Cutaway Blueberry Pie

  • 5 cups blueberries
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 T lemon juice
  • 1/4 tsp salt
  • 3 T butter
  • piecrust

DIRECTIONS
Make dessert early so your pie cools completely (at least two hours at room temp); that way, when you slice into it, the filling won’t run.

  1. Make the filling: In a large bowl, toss 5 cups blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice and 1/4 teaspoon salt.
  2. Pour filling into 9-inch pie plate lined with 1 store-bought or homemade piecrust, dot with 3 tablespoons butter, then add top crust; crimp and bake at 400°F on rimmed baking sheet for 1 hour, or until bubbling.
Via Good Housekeeping
Blueberry Crumb Bars

  • 1  1/2 cups white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 egg
  • 1/4 teaspoon salt (optional)
  • 1 pinch ground cinnamon (optional)
  • 4 cups fresh blueberries
  • 3 teaspoons cornstarch

DIRECTIONS

  1. Preheat oven to 375 degrees F. Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together 1/2 cup sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Image via Broma Bakery
Simple Berry & Vanilla Cream Trifle

  • 1 store-bought butter loaf cake (sliced)
  • 1 box vanilla instant pudding and pie filling mix
  • 1 teaspoon vanilla
  • 2 cups whole milk 
  • 1/2 cup sour cream
  • 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
  • 1 lb fresh strawberries, sliced
  • 2 cups fresh blueberries

DIRECTIONS

  1. In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
  2.  In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
  3.  Cover with plastic wrap; refrigerate until ready to serve.
Via Betty Crocker

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