Directions:
- In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries.
- Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with lemon peel if desired. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.64 Kcal (1686 kJ) | ||
| Calories from fat | 170.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.89g | 29% | |
|---|---|---|---|
| Cholesterol | 7.54mg | 3% | |
| Sodium | 146.71mg | 6% | |
| Potassium | 116.81mg | 2% | |
| Total Carbs | 55.66g | 19% | |
| Sugars | 27.22g | 109% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 1.2mg | 7% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 198.22 Kcal (830 kJ) | ||
| Calories from fat | 83.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 29% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 3% | |
| Sodium | 72.22mg | 6% | |
| Potassium | 57.51mg | 2% | |
| Total Carbs | 27.4g | 19% | |
| Sugars | 13.4g | 109% | |
| Dietary Fiber | 1.41g | 11% | |
| Protein | 2.14g | 9% | |
| Vitamin C | 5mg | 17% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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