TRUE BLUE BLUEBERRY JUICE RECIPES

Steps:

• Preheat oven to 400 degrees F.
• Make Tart: Transfer dough to 9-inch tart pan with removable bottom. Pinch off small pieces of dough and press them evenly onto sides of pan to form generous 1/4-inch thick edge. Press remaining dough in an even layer over bottom of pan. With fork, prick bottom and sides of tart shell. Line shell with aluminum foil, then fill foil with pie weights or dried beans. "Blind bake" shell 20 minutes. Carefully remove weights or beans and foil and bake shell 10 to 12 minutes more or until golden brown and set. If at any time edges start to over-brown, cover them lightly with strips of foil. Transfer pan to wire rack and cool shell in pan.
• In 3-quart non-aluminum saucepan, stir together sugar, cornstarch, lemon juice, pepper and allspice. Add 2 cups blueberries and cook over medium heat 5 to 7 minutes or until berries are soft and mixture is thick. Remove pan from heat and stir in 2 cups of remaining berries. Cool filling until warm.
• Spoon filling evenly into tart shell; top with remaining 1 1/2 cups berries.
• To serve remove rim of tart pan and transfer tart to serving platter. The tart can also be served chilled.

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
• Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.