruity alternative to maple syrup. Alternatively, add this fruit mixture directly to the batter before making the pancakes or waffles.

Baked Oatmeal

Prepare old fashioned oatmeal by mixing one third the amount of milk with uncooked oats, eggs, cinnamon, peaches, blueberries and nuts. Bake in a casserole dish until set and browned on top and serve as a warm breakfast or as a healthier dessert option to baked bread pudding.

Keywords: healthy recipes, peach blueberry recipes, low fat recipe

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.