Peach Blueberry Pie

Hanging on to summer a little longer with this juicy, double crust peach and blueberry pie!

Ingredients:

3 cups sliced fresh, unpeeled peaches

2 cups blueberries

2/3 cup sugar

1/4 cup brown sugar

1/4 cup cornstarch

2 tsps vanilla

1/2 tsp cinnamon

1 tbsp lemon juice

1 tbsp cream or milk 

dough for 9 or 10" pie 

Here's the link to the pie dough recipe I like:

https://www.hotandcoldrunningmom.ca/2025/07/easy-flaky-pie-crust.html 

Move the rack to the lowest position in your oven and set temperature to 375°F. Toss the peaches, blueberries, sugar, brown sugar, cornstarch, vanilla, cinnamon and lemon juice together and let sit for 15 minutes.  Roll out dough and place bottom crust in pie plate or cast iron pan. Pour in the filling then wet the edge of the dough with water. Roll out the top and place it over the filling sealing the edges together. Cut a few slits in the top and brush with cream. Then bake at 375°F for 50-60 minutes. Cool 2 hours before slicing.

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Blueberry Dutch Baby Breakfast

Basically this dutch baby is just a giant pancake. But puffed up like a popover and baked in the oven sweetened only by it's juicy blueberries, no sugar in the batter.

Ingredients:

1/2 cup flour

pinch of salt

1/4 tsp vanilla

3 eggs, at room temperature

2/3 cup milk, at room temperature

2 tbsps butter

1/3 cup blueberries

icing sugar and maple syrup to serve 

Preheat the oven to 425°F with a 9" cast iron pan on the middle rack. You want your pan screaming hot to receive the batter. In a blender or Kitchen Aid mixer combine the flour, salt, vanilla, eggs and milk on medium high until smooth, 1-2 minutes. Let the batter rest for 30 minutes. When ready to cook remove the cast iron pan from the oven and add 2 tbsps butter. Brush as it melts on the bottom and the sides of the pan. Quickly pour the batter into the center and scatter the blueberries on top. Bake for 22-25 minutes. It will deflate a bit when it comes out of the oven. Wait a couple of minutes then cut, dust with icing sugar and drizzle some maple syrup. Serves 2-4

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Blueberry Cottage Cheese Muffins

These wholesome, protein filled muffins come together in a blender for an easy, fluffy breakfast or snack bursting with juicy blueberries!

Ingredients:

1 cup cottage cheese

1 cup blueberries, fresh or frozen, + 1/4 - 1/2 for the tops

1 cup whole wheat flour

1/4 cup honey

2 eggs

1 tsp baking powder

1 tsp vanilla

Add cottage cheese, honey, eggs and vanilla to a blender and process until smooth. In a bowl combine the flour and baking powder. Take 1 tbsp and mix with 1 cup blueberries. If using frozen ones don't defrost them. Next pour the wet ingredients into the dry and mix just until combined. Fold in the berries. Oil a muffin pan, or line with papers and oil them, then pour in the batter to 2/3 full. Add a couple of berries, not coated with flour, to the tops. Bake at 350°F for 22-25 minutes. Makes 10 medium muffins.

Adapted from: recipeslady.com

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Sugar Free Blueberry Apple Pie Filling

This pie filling is naturally sweetened with maple syrup and, of course, the sweetness of the blueberries and apples. No refined sugar! The maple syrup gives it a subtle sweetness, but if you like more sweetness try subbing it with honey.

Ingredients:

2 cups blueberries

2 cups diced apple

1/4 cup maple syrup

1/2 cup water

1 tbsp cornstarch

1 tbsp lemon juice

zest of 1 lemon

In a saucepan, cook the blueberries and apples 6-8 minutes or until the diced apple is tender crisp. Stir in the syrup, lemon juice and zest. Mix the cornstarch with water and pour into the pot. Stir and cook until thickened, 1-2 minutes. Remove from heat to cool. Once cooled you can fill your pie and bake. This one is an 8" skillet pie baked at 350°F for 55-60 minutes.

Makes filling for 1 - 8" pie

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Blueberry Skillet Pancake

Juicy blueberries in a crispy, fluffy pancake and no flipping pancakes as this beauty bakes in the oven! Bonus, if there are leftovers, this makes a nice piece of cake with tea for dessert too!

Ingredients:

1/2 cup oat flour

3/4 cup all purpose flour

2 tbsps sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

4 tbsps butter, divided

1 tsp vanilla

1 1/4 cups milk

1 tbsp vinegar

2 eggs, separated

1 1/2 cups blueberries

10" cast iron skillet

Preheat the oven to 375°F and place the skillet in the oven on the middle rack.

Add the vinegar to the milk and set aside. Mix the oat flour, a.p. flour, sugar, baking powder, baking soda and salt together. Melt 2 tbsps butter in a bowl in the microwave for 20 seconds then add the milk/vinegar. Whisk in the egg yolks and vanilla then combine the dry and wet ingredients. Fold in the egg whites and let the batter rest for 10 minutes. 

