I have a ton of frozen blueberries in my freezer. I would like to make a pie. Do you have a good recipe?!
Makes 8 servings
PIE
4 cups washed and drained blueberries
1 unbaked 10-inch pie shell
1 tablespoon plus
1 cup sugar, divided
1 cup sour cream
3 tablespoons flour
Pinch salt
Preheat oven to 375 degrees. Spread blueberries evenly in pie shell. Sprinkle with the one tablespoon of sugar. Stir together the remaining one cup of sugar, the sour cream, flour and salt. Pour over the berries.
TOPPING AND FINAL ASSEMBLY
? cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon melted butter
Stir together the crumbs, sugar and melted butter until smooth. Sprinkle over the sour cream filling. Bake the pie in the preheated oven for 45 minutes.
Creamy blueberry pie
4 (3-ounce) packages cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/3 cup sugar
1 teaspoon lemon juice
1 (9-inch) prepared graham cracker crust
1 (8-ounce) carton sour cream, mixed with 2 tablespoons sugar
1 can blueberry pie filling
Preheat oven to 375 degrees. Beat cream cheese until smooth. Add eggs, vanilla, sugar and lemon juice, mixing until well-combined. Pour into crust. Bake for 20 minutes, or until set.
Remove pie from oven and spread sweetened sour cream over top. Return to oven and bake for five minutes longer. Remove from oven and cool on rack. Spread pie filling over cooled pie. Chill before serving.
nfd?
Answers: Blueberry sour-cream pie
Makes 8 servings
PIE
4 cups washed and drained blueberries
1 unbaked 10-inch pie shell
1 tablespoon plus
1 cup sugar, divided
1 cup sour cream
3 tablespoons flour
Pinch salt
Preheat oven to 375 degrees. Spread blueberries evenly in pie shell. Sprinkle with the one tablespoon of sugar. Stir together the remaining one cup of sugar, the sour cream, flour and salt. Pour over the berries.
TOPPING AND FINAL ASSEMBLY
? cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon melted butter
Stir together the crumbs, sugar and melted butter until smooth. Sprinkle over the sour cream filling. Bake the pie in the preheated oven for 45 minutes.
Creamy blueberry pie
4 (3-ounce) packages cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/3 cup sugar
1 teaspoon lemon juice
1 (9-inch) prepared graham cracker crust
1 (8-ounce) carton sour cream, mixed with 2 tablespoons sugar
1 can blueberry pie filling
Preheat oven to 375 degrees. Beat cream cheese until smooth. Add eggs, vanilla, sugar and lemon juice, mixing until well-combined. Pour into crust. Bake for 20 minutes, or until set.
Remove pie from oven and spread sweetened sour cream over top. Return to oven and bake for five minutes longer. Remove from oven and cool on rack. Spread pie filling over cooled pie. Chill before serving.
nfd?
Blueberry and ricotta pancakes.
Ingredients
4 eggs, yolks and whites separated
310g/11oz ricotta
190ml/6?fl oz milk
255g/9oz plain flour
1 tsp baking powder
pinch of salt
310g/11oz blueberries
110g/4oz sugar
85g/3oz butter
extra blueberries to garnish
Method
1. Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.
2. Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.
2. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
3. Add one third of the blueberries to the batter and stir in.
4. Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
5. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
5. Serve by placing three pancakes on top of each other and drizzle some of the blueberry comp?te over the pancakes and plate.
6. Finally put a scoop of crème fra?che on the pile of pancakes. Garnish with a few fresh blueberries.
you could just use the basic cobbler recipe,
1c sugar, 1c milk, 1c SR flour, 16oz fruit in syrup.
mix sugar, milk and flour and pour in greased casserole, then pour fruit on top, bake at 350 util golden brown.
Blueberry Streusel Scones
This cream scone recipe contains fresh blueberries and a cinnamon flavored streusel mixture is sprinkled on top of the scones before baking. The streusel gives the scones a nice crunch and the added sweetness balances the slight tanginess of the berries. Make sure to handle the dough gently when kneading so the berries are not crushed. The streusel topping recipe does makes more than you need for the scones but leftovers can be stored in a covered container in the fridge for a few weeks. Sprinkle the leftover streusel on muffins, cakes, or crumble recipes.
Scone Dough:
2 cups (280 grams) all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh blueberries
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup milk or cream
Brushing tops of scones:
Milk or Cream Streusel Topping:
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into pieces
Preheat oven to 425 F and place rack in middle of oven. Line a cookie sheet with parchment paper. To prevent the bottom of the scones from over browning, place the prepared cookie sheet inside another cookie sheet.For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough. Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made.Makes 8 scones
http://joyofbaking.com/SconesBlueberrySt...
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Wild Blueberry Tea Bread
Dense/heavy and perfect for Brunch Tea or Late Afternoon Tea. I usually make this instead of donuts or something too sweet.
2 eggs, beaten
1 cup sugar
1 cup milk
1/3 cup melted butter
3 cup flour
1 tsp. salt
4 tsp baking powder
1/2 cup chopped walnuts or pecan
1 1/2 cup wild blueberries (can use canned or frozen*)
Preheat oven to 350(F). Grease and flour two loaf pans. Beat together eggs and sugar. Blend in milk (this should be at room temp) and melted butter. Mix and sift flour with salt and baking powder. Pour liquid ingredients into flour mix; blend with a minimum of strokes. Fold in nuts and floured wild blueberries. Pour batter into loaf pans, filling only half full.
Bake at 350 for 40-50 minutes until cake tester comes out clean. Make sure the bread is completely cooled before wrapping. NOTE: to the batter you can add 1 tsp. grated lemon rind or orange and/or various spices such as cinnamon, allspice, cloves, nutmeg. Serve plain or with cream cheese. Makes 2 small loaves.
* Do NOT thaw frozen blueberries before using.
http://breadnet.net/wildblue.html
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Blueberry Gems (muffins with OJ)
Preparation Time: 15 minutes
Baking Time: 17 minutes
1 ? cup flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2 egg whites
2//3 cup orange juice
2 Tbsp. cooking oil
1 tsp. vanilla
1 cup fresh or frozen blueberries
nonstick cooking spray
Spray thirty-six 1 3/4 inch muffin cups with nonstick cooking spray. In a medium mixi8ng bowl, stir together first 4 ingredients. In a medium mixing bowl, beat together remaining ingredients, except blueberries. Add this mixture to dry mixture, stirring only until moistened. Over mixing will cause the baked muffins to be tough. Fold in blueberries. Spoon into prepared muffin cups, filling each bout 1/2 full. Bake in a 400 degree F. oven about 7 minutes or until golden brown. Remove from pan; cool slightly on wire rack. Serve warm. Makes 36 muffins.
http://breadnet.net/blueberrygems.html
pie dough (1 batch, enough for two-crust pie)
4 cups blueberries
4 teaspoons lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon lemons, rind of, grated
1/2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1/8 teaspoon salt
2 tablespoons margarine
Have an 8-inch double crust pie shell ready.
Sort, rinse and drain blueberries.
Sprinkle lemon juice over berries.
Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450-degree oven for 10 minutes.
Lower heat to 350 degrees and continue baking 30-35 minutes more. Cool pie before slicing.
Fresh blueberries would be ideal, but you can work with frozen.
please deliver them to me!!! me hungry please :( i just ate 3 box of pizza and drink bottle of coak but me still hungry
me live at the house send in mailbox please