br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
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.
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.
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.
ith paper muffin liners.
For the cupcake, in a bowl
Crust:
Mix the first 4 ingredients together and press into a 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Cool.
Heat oven to 350\u00b0.
Cut butter into dry cake mix until crumbly.
Reserve 1 1/2 cups for topping.
Press remaining mixture into a greased 9 x 13-inch pan, building up 1/2 inch edges. Spread pie filling over cake mixture to within 1/2 inch of edges. Mix walnuts with reserved cake mixture.
Sprinkle over top.
Bake 45 to 50 minutes.
enter and the topping is crisp and well browned, 45 to
Preheat oven to 350\u00b0.
Place blueberries in a 9x13 baking pan; sprinkle with lemon juice and vanilla extract.
Combine sugar, flour, cinnamon, and nutmeg and sprinkle over berries and toss lightly.
Combine topping ingredients and crumble evenly over berries.
Bake at 350\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Recipe may be halved and baked in a 9 x 9 square pan.
he batter into the skillet for each pancake.
Cook until
For Blueberry Sauce:Bring blueberries, 1/2
xtract if you are making blueberry muffins. It will be too
inutes.
Cover; let rest for 10 minutes.
Divide dough
hours or overnight.
For lemon curd, whisk together eggs
atter into prepared pan.
For blueberry topping stir together all ingredients
Cook and cool pie crusts.
Mix sugar and cream cheese.
Add nuts.
Spread evenly half of mixture in each crust.
Spread pie filling on top of cream cheese mixture.
Spread half of Cool Whip on each pie.
Refrigerate overnight.
(Cherry pie filling can be substituted for blueberry.)
Makes 2 pies.
inutes.
Let mixture cool for about 10 minutes.
Remove
Preheat oven to 375 degrees.
Mix graham crackers, 1/2 C sugar and melted butter in a 9x13 pan.
Beat eggs, vanilla, cream cheese and 1/2 C sugar until creamy.
Pour onto crust and bake for 15 minutes.
Cool.
Heat blueberries, 1/3 C sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon).
Pour over cheesecake mixture and chill.
Cut cake into 3 or 4 layers.
Whip Dream Whip according to directions on the package.
Add granulated sugar, powdered sugar and cream cheese; mix well and whip.
Put between the layers and on top of the cake.
Put in refrigerator and chill, then pour blueberries over the top of the cake.
Refrigerate until ready to use.
Keeps well in refrigerator.
Strawberry or cherry topping may be substituted for blueberry.
ish with cooking spray.
For the filling - In a large