Blueberry Galette

9" pie crust (store bought or your own favorite recipie)

3c/1lbs blueberries
2T cornstarch
1T lemon zest
1T lemon juice
1/4t grd cinnamon
1/4t salt
1/2c+1t sugar
1T cold butter cut into pieces
1lg egg lightly beaten

Heat oven to 425.
Line baking sheet with foil.

Mix blueberries, cornstarch, zest, juice, cinnamon, sugar, salt and 1/2c sugar in a large bowl until combined.

Roll out pie crust to 9" or unwrap crust and place it on baking sheet.

Pile blueberry mixture in center of crust leaving 1.5" boarder. Fold over edges and pleate.

Brush crust with egg and sprinkle with remaing sugar.

Bake 25-30 min until bubbling and crust is brown. Cool slightly and serve with ice cream.


Also love this Lemon and Blueberry Upside-Down Cake
http://www.epicurious.com/recipes/recipe_views/views/234443

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This is one I originally got from a syrup plant in Maine. It's almost my wife and I's favorite fruit pie (fresh Ranier cherry pie is tops):

Blueberry-Maple Pie

Use your favorite recipe for a two crust, 9-inch pie. Preheat oven to 375. Place a baking sheet on the bottom of oven and position rack in the center.

4 cups fresh blueberries
1 cup maple syrup
2 tbsp corn starch
4 tbsp quick tapioca
1/8 tsp salt
1/4 cup fresh lemon juice

Combine the above items with a couple of gentle stirs and let stand for 15 minutes. Put the first layer of pastry in place in the pie pan. Pour filling in and prepare the top pastry. Fold over and crimp the edge. Cut several slits in the top crust. Bake about an hour -- juices will bubble thickly and crust to a golden brown.

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blueberry pasta!
http://achickenineverygrannycart.wordpress.com/2006/07/10/pasta-red-wine-blueberries/

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keep it simple, in a bowl:

blueberries

dollop sour cream

sprinkling of brown sugar

stir lightly to combine.

mmmmmmm blueberries.

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Kim O'Donnel from the Washington Post makes a blueberry buckle that is out of this world!

http://blog.washingtonpost.com/mighty-appetite/2006/05/one_two_buckle_my_berry.html

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I made two yummy cakes this week, both featuring blueberries:
http://verbatim.blogs.com/verbatim/2007/07/baking-and-more.html
http://verbatim.blogs.com/verbatim/2007/08/berry-good.html
Enjoy!

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I'm a huge fan of blueberries as well here are a couple of my favorites; "Blueberry Ricotta Pancakes and Blueberry Loaf Cake" just click on the links below.

Blueberry Ricotta Pancakes http://noshtalgia.blogspot.com/2007/07/whats-for-breakfast.html

Blueberry Loaf Cake
http://noshtalgia.blogspot.com/2007/06/little-bit-of-blue-to-brighten-your-day.html

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Blueberry vodka: Fill a freshly washed and rinsed jar with rinsed blueberries. Add sugar until it looks like a light snowfall. (Do you love my measurements?) Fill with vodka. After two weeks, place a star anise and a few large pieces of lemon zest in the vodka. Make sure there is no pith. After three or four days, remove zest and star. Add a few drops of vanilla extract (or a vanilla bean if you are richer than me). After a week taste for sweetness; adjust as necessary. Serve over ice or use in cocktails, remove blueberries and make into sauce or use as garnish or over ice cream or in pie or cake or some such. Do not let blueberries sit in vodka for more than a few weeks or they will get pruney and begin to taste bitter. Do not let anise or lemon zest sit for more than four days.

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I'm telling you--don't judge it, just TRY it!

Blueberry Burgers :)

http://acmeinstantfood.blogspot.com/2006/10/blueberry-burgers.html

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I have made this with regular pie crust and graham cracker - I liked the graham cracker crust better. It's easiest too. Just put a package of graham crackers in the food processor with 1/4 cup butter and 1/4 cup sugar. Process until it's nice fine crumbs then press in the pan and bake at 375° for about 8 minutes.
LEMONY BLUEBERRY CHEESE TART
Makes 8 servings
1- 9 inch frozen pie crust, thawed
1 8 ounce container mascarpone cheese
5 tablespoons lemon curd, divided (recipe follows)
2 cups fresh blueberries
Preheat oven to 375°. Press the pie crust into a 9 inch tart pan with a removable bottom or leave in a pie tin. With the tines of a fork, pierce the bottom and sides of the crust. Bake until lightly browned, about 10 minutes. Refrigerate until cool.
In a small bowl, stir together the mascarpone cheese and 3 tablespoons lemon curd until smooth. You might want to add more to your taste. Spread mixture in the bottom of the cooled tart shell.
In a medium bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the berries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan, if used. Cut into wedges. Serve with or without whipped cream.
Lemon Curd
3 eggs plus 1 egg yolk
1 cup granulated sugar
1/2 cup unsalted butter, cut in pieces
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice (about 2 lemons)
In the top of a large double boiler, lightly whisk eggs, yolk and sugar; stir in the butter, lemon zest and juice. Place pan over simmering water over medium-low heat; cook, stirring frequently, until thick. Strain and cool. Refrigerate or freeze leftovers for another use. Makes about 2 1/2 cups.
This is really a nice lemon curd recipe. The original recipe indicates it might take 20 minutes to cook the lemon curd but it only took me about 8. Just stir it until it's nice and thick. Be SURE to put it through a sieve to get out any of those pesky egg parts that aren't smooth.

