Cutaway Blueberry Pie
- 5 cups blueberries
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1T lemon juice
- 1/4 tsp salt
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.
- 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.
- 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 Raspberry Crumb Bars
- 1 cup 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
- 1/2 cup white sugar
- 3 teaspoons cornstarch
DIRECTIONS
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
- 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.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- 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 teaspoon vanilla
- 2 cups whole milk
- 1/2 cup sour cream1
- 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
- 1 lb fresh strawberries, stems removed, sliced
- 1 pint (2 cups) fresh blueberries
DIRECTIONS
- In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
- 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. Cover with plastic wrap; refrigerate until ready to serve.
Via Betty Crocker
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Do you struggle with what to send your child to school with every day? This can be especially hard when you’re dealing with a picky eater. Which is why I’ve put together a few tips and recipes to help you pack a healthy, balanced lunchbox your kid will look forward to eating.
7 Baby & Toddler Sleep Truths from the author of The Happiest Baby on the Block
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Arugula Corn Pear Salad
This recipe is shared with us from Lauren K. Stein, author of Fresh Made Simple, a family-friendly illustrated cookbook. I like to make this for my family because the kids may not eat “salad” but they are almost certain to eat all the components deconstructed on their plate and some goat cheese spread on crackers.