Blueberry Pie


  • 3-5 cups blueberries (fresh or frozen)
  • 1 TBS lemon juice
  • 1 (15 oz.) package refrigerated per crust
  • 1 cup sugar
  • ½ cup all-purpose flour
  • 1/8 tsp. salt
  • ½ tsp ground cinnamon
  • 2 TBS butter or margarine
  • 1 large egg, lightly beaten
  • 1 tsp sugar


  1. Sprinkle berries with lemon juice; set aside.
  2. Fit half of pastry inch 9-inch pie plate according to pkg directions.
  3. Combine 1 cup sugar and nest 3 ingredients; add to berries, stirring well.
  4. Pour into pastry shell, and dot with butter. Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  5. Place pastry over filling; seal and crimp edges.
  6. Cut slits in top of crust to allow steam to escape.
  7. Brush top of pastry with beaten egg, and sprinkle with 1 tsp sugar.
  8. BAKE at 400 degrees for 35 minutes or until golden.
  9. Cover edges with aluminum foil to prevent overbrowning, if necessary.
  10. Serve with ice cream, if desired.


Easy Lemon Blueberry Bundt Cake with Lemon Glaze


For Lemon Blueberry Cake

  • 1 box lemon cake mix
  • 1 box instant lemon pudding (sugar-free will work)
  • 4 eggs
  • 1 cup sour cream (I used fat free)
  • ¼ cup oil
  • 2 cups blueberries (fresh or frozen)
  • 1 tablespoon flour

For Lemon Glaze

  • 3 cups powdered sugar
  • 3 tablespoon butter, melted
  • Zest of 1 lemon
  • Juice of 1 lemon


For cake:

  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
  2. Fold flour with blueberries.
  3. Gently fold in the blueberries. The batter will be thick, but if you are careful, the blueberries won’t burst.
  4. Spread the batter evenly into a well-greased bundt or tube pan.
  5. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out, clean, and the edges are golden brown.
  6. Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
  7. Meanwhile, prepare glaze.

For glaze:

  1. In a medium bowl, combine powdered sugar, butter, lemon juice and lemon zest, mixing until smooth.
  2. Once the cake is cool, drizzle with glaze. Slice and serve.