Blueberry Lattice Cake Recipes

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BLUEBERRY LOAF CAKE



Blueberry Loaf Cake image

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 95mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

MELT IN YOUR MOUTH BLUEBERRY CAKE



Melt In Your Mouth Blueberry Cake image

This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.

Provided by IRENED

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup butter
½ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 ½ cups all-purpose flour
1 teaspoon baking powder
⅓ cup milk
2 egg whites
¼ cup white sugar
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  • Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  • Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
  • In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  • Bake for 50 minutes, or until cake tests done.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g

ALICE'S EASY BLUEBERRY CAKE



Alice's Easy Blueberry Cake image

This is a delicious and easy blueberry cake to make with things that are usually on hand. My grandmother passed this down to me and now I make it with my kids.

Provided by JLI1108

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 ½ cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs, beaten
2 teaspoons vanilla extract
2 cups fresh blueberries
2 teaspoons all-purpose flour, or as needed
2 tablespoons butter, melted
2 tablespoons white sugar, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.
  • Sift 2 1/2 cups flour, 1 1/2 cup sugar, baking powder, and salt together in a bowl. Add milk, vegetable oil, eggs, and vanilla extract; mix into a semi-thick batter.
  • Toss blueberries with about 2 teaspoons flour in a separate bowl; fold into batter. Pour batter into prepared baking dish.
  • Bake in the preheated oven until cake is lightly browned, 25 to 30 minutes. Brush melted butter on top of cake and sprinkle with about 2 tablespoons sugar. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, 5 to 10 more minutes.

Nutrition Facts : Calories 253.3 calories, Carbohydrate 39.2 g, Cholesterol 28.3 mg, Fat 9.5 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 262.6 mg, Sugar 23 g

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.

Provided by Molly O'Neill

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned

Steps:

  • To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
  • To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
  • Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
  • Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 475 milligrams, Sugar 28 grams, TransFat 2 grams

BLUEBERRY LATTICE BARS



Blueberry Lattice Bars image

Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. -Debbie Ayers, Baileyville, Maine

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

1-1/3 cups butter, softened
2/3 cup sugar
1/4 teaspoon salt
1 large egg, room temperature
1/2 teaspoon vanilla extract
3-3/4 cups all-purpose flour
FILLING:
3 cups fresh or frozen blueberries
1 cup sugar
3 tablespoons cornstarch

Steps:

  • Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight., Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly., Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling., Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 109mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 14

3 3/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
3 sticks (1 1/2 cups) cold unsalted butter, cut into small pieces
1/2 to 3/4 cup ice water
3 pints fresh blueberries
Finely grated zest of 1 lemon, plus 1 tablespoon fresh juice
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten
Sanding sugar, for decorating

Steps:

  • Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
  • Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
  • Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
  • In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
  • On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips; repeat with remaining disk.
  • Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
  • Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
  • Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.

BLUEBERRY LATTICE PIE



Blueberry Lattice Pie image

For me, summer means blueberry pies (and tarts, cobblers, muffins and pancakes). At the height of berry season, I tend to buy quarts and quarts, and when I get home, I wonder what to do with them all -- pies are frequently the answer.

Provided by Food Network

Categories     dessert

Time 2h40m

Yield Makes one 9-inch pie or 6 or 8

Number Of Ingredients 18

Sweet Dough for a 2 crust pie, recipe follows
2 pints blueberries, rinsed, drained and picked over
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 egg well beaten
with a pinch of salt
1 teaspoon sugar for finishing the top of the pie, optional
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons (1 1/2 sticks) cold, unsalted butter
3 large eggs

Steps:

  • Prepare and chill the dough.
  • To make the filling, combine 1 cup of the blueberries with the sugar in a nonreactive saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid about 5 minutes. Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it. Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear. If it does not become clear, continue to cook over low heat for a few more minutes, until it does. Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries. Cool.
  • Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees.
  • Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Prepare a lattice top crust. Flute the edge of the pie and carefully brush it with egg wash. If you wish, sprinkle the top of the pie with sugar. Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
  • To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visable. Beat the eggs in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade. Pulse 3 times at 1-second intervals to mix. Cut the butter into 1-tablespoon pieces and add to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all. Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
  • Press the dough into two equal-sized disks. Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.

