Blueberry Half And Half Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
• Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
• Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
• Spread softened cream cheese in the bottom of cooled crust.
• Layer 2 1/2 cups blueberries over the cream cheese.
• Whisk cornstarch and cold water in a small bowl until dissolved.
• Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
• Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
• Cool pie in refrigerator until set, at least 1 hour.

Steps:

• Combine nutmeg, half-and-half or milk, ice cream, blueberries, sugar and vanilla in blender.
• Blend until frothy, scraping down sides of blender occasionally.
• Pour into 2 chilled glasses.
• Serve immediately.