blueberry crumble pie vs. blueberry pound cake?

[kbucky]

I am LOVING these cheap berries these last two weeks! We are entertaining on Friday and I've narrowed my blueberry dessert choices to either the Blueberry Crumble Pie or the Blueberry Pound Cake...although I will be accepting any write-in candidates...

I've never made either one...the pound cake received such rave reviews but the pie does sound interesting (and easy!)...but I couldn't find any BB reviews of the pie, though. Any ideas?

[funnybone]

I have never made the Blueberry Crumble Pie , so I may be biased here, but I just love the Blueberry Pound Cake. Once you make it, you will always want to make it. I think I make it twice a month now.


One suggestion, since the berries are cheap these days, and we know that won't last long, why not make both??!! When they are fresh, they are the best, so indulge!!:D

Another suggestion for blueberries is the Blueberry Crisp a la Mode from July 2000. I plan on making it for guests next week!

[Wendy w]

I have never made the blueberry crumble pie but love the Blueberry pound cake !

[Pat]

I agree with the Blueberry Pound Cake since we think it is very good. We gave it our highest rating and my daughter asked to take the leftovers to the beach with her this week.

[RUSTYSMOM]

:) I have made the Blueberry Crumble Pie many times and really like it - it is a bit different. I think I will make it again this weekend. I made the Blueberry Pound Cake this past weekend.

You won't go wrog with either.

p.s. the blueberry crisp is also yummy!

[Grace]

I found 23 blueberry dessert recipes in my software - everything from crisps, to streusel tarts, crumb cakes and pies. Let me know if you would be interested in anything else. I did make this pie last year and it was phenomenal. Which reminds me, I need to make it again!

CookWare(tm) from Cooking Light(r)

Lattice-Topped Blueberry Pie

SOURCE: Cooking Light YEAR: July 2000 PAGE: 126

INGREDIENTS FOR 8 SERVINGS:
Crust:
1-1/2 cups all-purpose flour, divided
1/2 cup ice water
1-1/2 teaspoons sugar
1/4 teaspoon salt
4-1/2 tablespoons vegetable shortening
Cooking spray
Filling:
1 cup sugar, divided
3-1/2 tablespoons cornstarch
1/8 teaspoon salt
6 cups fresh blueberries
1-1/2 tablespoons butter or stick margarine, melted
3/4 teaspoon vanilla extract

INSTRUCTIONS:
1. To prepare crust, lightly spoon flour into dry measuring cups; level with a
knife. Combine 1/4 cup flour and ice water, stirring with a whisk until
well-blended. Combine 1-1/4 cups flour, 1-1/2 teaspoons sugar, and 1/4
teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives
until mixture resembles coarse meal. Add slurry; mix with a fork until flour
mixture is moist. Gently press two-thirds of dough into a 4-inch circle on
heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a
12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty
plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch
circle. Freeze both portions of dough 10 minutes. Working with larger portion
of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate
coated with cooking spray. Remove top sheet of plastic wrap.

2. To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar,
cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries.
Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

3. Preheat oven to 375 degrees.

4. Remove top sheet of plastic wrap from remaining dough. Cut dough into 6
(1-1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic
wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to
edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice
with 1 tablespoon sugar.

5. Bake at 375 degrees for 1 hour and 15 minutes or until crust is browned and
filling is bubbly. Cool on a wire rack. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 333 (24% from fat); FAT 8.9g (sat 2.9g, mono 2.7g, poly 2.2g);
PROTEIN 3.2g; CARB 62.3g; FIBER 3.6g; CHOL 6mg; IRON 1.3mg; SODIUM 139mg; CALC
11mg

[Meg O'C]

Could someone post the Blueberry Crumble Pie recipe, please? Sounds delicious! I made the Blueberry Pound Cake recently and even though I followed the recipe to the letter, I think I should have let it cool longer than recommended in the pan - it came out looking like Blueberry Crumble Pound Cake! It was still quite tasty and well received by all who tried it. I will try it again but would like to try the Crumble Pie too!

[smpv]

I vote for the Blueberry Pound cake. It's fabulous

[funnybone]

Originally posted by Meg O'C
Could someone post the Blueberry Crumble Pie recipe, please? Sounds delicious!

You can find the recipe in CL's web search, but here it is anyway:

Blueberry Crumble Pie


Creamy, fruity, crunchy, sweet--this pie has it all. Don't worry when it doesn't hold its shape. The blueberries are supposed to spill out--that's the crumble.


Ingredients
5 cups fresh or frozen blueberries
1 (9-inch) reduced-fat graham-cracker crust
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind
1 (8-ounce) carton low-fat sour cream
1/4 cup dry breadcrumbs
1 tablespoon granulated sugar
1 tablespoon margarine, melted


Directions
Prep Time: 10 minutes
Cooking Time: 40 minutes

Preheat oven to 375º.

Place blueberries in crust; set aside.

Combine brown sugar, flour, vanilla, rind, and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. Bake at 375º for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack.


Nutrition Facts
(per Serving):
312 calories

56.5 g carbohydrates

11 mg cholesteral

8.4 g fat

166 mg sodium

3.2 g protein

61 g calcium

1.3 g iron

4.3 g fiber

[Tina_B]

Would somebody mind posting the recipe for the Blueberry Pound Cake. It does sound fantastic. I have two large bags of Saskatoon berries which are even better than blueberries (but very similar). Thanks.

