What to do with a million blueberries

Getting all these blueberries I've been able to experiment with a bunch of recipes. Here are our favorites!
My favorite way to enjoy these berries is to eat them in vanilla yogurt with granola sprinkled on top, it's the best breakfast. We also had some amazing blueberry pancakes, the berries were so juicy they popped when you bit into the pancakes.


Fresh Blueberry Cream pie

1 graham cracker pie crust
1 8oz package of cream cheese
1 small tub of cool whip
4C fresh blueberries

Whip softened cream cheese, beat in cool whip. Gently fold in blueberries and pour into graham shell. Refrigerate 1-2 hours or until set and serve.


Sasser's Blueberry Cobbler

1 stick of butter or margarine
1C sugar
1C self-rising flour
1C milk
2C blueberries or fruit of choice (drain if canned)
Cinnamon, optional

Melt butter in an 8X8 pan. Mix sugar, milk, and flour, pour on top of butter in pan. Sprinkle fruit on top, do not stir. Sprinkle with cinnamon if desired. Bake 350F, 45-50min or until browned. (I had my doubts but the cake does bake up and the fruit ends up on the bottom, very cool.)


Blueberry Sherbet

1C sour cream
3/4C sugar
1Tbsp lemon juice
1/2tsp vanilla extract
3C fresh or frozen blueberries, thawed

Blend all ingredients in a blender until smooth. Press through a sieve to remove seeds and skins. (I didn't bother doing this and it turned out well but I think next time I will so that it will be smoother.) Pour into individual 1/2C servings and freeze for 6 hours or longer. Remove 30 minutes before serving. (It freezes really even, I was surprised, 6 hours gave it the perfect consistency and we didn't have to let it soften at all.)


Fresh Blueberry Pie

1 9in graham cracker or single baked pie shell
3/4C sugar
3Tbsp cornstarch
1/8tsp salt
1/4C water
1T lemon juice
4C fresh blueberries, divided

In a large saucepan combine sugar, cornstarch, and salt. Slowly add water and lemon juice, stir until smooth. Stir in 2 cups of blueberries. Bring to a boil and cook for 1-2 minutes or until thickened. Remove from heat and cool to room temperature. Spoon remaining berries in crust and pour cooked mixture over the top. Cool and refrigerate for 1-2 hours or until chilled. Serve topped with whipped cream.

Berry Trifle

1 angel food cake, prepared

1 package of white chocolate pudding, prepared

1 small tub of cool whip

blueberries (or other fruit)

Rip the cake into bite-sized pieces. Fold cool whip into pudding. Layer cake, pudding, and then berries in a trifle bowl or other bowl. Refrigerate until ready to serve.