Blueberry recipes are so quintessential to this season, we honestly can’t remember a summer without them. No shade to tiny frozen wild blueberries—our test kitchen actually loves bagged bloobs—but when farmers markets are overflowing with the plump, stain-your-fingers kind, it’s time to pounce. (And pounce hard: Buy a bigger-than-you-need batch now and freeze some to have a stash of superior berries for year-round cooking.) Once you’re stocked, there are as many ways to use blueberries as there are reasons to love them: They can go sweet or savory. They work in cocktails just as well as they do in baked goods. They can be crushed into a sauce or kept whole and used as a topping. So, with no further ado, from jammified to baked and more, here are summer’s finest blueberry recipes (whether it’s summertime where you are or not).