[jjf]

i'm going to have to go against the group and vote for the blueberry crumble pie or the blueberry crisp - the crisp is amazing and we really liked the pie too - the pound cake is pretty good - but i'm not much of a cake person.
you probably can't go wrong though.

[funnybone]

I don't mind posting when I can, but to save time, a lot of recipes are on the CL "recipe finder". It's quicker to look there first, or to do a search of the BB (but I am not sure how that works with the new format)


Blueberry Pound Cake


This light-textured loaf cake stands out from the crowd with light yogurt and cream cheese proudly making the cut.



Ingredients
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice


Directions
Estimated Total Time: 2 hours

Preheat oven to 350º.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

[kbucky]

Oh, how I've been missing this board...this is what I love so much about our bb...great feedback! Thanks everyone!

Funnybone...maybe I should make both!!! I did try the crisp last summer and thought it was good, but I'm going for something a little more impressive looking...

Grace...maybe not that impressive looking, though...I'm not a whiz in the pastry arts...but I would love to try that recipe sometime! Do you have a recipe in your collection that has cream cheese in it? Like a blueberries and cream flavor?

Thanks all, I'll report back and let you know after Friday!

[Meg O'C]

Thanks for posting the crumble pie recipe! I usually do search but, like you, am still learning my way around the new board. Also, must admit, was feeling a bit lazy (no AC at home and the heatwaves have been making me sluggish and lazy!). Thank goodness some storms came through and have made the outdoors pleasant again - won't mind turning on the oven to try this recipe!

[funnybone]

You're welcome Meg.

[Angela]

I have made both of these recipes and though they are both very good I'd have to pick the Blueberry Pound Cake over the pie. Though I pick the pound cake over almost any dessert :)
The Blueberry Crumble Pie was very easy to make and was good with a dollup of cool whip on top.
Let us know what you decide to make and how it was received.

[kbucky]

Blueberry Poundcake!

OK, not truly, because I didn't make BOTH, but I went with the poundcake and it was very well received. I actually enjoyed it even more the next day, which is weird for a cake...

Thanks everyone! I still may try that pie. I was happy to serve something that could be neatly eaten, since we had dessert in the family room!

[AdGirl]

i was reading this thread yesterday and it inspired me to make the pie. let me just say it was the easiest frickin' pie i've ever made and it tasted SO good!

definite thumbs up from me!!! :)

[Meg O'C]

Made the poundcake again on Sunday for a family birthday party and it was a big hit (also I let it cool in the pan longer this time before removing so it held together better than my first attempt).

Anyway, as it was one of three cakes in attendance at the party, there were some leftovers. The poundcake makes a tasty breakfast! I agree with you kbucky - I polished off the last of it this morning and it tasted better today than on Sunday (I had been keeping it in the fridge because of the heat we've had the past two days).

[lovemybeetle]

I made the Blueberry Crisp a la Mode from July 2000 last night and it was very tasty. My only complaint was i think the topping could have used a tad more butter to hold together better. I better stop going on about this though because the leftovers are in the kitchen intended for desert and they might not make it that far!
:p

[SClementson]

I am convinced that I am THE most baking-challenged of all the BBers, (not to mention my friends and family) and even I had success with this! I made it yesterday with fresh blueberries and I took the advice of someone on a past thread and added more flour to the berries before I folded them into the batter. I also made it in a 9-inch Bundt pan, so I reduced the oven temperature by 25 degrees. This recipe is definitely a keeper and with blueberries on sale this week, I'll probably be making another to freeze this weekend. (Esp. seeing as my DH wants to take some to work, and my mom wants some too!)

[annetoin]

What is the nutritional breakdown for the Blueberry Pound Cake?

Thanks

[Pat]

Here is the recipe from MC along with the nutritional info.

* Exported from MasterCook *

Blueberry Pound Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup light butter
1/2 package less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 carton lemon low-fat yogurt -- (8-ounce)
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350°.Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife. Yield: 16 servings (serving size: 1 slice).


CALORIES 287 (19% from fat); FAT 6.1g (sat 3.4g, mono 1.8g, poly 0.4g); PROTEIN 5.7g; CARB 53.9g; FIBER 1.5g; CHOL 57mg; IRON 1.3mg; SODIUM 227mg; CALC 50mg

Source:
"Cooking Light Web Site"

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[funnybone]

Originally posted by lovemybeetle
I made the Blueberry Crisp a la Mode from July 2000 last night and it was very tasty. My only complaint was i think the topping could have used a tad more butter to hold together better. I better stop going on about this though because the leftovers are in the kitchen intended for desert and they might not make it that far!
:p

I had to laugh when I read the part about the leftovers. I thought "what leftovers". I made this the other day and we split it 4 ways!!! We had friends visiting us and we just indulged in this dessert. Hey, its not like we do it everyday. It was delicious!!

[browneye]

Originally posted by AdGirl
i was reading this thread yesterday and it inspired me to make the pie. let me just say it was the easiest frickin' pie i've ever made and it tasted SO good!

definite thumbs up from me!!! :)
Which one did you make- the Crumble pie or the Lattice Topped??

I am really pie-crust handicapped, but if one of these is easy, I am willin' to give it a try!:cool: