Ingredients for Blueberry Pie Recipe:

For Pie Crust:

2 1/2 cups of flour
2 tbsp sugar
1 tsp salt
2 sticks of butter, cut into pieces
1/2 cup of cold water

For Blueberry Filling:

6 cups of blueberries
1/2 cup of sugar
1/4 cup of cornstarch

Directions How To Make Blueberry Pie:

Make The Dough For The Crust:

Put flour, sugar, salt and butter in a food processor fitted with a steel blade.  Process in a food processor until everything is combined and looks like coarse crumbs.  Add water and process until combined.

Take the dough out of the food processor, divide into 2 equal parts and roll each part into a ball.  Wrap each dough ball with a plastic wrap and put in a refrigerator for 1 hour.

Assemble The Pie:

Preheat oven to 400F.

Spray the 9-inch non-stick pie pan with a non-stick cooking spray.

Roll one dough ball into a circle, large enough to cover the bottom and sides of the pie pan.

Put rolled dough in the pie pan so it covers the bottom and sides of the pan.

In a bowl, make the filling: mix blueberries, sugar and cornstarch.

Put the blueberry filling in the pie pan, on top of the bottom crust dough.

Roll the second dough ball into a circle, the diameter of the pie pan – this is the top crust.

Put the top crust on top of the filling.  Pinch together the edges of the top and bottom crusts, all the way around the pie pan, to seal the pie.  Cut several slits in the top crust (to let steam escape while the pie is baking).

Put the pie in the bottom portion of the oven.  After 20 minutes, lower oven temperature to 350F.  Bake for additional 45 minutes.

Pictures Of How To Make Blueberry Pie:

Rolled dough for blueberry pie crust

Bottom crust dough for blueberry pie put on the bottom and sides of the baking dish

Added blueberry filling to the blueberry pie

Blueberry pie is covered with the dough for the top crust

Cut the slits in the top crust of blueberry pie

Baked blueberry pie

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Ingredients For Blueberry Bundt Cake:

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 tbsp vanilla
1 cup lowfat plain yogurt
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 cups blueberries (fresh or frozen)

Directions How To Make Blueberry Bundt Cake:

Preheat oven to 375F.

Spray the inside of the bundt pan with non-stick cooking spray.

In a large bowl, whisk the eggs.  Whisk in the sugar.  Add the oil, vanilla and yogurt and mix until combined.

Add the flour, then sprinkle with baking powder and baking soda.  Mix until combined.  Add the blueberries and stir.

Pour the batter into the bundt pan.  Put in the oven and bake for 40 minutes.

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Ingredients:

1 egg
1 cup lowfat yogurt or buttermilk
1 tbsp vanilla
2 tbsp vegetable oil
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup (or more) blueberries (fresh or frozen)

Directions:

Whisk the egg and mix with yogurt, oil and vanilla in a bowl.

Mix the flour, sugar, baking soda, baking powder and salt in a large bowl.

Pour the liquid ingredients into the dry ingredients.  Stir to combine.

Add blueberries and stir.

Heat a non-stick frying pan over medium-high heat (I always use 2 pans at once to save time).

Drop spoonfuls of batter (with a large spoon) on a frying pan. Cook until golden-brown on one side,
then flip with a spatula and cook until golden-brown on the other side.

Great with maple syrup!

 As you can see on this picture, these are LOADED with blueberries.  To me, there is no such thing as too many blueberries in the pancakes :)

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Tags: blueberries, Breakfast Recipes, pancakes