Tag Archives: blueberry

Simple Blueberry Pie Filling

I made this easy-peasy blueberry pie a couple of weeks ago and it went over really well.  It’s not anything mind-blowing or revolutionary, and I even used (gasp!) store-bought pie crusts.

Simple Blueberry Pie Filling Recipe | Oysters & Pearls

My pie crusts browned a wee bit too much, but overall it was a simple and delicious pie.  The blueberries I picked a few weeks ago from my parents’ house (that I used frozen), so we’re going to categorize this pie as farm-to-table-despite-the-store-bought-crusts.

Easy Blueberry Pie Filling Recipe | Oysters & Pearls

Simple Blueberry Pie Filling Recipe
via foodnetwork.com


– 3/4 cup sugar
– 2 tablespoons cornstarch
– 1/2 teaspoon ground cinnamon
– a scant 1/2 cup water
– 3.5 cups blueberries
– 1 tablespoon fresh lemon juice


Preheat oven to 425 degrees F.  Combine sugar, cornstarch, cinnamon and water.  Add to a small saucepan and warm over medium heat until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.

Using whatever pie dough you’d like (I posted about my favorite pie dough recipe here, but store-bought refrigerated dough will do the trick, too), roll out one round and place over the bottom of a 9-inch pie pan.  Pour the filling into the pan, sprinkle with a bit more lemon juice, then add the other round of dough.  Pinch the sides together and flute them, fork them, make them pretty.  Cut vents and sprinkle with sugar.

Place pie onto a baking sheet and bake at 425 degrees for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 to 25 minutes. Let cool, slice, and enjoy with some homemade vanilla ice cream!  Or might I recommend some homemade honey ice cream?

Easy Blueberry Pie Recipe | Oysters & Pearls

You can vent this pie with any cuts you’d like.  You could use a Pie Bird.  You could even do a lattice crust!  Whatever blows your skirt up.

Simple Blueberry Pie | Oysters & Pearls

This pie is really simple to whip up, and frozen berries work just perfectly.

Simple Blueberry Pie Filling Recipe | Oysters & Pearls

And if anyone mentions your overly brown crust, they didn’t need any pie, anyhow.

Shop this post:
pie bird (Le Creuset Stoneware Pie Bird, R & M Pie Bird Set of 2, Black & White)
ceramic pie dish (Emile Henry 9-Inch Pie Dish)
striped dish towel (Vintage Dish Towels, Blue Striped)

You may also enjoy:
Sand Pear Tart with Pecan Frangipani & Mayhaw Jelly Glaze
Strawberry Almond Crumb Tart
Sand Pear Pie
Collard Greens and Pecan Pies
Cherry Hand Pies
Coconut Creme Pie
Key Lime Pie

Until Next Time

Blueberry Cake and an Office Party

Hello, Monday!

I mentioned Friday that I planned our office party last Monday at Sweet Grass Dairy in Thomasville, Georgia.  You may have even seen some pictures of it on my Instagram already.  If not, let me catch you up to speed:

IMG_1347 IMG_1340 IMG_1354 IMG_1355 IMG_1352 IMG_1353

Sweet Grass Dairy is a local dairy that makes some ridiculously delicious cheeses.  We had an awesome spread of those cheeses (Green Hill, Asher Blue, Heat, and Thomasville Tomme), a meat board, their signature Devilish Eggs (deviled eggs with their house made pimiento cheese inside), bar bread, peppadews stuffed with chevre, prosciutto-wrapped pickled okra and honeydew melon… it was divine!  But as amazing as it was, it was a little short on cake.  And as my favorite Julia Child quote goes: “A party without cake is just a meeting.”

And we didn’t want to have a meeting.

14 Layer Vanilla Cake with Blueberry Buttercream Filling | Oysters & Pearls

So I made a cake.

A 14-layer vanilla cake with blueberry buttercream filling and vanilla swiss meringue buttercream frosting, to be precise.

And since I’ve already shared the recipes for almost all of this cake, I’ll just show you how I put them together to make this beauty.

14-Layer Cake Batter | Oysters & Pearls

First, I mixed up the batter for the cake layers themselves using this recipe.  It makes such a massive amount of batter at once.  I think it’s seriously time to upgrade my mixer to the professional series.

Butter | Oysters & Pearls

I use a lot of butter.  It helps if you slice it up into little bricks and let it come to room temperature.  It warms up more quickly, and incorporates more smoothly.

For this cake, I did use 8 inch pans instead of my usual 9 inch pans, so it was a little taller.  I probably wouldn’t do that again, but it does make for an impressively tall cake!  If you want to try it with 8 inch pans, reduce the baking time to 9 or 10 minutes (testing with a toothpick to make sure it comes out clean).

Cooling Cake Layers | Oysters & Pearls

Once you get all the layers baked and cooled on racks, or while you’re baking them, thaw out a frozen batch of Swiss Meringue Buttercream frosting {recipe and instructions on freezing & thawing here}.

Swiss Meringue Buttercream Frosting and Blueberry Filling | Oysters & Pearls

Take out a couple cups of the whipped up frosting and mix in about 3 tablespoons of blueberry jam {recipe here}.  This will be your filling.

Blueberry Cake Filling | Oysters & Pearls

I guess I’m not over my blueberry phase after all.

Put a dab of plain buttercream on a cardboard cake round (which hopefully is sitting on top of a lazy susan or something that spins around).  Place your first cake layer on the cardboard round, then top it with blueberry buttercream.

Cake with Blueberry Buttercream Filling | Oysters & Pearls

Repeat, until you get to the 14th layer.  Do not put blueberry buttercream on top of the last layer.  I try to save the prettiest cake layer for last, since it will dictate the top of the cake’s shape.  But you can always fix shapes with extra icing.  No one will mind.  I promise.