Remove the skillet from the oven, place 2 tbsps butter in the skillet and coat the bottom and sides by swirling around. Pour the batter in and top with blueberries. Bake for 25-30 minutes.

Drizzle with maple syrup and add some fresh juicy blueberries.

Serves 4-6

Adapted from thekitchn.com

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Double Berry Corn Muffins

Tangy cranberries and juicy blueberries bursting with flavour in a sweet corn muffin!

Ingredients:

1/2 cup butter

3/4 cup sugar

2 eggs

1 1/2 tsps vanilla

1 1/2 cups flour

1/2 cup cornmeal

2 tsps baking powder

1/4 tsp salt

3/4 cup milk

2 tsps lemon juice

1 cup blueberries

1 cup cranberries

First add lemon juice to the milk and set aside.

Then combine the butter, sugar, eggs and vanilla and beat until light and fluffy.

Mix the flour, cornmeal, baking powder and salt together.

Add half the flour mixture and half the milk/lemon juice to the creamed butter. Once combined add the rest then fold in the berries. The batter will be kind of thick.

Scoop into paper lined muffin tins and bake at 375°F for 15-20 minutes or until a cake tester comes out clean.

Makes 16 medium sized muffins

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Blueberry Orange Babka

This not-too-sweet brioche bread is easy to make and can even be partially made ahead of time. Perfect for breakfast with a schmear of butter or cream cheese!  

Ingredients:

2 1/4 tsps instant yeast

1 cup milk, 105-110°F

1/3 cup sugar

1 egg, at room temperature

1 egg yolk, also at room temperature (reserve white for crumb top)

2 tsps fresh squeezed orange juice

3 tsps orange zest

3 - 3 1/2 cups flour

1 tsp salt

1/2 cup butter, at room temperature

Blueberry Filling:

1 cup fresh or frozen blueberries

1 1/2 tsps orange juice

1 1/2 tsps cornstarch

3 tbsps sugar

pinch of salt

Orange Crumb Topping:

1/2 cup flour

1/3 cup icing sugar

1/8 tsp salt

2 tsps orange zest

1/2 tsp orange juice

2 tbsps butter, melted

reserved egg white, at room temperature

Start with the blueberry filling. It can even be made a day or two ahead of time and kept in the fridge. Add blueberries and orange juice to a small saucepan. Combine the sugar, cornstarch and salt and add to the berries. Stir on medium heat until the juices start to release from the berries, then lower heat and keep simmering about 3 minutes until starting to thicken. Remove from heat and cool. It will thicken a little more once cooled.

For the dough...In a large bowl combine the warmed milk with 1 tsp sugar and yeast. Use a fork to mix then let sit 3-5 minutes to become foamy. 

Add egg, egg yolk, orange juice, orange zest and the rest of the 1/3 cup sugar. Using dough hook and on low speed, add flour 1 cup at a time, until you have added 3 cups. Then run on medium speed 3 minutes. The dough should come away from the sides of the bowl. If it doesn't start adding flour, 1 tablespoon at a time, until it does. You may only need 1 or 2 tablespoons, not the whole remaining 1/2 cup flour.

Sprinkle in the salt and run for 3 minutes.

Again on medium speed, add the butter in 4 or 5 additions, only adding more when the last addition is combined. This will only take about 5 minutes. There may be some that is not fully incorporated and that's ok.

Oil a large bowl. Take the dough (it will be soft), form a ball, oil it and place in the bowl. Cover bowl with plastic wrap and put in a warm place for about 1 hour or until doubled. OR at this point you can put it in the fridge overnight. It won't double in the fridge, but after shaping the loaves the rise will take 1 1/2 - 2 hours instead of 1 hour.

Oil 2 - 9 X 5" loaf pans, line with parchment (leave overhangs) and spray oil on the parchment too.

Turn the dough out onto a floured surface. Fold it over on itself 2 or 3 times, then knead by hand a few times. Cut in half and roll each half out to approximately 12 X 16" and 1/8" thick. Spread 1/2 the filling on each leaving a 1/2" border all around.

Roll up from the 12" side and pinch seams. Slice in half lengthwise and cross pieces over each other exposing the filling. Keep crossing to the end and carefully lift and place dough in pans.

Cover loosely with plastic wrap until doubled, about 1 hour. (Or if the dough had been in the fridge, 1 1/2 - 2 hours).

Make the crumb topping. Mix the flour, sugar, salt and zest together, rubbing the zest in with your fingers to release the oils. Add the orange juice and melted butter. Place in the fridge until ready to use.

When the babkas have doubled in size brush them with the reserved room temperature egg white. (This is the "glue" that helps keep the crumbs on!) Sprinkle the crumb topping on and gently press to adhere.

Bake at 350°F for 45-50 minutes or until an internal temperature of between 190 and 205°F is reached.