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It isn't novel to make blueberry muffins but I had the same sort of experience a few weeks ago with a 5lb box and they were such a hit I made two batches.
These are actually oatmeal blueberry muffins.
http://dailyunadventures.blogspot.com/2007/07/oatmeal-blueberry-muffins.html

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This is the muffin recipe I've been using for muffins every weekend this summer! So easy, and so good!

JORDAN MARSH BLUEBERRY MUFFINS from How to Bake by Nick Malgieri
Makes 12 standard size muffins

These muffins are cakelike and bake into big, domed muffins. Be sure to use paper muffin cups and grease the tops of the pan, as well.

INGREDIENTS:
8 tbsp (1 stick) softened unsalted butter
1 1/4 cups sugar, plus more for sprinkling the tops of the muffins
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup buttermilk or milk

1 pint blueberries, rinsed, drained and dried

One 12-cavity muffin pan with paper liners

INSTRUCTIONS:
1. Set a rack in the middle of the oven and preheat to 375 degrees F.

2. Cream the butter with the sugar and salt by hand or with an electric mixer until light. Beat in the eggs, one at a time, until smooth. Mix the flour and baking powder together well and stir into the batter alternating with the buttermilk.

3. Crush a quarter of the berries and stir into the batter; fold in the remaining berries whole.

4. Spoon the batter into the muffin pan. Sprinkle the tops with some sugar. (I personally use demerarra sugar.)

5. Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.

Also a few weeks ago I made Dorie Greenspan's Double-Crusted Blueberry Pie from Baking From My Home To Yours, delicious as well, if you'd like the recipe I'll post it.

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take blueberries, place in freezer for a few hours.

Remove and eat. (NOTE: this also works with almost any other food)

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Too bad you don't have any blackberries. I have a fantastic recipe for Blueberry and Blackberry Pie.

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Here in Finland we use almost exclusively wild blueberries, "bilberry" to you I think. They are deep purple inside.

Highbush varieties (your "blueberry"?) are also available for growing in gardens. I think they have mixed North American highbush varieties with the wild local ones for better winter hardiness.

Anyway, apart from the ubiquitous blueberry pie I used to eat fresh wild blueberries simply with milk and sugar as a kid. It was called "blueberry milk". Blueberry jam is also great with good vanilla ice.

Oh, at least the wild variety freezes well so just put them into a freezer if you can't use them all immediately. Frozen berries can be used in pies or cooked into quick jam just like fresh ones.

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I have a great recipe for a blueberry sauce for cornish hens?

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Here's a really old family recipe:

Blueberry Cobbler

3 cups blueberries, more if desired.
1 tablespoon lemon juice
1 cup all-purpose flour
1/2 cup brown sugar
1 egg, well beaten
6 tablespoons melted butter

Instructions
1. Preheat the oven to 375 C.
2. Put berries in a 10x6x2 inch baking dish.
3. Sprinkle with lemon juice, then toss them well
4. Mix the sugar, flour,and egg, stirring until the mixture resembles a coarse meal.
5. Sprinkle the coarse meal over the berries.
6. Drizzle melted butter over berries.
7. Bake for 30 minutes.
8. Serve warm over ice cream.

This dish can be reheated or eaten cold.

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Here's a blueberry agave ice cream recipe that came out quite yummy!

http://forfood.rezimo.com/?p=339

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I know, I know, you've already posted your follow-up...
Here's an elegant yet very simple, very rich dessert that my mother makes:

Blueberries in Maple Cream

3 cups fresh blueberries
1/3 to 1/2 cup pure maple syrup (less is more!)
1 cup whipping cream
Mint sprigs – to garnish

Rinse, drain and dry the blueberries (3 cups is about equal to 1 well-rounded pint or 2 level pints).
Put the blueberries in a large bowl. Stir in the maple syrup. Refrigerate covered, stirring occasionally, for at least 1 hour or up to 3 days.
Just before serving, whip cream just until soft peaks form (Chantilly stage). Stir blueberries well, then gently fold whipped cream into the blueberries.
For an elegant touch, serve in stemmed glasses. Garnish with mint.
Note: this is very rich. Serve small portions

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