Blueberries Anyone?

If you're one of the lucky ones who picked up Vic & Ruby's farm fresh blueberries yesterday you've likely got at least 20lbs of juicy anti-oxidants begging for attention. What to do?

Simple Berry Crisp

6 cups frozen blueberries

1/2 cup sugar

2 cups granola

2 tablespoons melted butter or oil

Preheat oven to 375°F. In a large bowl, gently toss together berries, sugar and flour then transfer to an ungreased (8-inch) baking dish; set aside.

In a medium bowl, toss together granola and butter then scatter over berries in dish. Bake until top is golden brown and berries and their juices are bubbly, about 30 minutes. Let cool then spoon into dishes and serve with yogurt or ice cream on top.

Blueberry Cobbler

6 cups blueberries
1 3/4 cups all purpose flour, divided
6 tablespoons sugar, divided
1 teaspoon vanilla extract
1 tablespoon orange juice
Zest and juice of 1 lemon
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup half-and-half

Preheat oven to 375°F.

In a large mixing bowl, combine blueberries, 1/4 cup of the flour, 2 tablespoons of the sugar, orange juice, vanilla and lemon zest and juice. Pile mixture into a large baking dish or pie plate; set aside.

In another bowl, combine remaining 1 1/2 cups flour, 2 tablespoons of the remaining sugar, baking powder and salt. Cut in butter until it resembles coarse meal, then lightly toss with half-and-half until it forms a soft dough.

Drop dough in tablespoon-size pieces on top of blueberry mixture until the surface is almost covered. Lightly pat dough down to evenly distribute over the top, leaving only small spaces for the blueberries to show through. Sprinkle with remaining 2 tablespoons sugar and bake for 40 to 45 minutes, or until top is golden and berries are bubbling.

Blueberry Buttermilk Pancakes

1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries
Pure maple syrup

Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

Blueberry Pie

1 fully baked 8- or 9-inch pie shell
2 pints (4 cups) blueberries
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely chopped lemon zest
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup chopped pistachio nuts (optional)

Set 1 cup of blueberries aside. Place remaining blueberries in a medium bowl. Add lemon juice and zest and toss to coat. Mix sugar with the cornstarch, cinnamon and nutmeg. Add to blueberries and mix well.

Transfer blueberry mixture to a medium saucepan over medium high heat. Cook, stirring often, until the mixture begins to boil and the blueberries have begun to release their juices, 3 to 5 minutes. Continue to boil until the juice is thick, shiny and clear, 4 to 6 minutes longer. Remove from the heat and cool for about 5 minutes. Stir in the reserved blueberries. Pour mixture into the pie shell. Garnish with chopped pistachios. Cool pie to room temperature or refrigerate until chilled before serving.

Blueberry Spelt Muffins

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Blueberry Crumble

6 cups blueberries
1 tablespoon flour
1 tablespoon lemon juice
2/3 cup flour
3/4 cup brown sugar
1/2 cup oats
1/2 teaspoon cinnamon
4 1/2 tablespoons butter

Preheat oven to 375 degrees. Rinse fruit and drain thoroughly. Put berries in a mixing bowl and add lemon juice and one tablespoon flour. Combine, and pour into a 10' pie plate. In a food processor, pulse together the remaining ingredients until they resemble coarse breadcrumbs. Cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling.