Film, Media & TV6 mins ago
Blueberries?
8 Answers
We happen to have an excess of blueberries (dont ask, mrwarpig did the big shop tonight!!!!)
Not sure what to do with them, does anyone have any recipes that we could try out? Blueberry pie perhaps?
Thanks
warpig
Not sure what to do with them, does anyone have any recipes that we could try out? Blueberry pie perhaps?
Thanks
warpig
Answers
1 to 8 of 8
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lol War
My favorite way is to make a parfait:
Layer of blueberry yogurt.
Layer of blueberries.
Layer of granola.
Repeat
Cream Cheese Blueberry Pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Metric:
115 g cream cheese, softened
60 g confectioners' sugar
120 ml heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
135 g sugar
30 g cornstarch
120 ml water
60 ml lemon juice
435 g fresh or frozen blueberries
My favorite way is to make a parfait:
Layer of blueberry yogurt.
Layer of blueberries.
Layer of granola.
Repeat
Cream Cheese Blueberry Pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Metric:
115 g cream cheese, softened
60 g confectioners' sugar
120 ml heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
135 g sugar
30 g cornstarch
120 ml water
60 ml lemon juice
435 g fresh or frozen blueberries
Blueberry Cake
1 (18.5 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Mix berries and sugar in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Metric:
517 g yellow cake mix
580 g fresh blueberries
100 g white sugar
115 g butter, melted
1 (18.5 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Mix berries and sugar in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.
Metric:
517 g yellow cake mix
580 g fresh blueberries
100 g white sugar
115 g butter, melted
Blueberry Crumb Pie
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Metric:
1 (9 inch) unbaked pie crust
150 g white sugar
40 g all-purpose flour
4 g grated lemon zest
15 ml lemon juice
725 g fresh or frozen blueberries
145 g packed brown sugar
60 g rolled oats
60 g all-purpose flour
1 g ground cinnamon
85 g butter
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Metric:
1 (9 inch) unbaked pie crust
150 g white sugar
40 g all-purpose flour
4 g grated lemon zest
15 ml lemon juice
725 g fresh or frozen blueberries
145 g packed brown sugar
60 g rolled oats
60 g all-purpose flour
1 g ground cinnamon
85 g butter
It's certainly difficult to match anything BBWCHATT posts, but when we visit friends in Freeport, Maine, especially during blueberry season the lady of the house always makes her famous Blueberry Cobbler. The flavour is more intense, in my opinion, than blueberry pie. Here's her recipe:
1pint Maine wild blueberries (Ok, England's will do, I suppose)
1/3 cup water
1 cup white sugar
1 teaspoon grated lemon rind
1 cup flour
1/4 cup brown sugar
1 teaspoon baking powder
1-1/2 tablespoon cinnamon
1/3 cup butter
Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
Enjoy!
1pint Maine wild blueberries (Ok, England's will do, I suppose)
1/3 cup water
1 cup white sugar
1 teaspoon grated lemon rind
1 cup flour
1/4 cup brown sugar
1 teaspoon baking powder
1-1/2 tablespoon cinnamon
1/3 cup butter
Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream or vanilla ice cream.
Enjoy!
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