Use Comstock blueberry pie filling for pies, cakes and bars. For instance, it can be used in an angel food cake roll or to make blueberry hazelnut bars.
Make blueberry hazelnut bars by mixing the crust, the filling and the topping. Combine 2 cups of all-purpose flour with 1/2 cup of sugar and 1 teaspoon of baking powder. Cut 1 stick of butter into chunks, and blend it with the flour mixture in a food processor. Press the crumbly crust into the bottom of a baking pan lined with parchment, and cook for 15 minutes at 400 degrees Fahrenheit.
While the bars cook, mix together a 21-ounce can of Comstock blueberry pie filling and the zest and juice from a lemon. Spread the mixture over the cooled crust. In a separate bowl, mix together 1 cup of all-purpose flour, 1/2 cup of light brown sugar and 1/2 cup of chopped hazelnuts. Cut in 1/3 cup of firm butter until the mixture turns crumbly. Sprinkle it over the filling, and bake the bars for 15 to 18 minutes at 400 degrees Fahrenheit.
The blueberry pie filling also goes well with cheesecake. Add it on top of a slice of cheesecake, or bake a layer directly over the crust before adding the cheesecake filling.