Pull-Apart Bunny Cake

Blueberry Pie

Now, if you've been on my Facebook page this month, you've already seen this recipe. But this is a FANTASTIC blueberry pie filling recipe we stumbled across. After "misreading" some of the amounts (getting teaspoons confused with tablespoons), this recipe ended up being better than the original (in my opinion). It is full of flavor! And because the fresh blueberries are so plump & sweet this season, it is a great time to tryout all sorts of berry recipes.

This is the actual photo of our pie. This recipe is only for the blueberry pie filling, and does not include a recipe for the crust. We just used Pillsbury pre-made pie crusts that we just unfolded into the pie plate (found in the refrigerator section of the grocery store). We did bake the bottom crust a little before filling so that it would not be doughy.

We initially made 2 pies - one for ourselves and one for my girlfriend Gloria, who ate her entire pie in 2 days (with some help from her family). She said that she loved the pie filling so much, she would just like the filling to serve over ice cream next time. So, try it out and let me know what you think. - Elisa

4 cups fresh or frozen blueberries

1 cup sugar

3 tbsp cornstarch (but it may need a little more as filling needed to be a little thicker)

1/2 tbsp grated lemon peel

1 tbsp cinnamon (original recipe called for 1/2 tsp)

1 tbsp grated nutmeg (original recipe called for 1/2 tsp)

1 cup water

2 tbsp of lemon juice

Mix dry ingredients in saucepan. Add water gradually. Bring to a boil. Add blueberries and cook 3-4 minutes until clear and thickened stirring constantly but carefully to prevent berries from crushing. Remove from heat, add lemon juice. Use in recipes calling for blueberry pie filling.