To my great delight, I found blueberries on sale this week at my current favorite grocery store Sunflower Farmer's Market. But they weren't just any old blueberries. They were firm and sweet and popped when you put them in your mouth. In a word, perfect. I think I've purchased and eaten 5 pints thus far (and the sale continues until Wednesday!), and I surely plan on buying a few more to stock up.
Recipe loosely adapted from Betty Crocker's Cookbook
Pictures by Caroline
4 cups fresh blueberries
1/4 cup white sugar
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick oats
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
pinch of salt (about 4 shakes)
zest of 1 lemon
juice of 1 lemon
- Preheat oven to 375 degrees F. Lightly grease the bottom and sides of 8 x 8 inch square pan (as you can see from the picture, I didn't have a square pan handy and used an 8-inch pie pan instead).
- Toss the blueberries with 1/4 cup white sugar and lemon juice. Pour into pan.
- In a large bowl, mix all remaining ingredients. Sprinkle over blueberries.
- Bake about 25 minutes or until topping is golden brown and blueberries are soft. Serve with ice cream.