This is my favorite type of blueberry pie. It is made with a prebaked pie crust filled with fresh berries in a syrup. It is super good.
I got this recipe from one of my Rose Levy Beranbaum cookbooks. She is one of my favorite cookbook authors.
Ingredients
9 " prebaked pie crust
2 Tablespoons water
2 Tablespoons cornstarch
4 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1 teaspoon lemon juice
Bake your pie crust as directed and set it to the side until ready to be filled.
Stir together 2 Tablespoons water and the cornstarch. Set aside.
Place 1 cup blueberries and 1/2 cup water in a medium saucepan, cover and bring to a boil.
Lower the heat and simmer, stirring constantly for 3-4 minutes. The blueberries will start to burst and the juices will start to thicken.
As you stir, add the cornstarch mixture, sugar, lemon juice, and salt.
Simmer for another minute until the mixture becomes translucent.
Remove from the heat and fold in the other 3 cups of blueberries.
Spoon the blueberries into the pie crust.
Let sit for 2 hours before serving so the pie will set up.
Serves 6-8.
You may keep this pie at room temperature for two days. No longer.
If you have some left after that time, store it in the fridge.
Blueberry buckle is like a coffee cake with blueberries sprinkled over before baking. It is great made with fresh or frozen blueberries.
Grease the bottom and 1/2 inch up the sides of a 8" or 9" square baking pan.
Preheat your oven to 350 degrees Fahrenheit.
Ingredients:
2 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cooking oil
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter
Combine the 2 cups flour, salt and baking powder. Set aside.
In another bowl, pour your oil. Add the 3/4 cup sugar and blend well.
Beat in the egg.
Add the milk and flour mixture alternately. Make sure mixture is smooth after each addition before mixing more in.
Spoon that batter into the baking pan.
Sprinkle with the blueberries.
Set aside.
In a small bowl, combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon.
Cut in the butter until it is crumbly.
Sprinkle the crumbles over the blueberries.
Bake in the preheated oven for 50-60 minutes or until the buckle is golden.
Serves 9.
To make a raspberry buckle, just substitute raspberries for the blueberries. Do everything else the same.
This isn't much better than a fresh from the oven blueberry muffin for breakfast. Yummy!
Preheat your oven to 400 degrees Fahrenheit.
Grease the cups of a 12 muffin cup pan.
Ingredients:
1-3/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup cooking oil
3/4 cup fresh or frozen blueberries
In a medium bowl mix the flour, sugar, baking powder, and salt.
I a separate bowl whisk together the milk, egg and oil.
Add to flour mixture and stir, just to moisten.
Fold in the blueberries.
Divide the muffin batter evenly between the 12 greased muffin cups.
Bake for 20 minutes or until golden.
The tops will spring back when touched lightly.
Serves 12.
