BLUEBERRY BAR RECIPE RECIPES

Name: Blueberry Syrup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: american
Ingredients: 1 1/2 cup frozen blueberries; 3 tablespoons sugar; Juice of half a lemon

BLUEBERRY SYRUP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Blueberry Syrup Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories dessert

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Number Of Ingredients 3

Ingredients

1 1/2 cup frozen blueberries
3 tablespoons sugar
Juice of half a lemon

Steps:

Combine berries, sugar and lemon juice in a saucepan and bring to a simmer. Mash some of the berries with a fork to release juices. Serve warm.

BLUEBERRY SLAB PIE RECIPE - PILLSBURY.COM

Blueberry Slab Pie Recipe - Pillsbury.com image

Serving a crowd? Treat your guests to this easy, delicious blueberry slab pie.

Provided by Pillsbury Kitchens

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 7

Ingredients

2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
4 cups fresh blueberries (2 lb)
1/2 cup plus 2 teaspoons sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1 egg, beaten

Steps:

Heat oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
In large bowl, mix blueberries, 1/2 cup of the sugar, the cornstarch, cinnamon and lemon peel until well mixed. Spoon into crust-lined pan.
Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. To make lattice top, cut 1/2-inch-wide strips with pastry cutter or knife. Place half of the strips across pan diagonally. Weave remaining strips with first strips to form lattice. Trim edges of strips even with edge of bottom crust. Pinch edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp edges. Brush with beaten egg. Sprinkle with remaining 2 teaspoons sugar.
Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.

Nutrition Facts : Calories 90 , CarbohydrateContent 13 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1/24 of Pie, SodiumContent 90 mg, SugarContent 3 g, TransFatContent 0 g

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