I thought I was done but found a more reasonably sized recipe, so here goes….

Prep. 15 Min./ Bake 40 Min.

 

Ingredients

1. 2 cups fresh or frozen blueberries
2. 1 tablespoon lemon juice
3. 1-1/2 cups sugar, divided
4. 1/2 cup butter, cubed
5. 1 cup all-purpose flour
6. 2 teaspoons baking powder
7. 1/2 teaspoon salt
8. 3/4 cup milk
9. 1 egg, lightly beaten
10. Whipped cream or whipped topping

Directions

11. In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in a 11-in. x 7-in. baking dish; melt butter in a 350° oven.
12. In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir.
13. Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping. Yield: about 10-12 servings.

Think I’ve run the gamut on blueberries for today.

Prep. 25 Min./ Bake 10 Min. +chilling

 

Ingredients

1. 1 cup crushed vanilla wafers (about 30 wafers)
2. 2 tablespoons butter, melted
3. 3/4 cup sugar
4. 1/4 cup cornstarch
5. 1/4 cup cold water
6. 3 cups fresh blueberries, divided
7. 3 tablespoons lemon juice
8. 1 teaspoon grated lemon peel
9. 1 cup heavy whipping cream
10. 2 tablespoons confectioners’ sugar
11. 1-1/2 cups miniature marshmallows

Directions

12. In a small bowl, combine wafers and butter. Press into a greased 8-in. square baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
13. In a small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1-1/2 cups blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, peel and remaining blueberries. Cool completely.
14. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes. Yield: 9 servings.

 

I bought some fresh blueberries and went hunting for a good recipe.  I think this one fills the bill.

Prep. 20 Min./ Bake 40 Min.

 

Ingredients

1. 6 cups fresh or frozen blueberries
2. 1-1/2 cups sugar
3. 1/4 cup water
4. CRUST:
5. 3/4 cup butter, softened
6. 1-1/2 cups plus 2 tablespoons sugar, divided
7. 3 eggs
8. 1 teaspoon vanilla extract
9. 1-1/2 cups all-purpose flour
10. 1 teaspoon baking powder
11. 1/2 teaspoon salt
12. 1/4 cup butter, melted
13. Vanilla ice cream, optional

Directions

14. Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries.
15. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar.

 

Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 15 servings.

 

Ingredients

• 24 to 36 medium strawberries
• 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 2 tablespoons heavy whipping cream
• 4 ounces cream cheese, at room temperature
• 1/4 cup powdered sugar

Directions

REMOVE stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers.

PLACE morsels and cream in small, microwave-safe bowl. Microwave on HIGH (100%) power for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly.

PLACE cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture.

PLACE cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour. For best flavor, consume within 24 hours.

Prep: 25 mins/Cooking: 1 min

Level: Easy/ Cooling: 60 mins

Yields: 24 to 36 strawberries

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups  thawed COOL WHIP Whipped Topping

20 NILLA Wafers, coarsely broken

1 cup  sliced fresh strawberries

1/2 cup strawberry ice cream topping

Make It

MAKE THE FILLING:

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.

SERVE IT YOUR WAY!

PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.

MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.

WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings. >