Recipes and Info from the
North American Blueberry Council |
Return to the Pot Luck! Article Index
 Blueberries Up Close and Personal
 Blueberry Cultivation Comes of Age
Harvesting the Blues
The Cultivated Blueberry Industry
Blueberries: The Gift of Health in a Small Package
America's Blue-Blooded Berry
Make Sure You're Getting the Honest Blues
How to Handle the Blues
Buying and Handling Tips
Frozen Blues
How To Freeze Your Own Blueberries
Flavor Partners For Blueberries: Sweet and Savory
Blue Batter Blues
Salads and Main Dishes
Creamy Smoked Turkey and Blueberry Salad
Lemon Blueberry and Chicken Salad
Blueberry-Onion Sauced Pork Tenderloin
Breakfast and Beverages
Blueberry Stuffed French Toast
Berry Blue Smoothie
No Bake Desserts
Blueberry Dessert Wraps
Blueberry Lemon Charlotte
Fresh Blueberry and Lemon Parfait
Celebration Desserts
Double Blueberry Cookie Pie
Red, White and Blueberry Cheesecake Pie
Red, White and Blueberry Pound Cake
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- CELEBRATION DESSERTS
 DOUBLE BLUEBERRY COOKIE PIE
1 package (18 ounces) refrigerated sugar cookie dough, room temperature
- 1/3 cup all-purpose flour
- 3 cups fresh or frozen blueberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- Dash salt
- 1 teaspoon lemon juice
- 1 cup heavy (whipping) cream, whipped
Preheat oven to 350°F. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks. Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill. Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream.
Yield: 8 portions
 RED, WHITE AND BLUEBERRY CHEESECAKE PIE
8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough
- 1/4 cup butter or margarine, melted
- 2 packages (8 ounces each) cream cheese
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups fresh blueberries, divided
- 1/2 cup strawberry jelly
- 1 cup whipped heavy cream or nondairy whipped topping (optional)
Preheat oven to 425°F. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350°F. In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of the blueberries. Pour into prepared crust. Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack. To serve: In a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.
Yield: 8 to 10 portions
 RED, WHITE AND BLUEBERRY POUND CAKE
- 1 package (10-3/4 ounces) frozen pound cake
- Raspberry-Orange Sauce (recipe follows)
- 1 container (8-ounces) whipped cream cheese
- 3 tablespoons powdered sugar
- 2 tablespoons orange juice
- 1-1/2 cups fresh blueberries, divided
- 1 cup sliced fresh strawberries
Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up. Pierce layers with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended.
- To assemble cake: Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture. Arrange a third of the blueberries evenly over cream cheese. Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place top layer cut side down; spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with remaining Raspberry-Orange Sauce.
Yield: 6 to 8 portions
Raspberry-Orange Sauce: Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice.
Yield: about 1 cup
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