Blueberry Delight

Mix the crust ingredients together.  Press into large large baking dish (13x9x2).  Put a litttle flour on your hands--it's sticky!  Pack down well.  Bake at 325F for 20 min., or until light brown.  Place blueberries, sugar, and 1/4 cup water on stove and bring to a boil.  Allow to cook for one minute, remove from heat.  Mix cornstarch and 1/4 cup water, add to topping.  Cook until thick, stirring constantly.  Remove from heat.  Add lemon juice into blueberry mixture.  Cool.  Prepare filling.  On cooled crust spread filling.  Spread topping over filling.  Store in refrigerator and top with Cool Whip when serving.

Deep Dish Blueberry Pie

Pastry for 2-crust pie

6 cups fresh blueberries 1 cup sugar

1/4 Cup cornstarch 3 tablespoons lemon juice

3 or 4 tablespoons butter or margarine

Prepare and roll pastry.  Line greased baking dish with bottom pastry.  Combine washed blueberries with other ingredients and put in the pastry.  Dot with butter.  Top with remaining rolled pastry, seal edges together, and make small slits in top pastry to let steam escape during baking. Bake at 400 F for 15 minutes.  Lower oven temperature to 350 F and continue baking for about 45 minutes until crust is browned.  Serve hot or cold.  Top with cream, whipped cream, or ice cream if desired.

For one 9-inch pan pie, use 4 cups blueberries, 3/4 Cup sugar, 4 tablespoons flour or cornstarch, and 1 1/2 tablespoons butter.  Prepare as above.  Bake about 10 minutes at 400 F, then 30 minutes at 350 F.

Blueberry Upside Down Pudding

Pour washed blueberries into buttered casserole (1 1/2 quart size) and sprinkle with 1/4 cup sugar.  Cream shortening, 1/2 cup sugar, and 1 egg together.  Sift together flour, baking powder, and salt.  Add this to creamed mixture alternately with 1/2 Cup milk.  Pour batter over blueberries.  Bake at 375 F for 45 minutes.  Spoon out while hot and serve with cream, whipped cream, ice cream, or milk.  Serves 4 to 6.

Blueberry Sauce

Combine 1/2 cup of blueberries and water in a small saucepan.  Bring to a boil, reduce heat, and simmer 3 minutes.  Combine sugar, cornstarch, and salt in a cup. Stir into hot berries.  Cook, stirring constantly, until mixture thickens and boils 1 minute.  Add rest of berries and cook 3 minutes longer.  Stir in butter or margarine and lemon juice.  Serve warm or cold.  Makes approximately 1 1/2 cups of sauce.

Blueberry Muffins #1

Sift together flour, salt, baking powder, and sugar in mixing bowl.  Add egg, milk, shortening, and vanilla extract.  Mix only until all ingredients are blended, using about 28 strokes.  Stir in dry, washed blueberries.  Drop batter into well-greased, lightly floured muffin pans, filling them three-fourths full.  Bake in a preheated moderate oven (375 F) for 20 to 25 minutes.  Serve hot.  Makes 12 to 14 muffins.

Blueberry Muffins #2

Heat oven to 400 F.  Grease bottoms only of 12 to 14 medium muffin cups.  Beat egg in medium bowl; stir in milk and oil.  Stir in flour and sugar all at once just until flour is moistened (batter will be lumpy).  Stir in 1 cup blueberries.  Fill muffin cups about 3/4 full.  Bake until golden brown, about 18 to 20 minutes.  Immediately remove from pan.  Makes 12 to 14 muffins.

Easy Blueberry Cobbler

Melt the butter in a 9 x 13-inch baking dish.  Mix the flour and 1 cup sugar in a bowl and stir in the milk gradually.  Pour into the baking dish.  Combine the blueberries, water and remaining 1/2 cup sugar.  Pour the blueberry mixture over the batter and sprinkle with cinnamon.  Bake at 350 degrees for 45 minutes or until golden brown.  Cut in squares and serve topped with whipped cream or ice cream. 8 servings.