br>Meanwhile, to make the crumble, combine oats, cinnamon, flour and
ours, then stir in the crumble and puree as below.
he ready and make the crumble by rubbing all the ingredients
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
In a greased 9-inch microwave safe pie plate, combine the blueberries, sugar and cornstarch.
Cover and microwave on HIGH for 7-8 minutes or until thickened, stirring twice.
In a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon.
Cut in the butter to the oat mixture, until mixture resembles coarse crumbs.
Sprinkle the oat mixture over the blueberry mixture.
Microwave, uncovered, on HIGH for 2-3 minutes or until butter is melted.
Serve with ice cream, if desired.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
olden syrup).
Spread the crumble topping over the blueberries and
egrees F.
For the crumble, line the partially baked tart
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
Remove rolls from pan.
Spray pan with non-stick cooking spray and replace rolls.
Spread blueberry pie filling evenly over and between rolls.
Combine butter, flour, brown sugar and pecans and sprinkle over pie filling.
Bake at 350\u00b0F 45-50 minutes.
Drizzle with cream cheese frosting while still warm.
Butter a 9 x 13-inch baking dish.
Mix the blueberry preserves and water together.
Spread the following layers in this order: pineapple, blueberry mixture, dry cake mix, melted margarine and pecans.
Cook at 350\u00b0 for 35 to 40 minutes, or until brown on top. Let sit 20 minutes before serving.
Serves 10 to 12.
Preheat oven to 325\u00b0. Drain peaches and the blueberries from muffin mix.
Save 2 tablespoons of the blueberry juice.
In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Preheat oven to 375. Brush bottom and sides of crust with egg yolk. Bake on baking sheet 5 minutes or until light broun.
Pour blueberry pie filling into crust. Combine four, oats, and sugar into small bowl.
Mix in margarine.
Spoon over pie filling.
Bake on baking sheet about 35 minutes or until filling is bubbly and topping is browned.
Cool on wire rack.
Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
To serve, dip outsides of molds into warm water to loosen.
ream into the semi-solid blueberry mixture until homogenous.
Pour
ust until moistened. Fold in frozen blueberries.
Fill greased or
In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar.
Add eggs, milk and vanilla; mix well.
Stir in the dry ingredients just until moistened.
Fold in frozen blueberries.
Fill greased or paper lined muffin cups two thirds full.
Combined sugar and nutmeg; sprinkle over muffins.
b>frozen cherries, let thaw at room temperature before proceeding with the recipe
crumble 1/3 cup Praline Crunch evenly over batter.
Scatter frozen