Pour blueberry pie filling into 9-inch square baking pan.
Top with dry cake mix.
Cut butter into very thin slivers and insert into cake mix at intervals.
Bake at 350\u00b0 until crisp, 35 to 45 minutes.
Preheat oven to 325 degrees.
Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
Mix well and place in a well buttered 8 x 8 x 2 inch pan.
Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
Spread evenly over the Wild Blueberry filling.
Bake 45 minutes or until the crust is brown.
eat to render fat and crisp skin. This will take 8
utter over topping.
Bake crisp on a foil lined baking
Preheat oven to 375\u00b0. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's(R) or Best Foods(R) Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
Bake 30 minutes or until topping is golden.
Melt butter, mix with cinnamon crisp graham cracker crumbs and press into pan to make crust.
00b0F.
To make Peach-Blueberry Filling:
Using a large
Preheat oven to 375 degrees. Coat a 1 quart casserole with non-stick spray.
In a large bowl, mix blueberries, sugar, cornstarch and lemon juice. Spoon into the casserole.
In the same bowl, mix oats, flour, brown sugar and walnuts. With a pastry blender, cut in the butter until the mixture resembles cornmeal. Sprinkle over the blueberry mixture.
Bake 45 minutes or until the crisp is lightly browned and bubbling.
ntil well coated.
Spoon blueberry mixture into a 9 inch
Preheat a lightly greased waffle iron.
In a medium bowl, mix flour, sugar and baking soda. In a small bowl, whisk together eggs, buttermilk and butter. Stir into the flour mixture, along with blueberries and blueberry yogurt.
Pour mixture into waffle iron in batches, and cook until crisp and golden brown.
he topping is golden and crisp, about 45 minutes.
Cool
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
ide of spoon.
Cook blueberry mixture over medium heat, stirring
Spread peaches over 9 or 10-inch glass baking dish.
Spread blueberries over peaches.
Mix 1/2 cup brown sugar, cinnamon and nutmeg; sprinkle over blueberries.
Sprinkle lemon juice and nuts evenly over the mixture.
In a small bowl, mix flour, remaining sugar and salt.
Put in butter.
Spread over fruit.
Bake at 370\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Drain blueberries and measure juice.
Should be 1 cup; if not add water to equal that amount.
Dissolve gelatin in the boiling water.
Add lemon juice.
Place bowl over ice and stir until cool. Add blueberry juice and blueberries.
Chill until set; when slightly thickened, pour into mold.
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Blueberry and White Chocolate Whipped Cream:<
nto it evenly. Sprinkle the crisp topping over the fruit, and
Heat the oven to 375\u00b0.
Pour the pie filling into a 9 x 12-inch baking pan.
Combine the other ingredients.
Spread this over the top of the blueberries.
Bake 30 to 40 minutes or until the topping is browned.
Serve warm, alone or with whipped topping or ice cream.
Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill until partially set. Spoon half the gelatin mixture into 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Chill until set. (Keep remaining gelatin at room temperature.) Combine dairy sour cream and sugar. Spread evenly over gelatin in loaf dish. Top with layer of remaining gelatin. Chill 4 to 5 hours or overnight, until firm. Cut in squares and serve on crisp salad greens. Makes 6 to 8 servings.