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Here are some of our favorite recipes for you to enjoy. Send us your favorite blueberry recipes, as we will be updating our list periodically. For other great recipes with how-to pictures, go to: www.pickyourown.org//blueberries.htm.

Fresh Blueberry Pie
Healthy Blueberry Pancakes with Blueberry Syrup
Baked Blueberry-Pecan French Toast (This is a "WOW" brunch recipe!)
Blueberry Brunch Coffeecake
Fresh Blueberry Cobbler

Fresh Blueberry Pie (from Bernie Haberle)
9” Baked Pie Shell 6 cups fresh blueberries 1 cup sugar	3 T. cornstarch ½ cup water **1 package (3oz) cream cheese, softened (optional)

Bake pie shell and cool. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Cool. Beat cream cheese until smooth; spread on bottom of baked pie shell. Mix the remaining berries with the cooked berry mixture and pour into pie pan. Chill. Best when served with whip cream.

Healthy Blueberry Pancakes with Blueberry Syrup
1 1/4 c. whole wheat flour 1 c. regular rolled oats 1/4 c. toasted wheat germ 1/4 c. cornmeal 1 T. flax seeds 1 T. baking powder 1/2 t. salt 1/4 t. baking soda 2 eggs, lightly beaten 2 c. buttermilk or (2 T. lemon juice in 2 c. milk and let sit for 5 min) 1/4 c. canola oil (or veg. oil) 2 T. brown sugar or honey 1 c. blueberries (or as many as you want)	Blueberry Syrup (www.cooks.com) 1/2 c. sugar 1/4 c. light corn syrup 1 T. cornstarch 2. t. lemon juice 1/4 c. water 2. c. blueberries Mix sugar and cornstarch; then dissolve in water. Add rest of ingredients and bring to a boil. Cook until slightly thickened. Serve warm over pancakes.
In a large bowl, mix the dry ingredients. Make a well in center of bowl and set aside. In a small bowl, use a fork to beat the wet ingredients. Add to large bowl in the well area and stir only until moistened. Dust blueberries with a little flour and fold into pancake batter. Prepare pancakes using 1/4 c. batter on a hot, slightly oiled griddle or heavy skillet.

Baked Blueberry-Pecan French Toast ( adapted from www.recipezaar.com)
French Toast: 1 loaf of French bread (about 24") 6 large eggs 3 c. milk 1/2 t. cinnamon (may try nutmeg) 1 t. vanilla 1 c. packed brown sugar (divided) 1 c. pecans, very coarsely chopped 1/4 c. butter 1/4 t. salt 2 c. blueberries	Sauce: 1 c. blueberries 1/2 c. maple syrup 1 T. lemon juice

Spray 9x13 pan. Cut bread into 20 1" slices and arrange in one layer in prepared pan. In large bowl, whisk eggs, milk, cinnamon, vanilla and 3/4 c. of the brown sugar. Pour over bread. Cover and chill until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat oven to 350. In a shallow making pan, toast pecans in middle of oven until fragrant, about 8 min. Toss pecans with 1 t. butter and salt. Increase oven temp. to 375. Sprinkle toasted pecans and blueberries evenly over bread mixture. In a small saucepan, melt 1/4 c. butter with remaining 1/4 c. brown sugars, stirring well until sugar is dissolved. Drizzle butter mixture over bread and bake for 35 min. or until any liquid from blueberries is bubbling.

Sauce: Cook blueberries, maple syrup, and lemon juice for a few minutes until berries burst. Serve French Toast with warm syrup.

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Blueberry Brunch Coffeecake
Coffeecake: 1/2 cup butter 1 1/4 cups sugar 8 ounces cream cheese 2 cups flour 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon baking soda 2 eggs 1/4 teaspoon salt 1/3 cup milk 1 cup blueberries	Topping: 1/2 cup brown sugar 1 teaspoon cinnamon 1/2 cup flour 3 tablespoons butter

Preheat oven to 350 degrees. Spray and flour 9x13 pan. Cream butter and cream cheese. Add eggs and vanilla. Sift together dry ingredients. Add to creamed mixture, alternating with milk and beating until smooth after each addition. Stir in blueberries. Spread batter in prepared pan. Then combine brown sugar, cinnamon, flour, and butter. Sprinkle over cake batter. Bake for 30-35 min. or until cake tests done with a tooth pick.

Fresh Blueberry Cobbler from Betty Crocker
1/2 c. sugar 1 T. cornstarch 4 c. blueberries 1 t. lemon juice	1c. flour 1 T. sugar 1 1/2 t. baking powder 1/2 t. salt 3 T. shortening (or a 1/4 c. oil) 1/2 c. milk

Preheat oven to 375 degrees. Blend 1/2 c. sugar and the cornstarch in med. saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Pour into ungreased 2 quart casserole. Then mix flour, 1 T. sugar, baking powder, and salt into bowl. Add shortening and milk. Mix lightly. Drop dough by 6 spoonfuls onto hot fruit. Bake 25-30 min. or until biscuit topping is golden brown. (Best served warm with ice cream!!) I double this recipe and bake in a 9x13 pan.