32 large marshmallows or ½ bag small marshmallows
½ cup milk
8 ounce container Cool Whip Topping
3 cups blueberries
1 graham cracker pie crust

Melt marshmallows and milk together over low heat. Pour into a glass bowl to cool. When cooled completely, fold in Cool Whip and blueberries. Pour into graham cracker crust. Chill and serve.

1 ½ cups flour
½ cup brown sugar
¾ cup butter, softened
1 ½ cups chopped pecans
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese
¾ cup powdered sugar
1 cup sugar
4 cups fresh or frozen blueberries
3 Tbsp cornstarch
1 cup water

Stir together first four ingredients with a fork until crumbly. Press into a lightly greased 13×9 inch pan. Bake at 375 degrees for 15 minutes. Cool in pan or wire rack. Beat whipped topping, dream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill. Stir together sugar and cornstarch in a saucepan; whisk in water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.

Filling:
4 ounces cream cheese
1 ½ cups half and half
1 tsp lemon juice
1 small box vanilla instant pudding

Beat cream cheese, half and half, lemon juice, and dry pudding mix on low speed until well blended, about 2 minutes.

Topping:
½ cup sugar
2 Tbsp cornstarch
½ cup water
2 cups blueberries

Stir together sugar and cornstarch in a pan, whisk in water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly for 2 minutes. Remove from heat.

To Serve:
Put pancake on plate, spoon filling over pancake, top with another pancake. Add blueberry topping and enjoy!

Crepes:
1 cup biscuit mix
2 eggs
½ cup milk

Lightly grease 6 to 7 inch skillet; heat until hot. Beat crepe ingredients together until smooth. For each crepe, pour 2 Tbsp of batter into skillet. Quickly rotate the skillet until batter covers skillet bottom. Cook each crepe until golden brown. Spray skillet before each crepe with non-stick cooking spray. Stack crepes with paper towel between them.

Filling:
1 (8ounce) package cream cheese
3 cups half and half
2 Tbsp lemon juice
1 large package lemon or vanilla instant pudding

Beat cream cheese, half and half, lemon juice, and dry pudding mix with electric mixer on low speed until well blended, about 2 minutes.

Topping:
1 cup sugar
3 Tbsp cornstarch
1 cup water
4 cups fresh or frozen blueberries

Stir together sugar and cornstarch in a pan; whisk in water until smooth. Stir in blueberries, and bring to boil. Boil, stirring constantly, 2 minutes. Remove from heat.

To serve:
Put crepe on plate, fill with desired amount of filling, and roll crepe so edges are on bottom, spoon over blueberry topping and sprinkle with powdered sugar, if desired.

2 cups flour
1 ½ tsp baking powder
½ tsp salt
1 stick butter
¾ cup sugar
1 large egg
1 tsp vanilla
½ cup milk
4 cups blueberries

Mix egg, sugar, butter, and vanilla. Combine flour, baking powder, and salt. Add flour mixture to wet ingredients alternately with milk. Fold in blueberries.

Bake in greased 10 inch round pan at 350 degrees for 60- 70 minutes.

¾ cup flour
¾ cup brown sugar
1 ¼ tsp cinnamon
¼ tsp salt
1/3 cup cold butter
½ cup chopped pecans
1 package white cake mix
1 ¼ cups fresh or frozen blueberries

Combine flour, brown sugar, cinnamon, and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13x9x2 baking dish. Prepare the cake according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture. Bake at 350 degrees for 45- 50 minutes or until done.

1 egg
¼ cup canola oil
½ cup brown sugar
1 cup buttermilk
1 cup oatmeal
1 cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Dash of nutmeg
1 cup blueberries (fresh or frozen)

Mix first four ingredients. Add oatmeal. Stir baking powder, baking soda, and salt into flour and stir into other ingredients. Add blueberries. Spoon into muffin tins. Top muffins with coarsely chopped walnuts.

Bake at 400 degrees for 20- 25 minutes.

2 cups flour
2 tsp baking powder
¼ tsp salt
¾ cup vegetable shortening
1 cup sugar
2 eggs
1 ½ tsp grated lemon rind
½ cup milk
1 ¼ cup blueberries (fresh or frozen)

Sift together flour, baking powder, and salt. Cream shortening until soft and gradually beat in sugar. Add eggs and lemon rind and beat until well mixed. Add flour mixture alternately with milk, beating until smooth after each addition. Lightly fold in blueberries. Drop teaspoonful onto greased cookie sheet, and bake at 375 degrees for 10 minutes. Yields about 2 ½ dozen cookies.

3 Tbsp shortening
1 cup sugar
1 egg
1 ¾ cups flour
2 tsp baking powder ½ tsp salt
2 cups blueberries (fresh or frozen)
2/3 cup milk

Cream shortening with sugar and beat in the egg. Sift together flour, baking powder, and salt. Add dry ingredients to shortening mixture alternately with milk. Sprinkle a little flour on blueberries to keep them from sinking, and stir into batter. Pour into a greased and lightly floured 7×11- inch pan.

Crumb Topping:
½ cup flour
½ cup sugar
3 tsp butter, softened
1 tsp cinnamon
½ cup chopped walnuts (optional)

Mix together ingredients for crumb topping (a food processor works well for this). Sprinkle over batter. Bake at 350 degrees for 40- 50 minutes.