BLUEBERRY LATTICE BARS



Blueberry Lattice Bars image

You will love these yummy blueberry bars! Easy to put together and makes a lot more servings than a traditional blueberry pie. From Taste of Home magazine. Prep time does not include chilling of dough.

Provided by Marie

Categories     Bar Cookie

Time 1h5m

Yield 24 bars

Number Of Ingredients 9

1 cup butter, softened
1/2 cup sugar
1 egg
2 3/4 cups flour
1/2 teaspoon vanilla
1/4 teaspoon salt
3 cups fresh blueberries or 3 cups frozen blueberries
1 cup sugar
3 tablespoons cornstarch

Steps:

  • Cream butter and sugar.
  • Add egg, flour, vanilla and salt and mix well.
  • Cover and refrigerate for 2 hours.
  • Meanwhile, in a saucepan, bring the blueberries, sugar and cornstarch to a boil.
  • Stir and cook for 2 minutes or until thick.
  • Roll 2/3 of the dough into a 14 x 10 rectangle.
  • Place in greased 13 x 9 baking dish.
  • Top with filling.
  • Roll out remaining dough to 1/4" thick.
  • Cut into 1/2" wide strips and make a lattice crust over filling.
  • Bake at 375 degrees for 30- 35 minutes or until top is golden brown.
  • Cool on wire rack.
  • Cut into bars.

BLUEBERRY PIE WITH LATTICE CRUST



Blueberry Pie with Lattice Crust image

Categories     Fruit     Dessert     Bake     Blueberry     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

4 1/2-pint baskets blueberries
3/4 cup sugar
1/4 cup all purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
2 Flaky Pie Crust disks
Whipping cream (for glaze)
Vanilla ice cream

Steps:

  • Position rack in lowest third of oven and preheat to 400°F. Combine first 6 ingredients in large bowl. Crush a few berries in bowl with back of rubber spatula; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes.
  • Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Spoon filling into crust. Roll out second pie-crust disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut dough into generous 1/2-inch-wide strips. Arrange dough strips across top of filling. Form lattice by arranging more dough strips at right angle to first strips, weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream.
  • Place pie on baking sheet. Bake 40 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until filling bubbles thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours. Serve with vanilla ice cream.

BLUEBERRY-NECTARINE LATTICE PIE



Blueberry-Nectarine Lattice Pie image

This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.

Provided by Genevieve Ko

Categories     Blueberry     Pie     Dessert     Summer     Nectarine     Vegetarian     Soy Free     Tree Nut Free

Yield Makes one 9-inch pie

Number Of Ingredients 9

Barley-Cornmeal Crust
Unbleached all-purpose flour, for rolling
¾ cup (156 g) sugar, plus more for sprinkling (optional)
3 tablespoons cornstarch
½ teaspoon ground coriander
¼ teaspoon salt
1¾ pounds (792 g) blueberries (5¼ cups)
12 ounces (340 g) very ripe nectarines (about 3), pitted and cut into ½-inch dice
3 tablespoons fresh grapefruit juice

Steps:

  • If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
  • Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
  • Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
  • Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
  • Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
  • Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
  • Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
  • Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
  • Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
  • Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.

