blueberries are my honey's favorite.
we like them mixed with yogurt or on cereal - but you say you want to 'make' something.... how about a Trifle? Broken pieces of sponge or pound or angel food cake, layered with pudding or whipped cream and the berries.
lady fingers or other soft sugar cookie work well too.
drizzle a raspberry syrup for contrasting color in the layers
YUM

You can stretch blueberries some with pears, peeled and chopped. Maybe one part pear to three parts blueberry.

Besides pie and muffins, I've made blueberry preserves, blueberry mead and blueberry BBQ sauce.

I love to sometimes take a few different types of berries and mix them up in a bowl and pour a small amount of heavy whipping cream or 1/2 & 1/2 over them and then eat. yummy yummy.

4 pints should be enough for a pie.

Maybe a cobbler? A top-crust-only pie in a dish that will comfortably hold what you've got? Smoothies? Pancakes?

could always make a compote out of them, put a pint in a small pot, add a tad of water and a tbls of sugar, stir on medium high until berries start to pop, turn off and stir....top on your pancakes, toast or us like jam! add strawberries to it if you have em!

oh, yum...i'd gobble them right out of the box...but, wait ! nothing like blueberrie pancakes! mix em in the batter, lots of em, cook the pancakes just a wee bit slower [i oil my pan with canola oil, its a nice light taste for browning]. whole wheat n honey pancakes are my favorite, but i cheat and by the Krustez mix..really good..

Blueberry Fool

There's a recipe in the current issue of Gourmet and it looks very easy.

Blueberry Buckle

Cake ingredients:
2 cups and 1-2 Tbsp of sifted, all purpose flour separated
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
1 pint blueberries

Topping ingredients:
1/4 cup unsalted butter, softened
1/2 cup sugar
1/3 cup sifted all purpose flour
1/2 teaspoon cinnamon
Method

Preheat the oven to 375°F. Grease an 8-inch pan. Set aside.

Sift together 2 cups of flour, baking powder, salt. Set aside. Cream butter and sugar until fluffy (3 minutes). Beat in egg. Add flour mixture in 3 parts, alternating with the milk. Toss berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.

Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle over the batter.

Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.

Tried and tested, delicious!
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Blueberry-Coconut Soup with Lime

If you'd like a smoother texture, whirl the cooked berries in a food processor or blender before adding coconut milk.

3 cups blueberries, fresh or frozen
3/4 cup sugar
1/2 cup water
Grated zest of 1 lime
1/4 cup fresh lime juice
1 15-ounce can lite coconut milk
1/3 cup flaked coconut, lightly toasted

In a medium saucepan, combine blueberries, sugar, water, lime zest, and lime juice. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Transfer to a large bowl and chill.
In a medium bowl, whisk coconut milk until smooth and light. Stir into chilled soup and serve garnished with toasted coconut. Makes 6 servings.

I like this recipe for blueberry maple-mascarpone tart. I'm planning on making it this weekend :-)

INGREDIENTS
Pastry:
1 1/4 cup(s) all-purpose flour
2 tablespoon(s) sugar
1/2 teaspoon(s) fresh ground nutmeg
1/2 teaspoon(s) salt
1/2 cup(s) unsalted butter, chilled and cut into small pieces
3 tablespoon(s) (up to 5, as needed) cold water
Filling:
8 ounce(s) mascarpone cheese
2 tablespoon(s) maple syrup
2 cup(s) fresh blueberries, washed and drained


Make the pastry: In a large bowl, combine flour, sugar, nutmeg, and salt. Add butter and use your fingers or a pastry cutter to incorporate it into the flour until mixture resembles a coarse meal. Using a fork, mix in water just until the mixture begins to cling together. Gather into a ball and flatten into a 3- by 5-inch rectangle. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
Blind-bake the crust: Preheat oven to 425 degrees F. On a floured surface, roll dough out into a 1/4-inch-thick rectangle at least 7 by 13 inches and transfer it to a 4- by 10-inch tart pan with a removable bottom, leaving about 1/2 inch of dough along the edges. Gently press the dough into sides of tart pan and crimp the edges, if desired. Cut out a rectangle of parchment paper to cover the bottom of the dough and line it with pie weights or dried beans. Bake for 10 minutes, remove the weights and paper, and continue to bake until the crust is golden -- about 10 more minutes. Cool on a wire rack. Remove crust from pan and set aside.
Make the filling: In a small bowl, stir together mascarpone cheese and maple syrup until just combined. Use a small spatula to spread the filling into the bottom of the cooled tart shell. Top with blueberries and refrigerate until ready to serve. Cut into 10 wedges.

I love them in a salad with chicken, chopped nuts, some sort of vinegrette - whatever you want. The fruit makes a great contrast with the savory flavors. The catering company at my work makes summer berry salads all the time. My favorite is:
Romaine Lettuce/Field Greens
Blueberries
Strawberries
Grilled Chicken
Crumbled Bacon
Toasted Pecans
Champagne-Strawberry Vinegrette

Another simple, tasty thing to do with blueberries is freeze them and then add them to a glass/bottle of water with some fresh mint

I like blueberries for breakfast mixed with vinnilla yogurt and cinnamon or with cottage cheese with pineapple.
Makes a good healthy quick breakfast.

Also just add them to whole grain cereal.