Succulent blueberries are one of the many delights of summer. If
you've picked more blueberries than you can pop in your mouth, here
are some cool recipes (no need to heat up the oven) for these hot
summer days.
No Bake
Blueberry Pie
Ingredients
- 10 graham cracker sheets
- 6 tablespoons butter, melted
- ¼ teaspoon ground cinnamon
- 3 tablespoons sugar
- 1 (8-oz.) package cream cheese, at room temperature
- 1 (14-oz.) can sweetened condensed milk
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries
- 2 tablespoons water
- 4 teaspoons cornstarch
Instructions
- Place graham crackers, butter, cinnamon and 1 tablespoon of the
sugar in a food processor.
- Pulse until mixture is ground to fine crumbs and combined.
Press evenly onto bottom and sides of a 9-inch deep dish pie plate.
Chill 10 minutes.
- In a medium bowl beat cream cheese until smooth. Add condensed
milk, lemon juice and vanilla; beat until smooth. Pour all but ¾
cup of the filling into crust. Chill, covered, for 1 hour. Chill
remaining filling in a small container until ready to serve
pie.
- In a medium saucepan combine 2 cups of the blueberries, water,
cornstarch and remaining 2 tablespoons sugar. Cook over medium-low
heat, stirring constantly, until mixture comes to a boil, thickens,
and blueberries burst.
- Remove from heat. Stir in 1 ½ cups of the remaining
blueberries. Spread mixture over pie. Top with remaining ½ cup
berries. Let chill 3 hours before serving.
- To serve, cut pie into wedges and top with dollops of the
remaining filling.
Blueberry Sorbet
Ingredients
4 cups fresh or thawed, frozen
blueberries
1 can (6 ounces) frozen apple juice
concentrate
Instructions
- In the container of a food processor or blender, combine
blueberries and apple juice concentrate
- Whirl until liquefied
- Pour into a 11 X 7-inch baking pan
- Cover and freeze until firm around the edges, about 2
hours
- With a heavy spoon, break frozen mixture into pieces
- Place mixture in a processor or blender container
- Whirl until smooth but not completely melted
- Spoon into a 9 X 5-inch loaf pan
- Cover and freeze until firm
- Serve within a few days
For more blueberry recipes visit the Oregon Blueberry Commission.