1 1/2 pints blueberries
2 pints blackberries
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons freshly squeezed lemon juice
Dash of ground cinnamon
Pie Dough
1 large egg yolk
1 tablespoon heavy cream

1. Heat oven to 400°. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.
   
2. On a lightly floured surface, roll out the pie dough into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.
   
3. Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.
   
4. Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350°. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.
   
   

 ½ cup all purpose flour
½ cup whole wheat flour
2/3 cup strong cheddar shredded
Pinch of salt
¼ cup softened butter
2 eggs
1 sachet of yeast (8g)
2/3 cup warm milk
2 Tbsp of sugar
1 cup fresh or frozen blueberries

1. Preheat oven to 400°. In a mixer, combine the flours, cheese and salt.
2. Add the butter and mix until homogenous. Set aside.
3. In a bowl, dilute the yeast in the milk. Add the eggs and sugar. Mix.
4. Gradually add the flour mixture on low speed for 2 minutes.
5. Add the blueberries and mix by hand.
6. Separate into 12 balls and place on a lightly grease pan and bake 15 to 18 minutes.

2 bars of Aero chocolate
1 package (300g) of semi-sweet chocolate chips
1 cup of fresh blueberries

1. Melt the chocolate chips and Aero bars in a double broiler on medium-low heat. Add the blueberries and stir to cover. Drop clusters on wax paper and refrigerate until hardened.

 1 ¼ 1-1/4cups cups(300 mL) cornmeal
1 1cup cup(250 mL) all-purpose flour
2 2tsp tsp (10 mL) baking powder
½ 1/2tsp tsp (2 mL) baking soda
½ 1/2tsp tsp (2 mL) salt
1 1cup cup (250 mL) cooked corn kernels
¼ 1/4cup cup(50 mL) packed brown sugar
1 1cup cup(250 mL) buttermilk
2 2eggeggs
½ 1/2cup cup(125 mL) unsalted butter, melted
1 ¼ 1-1/4cups cups (300 mL) blueberryblueberries
2 2tsp tsp(10 mL) granulated sugar

1. In large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt; set aside.
2. In food processor or blender, puree corn with brown sugar until lumpy. Add buttermilk and eggs; puree to combine, about 5 seconds.
3. Make well in flour mixture; pour in corn mixture and stir just until combined. Fold in butter; fold in blueberries. Pour into greased 9-inch glass pie plate, smoothing top. Sprinkle with sugar.
4. Bake at 375°F until deep golden and cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool on rack.

 2 2cups cups (500 mL) frozen wild blueberries
¼  1/4cup cup (50 mL) blueberry jam
1 1strip striplemon rind, (no white pith)
2 2tbsp tbsp(25 mL) lemon juice
1 1tbsp tbsp (15 mL) granulated sugar
3 3eggeggs
1/3 1/3cup cup (75 mL) milk
½  1/2tsp tsp (2 mL) vanilla
1 1pinch pinchground nutmeg
8 8slices slices(2 cm thick) French bread
2 2tbsp tbsp(25 mL) butter
1/3 1/3cup cup (75 mL) icing sugar

1. In saucepan, bring blueberries, 1/2 cup water, blueberry jam, lemon rind, lemon juice and sugar to boil; reduce heat and simmer, stirring occasionally, until reduced to about 1 ¼ cups, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Discard lemon rind.
2. In shallow dish, whisk together eggs, milk, vanilla and nutmeg. Dip each bread slice into egg mixture, turning to soak.
3. In large non-stick skillet, melt half of the butter over medium heat; fry bread, in batches, adding remaining butter as necessary and turning once, until crisp and golden, 4 to 6 minutes. Sprinkle with icing sugar to taste. Serve with blueberry compote.