Can I replace cranberries with blueberries? In a pastry dish?

I don't see why not. I very often change the fruit in pastry and cookie recipes. If they're are instructions to cook the berries first as with cranberries you wouldn't cook them as long or add as much sugar, as cranberries are more tart to begin with than blueberries.

Also cranberries fresh are hard and have to be cooked to soften, whereas blueberries can be used fresh without cooking.

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