Mile High Blueberry Pie

Mile High Blueberry Pie
Combination Of Fresh And Cooked Blueberries!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes
Chilling Time: 4+ hours

Ingredients
Pillsbury ready made rolled pie dough
3 lbs fresh blueberries
1 1/2 cup super fine sugar
1/2 cup cornstarch
1 tbsp vanilla extract
zest of 1 lemon
1 tbsp fresh lemon juice
whipped cream

Cooking Tools

Pie pan

Stock pot

Large mixing bowl

Blind baking beads

Directions

Preheat oven 350 Degrees F. Blind bake pie dough for 30 minutes until done.  Use baking beads so the center does not puff up.  In a stock pot, add; 1/2 of the blueberries, sugar, cornstarch, sugar, vanilla extract and lemon juice and mix over medium high heat until blueberries cooks and thickens. Remove from heat and chill until completely cooled and very thick. Fold in the rest of the fresh berries and lemon zest and place in cooled pie shell and chill pie. Serve pie with whipped cream.

Yields 1 pie

 

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins
With A Yummy Strudel Topping! 
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-40 minutes

Ingredients
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1 cup sugar
1 8oz Noosa Lemon Yoghurt http://www.noosayoghurt.com/
3/4 cup milk
1 egg
1 cup fresh blueberries 

Cooking Tools
Medium mixing bowl
Small mixing Bowl
6 or 12 muffin pan with liners
Pastry cutter

Directions
Preheat oven 350 Degrees F.  In a medium mixing bowl, add; flour, baking soda, baking powder, salt and whisk until evenly blended.  Whisk into the flour; milk, egg, yogurt, sugar until batter is smooth.  Add vanilla and almond extract, blend well.  Fold in the fresh blueberries.  Scoop batter into lined muffin pan 3/4 full and spoon some strudel (recipe below) on top of each muffin. Bake for 25-30 minutes for 12 muffins or 35-40 minutes for 6 larger muffins.  Let cool to room temperature before serving.
Yields 6-12
 

Strudel Topping
Ingredients
1 cup flour
1/2 cup sugar
1/2 stick butter, cubed

Directions
Place ingredients into a small mixing bowl. Using a pastry cutter, cut butter into the flour and sugar, until broken down to small pieces.  Using your hands, squeeze some of the mixture to create crumbles of different sizes.  Spoon strudel on top of muffin batter.
 

Blueberry Crumb Cake

Blueberry Crumb Cake
Perfect for Breakfast As Well As Dessert!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 50 minutes

Ingredients
Crumb Topping:
1/4 cup sugar
1/3 cup light brown sugar
1 tsp ground cinnamon
pinch ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups flour

Cake:
7 tbsp unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tsp grated lemon zest
2/3 cup sour cream
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh blueberries

 Cooking Tools
9" round baking pan or 8" square pan
2 medium mixing bowls
Electric hand mixer
Flour sifter

Directions
Cake: Preheat the oven to 350 degrees F.  Butter and flour the baking pan.  Cream the butter and sugar in the mixing bowl with a hand mixer on high speed for a few minutes, until light and fluffy.  Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until combined.  Fold in the blueberries and stir with a large wood spoon to be sure the batter is completely mixed. Place batter into the prepared pan and spread it out with a knife until level.  Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a tooth pick comes out clean. Cool completely before serving.
Crumb Topping: In a mixing bowl, add the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well while creating large and small crumbles and set aside.
Serves 6

White Chocolate Blueberry Swirl Panna Cotta

White Chocolate Blueberry Swirl Panna Cotta
A Beautiful, Creamy And Delicate Dessert!
Difficulty: Easy

Ingredients
1  (1/4-oz.) envelope unflavored gelatin 
1 1/2 cups cold milk, divided 
1 cup  whipping cream 
1/2 cup white chocolate chips 
1/4 cup sugar
1/2 cup blueberry preserve

Directions
Sprinkle gelatin over 1/4 cup milk in a small bowl; stir until moistened. Let stand 5 minutes. Cook whipping cream, white chocolate chips, and sugar in a saucepan over medium-low heat, stirring occasionally, 4 minutes or until chocolate is melted and sugar is dissolved. Remove from heat, and add gelatin mixture, stirring until mixture is dissolved. Stir in remaining 1 1/4 cups milk.  In a small pot, melt blueberry preserve on low heat until it turns into liquid.  Strain preserve of any lumps.
Pour Panna Cotta mixture evenly into 4 to 6 (8-oz.) ramekins. Swirl in 2 tsp of the strained blueberry preserve; Cover and chill 24 hours. Garnish with fresh blueberries.
Serves 4-6

Blueberry Ricotta Pancakes

Blueberry Ricotta Pancakes
Difficulty: Easy

Ingredients
1 cup buttermilk pancake mix (Organic Arrowhead Mills)
1 cup whole milk
1/2 cup ricotta cheese
1/2 tsp pure vanilla extract
2 tbsp melted butter
1 cup fresh blueberries, rinsed and dried
butter or vegetable oil for frying
maple syrup
powdered sugar (optional for dusting)
Directions
In a mixing bowl, whisk together pancake mix, whole milk, ricotta cheese, vanilla, and the melted butter.  The batter will not be perfectly smooth because of the ricotta cheese.  In a non stick frying pan, add a pat of butter or 2 tbsp of oil, with a 1/3 cup ladle, pour batter in small batches.  Place some blueberries on top of each pancake, and cook for about 2 minutes on medium low heat.  Flip pancakes and cook additional 2 minutes, serve with maple syrup and some fresh blueberries. Will yield 6 pancakes
Serves 2
Cook's Note:  Double the ingredients for additional pancakes.

Blueberry Crumble

Blueberry Crumble
Difficulty: Easy

Serve just as is or with fresh whipped cream!

Ingredients
3 cups fresh blueberries rinsed and dried
2 cups flour
1 cup sugar
1 and 1/4 sticks of cold butter cubed

 

Directions
Preheat oven 375 degrees F
In a mixing bowl add flour, sugar and butter.  Use your hands to mix and shape the crumbles until the ingredients are well incorporated.  Add 1/2 of the flour mixture to the bottom of baking pan then add all the berries layered evenly and top the berries with the other half of the flour mixture.
Place in a preheated oven for 45 minutes.  Let cool for 15 minutes before serving.
Serves 8