Mandy’s Blueberry Pie

Real maple syrup gives this pie a wonderful maple flavor; you can also use granulated sugar and maple syrup.


5- 6 cups fresh blueberries

1 cup real maple syrup

1 Tablespoon fresh squeezed lemon juice & zest

- 1 Teaspoon cinnamon

2 Tablespoons corn starch

2 Tablespoons butter

Make your favorite 2 crust pie dough for a 9 inch standard pie plate.

Preheat oven to 350 degrees. 

Squeeze lemon juice and zest over blueberries and toss.  Add corn starch and mix well.  Pour in maple syrup and add cinnamon and mix well.  Pour into crust lined pie plate.  Dot with butter.  Top with second curst.  Cut several slits on top to vent.  Seal, trim and flute edge.  Place on baking sheet.  Bake 50 – 60 minutes or until crust is browned and juice is blubbling.

Remove from oven and cool 30 minutes before cutting.  Serve warm with ice cream or whipping cream.  Refrigerate leftovers (if there are any).

 Makes 8 servings. 

Cheryl’s Blueberry Cream Cheese Muffins

Cream Cheese adds something special to this recipe. You are a great baker and thanks for sharing your recipes with me.

 2 cups cake flour

cup sugar

1 – Teaspoon baking powder

Teaspoon baking soda

Pinch of salt

3 ounces cream cheese cut in cubes

2 Teaspoons lemon juice

2 Teaspoons vanilla

2 eggs

cup butter, melted, hot, about 175 degrees

cup milk

1 cup fresh blueberries

 Adjust oven rack to middle position and preheat oven to 350. Line the cups of a muffin tin with 12 paper liners. Set aside.

Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Stir well; set aside. Using metal blade in food processor, process cream cheese, lemon juice, and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute gradually, but within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses.

Add blueberries and fold in with a spoon. Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Bake in preheated 350 oven for 30 minutes. Cool on rack 15 minutes.

Makes 12 muffins.

Fresh Blueberry Chicken Salad

cup lemon yogurt

3 Tablespoons mayonnaise

1 Teaspoon salt

1/8 Teaspoon pepper

2 cups cubed cooked chicken breast

cup thinly slices green onions

dices celery

cup dices sweet red bell pepper

2 cups blueberries, divided

Mixed crisp salad greens

In a serving bowl, mix yogurt, mayonnaise, salt and pepper until well blended.  Add chicken, green onions, celery and bell pepper.  Stir to mix well.  Fold in 1/ cups blueberries.  Cover and chill 30 minutes. 

Serve over salad greens.  Garnish with remaining blueberries.

Makes 4 servings.