What you’ll need:

• 1/3 cup agave nectar
• 1/4 cup water
• 1 fresh rosemary sprig
• 1 lemon zest strip (2 inch)
• 1 tablespoon lemon juice
• 2 cups fresh or frozen blueberries
• 2 tablespoons sugar
• 2-1/4 cups frozen whipped topping, thawed
• 10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

See how to make it over at 'Taste of Home'

What you’ll need:

• 8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
• ¾ cup powdered sugar
• 2 tablespoons finely grated lemon zest
• 2½ cups chilled heavy cream
• 1 cup homemade or store-bought lemon curd, divided
• 16 graham crackers, divided
• 1½ cups Blueberry–Chia Seed Jam, divided
• ⅓ cup fresh blueberries

See how to make it over at 'Bon Appetit'

What you’ll need:

• 1 pint vanilla ice cream, softened in refrigerator 20 minutes
• ¼ cup Blueberry–Chia Seed Jam

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See how to make it over at 'Bon Appetit'

What you’ll need:

• 3 cups fresh blueberries
• 3 tablespoons white sugar
• 1/3 cup orange juice
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1 pinch salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract

See how to make it over at 'All Recipes'

What you’ll need:

• 2 cups blueberries
• 2 tablespoons of granulated sugar
• 2 tablespoons of lemon juice
• 9 graham crackers, finely crushed
• 6 tablespoons of melted butter
• 1/4 cup of granulated sugar
• Four 8 oz blocks of softened cream cheese
• 1 cup of granulated sugar
• 2 large eggs
• 1 teaspoon of pure vanilla extract
• 1/4 cup of sour cream
• 2 tablespoons of all-purpose flour
• 1/4 teaspoon of kosher salt
• 1 cup of blueberry puree
• Whipped cream
• Blueberries

See how to make it over at 'Delish'