Rinse berries. Dry well and set aside. In saucepan, dissolve cornstarch in liqueur and orange juice. Add berries, sugar, salt, cinnamon, mace and butter. Cook over medium heat until mixture starts to thicken, 4-5 minutes. Cool completely. Roll out crust dough between sheets of waxed paper to a 13-inch round. Transfer crust to a 9-inch tart pan. Pour cooled filling into crust. Scallop crust edge over berries. Beat 1 egg with 1 teaspoon water. Brush crust with egg glaze and sprinkle entire tart with 2-3 tablespoons sugar. Bake in a preheated 400F oven 30-35 minutes until pastry is golden brown. Cool on wire rack.

Blueberry Surprise Pie

• 3 cups graham cracker crumbs
• 3 sticks butter
• 3 eggs
• 1 box confectioner’s sugar
• 4 cups fresh NC blueberries
• 1/2 cup sugar
• 4 heaping tablespoons flour
• 1/2 teaspoon cinnamon
• 3/4 cup water
• 1 large cool whip
• Chopped pecans
• Blueberries for garnish

Mix flour, sugar, cinnamon and water in saucepan. Stir in blueberries. Cook over medium-low heat until blueberries are cooked and mixture is thick like pie filling. Cool completely. Mix crumbs and 1 stick of melted butter. Press into a 9x13 inch dish. Beat eggs; add 2 sticks of soft butter and 1 box confectioner’s sugar. Mix well and spread over crust. Layer with blueberry filling. Top with cool whip. Garnish with chopped pecans and blueberries. Chill and serve.

Homemade Blueberry Jam

• 2 1/2 cups of fresh NC Blueberries
• 1/3 cup orange juice
• 3 cups sugar
• 1 tablespoon lemon juice
• ½ (3 ounces) fruit pectin

Wash blueberries. Crush blueberries in an enamel or stainless steel pan. Add sugar and fruit juices. Mix well. Bring to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat. Stir in pectin. Ladle mixture into jars, filling to within 1/8 of tops. Seal hot sterilized jars. Refrigerate. Can be stored for 2 months. Makes 3 cups or 4 (6 ounce) jars.

Fresh Blueberry Crumb Pie

Topping:

• 1 cup hazelnuts or walnuts
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 3/4 cup chilled butter (1 1/2 sticks), cut into small pieces

Filling:

• 1/2 cup granulated sugar
• 1 1/2 teaspoons cornstarch
• 2 pints fresh NC blueberries

Preheat oven to 350F.
To prepare crumb crust topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally until toasted, about 10 minutes. Remove the nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the temperature to 450F. Chop or process the nuts until finely ground. In a large bowl mix together the nuts, flour and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until course crumbs appear. Evenly press the half of the crumb crust/topping mixture into the bottom and sides of 8 or 9 inch tart pan.
Prepare the filling in a medium bowl, mixing together the sugar and cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly. Sprinkle the berry mixture with the remaining crumb/crust topping. Bake until topping is golden and filling is bubbly, about 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

Homemade Blueberry Jam

• 2 1/2 cups of fresh NC Blueberries
• 1/3 cup orange juice
• 3 cups sugar
• 1 tablespoon lemon juice
• ½ (3 ounces) fruit pectin

Wash blueberries. Crush blueberries in an enamel or stainless steel pan. Add sugar and fruit juices. Mix well. Bring to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat. Stir in pectin. Ladle mixture into jars, filling to within 1/8 of tops. Seal hot sterilized jars. Refrigerate. Can be stored for 2 months. Makes 3 cups or 4 (6 ounce) jars.

Blueberry Surprise Pie

• 3 cups graham cracker crumbs
• 3 sticks butter
• 3 eggs
• 1 box confectioner’s sugar
• 4 cups fresh NC blueberries
• 1/2 cup sugar
• 4 heaping tablespoons flour
• 1/2 teaspoon cinnamon
• 3/4 cup water
• 1 large cool whip
• Chopped pecans
• Blueberries for garnish

Mix flour, sugar, cinnamon and water in saucepan. Stir in blueberries. Cook over medium-low heat until blueberries are cooked and mixture is thick like pie filling. Cool completely. Mix crumbs and 1 stick of melted butter. Press into a 9x13 inch dish. Beat eggs; add 2 sticks of soft butter and 1 box confectioner’s sugar. Mix well and spread over crust. Layer with blueberry filling. Top with cool whip. Garnish with chopped pecans and blueberries. Chill and serve.

Lemony Blueberry Muffins

• 1 cup flour
• 1/2 cup sugar
• 1/4 cup wheat germ
• 1 1/2 teaspoon baking powder
• 1/4 cup milk
• 1/4 cup lemon juice

• 1/2 teaspoon lemon extract

• 1 egg, slightly beaten

• 2 tablespoon oil

• 3/4 cup fresh NC blueberries

• 8 teaspoons sugar for sprinkling

Mix dry ingredients. Mix liquids. Combine and mix well. Fold in blueberries. Measure into paper-lined muffin pans. Sprinkle each muffin with 1 teaspoon sugar. Bake at 400F for 20 minutes.