4 to 6 cups blueberries
2 Tbsp lemon juice
¾ cup flour
½ cup sugar
1 Tbsp cinnamon
1 tsp nutmeg
Margarine

Spread blueberries on bottom of 9×19 inch pan. Sprinkle blueberries with lemon juice. Mix together flour, sugar, cinnamon, and nutmeg. Pour evenly over all berries and dot with margarine.
Mix together until moist and crumbly:
1 ½ cup flour
1 ½ cup oatmeal
2 sticks margarine
1 ¼ cup brown sugar
1 Tbsp cinnamon
1 tsp nutmeg
Spread topping over blueberries. Bake at 350 degrees for 30 minutes or until lightly browned. Great served hot, topped with ice cream!

12 cups blueberries
3 cups sugar
¾ cup cornstarch
1 Tbsp grated lemon peel
¼ cup lemon juice

Combine sugar and cornstarch. Stir in blueberries; let stand about 30 minutes or until juices begin to flow. Add lemon juice. Cook over medium heat until mixture begins to thicken. Pour into plastic freezer boxes and freeze until ready to use. Yield: about 5 pints.

Great pie and blueberry crisp filling!

1 cup butter
2 cup sugar
4 eggs
3 cups flour
½ tsp salt
1 tsp baking soda
¾ cup buttermilk
3-4 very ripe bananas
1 cup walnuts (optional)
1 ½ cups blueberries (fresh or frozen)

Cream together butter, sugar, and eggs. Combine flour, salt, and baking soda. Alternate adding dry ingredients and buttermilk to creamed mixture. Mix well. Fold in bananas and blueberries. Bake in greased and floured pans at 350 degrees for 45 minutes to an hour.

1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on box
½ cup sugar
2 Tbsp cornstarch
¼ tsp ground cinnamon
1 can (21 oz) cherry pie filling
1 ½ cups frozen blueberries
1 egg white
1 tsp water
2 tsp sugar

Make pie crust as directed. Using 9 inch glass pie pan. Mix ½ cup sugar, cornstarch, and cinnamon. Stir in pie filling and blueberries. Put into crust-lined pan. Top with second crust. Beat egg white and water. Brush over top crust. Sprinkle crust with 2 tsp sugar. Bake at 425 degrees for 45- 55 minutes or until crust is golden brown.

Baked 9 inch pie shell
¾ cup sugar
3 Tbsp cornstarch
¼ tsp salt
¼ cup water
4 cups blueberries
1 Tbsp butter
1 Tbsp lemon juice
Whipped cream (optional)

Combine sugar, cornstarch, and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Mixture should be clear and very thick. Remove from heat and stir in butter and lemon juice. Cool. Place remaining 2 cups of blueberries in pie shell. Top with cooked blueberry mixture. Chill.

1/3 cup fresh lemon juice (about 4 small lemons)
2 cups water
2 cups fresh or frozen blueberries, thawed
Garnish: lemon wedges

Process first four ingredients in a blender until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a pitcher, discarding solids. Serve over ice, and garnish, if desired. If you want
this to be a smoothie, use frozen blueberries and don’t strain the mixture.

2 cups flour
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
2 eggs
1 cup milk
¾ cup sugar
½ cup oil
1 ¼ cup blueberries (fresh or frozen)

Combine flour, baking powder, cinnamon, and salt. Mix well. Beat eggs lightly, stir in milk, sugar, and oil. Stir egg mixture into dry ingredients. Carefully stir in blueberries. Spoon into greased muffin tins.

Streusel Topping:
½ cup flour
¼ cup sugar
½ tsp cinnamon
¼ cup butter

Combine ingredients together until crumbly and sprinkle evenly over muffin batter.
Bake at 400 degrees for 15- 17 minutes.

2 cups flour
1 cup oatmeal
1 cup sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup milk
½ cup butter
1 Tbsp almond extract
2 eggs
1 ¼ cups blueberries (fresh or frozen)

Cream butter and sugar. Add eggs, milk, and almond extract. Combine dry ingredients and add to wet ingredients. Gently fold in blueberries. Pour batter into greased loaf pan or muffin cups.

Bake at 350 degrees. Bread for 50- 60 minutes. Muffins for 20 minutes.

½ cup sugar
1 Tbsp butter
½ cup milk 1 cup flour
1 heaping tsp baking powder
1 pint blueberries

Mix and place in bottom of well buttered 8×8- inch pan. Put blueberries over batter. Put I cup sugar and I cup water over fruit.

Bake at 350 degrees until done.

2/3 cup sugar
2 Tbsp cinnamon
1 ¾ cup blueberries (fresh or frozen)
2/3 cup brown sugar
1 ¼ stick margarine
1 tsp vanilla
2 loaves frozen bread dough, thawed

Grease 10×4- inch tube pan. Mix sugar and 1 Tbsp cinnamon. Let dough rise, then punch down and form into small balls. Roll each ball into sugar mixture. Arrange dough in pan alternating with ¾ cup blueberries. (Stagger blueberries to avoid making a column of berries.)

In saucepan, combine brown sugar, margarine, vanilla, 1 Tbsp cinnamon, and 1 cup blueberries. Bring to boil, reduce heat, cook and stir until sugar is dissolved and margarine is melted. Place a cookie sheet under tube pan and pour mixture over dough. Bake at 350 degrees for 65 minutes or until done. Remove from pan. Pull apart to eat and enjoy.

Mix together: 2 cups sugar
2 Tbsp oil
2 cups soured milk*
2 beaten eggs
Sift together and add to above ingredients: 5 cups flour
1 tsp baking soda
1tsp baking powder
1 tsp salt
1 tsp cinnamon
Gently stir in: 2 cups blueberries (fresh or Frozen)
1 cup chopped nuts

Bake at 325 degrees for 1 ¼ hours. Makes 2 loaves.
*For 2 cups of sour milk, use 2 Tbsp vinegar or lemon juice and add enough milk to equal 2 cups.