Blueberry Pudding Cake

I clipped this recipe out of a magazine years ago and finally tried it this year. I don't know what took me so long - it is delicious and so easy! 2 c. blueberries 1 tsp. cinnamon 1 tsp. lemon juice Combine above ingredients and place in a greased 8-inch square baking dish.

1 c. flour 3/4 c. sugar 1 tsp. baking powder 1/2 c. milk 3 Tbsp. melted butter Combine above ingredients in a small bowl and spoon over berries.

3/4 c. sugar 1 Tbsp. cornstarch Combine above ingredients and sprinkle over batter.

1 c. boiling water Slowly pour over everything.

Bake at 350 degrees for 45-50 minutes or until the cake is done.

Enjoy!

Blueberry & Vanilla Custard Pie

One of my favorite ways to create new recipes is to combine the best parts of tried-n-true recipes. I combined parts of the Rustic Fruit Tart and the Blueberry Custard Pie to create this recipe. What you need:

• 1 ready made pie crust, unbaked
• 4 c. fresh blueberries, divided
• 3 Tbsp. sugar
• 2 Tbsp. corn starch
• 1 (3.4 oz.) box instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. whole milk
• 2 tsp. vanilla

Directions:

• In a small bowl, combine 3 cups of blueberries, sugar, and cornstarch. Pour into unbaked pie crust. Bake at 450 for 35 minutes or until crust is golden and blueberries are bubbling. Allow to cool.
• In a medium sized bowl, combine pudding, heavy cream, milk, and vanilla. Beat on high for about 45 seconds or until well blended and thick. Spread over cooled pie.
• Top with remaining blueberries.

Blueberry Salad

I grew up in Manchester, Michigan. My neighbor, Mary Margaret, was (and still is) one of the sweetest ladies I have known. My sister, brother, and I loved walking to her house in the summer and picking bouquets of wildflowers along the way. Mary Margaret gave my mom the recipe for this delicious jello salad. Whenever I make this, I think of her.

What you need:

• 3 small pkgs. raspberry jello
• 3 c. hot water
• 2 cans blueberries with juice
• 1/2 pkg. soft cream cheese
• 1 c. powdered sugar
• 1/2 container whipped topping

Directions:

• In a 9X13 pan, combine jello, hot water, and blueberries. Let cool.
• In a med. bowl, beat together cream cheese, powdered sugar, and cool whip. Spread over top of jello mixture. Refrigerate until serving.

Blueberry Custard Pie

I made this pie last summer with blueberries my husband and I picked at Locke's Fruitful Acres in Decatur. The pie is delicious and I can't wait until we pick blueberries this summer so I can make it again. What you need:

• 1 quart fresh blueberries (washed, drained & divided)
• 1 c. water (divided)
• 1/2 c. sugar
• 2 Tbsp. cornstarch
• 1 tsp. lemon juice
• 1 (3.4 oz.) pkg. instant vanilla pudding
• 1 c. heavy cream
• 1/2 c. milk
• 1 tsp. vanilla extract
• 1 (10 in. diameter) baked pie crust

Directions:

• In a small saucepan over medium-high heat, simmer 1 cup of the buleberries with 2/3 cup water for about 3 minutes.
• In a small bowl, whisk together sugar, cornstarch, and remaining 1/3 cup water; add to simmering fruit mixture.
• Bring to a boil and boil 2 minutes, stirring constantly. Remove from heat.
• Add lemon juice. Cool fruit filling in pan.
• In a medium chilled bowl with electric mixer, whip dry pudding mix with whipping cream, milk, and vanilla, until blended and thick, about 30 seconds.
• Spread custard evenly over cooled pie crust in pie pan.
• Place remaining 3 cups uncooked blueberries on top of custard.
• Pour cooled fruit filling over fresh berries.
• Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.

This recipe was found in Deanna House's column in the Kalamazoo Gazette last summer.

Blueberry Lemon Pie

This pie is light and refreshing. What you need:

• 1 small pkg. lemon gelatin
• 2/3 c. boiling water
• 1/2 c. cold water
• Ice cubes
• 3 1/2 c. thawed whipped topping
• 1 pint fresh blueberries
• 1 graham cracker crumb crust

Directions:

• Completely dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. using wire whisk, blend in whipped topping. Fold in 1 1/2 cups of blueberries and chill until mixture will mound. Spoon into crust. Chill 2 hours. Garnish with remaining blueberries and additional whipped topping.

This recipe is from Locke's Fruitful Acres in Decatur. Give them a call at (269) 423-6536 to find out how the blueberry picking is going. They are open Monday - Saturday from 8:30 a.m. to 6 p.m. and Sunday from 12 to 6 p.m. Locke's also has a wonderful gift shop with many great country treasures to peruse.

Blueberry Lemon Coffee Cake

This is one of the best coffee cakes I have ever made. I have made it with fresh and frozen blueberries and both are equally good.What you need:

• 1 egg
• 2 c. Jiffy Mix (a product of Chelsea, MI)
• 1/3 c. sugar
• 2/3 c. milk
• 1 Tbsp. lemon juice
• 1 c. blueberries, rinsed and well drained
• 1/4 c. Jiffy Mix
• Lemon Icing (below)

Directions:

• Heat oven to 400. Grease 8X8 pan. Beat egg slightly; stir in 2 c. Jiffy mix, sugar, milk, and lemon.
• In a small bowl, stir blueberries and 1/4 c. Jiffy Mix; gently stir into batter. Spread in pan.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with lemon icing. Serve warm (I like it cold, too).

Lemon Icing:

• Stir together 2/3 cup powdered sugar and 3-4 tsp. lemon juice until smooth.

I adapted this from a recipe by Betty Crocker.