Make a smooth batter of the 1/4 c. water, flour and salt. Boil 1 c. of the blueberries with sugar and 1/2 c. water. Add batter and stir with whisk until it thickens. Remove from stove and cool. When cool, add remaining berries and pour into pie shell. A graham cracker crust is a favorite. Refrigerate. Serve with whipped cream or ice cream.

1 egg

1/2 teaspoon salt nut topper (below)
1/2 cup softened butter or margarine
2 cups fresh or frozen blueberries

2 cups flour

1 tablespoon baking powder
1/2 cup sugar
1 cup milk
1 teaspoon ground cinnamon
1/2 cup fresh or frozen blueberries, depending on how much you want. Warm berries in sauce pan on medium heat until blueberries juice up, simmer briefly. Add 1/4 to 1/2 cup sugar to taste. Stir and enjoy. Great on cake with whipped cream. Try it over French toast, pancakes, with yogurt, ice cream or just plain from a dish. For a fresher berry flavor, add a handful of fresh or frozen berries to the pan just before serving, stir in and serve.


Combine all ingredients except blueberries and nut topping. Using mixer, or by hand, mix batter well -- it will be thick. Use an 8" or 9" round or square pan to make a thick cake, or use a 9"x13" pan or a thinner cake, adjusting bake time accordingly. Spread half of batter in greased baking pan. Spread half of the blueberries on batter -- sprinkle with half of nut topping. Repeat layers with remaining batter, blueberries and nut topping. Bake at 375 degrees for 45-50 minutes or until a toothpick inserted near center comes out clean. Makes 8-12 servings.
Nut Topping: Combine 3 tbsp. butter or margarine, 1/3 c. each packed brown sugar and flour and 1 tsp. ground cinnamon. Add 1/3 c. finely chopped pecans; mix well.


Super easy and fast! Good on everything!


Baked 9-inch pie shell.

1/2 cup water
1/4 cup cold water
1 cup sugar
5 tablespoons all-purpose flour
4 cups fresh blueberries
pinch of salt