Does anybody no a good blueberry pie recipe? Or maybe a blueberry cobbler recipe.?

EZ Blueberry Cobbler

½ stick butter, melted

1 cup all-purpose flour

1 ½ teaspoon baking powder

½ teaspoon salt

¼ cup sugar

¾ cup milk

2 cups fresh or frozen blueberries

¼ cup water

½ cup sugar

Preheat your oven to 350 degrees.

Pour melted butter into 1 ½ quart baking dish or 9-inch cake pan. Swirl around to coat the bottom of the dish or pan.

Combine flour, baking powder, salt, sugar and milk in medium bowl. Mix and pour over the melted butter.

In another bowl, combine berries, water and sugar. Spoon berry mixture on top of the batter.

Bake 40 to 50 minutes until crust is golden brown.

Serves 8.

You can serve this delicious cobbler warm from the oven with vanilla bean ice cream or maybe a cinnamon-spiced whipped cream. It also tastes great cold and works wonderfully as a brunch dish.

If you want to kick up the presentation, plate this cobbler with a garnish of fresh berries (blueberries and raspberries look lovely together) and a sprinkling of both cinnamon and powdered or confectioner’s sugar

BLUEBERRY PIE

1 (8 oz.) pkg. cream cheese, softened

1/4 c. lemon juice

1 can condensed milk

1 can blueberry pie filling

(Place pie filling in freezer until well chilled.)

In mixing bowl, mix cream cheese, condensed milk, and lemon juice. Let stand for 15 minutes. Pour into 9 inch baked pie shell. Top with blueberry pie filling (1 can blueberry pie filling will be enough topping for 2 pies.)

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BLUEBERRY COBBLER

1 stick butter

3 to 4 c. fresh blueberries

1 c. water

1 c. sugar

3/4 c. self-rising flour

3/4 c. milk

1 c. sugar

Melt the butter in an 8 or 9 inch square pan. Put blueberries in pan with water and 1 cup sugar. Leave on burner. Simmer while making crust. Mix the flour, milk and 1 cup sugar together. Mix well. Pour over blueberries. Bake 1 hour at 350 degrees. Check all along to see if juice is cooking out. If so, add a little water to keep cobbler juicy. Serve with ice cream.

hope this helped and good luck =)

This is my favorite and it's super easy! Serve it hot with whipped cream :)

Cape Breton Blueberry Grunt

3 cups fresh blueberries

1 cup white sugar

2 tablespoons shortening

1/2 cup white sugar

1 egg

1 cup milk

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

Preheat oven to 350 degrees F (175 degrees C).

Arrange the blueberries in the bottom of a casserole dish; sprinkle 1 cup sugar over the blueberries.

Cream together the shortening, 1/2 cup sugar, and egg. Add the milk, flour, baking powder, and salt. Beat until evenly combined. Drop by spoonfuls on top of the blueberries.

Bake in preheated oven until golden brown, about 30 minutes.

Blueberry Cobbler Recipe

Ingredients:

2/3 cup sugar

2 tablespoons cornstarch

3/4 cup water

3 cups fresh or frozen blueberries

1 teaspoon melted butter

1 teaspoon ground cinnamon

1 cup sifted all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk

3 tablespoons melted butter

Preparation:

In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.

Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned.

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Blueberry Pie Recipe

Ingredients:

5 cups fresh or frozen blueberries (washed and stems picked off)

1 Tbsp. fresh lemon juice

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 cup water

1 prepared graham cracker crust

Preparation:

Place blueberries and lemon juice in a medium saucepan.

Sprinkle sugar over berries.

Heat on medium-high until boiling. Reduce heat and simmer, 2-3 minutes.

Stir together cornstarch and water until all the cornstarch is dissolved. Add to the blueberry mixture. Let simmer another 2 minutes.

Remove from heat and pour into prepared crust. Cool 20 minutes, then refrigerate until set, 1-2 hours.

This is the bestest Blueberry Pie ever:

I'm going to assume you have a pie dough recipe...

Filling ingredients:

3 pints of blueberries, cleaned and stems removed

2 Tbsp freshly squeezed lemon juice

1/4 cup all-purpose flour (for thickening)

1/2 cup sugar

1/4 teaspoon ground cinnamon

2 Tbsp unsalted butter, cut into small pieces

1 Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes. If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles in the pie pan.

2 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.

3 Whisk egg and milk together to make an egg wash.

4 Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use Means' Classic Pie Crust. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.

Ingredients

5 cups fresh blueberries

1 tablespoon lemon juice

1 (15 ounce) package refrigerated pie crusts

1 cup sugar

1/2 cup all-purpose flour

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons butter or margarine

1 large egg, lightly beaten

1 teaspoon sugar

Directions

1SPRINKLE berries with lemon juice; set aside.

2FIT half of pastry in a 9-inch pieplate according to package directions.

3COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.

4Pour into pastry shell, and dot with butter.

5UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.

6Place pastry over filling; seal and crimp edges.

7Cut slits in top of crust to allow steam to escape.

8Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.

9Cover edges with aluminum foil to prevent overbrowning, if necessary.

10Serve with vanilla ice cream, if desired.

good luck

6 c. blueberries

1/2 c. sugar

1/8 c. flour

zest of one lemon

1 tsp. cardamon or ginger

Toss together, let sit 10min.

Put in shallow dish, top w/ pats of butter.

Mix 1/2 c. brown sugar, 1/4 c. flour,1/4 c. oats. add 1/2 c. softened butter, mix till crumbly. Top blueberries. Bake 40 min. 350

BLUEBERRY COBBLER IS MY FAVORITE!!!

1 CUP MILK

1 CUP SUGAR

1 CUP FLOUR

1 CUP BUTTER

1 CUP BLUEBERRIES

**PRE~HEAT OVEN 350

**MELT BUTTER AND MAKE LAYER ON BOTTOM OF PAN

**POUR BLUEBERRIES ON TOP OF BUTTER IN PAN

**COMBINE MILK SUGAR AND FLOUR AND POUR ON TOP OF BLUEBERRIES

(U CAN MIX BLUBERRIES WITH MIXTUREI IF U LIKE)

**POUR REMAINDING BUTTER ON TOP OF COBBLER

PUT IN OVEN AND COOK 20 - 25 MIN OR TIL BUTTER ON TOP IS GOLDEN BROWN

enjoy!!