Cool on rack in pans for 15 minutes. Then, using the parchment overhangs, lift out of the pans remove paper and cool completely on rack before slicing.

Makes 2 loaves

And they freeze beautifully!

Adapted from: cinnamonshtick.com

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Blueberry Breakfast Bars

This easy sheet pan cake is the perfect way to start the day, or end the day, or snack in the middle of the day. With fresh blueberry filling and a hint of almond in the lovely textured cake you'll be nibbling on this sweet treat all day long!

Ingredients:

Blueberry Filling:

2 cups fresh or frozen blueberries

1/4 cup water

1/3 cup sugar

1 tbsp cornstarch

1 tbsp water

1 tbsp lemon juice

Cake:

1 cup butter, at room temperature

1 1/2 cups sugar

1 tsp vanilla extract

1 tsp almond extract

4 eggs

3 cups flour

1 1/2 tsps baking powder

1 tsp salt

Frosting:

2 tbsps butter

3/4 cup icing sugar

1/2 cup brown sugar

1-2 tbsps 10% cream (coffee cream)

1/4 tsp vanilla

Start by making the blueberry filling. Place the blueberries, 1/4 cup water and sugar in a saucepan and heat on medium for 3-5 minutes (maybe a little longer if using frozen berries) until it just comes to a boil. Mix the cornstarch, 1 tbsp water and lemon juice in a small bowl, stirring until smooth. Then add this cornstarch slurry to the saucepan, stirring constantly until thickened, about 2-3  minutes or just until bubbles break the surface and maybe a few berries pop. Remove from heat and set aside.

Oil and flour and 15 X 10" sheet pan and preheat the oven to 350°F. For the cake, cream the butter and sugar together in a large mixer bowl for 2-3 minutes. Then add the vanilla and almond extracts and eggs, one at a time.

In a medium bowl combine the flour, baking powder and salt and gradually add to the large bowl. Beat just until combined.

Dollop the batter onto the prepared pan and spread it out evenly. It will be thick.

Add the blueberry filling by spoonfuls, spread out and swirl around without going right through to the bottom.

Bake at 350°F for 25-30 minutes. Cool completely before mixing the frosting ingredients together. Drizzle all over and run a knife through then cut when set.

Makes 20-24 squares depending on how large you cut them.

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Overnight Blueberry Breakfast Casserole

A decadent little breakfast that is put together the night before then fresh baked in the morning. It can even be pre-assembled a few days ahead to save time. 

Ingredients:

1 large baguette, cut in 3/4" slices

3/4 cup cream cheese, at room temperature

2 tbsps maple syrup

1 cup fresh or frozen/thawed blueberries

1/4 tsp cinnamon

1 egg

1 cup milk

1/2 tsp vanilla extract

Topping:

2 tbsps butter

3 tbsps brown sugar

2 tbsps maple syrup

1/4 tsp cinnamon

Blend cream cheese, maple syrup and cinnamon together, then fold in the berries. Dollop about 1 tablespoonful on slices of baguette and lie them end to end in a buttered baking dish. I used berry flavoured cream cheese to up the berry flavour!

Once all the slices are slathered and stacked in place whisk the egg, milk and vanilla together. (Or if making ahead, just cover before the egg, milk, vanilla step and place in the fridge or freezer).

When ready to prep pour the egg mixture over the slices. (This can be done with the frozen ones right from the freezer).

Then cover with foil and refrigerate overnight, or for at least 4 hours. Bake in a 350°F oven for 35 minutes. Remove the foil and return to the oven for another 10 minutes.

Melt the topping ingredients together in a saucepan, then drizzle on top. A dusting of icing sugar would have been nice, but this was Christmas morning...oops!

Makes 4 servings.

Adapted from: thesaltymarshmallow.com

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Blueberry Coffee Cake

Bursting with juicy, plump blueberries, this tender coffee cake with it's crunchy, sweet topping will hit the spot! 

Ingredients:

Streusel:

1/4 cup sugar

2 tbsps brown sugar

1/4 cup flour

1/4 tsp cinnamon

3 tbsps room temperature butter

Cake:

1 cup flour

1/3 cup sugar

2 tbsps room temperature butter

1/3 cup milk

1 egg

1 1/2 tsps baking powder

1/4 tsp salt

1 1/4 cups blueberries

Glaze:

1/4 cup icing sugar

1 tsp milk

1/4 tsp vanilla

Combine the streusel ingredients to form a crumble and set aside.

For the cake, mix everything except the blueberries together in a mixer bowl just until combined. Then fold in the berries. Oil a 6" baking dish or ramekin and spread 1/2 the batter. Sprinkle half the streusel, add the rest of the batter then the rest of the streusel.

Bake at 375°F for 45-50 minutes or until a cake tester comes out clean. Cool 20 minutes before cutting.

Even though it looks like a giant muffin, this coffee cake serves 6.

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