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From bakerrecipes.com


BLUEBERRY LATTICE CAKE – RECIPES NETWORK
2017-05-19 In a large mixing bowl, combine the cake mix and pudding mix. Add the egg whites, milk, and oil; beat with an electric mixer on low for 30 seconds. Scrape down the side of the bowl. Beat on medium for 2 minutes more. Fold in the drained blueberries. Divide the batter evenly between the prepared pans.
From recipenet.org


BLUEBERRY LATTICE CAKE | RECIPE | EASTER CAKE RECIPES, BAKE SALE ...
Jun 8, 2013 - Get Blueberry Lattice Cake Recipe from Food Network. Jun 8, 2013 - Get Blueberry Lattice Cake Recipe from Food Network. Jun 8, 2013 - Get Blueberry Lattice Cake Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


BLUEBERRY LATTICE SLAB PIE - BLUEBERRY.ORG
Preheat oven to 400˚. Make the filling by tossing together blueberries, granulated sugar, brown sugar, cornstarch, lemon zest, lemon juice, and salt; set aside. Beat egg yolk with 1 tbsp water; set aside. On lightly floured surface, roll out 1 portion of dough between 2 large sheets of parchment paper, lightly dusted with flour, into 12- x 17 ...
From blueberry.org


FRESH BLUEBERRY LATTICE PIE RECIPE | THE RECIPE CRITIC
2022-07-09 Combine: In a small bowl, combine the sugar and lemon zest until fragrant. Set aside. Line and press: Line a 9-inch pie dish with half of the pie dough. Press into the bottom and sides of the pan. Don’t trim the excess dough just yet. Chill in the freezer for at least 20 minutes. Preheat oven: Preheat the oven to 400°.
From therecipecritic.com


BLUEBERRY LATTICE BARS RECIPE: HOW TO MAKE IT
Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight. Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly.
From preprod.tasteofhome.com


ANNA OLSON’S BLUEBERRY LATTICE TOP PIE
Brush the lattice top with the egg wash and sprinkle with sugar. Bake the pie for 10 minutes at 400 °F (200 °C), then reduce the oven temperature to 375 °F (190 °C) and cook for about another 40 minutes, until the pastry is golden brown. Cool the …
From readersdigest.ca


CLASSIC BLUEBERRY PIE (WITH LATTICE CRUST) - SUGAR AND SOUL
2021-08-12 Bake for 20 minutes at 400°F. At the 20 minute mark, add a foil tent over the pie and lower the heat to 350°F. Continue to bake for 35 to 45 minutes until the crust is golden brown and the filling is bubbly. Let sit out at room temperature for 3 to 4 hours until the filling has set.
From sugarandsoul.co


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 400°F. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed.
From annaolson.ca


BLUEBERRY RECIPES & IDEAS - THE RECIPE CRITIC
2022-06-21 Blueberry Lattice Pie July 9, 2022. prep 40 mins cook 50 mins total 5 hrs 30 mins. Home » Fruit » Blueberry. Desserts . Triple Berry Pie June 21, 2022. prep 10 mins cook 55 mins total 1 hr 5 mins. Home » Fruit » Blueberry. Breakfast. The Best Blueberry Pancakes June 18, 2022. prep 5 mins cook 5 mins total 10 mins. Home » Fruit » Blueberry. Desserts. Berry Tart …
From therecipecritic.com


FRESH BLUEBERRY LATTICE PIE RECIPE - URBAN GRAINS
2022-07-14 Homemade Blueberry Lattice Pie Recipe. This homemade blueberry pie is made with my Grandma’s Perfect Pie Crust and fresh, juicy blueberries. A dessert just doesn’t get much better than that. You will need to have a double pie crust for this recipe because you use an entire pie crust for bottom and the lattice on top. Make these ahead of ...
From urbangrains.net


BLUEBERRY LATTICE PIE RECIPE | KERRYGOLD IRELAND
Preheat the oven to 180C Fan & Lightly grease a pie dish. In a food processor, or using fingertips, crumble the butter and flour together until breadcrumb consistency. Add water a little at a time until it comes together to form a dough. Wrap the pastry in cling film and rest in the fridge for 10 minutes. In a large mixing bowl add all of the ...
From kerrygold.com


BLUEBERRY LATTICE CAKE | SEASONED COOKING
Spray two 9-inch round cake pans with cooking spray; set aside. In a large mixing bowl, combine cake mix and pudding mix. Add milk, oil, and egg whites; beat …
From seasoned.com


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