Christina's Blueberry Cobbler | Fresh Blueberry Pie | Shirley's Berry Cream Muffins
My Mother's Blueberry Pie | Blueberry Citrus Bars

Christina's Blueberry Cobbler

4 c fresh blueberries 1 and 1/2 c all-purpose flour
2/3 c plus 3 tbsp sugar 1 tbsp baking powder
1 tsp grated lemon zest 1/2 tsp salt
1 tbsp fresh lemon juice 1/3 c shortening
1/4 tsp almond extract 1 egg, lightly beaten
1 cup heavy cream, chilled 1/3 c milk

  1. Preheat oven to 400 F. Butter a 2 qt baking dish.
  2. Place blueberries in baking dish. Sprinkle with 2/3 c sugar, the lemon zest and juice and almond extract.
  3. Bake for 20 minutes (or until berries are soupy. When I double the recipe and use cold berries, it takes more like 40 mins)
  4. While berries are baking, prepare topping as follows: sift flour, 1 tbsp of the remaining sugar, the baking powder and salt together into a bowl. Cut in the shortening until mixture resembles cornmeal. Combine beaten egg and milk and mix into dry ingredients until just combined.
  5. Remove berries from oven and quickly drop dough by large spoonfuls over top. Sprinkle with remaining 2 tbsp sugar. Return to the oven and bake for 15 to 20 minutes, until top is firm and golden brown.
  6. Serve cobbler warm with fresh cream.
Serves 4 to 6.

Fresh Blueberry Pie

1 baked 9 inch pie shell
8 oz cream cheese
3 T sugar
2 cups cool whip
1 tsp vanilla
2 cups fresh blueberries
  • Beat cream cheese, sugar and vanilla until light. Fold in cool whip.
  • Spoon mixture into baked pie shell. Chill 1-2 hours.
  • Top with fresh blueberries before serving.

Shirley's Berry Cream Muffins
Makes 24 muffins

4 c flour 4 eggs, lightly beaten
2 c sugar 2 cups sour cream*
2 tsp baking powder 1 c vegetable oil
1 tsp soda 1 tsp vanilla
pinch of salt
3 c fresh or frozen blueberries
  • Combine flour, sugar, baking powder and salt in a large bowl. Add berries and toss gently.
  • Combine eggs, sour cream, oil and vanilla in another bowl. Mix well. Stir into dry ingredients just until moistened. Fill muffin pans 2/3 full.
  • Bake at 400 degrees for 20-25 minutes or until muffins test done.
* Note: plain yogurt can be substituted for sour cream


My Mother's Blueberry Pie

4 cups of blueberries
2/3 c sugar
3 tablespoons of minute tapioca*
~1 tablespoon lemon juice
~1 tablespoon butter
crust for 2 layer 9 inch pie
  • Preheat oven to 400 degrees.
  • Line 9 inch pie pan with prepared pie crust**.
  • Sprinkle 1 tablespoon of tapioca on crust.
  • Add blueberries (frozen are ok).
  • Add sugar and remaining tapioca.
  • Sprinkle with fresh lemon juice and top with several dots of butter.
  • Top with crust. Seal crust and cut vent holes. Baste top of crust with some milk and sprinkle with sugar.
  • Bake at 400 degrees for 50-60 minutes, until crust is golden brown and berries are bubbly. Put strips of aluminum foil around edge of crust after about 20 minutes.
* I usually heap the spoon a little. Note: you can get very reasonably priced tapioca at "Back to Basics" in Dryden

** If I'm in a hurry I use Pillsbury's refrigerated crust. Otherwise I follow the recipe on the Crisco can.


Blueberry Citrus Bars

1 cup (2 sticks) butter, softened
3/4 c sifted powdered sugar
2-1/4 c unsifted flour
1/2 cup finely chopped pecans
4 eggs
1-1/2 c granulated sugar
1 c ReaLemon Lemon Juice
1 tsp baking powder
2 c blueberries
  • Preheat oven to 350.
  • Beat butter in medium-sized bowl with mixer until fluffy. Add powdered sugar; beat until combined. Beat in 2 cups of the flour. Stir in 1/4 cup of the pecans. Press on bottom of greased 13x9 inch baking pan (mixture will be crumbly). Bake 20 minutes or until golden.
  • Meanwhile, for filling, combine eggs, granulated sugar, ReaLemon, baking powder and remaining 1/4 c flour in large bowl. Beat with mixer on medium speed for 2 minutes.
  • Sprinkle berries over the crust. Top with filling and remaining 1/4 cup pecans. Bake 30 to 35 minutes longer or until set and top is lightly golden. Cool.
  • Sift additional powdered sugar over top. Cut into bars. Store leftovers covered in refrigerator.
Makes 24 to 36 bars.



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