14 Layer Cake with Blueberry Filling, Unfrosted | Oysters & Pearls

Now you’re ready to crumb coat!  A crumb coat is just a thin layer of icing over the entire cake.  You ice it very thinly, smooth it out, and pop it in the fridge for 30 minutes or so.  It hardens and makes the rest of your job much easier and the resulting icing much smoother.

Here’s a beautiful video tutorial on crumb coating from my favorite baker/blogger, Stella Parks (aka BraveTart): {click here}

Vanilla Cake with Blueberry Buttercream Filling | Oysters & Pearls

I don’t have a picture of a crumb coat to show you, but I do have lots of pictures of the finished product!

14 Layer Vanilla Cake with Blueberry Filling | Oysters & Pearls

I garnished it with fresh blueberries from my parent’s house (you could very loosely call it a farm).

Blueberries on Blueberry Cake | Oysters & Pearls

And that’s it!  Sounds so easy, right?  Haha.  It really is, if you’re prepared and practice.  Making icing and freezing it is simply the best thing ever, to me.  If you didn’t want to go to these extreme lengths, you could greatly reduce the time involved in this process, while still making a cake yourself, by purchasing Publix Bakery buttercream icing, making a two layer cake with Duncan Hines White Cake Mix, and mix your favorite flavor jam (homemade or not) with some of the buttercream to make a filling between layers.  It would be really good!

Vanilla Cake with Vanilla Swiss Buttercream Frosting and Blueberry Filling | Oysters & Pearls

It was an awesome office party and everyone seemed to have a great time!  And y’all know I love any excuse to bake a cake.  :)

Happy Monday!


Blueberry Cheesecake Ice Cream

Last weekend, Wheat’s cousin Catherine was in town visiting their grandparents.  So we had Catherine, Wheat’s grandparents, and Wheat’s parents over for supper, of course.  Nothing fancy, as it was a very last minute affair, but we did have a couple pies from our local pizza place, American Pie, and I threw together a Kirbo Salad.  We spent the evening catching up with her, and showing Wheat and Catherine’s grandparents pictures of themselves from the Bainbridge Yesterdays Facebook group.

Grandma & Papa Kirbo | Oysters & Pearls

I always love seeing old pictures.  The fancy dinner parties where everyone dressed to the nines are my favorite to see! I wish people still had dinner parties like that!  But then again, I was doing good to pull together pizza, salad, and ice cream… So maybe we’ll hold off on those for now.

Catherine, Bruce, and Grandma Cass | Oysters & Pearls

It was great to have Catherine around, as she lives in Jackson Hole and was just in town for a wedding.  You may have spied her enviable adventures over on her blog, Cat Tales.

Let’s all beg her to start posting again. :)  Come back soon Catherine!

Catherine & Papa | Oysters & Pearls

Then of course, we had to have dessert.  I had just read the latest Southern Living, and they had a no-cook buttermilk ice cream recipe with a variety of suggested mix-ins.  I was (and still am) not over my blueberry phase, so blueberry cheesecake it was!

Buttermilk Ice Cream Ingredients | Oysters & Pearls

The recipe only produced one quart of ice cream, so I made two batches (I didn’t technically double, because I could only fit one batch at a time in my food processor.

Homemade Blueberry Cheesecake Ice Cream (adapted from Southern Living July 2013 – makes 2 quarts)


for the base ice cream (which is also perfectly delicious on it’s own!)

– 2 (8 oz) packages of cream cheese, softened to room temperature
– 1 cup half and half
– 1 1/2 cups sugar
– 1 cup whole buttermilk
– 1 teaspoon vanilla extract
– 1/4 teaspoon kosher salt

If you want just a tangy, creamy vanilla ice cream, stop here!

But if you’re making blueberry cream cheese ice cream, add 1/2 teaspoon almond extract.

for the blueberry swirl

– 5 tablespoons blueberry jam (best if homemade :)
– 1 1/2 cups fresh blueberries
– 3 tablespoons fresh lemon juice

Buttermilk Ice Cream Mix | Oysters & Pearls

Process all the ingredients for the base in a food processor or blender until very smooth.

Let the base chill in the fridge for at least two hours, or overnight.  Then freeze according to your manufacturer’s directions.

Blueberry Swirl Mix | Oysters & Pearls

Any time between making the base and freezing the ice cream, smash the ingredients for the blueberry swirl together in a bowl with a potato masher.  Place in the fridge and let chill until the ice cream churn is done doing it’s thing.

Once the ice cream is frozen, mix in the blueberry swirl!

Homemade Blueberry Cheesecake Ice Cream | Oysters & Pearls

Either enjoy the ice cream immediately (it will be sort of soupy after stirring – above) or put it back in the freezer (our preferred method – below).  We tried both. :)

Homemade Blueberry Cheesecake Swirl Ice Cream | Oysters & Pearls

Either way, it’s ridiculously delicious.

Homemade Blueberry Cheesecake Ice Cream  | Oysters & Pearls

I got these adorable gelato dishes from Waiting On Martha.  There’s a white one, a cream one, a pink one, and a pistachio one.  I <3 them!

I believe I got the last set (sorry, y’all!) but she has tons of other really cute entertaining (and otherwise) goodies that make me swoon.

Blueberry Swirl Cheesecake Ice Cream | Oysters & Pearls

If you are looking for one more thing to make with your fresh blueberries, this is it!  Ice cream + blueberries = the epitome of summer.

Bite of Blueberry Cheesecake Ice Cream | Oysters & Pearls

All my blueberries are now officially used up.  Le sigh.  I suppose I’ll have to find something else to eat and blog about now.

Blueberry Cheesecake Ice Cream  | Oysters & Pearls

Have a good one!