Christy, blueberries freeze very well, so go ahead or make a blueberry pie. Thats what I am doing tomorrow night.

They do get a little tough when defrosted, I admit. I use them to make homemade blueberry syrup for French toast or pancakes. My DH has become addicted!

Blueberry Muffins!
Or cobbler, or coffee cake, or smoothies, or pie, or.....

:+)

Deanna (waiting for mine to ripen)

I sprinkle them still frozen into pancakes. I usually buy a dozen pints or so and freeze them for pancakes all winter.

I know that you said that you weren't fond of cooked blueberries, but I've made this twice for DH & me and we just love it. I omit the pecans and bake in a large au gratin dish. It's a winner!!!

Peach & Blueberry Crisp with Spiced-Pecan Topping
by Nicole Rees

Unlike most recipes for fruit crisp, which feed a large crowd, this one, baked in a 9-inch pan, is perfect for smaller households or gatherings. Serves six.

TIP--Be sure to use room-temperature berries. Cold fruit straight from the refrigerator will prevent your dessert from baking evenly.

2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 cup coarsely chopped pecans
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick (I've also mixed it with nectarines)
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg
how to make

Position a rack in the center of the oven and heat the oven to 375F. Lightly butter a 9-inch square metal or ceramic baking pan.

In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.

In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.

Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.
serving suggestions:
Delicious served with vanilla-bean ice cream or whipped topping.

From Fine Cooking 93, pp. 72

Of course, there's my ever present favorite, Grandma's blueberry crisp:

Blueberry Crisp-Grandmas
================
3 cups blueberries, fresh or frozen, unsweetened
2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt
.
Heat oven to 375. Arrange berries in ungreased square baking dish (8 inch) and sprinkle with lemon juice. Combine remaining ingredients until crumbly.
(I use a pastry blender, grandma used two knives). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.

I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as
cranberries. That's why I need ice cream with them, they are just too darned healthy. LOL

annie

Annie's Grandma's blueberry crisp is a favourite here.

Here are a few of my other favourite blueberry recipes.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry Tart/Pie
==================
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice
milk, sugar

pastry for double crust
. Line pie plate with pastry.

Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using)
and melted butter; pour into pie crust. Cover with pastry and cut a
few slashes in top; or cut pastry into strips and prepare lattice top.
Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 35o°F and bake
about 40 minutes longer or until crust is golden.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry Oatmeal Squares
=========================
Source: Canadian Living Magazine August 2007

2 1/2 cups rolled oats (NOT Instant)
1 1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed

Filling

3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch

Filling Directions:

In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.

In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture,pressing lightly.

Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.

Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.

Blueberry-Coconut Pound Cake Muffins
====================================

Individual Blueberry-Coconut Pound Cake Muffins
Recipe courtesy Gourmet Magazine

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Episode#: SS1B25
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Blueberry Cracker bites
Spread cream cheese on a ritz cracker and top with 3 frozen blueberries!

Great snack for a hot summer afternoon :o)

So many good recipes to choose from!! Thanks so much :) I made a Blueberry Jam yesturday to go into this recipe (Blueberry Shortbread Bars), but that only used 1 cup of blueberries. So I'll be making 2 deserts today. Good thing I have company coming in town!!!! Also, my cousin just sent me this recipe, looks delicious!! Christy

Raspberry Shortbread Bars

1 C. butter, preferably unsalted, at room temperature
1 C. sugar
2 egg yolks
1/2 tsp. vanilla extract
all-purpose flour
2 C. flour
3/8 tsp. salt (if using salted butter, just a pinch salt)
1 C walnuts or pecans, chopped
1/2 C raspberry jam

Preheat over to 325 F.

Cream butter and sugar till light. Add egg yolks and vanilla and beat until well incorporated. Add flour and salt and mix till a soft dough forms. Add nuts (if you like, reserve 1/4 cup of the nuts for the top).

Line a 9"x9" baking pan with aluminum foil, leaving a couple inches on either side as handles to remove the cake from the pan. Grease the foil with butter or baking spray. (This helps get the cake out in one piece for easier cutting; if you'd rather not bother, just grease the pan.)

Divide the dough in half. Press one half evenly into the bottom of the pan. Spread the jam over the dough, leaving about 1/2" of uncovered dough on all sides. Place the remaining dough on top and press against the edges to seal. (This step can be tricky, because the dough wants to slide on top of the jam as you flatten it. I've found it best to flatten 3 or 4 pieces of the dough into rough oblong shapes in my hands, then place those in the pan, aligned with the sides. Press the top layer against the bottom at the edges first and, working from the sides to the middle, bring the pieces together to make a single layer. Overlaps or small cracks or holes in the dough are OK.)

If you reserved 1/4 C of the nuts, sprinkle those on top and press lightly into the dough.

Bake until the top of the cake is set and light brown, about 50 to 60 mins. Let cake cool in pan. If you've lined the pan with foil, it's best to remove the cake from the pan while it's a bit warmer than room temperature and pull the foil away from the sides, then let cool completely. (The foil tends to stick to the jam once it's completely cool.)
From sfmiller on the mid-atlantic forum :)

******Blueberry Pie********

1/2 cup chopped pecans
1 9" frozen, deep dish pie crust
8 oz cream cheese, softened
2 cups confectioners' sugar
8 oz cool whip
2 cups fresh blueberries, plus extra for garnish
Set out pie crust to soften per package instructions. Press chopped pecans into crust. Bake as directed. Cool.
Blend together cream cheese, confectioner's sugar, and cool whip. Fold in the blueberries. Spread evenly in the crust. Refrigerate for at least an hour. Garnish with the extra blueberries.